At the beginning of every semester, both the Yummies and the Mummies (and Dads) get asked what things they want to learn how to cook during the session. Invariably, the children say, “Chocolate cupcakes” (and goodness, who doesn’t want to bake those), and the adults say that they would like to learn how to make something that uses up their leftovers and is quick to make.
Every time, I think of frittatas. This particular frittata uses a leftover that a bunch of us around Tribeca have in our fridge right now, tomato jam from my recipe here. My friends have requested that I make it whenever they come over. They have then gone home and made it for themselves once they figure out how easy it is to whip up. It even appeared at a 4th birthday soiree we attended a few weeks ago. How fun to see that people are making it. I figured that I would give everyone a bonus recipe with which to use up any extras.
The mini-chefs practiced cracking eggs into the big bowl, changed into new outfits because of egg casualties, and whipped up this simple meal almost completely on their own. Big People should do a shell check before the Yummies add the rest of the ingredients, but otherwise, you might even be able to oversee this without having to do very much at all. Cooked sweet potatoes, sauteed greens, or broccoli would be fabulous additions here if you are so inclined.
Once you have your frittata technique down, you might find yourself, as our family does, eating frittatas at least once a week, usually on the most hectic night of the week when you have not had a single chance to make it to the grocery store but do have eggs and leftovers.
Smoked Mozzarella and Tomato Jam Frittata
*10 organic eggs, room temperature
*1-2 cloves garlic, minced
*1/4 c. tomato jam (or marinara sauce)
*1/3 c. smoked mozzarella
*1/4 c. parmesan cheese, grated
*1 T. vegetable oil or butter for the pan
*optional: 1/2 c. cooked: sliced sweet potatoes, chopped broccoli or chopped greens
In a big bowl, help your mini-chef crack all the eggs. Big Person can fish out any crunchy bits once you are finished doing all the cracking.
Measure out and add all of the other ingredients in with the eggs. First, squish the egg yolks open. Then, whisk everything together well.
Big Person: Heat a cast iron (or oven-proof) skillet over medium low heat. Place the butter or oil into the pan to melt or heat up. Using a rubber spatula, coat the entire inside of the pan.
Preheat your broiler on high.
Pour the frittata mixture into the heated skillet, and turn the heat down to low. Cook for 10-12 minutes or until the frittata begins to set.
When the sides are set, transfer to the oven and broil for 2-5 minutes, or until the frittata puffs up and browns on the top. Remove from the oven and let cool for a few minutes before serving.
