Frittatas fast and easy
As much as we enjoy cooking, there are days when we either run out of time, or the desire to spend an hour or two in the kitchen to put dinner on the table. Eggs are always a great ingredient when for a quick meal, and they are amazingly versatile. We enjoy eggs in all forms, but frittatas make frequent appearances at our house. While the asparagus frittata from the April 1999 issue of Gourmet isn't particularly quick, it is definitely delicious, very attractive, and we have always found it to be a big hit at brunches. Although the original recipe says that you can slide the frittata onto a serving platter, we've never attempted that step since the thought of plating a 13x9 mass of egg and veggies is rather daunting.
The vegetable frittata is very easy to put together, and the ham and potato frittata has been a standby for years. It can be made a day ahead, and served at room temperature. We have also taken it on picnics, or cut it into small pieces to use as part of a tapas presentation. Of course, there are times when scrambled or poached eggs (served on a bed of lettuce tossed with a vinaigrette) are the perfect fast food, with little time required.
