This is very serviceable frittata but not the best one I’ve ever made. I prefer the thicker, heartier versions I’ve made before use 12 eggs vs. the 6 in this recipe.
I have come to truly love and appreciate frittatas. It’s like a great, big, easy omelet that can be a main dish, an appetizer, breakfast, lunch or dinner. They are so adaptable and quick and great for your resident vegetarian or your non-meat meals. I also love its Spanish cousin, the tortilla which, as far as I can tell, is distinguished from a frittata primarily by incorporating lots of yummy potatoes. Frittata, omelet, tortilla, it’s all one big happy family including that exotic cousin the kookoo.
Conveniently, a version of Gwyneth’s frittata is on her website, GOOP.
Drew always rolls his eyes when I say of leftovers, “well, we can make it into a frittata!” But you almost always can–they are indeed versatile. I’m a fan.