Rustic Frittata

rustic fritatta

One of life’s great gifts is reconnecting with long-lost friends. Pat is a very funny comedian that I knew “back in the day.” {And by that, I mean I knew him before he wrote for The Tonight Show and Seinfeld – heck, he opened for Jerry last week!}

He was in town to do a show, so we invited him to dinner, along with some wacky neighbors. Given that he shared with our friends that I was a “nerd” when we met, I’m surprised he accepted our invitation!

To make it easy, we just let everyone build their own pizzas and grilled them to order. A lot of laughs, and a few glasses of wine later, I was left with a little bit of a lot of different pizza toppings. They’d be perfect for making an easy, hearty and healthy brunch dish to follow a late night.

If you’ve not made a frittata before, it couldn’t be easier – and the possibilities are endless. It also makes a great lunch or light dinner – served alongside a simple green salad.

This one has pesto, chicken, artichoke hearts, green pepper, mushrooms and spinach. But check your fridge – no doubt you’ve got ingredients to make a delicious one without a trip to the store. I’ve made it with diced ham or browned sausage, and I’ve made it meatless. You can add a lot of cheese or none at all. I’ve probably made 50 frittatas – and they’ve all been different.

The recipe for the frittata pictured is below, but here are simple instructions for making one based on whatever you have on hand.

  • Sauté filling ingredients with a little oil in a medium skillet
  • Mix together eggs and seasonings in a bowl
  • Pour egg mixture over ingredients in skillet and stir together.
  • Bake in 400º oven for about 15 minutes.
  • Let sit for a few minutes before slicing.

Rustic Frittata
  • 8 eggs
  • 2 Tbs. heavy cream
  • 2 Tbs. pesto
  • ¼ cup grated cheese {I used cheddar-jack}
  • salt and pepper
  • 1 Tbs. olive oil
  • 1 cup chopped rotisserie chicken
  • ½ cup chopped artichoke hearts
  • ½ cup chopped green pepper
  • ½ cup chopped mushrooms
  • 3 cups baby spinach
  1. Preheat oven to 400º.
  2. Whisk together eggs, cream, pesto and cheese. Season with salt and pepper. Set aside.
  3. Heat oil in oven-proof skillet until shimmering, then add chicken, artichoke hearts, green pepper and mushrooms. Stir until heated through. Add spinach to heated ingredients, and stir until wilted.
  4. Add egg mixture to skillet, stirring to mix well. Place in preheated oven and bake until firm, and just starting to turn golden on top, about 15 minutes.
  5. Let sit for 5 minutes, then cut into wedges and serve.


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