Frittata

When you're starving and all you have in the fridge is a mega-sized egg from a gargantuan flightless bird, you'll probably want to make this frittata

The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.

This frittata is lightened by using only half the egg yolks of traditional recipes.

Frittatas are excellent served warm or at room temperature, which means that it’s a perfect do-ahead dish.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

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The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

This is a technique that I plan to use at home very soon in my repertoire of stopgap meals; the perfect quick, easy, and delicious dish to whip up on a moment's weeknight notice.

I have only made one other frittata in my life and that was on a day that my friends and I know as "The Great Easter Hangover of 2007." I am pleased to report ba.com's Top 100 frittata was much smoother sailing.

Give your frittata a makeover with chard and salami