Western Frittata | Everyday Dorie

“A frittata is a dish that every cook should know how to make,” says Dorie in the opening sentence of the western frittata recipe in Everyday Dorie. I take notice since this is only my second frittata on this blog. A frittata is not part of my everyday lexicon of food. Although, I did make something similar: David Lebovitz’s potato, feta and basil tortilla, which is a version of the Spanish potato omelette.

I have to say Dorie’s western frittata is less fussy — no flipping, no turning. This truly is a no-recipe recipe. The ingredients are a hodgepodge of what you have on hand — brought together by mostly whisked eggs and flavored by some spices and herb. Dorie’s inspiration comes from the Western omelette, sometimes called a Denver. It has onions, bell peppers and some minced jalapeño, as well as chile powder and hot sauce. I follow Dorie’s lead on these core ingredients. There are some twists of my own by loading on more vegetables: mushroom, fennel and snap peas. I want it to be a celebration of spring.

Cook the vegetables in a 9-inch skillet until soft. Pour the whisked eggs over the vegetables and let the eggs cooked undisturbed, for 2 minutes. Transfer the skillet into a 350°F oven to finish cooking. When the frittata is firm and puffed, I take it out of the oven. Sprinkle some shredded cheddar, red peppercorns and fennel fronds on top.

I enjoy how easy it is to cook a frittata, cut it up in squares and eat it with my fingers — any time of the day, outdoor or indoor. I also know what to do when I have a lot of eggs on hand. This humble, yet fantastic, frittata needs eight eggs, no less, to fill the 9-inch pan.