Happy New Year, everyone!
When someone nominating this recipe asked for it to be placed first for something easy and light in the post-holiday slump, I was happy to oblige when I saw it won.
Omelets and frittatas should be my go-to “I don’t know what to make and don’t want to get takeout” dinner option and every time I make one or the other, I’m unsure why they aren’t! We almost always have the necessary ingredients and, along with a salad and a glass of wine, they can be downright elegant.
Lebovitz’s version adds a touch of cream, about 1 teaspoon for 2 eggs, and a couple tablespoons of finely chopped fresh herbs. He notes we should use high quality eggs. Luckily, my CSA was back from their holiday hiatus and I had just picked up my veggies and super-fresh, top-quality eggs. For something this simple, I agree that the ingredient quality will really shine (or not, as the case may be).
Now, cheese is optional. But my dad bought a big wheel of super-aged Asiago cheese–the stuff you can’t find even in most specialty stores–and he gave us all some from Christmas, so a bit of Asiago down the center during cooking stood in nicely for the comté or gruyère suggested in the recipe. Dinner took all of about 5 minutes to get on the plate. Popped open a bottle of pinot noir, served up a side salad, and had a nice little dinner.