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Brow Beat You're Doing It Wrong: Frittata By L.V. Anderson Posted Wednesday, Feb 15, 2012, at 05:08 PM ET Eating eggs for dinner is a time-honored ritual for the cash-strapped, the harried, the exhausted, and the lazy. The trouble is that minimalist eggs—scrambled, fried, or boiled—practically scream out for accompaniment. Many people muffle that cry with a slice of bread and call it a night, but there's a better way to turn eggs into a meal. I'm not talking about quiche, which requires crust, cream, and 45 more minutes than you may have to spare on a weeknight. Nor am I talking about omelettes, which demand too much attention and the sleight of hand needed to fold and flip without breaking the delicate eggs or scattering their fillings all over the place. I'm talking about frittatas, which are like quiche without the crust or omelettes without the spatula handiwork. The term "frittata" comes from the Italian word for "fried," but like The New Pornographers, frittatas have a misleadingly provocative name. A frittata doesn't much resemble fried eggs, nor is it much oilier than any other egg preparation. It's not much harder to make, either: Sauté vegetables in oil, pour beaten eggs over them, and bake for 20 minutes, and you end up with a savory cake that's twice as substantial and twice as healthy as a pile of scrambled eggs. Sturdy greens, like collards or kale, are the ideal base for a frittata. They're delicious and provide a pleasant textural contrast to the soft eggs (and, unlike spinach and chard ... To continue reading, click here. Join the Fray: our reader discussion forum What did you think of this article? POST A MESSAGE | READ MESSAGES Also In Slate The Kid Who Spied on Tyler Clementi Is About To Go to Trial. He Should Take a Plea Instead. Why Do They Use Horses To Make Glue? Elie Wiesel to Romney: Stop the Mormon Church From Baptizing Jews Killed in the Holocaust	Advertisement
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