A frittata is basically an open faced omelet with other ingredients, such as vegetables and/or meat and cheese. The ingredients are mixed into the eggs rather than used as a filling. The beauty of the frittata is that it is a wonderful one-dish meal. Throw leftover ingredients in such as sliced steak, chicken, sausage, bacon, and/or an assortment of your favorite vegetables. Add to that your favorite cheese and you have an amazing meal! A frittata makes a wonderful breakfast or brunch entrée or it can be used as an appetizer, as it can be served warm or at room temperature.
The first few times I made this dish, I had some difficulty mastering the technique. I found it difficult to cook the eggs all the way through without burning the bottom of the eggs. For me, there is nothing worse than the taste of burned or over-browned eggs. After a little experimentation however, I was able to deliver a beautiful frittata without a browned bottom and under-done center. Here is my technique which seems to work great every time:
Step 1: Preheat your oven to 350°F.
Step 2: Place 8 eggs in a medium bowl and add your favorite herbs or seasoning. Lightly beat the eggs.
Step 3: In an 8-inch non-stick, oven proof skillet, heat 1 teaspoon of olive oil over medium heat. Add your aromatic vegetables like garlic, shallots or onion and sauté briefly. Add any vegetables you don’t want crisp and sauté until just tender. Transfer vegetables to a plate and set aside.
Step 4: Wipe out the skillet with a paper towel. Add a tablespoon of olive oil to the pan and tilt the pan so the oil covers the bottom and sides of the pan. Heat the skillet over medium heat. Pour the eggs into the hot skillet. Return the vegetables and add any other pre-cooked ingredients to the pan. Stir lightly to combine the ingredients. Transfer the skillet to the oven. Bake for 6-7 minutes, or until just set. (If it doesn’t look set after 7 minutes, place the pan under the broiler for about 2 minutes or until the eggs are set.)
Step 5: Shake the pan to loosen the frittata. Slide it onto a platter. Slice into wedges and serve warm or at room temperature.
Here are some great frittata recipes to get you started. But don’t be afraid to experiment on your own and utilize the ingredients you have on hand.
Asparagus & Potato Frittata with Gruyere
Corn & Mushroom Frittata
Frittata with Parsley, Leeks & Onions
Mixed Vegetable Frittata
Potato & Onion Frittata
Shrimp & Bacon Frittata
Smoked Salmon, Feta & Basil Frittata
Mini Frittatas with Prosciutto & Basil
- Chef Jessica