Eggs. They're almost as versatile as the chicken itself. I like mine over easy, scrambled, or poached. I like omelets and eggs Benedict. And when I'm having brunch at my house, I like frittatas! They are so simple and are always a hit with the crowds.
Just before the new year my wife had some girlfriends over for brunch - I was asked to make a frittata so I decided on arugula and goat cheese it was delicious. If you want to try this at home, it's super easy. Start with a good bunch of arugula, trimmed of the stems and washed very well. Where I buy my arugula, it seems like it's just been plucked from the ground, roots still intact, leaves and stems still full of earth. Once you've stemmed and washed the arugula, add a little olive oil and about a tablespoon of butter to a non-stick pan over medium-high heat and preheat the broiler.
Add the arugula to the pan with a pinch of kosher salt and a few turns on the pepper mill. While the arugula is wilting down, beat a dozen eggs in a mixing bowl until frothy - you can cheat and mix them in a blender, just don't blend them too much! When the arugula has wilted down, add a clove of garlic, minced, stir, and pour in the eggs. Turn the heat down to medium now, you don't want to burn the eggs before you get them in the oven. Let the eggs cook on the stovetop for a few minutes until the bottom sets and the top is still uncooked. At this point, cut the end of a 4-6oz. log of soft goat cheese and pinch little bits of the goat cheese all around the top of the eggs. When finished, place the pan under the broiler - make sure your pan is oven-proof and doesn't have a rubber handle!
Keep a close eye on the pan while it's under the broiler, you want the top to brown up and the eggs to set, but you don't want anything to burn. It may take about 5 minutes.
Once the top is brown and the eggs are set, take the pan out of the broiler and carefully slide the frittata onto a plate.
I use a serrated knife to cut the frittata into wedges.