Unlike their folded counterparts, frittatas can be loaded up with all kinds of cheeses and cooked foods. They’re so versatile—I make them for lunch, supper, and brunch, and for an appetizer, cut into small wedges or squares and served with toothpicks. You can go ahead and make them in advance, too—they’re just as good cold or at room temperature as they are warm. It’s fine if you’re using leftover grains that have some sauce; if not, toss with melted butter or oil before adding them in.

Makes: 4 servings
Time: 30 minutes

Ingredients

• 2 tablespoons olive oil

• ½ onion, sliced

• Salt and pepper

• 6 to 8 eggs

• 1 cup grated Parmesan cheese

• 2 cups cooked pasta, Asian noodles, grains, or rice

Instructions

1. Heat the oven to 350°F or turn on the broiler. Put the olive oil in a large skillet over medium- high heat. When it’s hot, add the onion and cook, sprinkling with salt and pepper, until soft, about 5 minutes.

2. Meanwhile, beat the eggs in a bowl with some salt and pepper until the yolks and whites are just combined. Stir in the cheese.

3. Warm the pasta, noodles, grains, or rice in the oil with the onions.

4. Pour the eggs over the onions and grains, using a spoon if necessary to evenly distribute them. Cook, undisturbed, until the eggs are barely set, 5 to 10 minutes.

4. Transfer the skillet to the oven and cook until the edges brown and puff but the center is still jiggly, about 5 minutes, or put it under the broiler for just a minute or 2. Cut into wedges or squares and serve hot, warm, or at room temperature.

Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition

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