Frittatas are one of those great dishes that work equally as well for breakfast, lunch, brunch or dinner. Much like an omelette, you can pick your fillings and make it all in one skillet (basically the ideal dish for this Skillet Suppers column). Top it with some Sriracha for extra heat and serve it with a green salad for dinner to round out the meal.
It's a perfect time to enjoy frittatas with spring asparagus, or you could substitute in fiddlehead ferns from the farmers' market, or pretty much anything else you'd like to throw in there. I'm a fan of goat cheese as it melts well but Gruyere is another excellent choice. Finish the frittata under the broiler for the last three minutes so the top browns and crisps a little, but you can just as easily finish it on the stove—just make sure to keep the heat low so the bottom doesn't burn. Making it in a castiron means it's just as pretty to serve in the pan as it is on a plate, and one less dish to clean is always a plus.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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