Best Basic Frittata Recipe
 More a method than a recipe, this easy frittata is a delicious way to use up all those odds and ends in the fridge. Ingredients 2 tablespoons extra virgin olive oil ¾ cup thinly sliced shallots, from 2 to 3 shallots 2 cups seasoned, cooked vegetables or greens 8 large eggs ⅓ cup heavy cream ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1¼ cup shredded cheese, such as Cheddar or Gruyere 2 tablespoons extra virgin olive oil ¾ cup thinly sliced shallots, from 2 to 3 shallots 2 cups seasoned, cooked vegetables or greens 8 large eggs ⅓ cup heavy cream ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1¼ cup shredded cheese, such as Cheddar or Gruyere Instructions Preheat the oven to 325°F, and set an oven rack in the middle position. Heat the oil in a 10-inch cast iron or ovenproof nonstick skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add the cooked vegetables and stir to combine. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Add the cooked vegetable mixture and cheese to the egg mixture and stir to combine. Pour the mixture back into the pan (no need to wash it), then place it in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it's easy to forget and burn your hand, and the handle stays hot for a long time). Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter. Make-Ahead/Freezer-Friendly Instructions: The cooked frittata will keep well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven until hot in the center. Note: If you'd like to add savory additions to your frittata: 1 to 1½ cups of shredded chicken or crumbled sausage is ideal. A touch of crumbled cooked bacon or smoked salmon requires around ½ cup. Preheat the oven to 325°F, and set an oven rack in the middle position. Heat the oil in a 10-inch cast iron or ovenproof nonstick skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add the cooked vegetables and stir to combine. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Add the cooked vegetable mixture and cheese to the egg mixture and stir to combine. Pour the mixture back into the pan (no need to wash it), then place it in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it's easy to forget and burn your hand, and the handle stays hot for a long time). Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter. Make-Ahead/Freezer-Friendly Instructions: The cooked frittata will keep well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven until hot in the center. Note: If you'd like to add savory additions to your frittata: 1 to 1½ cups of shredded chicken or crumbled sausage is ideal. A touch of crumbled cooked bacon or smoked salmon requires around ½ cup. Nutrition Information Powered by Per serving (4 servings) Calories: 491 Fat: 37 g Saturated fat: 16 g Carbohydrates: 14 g Sugar: 4 g Fiber: 3 g Protein: 25 g Sodium: 566 mg Cholesterol: 435 mg Per serving (4 servings) Calories: 491 Fat: 37 g Saturated fat: 16 g Carbohydrates: 14 g Sugar: 4 g Fiber: 3 g Protein: 25 g Sodium: 566 mg Cholesterol: 435 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.