For Connie
Frittata is the perfect kitchen-sink dish for using up leftovers, for impressing your brunch guests without a ton of work, or for reheating out of the freezer for breakfast, lunch, or dinner. I suggest accompanying it with some spring greens or arugula that you’ve dressed lightly with vinaigrette.
Ingredients
- 15 eggs (see below for notes on scaling)
- 1½ c half and half, whole milk, or cream
- ½ t salt
- ¼ t dried chervil
- ¼ t dried basil
- Generous grind of black pepper
- Generous grind of fresh nutmeg (or a large pinch if you’re using pre-ground nutmeg)
- 3–5 cups of various filling ingredients of your choice (see below)
- 3 T chopped fresh parsley, cilantro, and/or basil
- ¼ c grated Parmesan (or Romano or Asiago cheese)
