I should start off by saying that there is nothing "holiday" about this frittata except that we generally only eat this frittata on holidays. Feel free to enjoy at any time of year.
I prefer frittatas to omelets in my house for a few reasons. First, I'm not a fan of runny eggs (and this isn't possible in a frittata that is cooked properly). Secondly, it feeds a large group with ease. Thirdly, it is easier to make a frittata appropriate for any meal (and convince people who aren't in the "breakfast for dinner" camp that is isn't breakfast food at all). Lastly, it is so easy! This recipe feeds 6-8. I always serve this with toasted bread of some sort and fresh fruit.
**Adding waffles, french toast or cinnamon rolls to the menu makes this a perfect brunch line-up.
10 large eggs, beaten
1/2 c. lowfat buttermilk
1/2 c. whole milk (heavy cream is an extra-indulgent substitution)
1/2 grated Parmesan cheese (use the Parmagianno Reggiano, it is so much better!)
1 c. shredded sharp cheddar, grated
2 small potatoes, peeled and chopped into 1/2 inch pieces
1/2 small onion, minced
2-3 T canola oil
choose 2 of the following:
*a big handful of finely chopped broccoli or broccoli raabe
*1 small diced tomato
*a big handful of chopped mushrooms
*a big handful of chopped fresh asparagus (thin works best)
*1/2 c. chopped cooked bacon, ham, sausage or chicken
*large handful of chopped spinach
*1/2 c. diced, seeded zucchini
Preheat oven broiler to 450F (if you can't choose temperature, choose "high" or normal broil setting). Combine eggs, buttermilk, milk, and parmesan cheese thoroughly (a large batter bowl works great for this is you have one. If not, a large mixing bowl is fine). Set aside. Over medium heat in oven-proof skillet, heat oil and add potatoes. Cook for 5 minutes, and then add onions and rest of ingredients from list below (if adding spinach or tomato, wait a few more minutes before adding them, as they cook quickly). Sautee until potatoes are tender and onions are caramelized. Add egg mixture, stirring constantly (a heat proof spatula works best) and pushing cooked portions of eggs to center as you go. When about half the eggs are firm, place the whole skillet into the oven on center rack. After 5 minutes, sprinkle cheddar cheese over the mixture and continue broiling until cheese is melted. The eggs will puff up when baking, so make sure there are a few extra inches above the top of the skillet in the oven. When the frittata is cooked through, eggs will not wobble when you shake the pan. To serve, take a long heat-proof spatula and run it along the bottom and edges of the skillet. You should be able to slide the whole frittata onto a large platter. If it is stuck, inverting the frittata onto a plate is a second option. Just garnish with cheese and herbs to to improve the presentation. Slice like a pie and serve.
