As a person who at least two to three nights a week doesn’t understand why we plan menus and grocery lists when we could just be eating an egg on toast, scrambled, crispy, poached or soft-cooked and smashed, I, too, would expect this site to have more frittata recipes than it does. (It has one. Sorry.) But I don’t make them much at all because they always feel like a lot of work for something that’s essentially a baked omelet with none of the 2-minute butter-drenched speed of a French one. (We’re also on an omelet kick.)
I blame the parcooked vegetables. Be they peas or broccolini, they almost always requiring trimming (i.e. knife and cutting board), a pot of boiling water, a colander to drain them and then usually an ice bath so they keep their perky green crunch, after which you get to drain them again. Oh and then you’ll probably want to dab them dry on paper towels and all of this is before you even add them to the egg mixture. Maybe you enjoy a ramp frittata? Me too, but they’re going to need to be sauteed for a bit before you add eggs. It’s not like making croissants or anything, but the tiny tasks add up to something that usually outmatches my 5:45pm motivation level.
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