Puffata

So, I know this recipe is not a classic frittata, and bears little resemblance to anything Marcella Hazan would cook. My husband suggested we called it a "Puffata", and I think he's right.

The Puffata is delicious, easy, and very flexible. It is adapted from a Barefoot Contessa recipe. I've never actually made the recipe as it is printed in the cookbook, but I've made a version like the one below many times. I'm posting it for a friend with three small children who finds it impossible to get eggs on the table before getting everyone out the door at 7:45. The great thing about a frittata is that you can cook it and then slice it up and freeze the slices in foil. You can warm them up in the toaster oven or oven and they'll taste terrific.

This also makes a great meal on those nights when you don't feel like your fridge quite has a meal. You can throw all kinds of leftover vegetables and cheese in here and it turns out nicely.

Clean Out The Fridge Puffata

3 T. butter

8 eggs

1/2 t. kosher salt

1/2 t. pepper

1/3 c. flour

3/4 t. baking powder

cheese, maybe 1/2 cup, but more if you like more.

other stuff, like vegetables. Sauteed onions are a great choice. If you have any leftover ham or bacon, or smoked salmon definitely throw it in. I have never once had leftover smoked salmon, but maybe I'm weird.

Preheat the oven to 350. In theory you need to use a 10" oven-proof skillet for this, but a pie pan will work fine, and an 8x8 pyrex pan would probably do the trick, too.

Melt the butter and pour it into the pan.

Whisk the eggs, and the salt, pepper, flour, baking powder, and cheese. Then stir in the leftovers and pour into the baking dish or skillet. Bake for 35-45 minutes, until it is puffy and the top is golden brown.