I hate that feeling when 5 p.m. rolls around and I realize I don’t know what I’m having for dinner. When I haven’t planned, I haven’t shopped, and I know it’s only a matter of time before I have to eat. On those nights, nine times out of ten, my default dinner is a frittata.
Why a frittata? No matter how neglected my fridge, I usually have eggs and at least something to throw in along with them. Cheese is a non-negotiable: I typically have either sharp cheddar, salty Parm, or soft feta that I can shred or crumble in with the eggs. I’ll also throw in whatever produce I cooked the night before—maybe grilled asparagus or scallions—or some torn greens like kale that I can sauté quickly. "(As a general rule, you want to cook most vegetables before you throw them in a frittata, to help them release moisture - otherwise they might make the frittata soggy.) "One “why not?” experiment taught me that the cup of cooked-grains lingering in the back of my fridge actually works surprisingly well, adding a little texture and heft. And the still-hanging-in-there herbs at the bottom of the crisper (side note: are you supposed to keep them in the crisper?) get a second chance at life if I toss them in there too.
If you don’t have these sorts of ingredients, it’s not a problem (even the cheese that I just called “non-negotiable,” though really you should do it with cheese). If you have something else that you’re looking to use up—cured meats, a sad onion—go for it. Frittatas are fundamentally flexible, which is key for those times when you, like me, didn’t plan ahead for dinner.
Another thing I love about frittatas: They are the gift that keeps on giving. They’re great for dinner, served warm with a big salad. They’re great for breakfast the next day. They’re great for lunch, eaten at room temp with another big salad or on a baguette (yes, a frittata sandwich). Not a bad return-on-investment for something I hadn’t even planned for.
