I’ve got a busy life.  Not to say that most women out there don’t have just as busy of a life, but we seem to think our daily stressors and constant demands are unique to us because… well… they’re only happening to us.  We all juggle numerous balls in the air, keep dozens of lists (and lists of our lists), and may even find ourselves tempted to complain about having TOO many friends to correspond with.

Sigh; It’s tough being in high demand.

This is why I like to streamline things as much as possible.  I like to carry a purse that is big enough to carry my lunch and my gym clothes for after work.  I like to walk 20 minutes to the office from the subway to get in a little cardio, and I like to make meals that can serve me for breakfast, lunch, or a light and casual dinner.  This is where a frittata comes in.

It’s your usual egg meets vegetable meets cheese concoction, but elevated with a few touches.  The onions are cooked longer than usual to develop an unctuous sweetness, the jalapeno adds a unique kick, and the seltzer gives the frittata nice volume. 

The most important part is to use an oven-safe non-stick skillet.  In culinary school we were not allowed to use the likes of a non-stick skillet, but now that I call the shots I say go for it.   I have no interest in winning a medal for “Greatest Egg Related Feat with a Regular Skillet.”  Lord knows that would just bring on a whole new set of fans and friends that I don’t have the capacity for.

GARDEN VEGETABLE FRITTATA

SERVES 6

12 large eggs

2 T seltzer water

1 teaspoon salt

½ tseaspoon cracked black pepper

2 Tablespoons unsalted butter

1 medium red onion, thinly sliced

1 small head broccoli, cut into small florets

2 cups baby spinach

1 jalapeno, seeded and sliced very thin

½ pint cherry tomatoes, halved

½ cup sharp cheddar cheese, grated

½ cup parmigiano reggiano cheese, grated

Preheat oven to 350°.

Heat butter over medium heat, in medium nonstick (10-inch) sauté pan. Add onions and cook until they start to caramelize, about 15 minutes.  Stir occasionally to prevent from burning.

Stir in broccoli and jalapeno and cook until slightly softened, 5 minutes.  Add spinach and cook for two minutes more.

Remove onions and broccoli from pan and set aside.  Wipe pan with paper towel and spray with nonstick cooking spray, placing it back over low heat. Beat eggs, seltzer, salt, and pepper in medium bowl. Pour in egg mixture and add sautéed vegetables, tomatoes, and grated cheese.  Cook about 2 more minutes on the stove.

Transfer to oven and bake 25 minutes, or until the top is golden brown and the eggs have just set in the center.  With a kitchen towel or oven mitt, remove from oven and slide out of pan onto a cutting board.   You may also loosen around the edges with a knife and invert onto a plate, before flipping back over to serve.  Cut into wedges and serve right away, or set aside to cool to room temperature.

*My Two Cents:  This is a method, more than a recipe.  Add any vegetables or cheeses you wish.  Potatoes, onion and rosemary are a great combination too.