The great thing about a frittata is that you can use any veggies you have in the fridge or that are fresh and in season. It’s just like a quiche, but crustless – a crustless quiche! Think of it as a basic formula for a simple custard, a crustless quiche, with filling, and then get creative!
Recipes like frittatas are also really flexible. If you are cooking for a crowd, or just yourself, it’s very simple to cut in half, double or triple. The foundation for the custard is four eggs and a cup of milk. If using these proportions, you can really do anything!
Quick tip: To “blanche” is a basic cooking term and technique that describes the process of cooking a fruit or vegetable briefly in boiling water and then immediately immersing the food in ice water or cold running water to stop the cooking process.