Here’s another great morning dish that can be prepped the night before and cooked in the morning, or even cooked the night before and served at room temperature A frittata is basically a crustless quiche with endless variations; you can choose any combination of vegetables, cheese, and herbs that appeals to you. If you’re watching your carbs, you can leave out the bread.
6 large eggs
1 cup sour cream, or ½ pound cream cheese and ¼ cup light cream
1 cup ricotta cheese or goat cheese
2 cups cubed day-old bread or cooked potatoes
¼ cup chopped fresh basil or Italian flat-leaf parsley leaves
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon olive or canola oil
1 Spanish onion, chopped
2 garlic cloves, minced
2½ cups chopped broccoli or other vegetable
1. Preheat the oven to 350 degrees.
2. Place the eggs, sour cream, ricotta, bread, basil, salt, and pepper in a large bowl and gently mix.
3. Place a 9- or 10-inch ovenproof skillet over medium-high heat and when it is hot, add the oil. Add the onion and garlic and cook until golden brown, about 7 minutes. Add the broccoli and cook for 3 minutes.
4. Spoon the egg mixture over the vegetables and transfer the skillet to the oven.
5. Bake until the eggs are cooked and the top is golden, about 30 minutes. Serve hot or at room temperature.
6. (To make the night before: After you cook the vegetables, set them aside to cool. Add the cooled vegetables to the egg mixture in the bowl. Cover and refrigerate overnight. In the morning, preheat the oven to 350 degrees. Lightly butter an 8-inch springform or pie pan. Pour in the mixture, and bake as above.)
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)