Frittata Recipe w Variations
Serves 2, Prep time: 10-15 min., Cook time: 20-30 min.
The beauty of a frittata is that it works for any meal & you can include whatever add-ins you happen to have on hand. It's a delicious meal which also falls into a category I call "shop your kitchen" which uses up random items in your fridge or pantry as well as leftovers reducing food waste.
Frittatas are lovely meals on their own, but can also pair well with a green salad, tomato salad, fruit salad, whole grain toast, soup or bruschetta. They can also be made into a lovely sandwich by placing slices of frittata between a crusty roll & adding your favorite topping/condiment (e.g., pickled vegetables, onion jam, lettuce, spicy mayo, olive tapenade, pesto, etc.).
- 6 large eggs
- 1/4 cup of dairy - full fat preferred to ensure a silky texture (e.g., whole milk, sour cream, yogurt, etc.)
- 2 oz of shredded cheese (approx. 1/2 cup) - preferably a cheese which melts & has a strong flavor (e.g., Aged Cheddar, Asiago, Gouda, Gruyere, Swiss, Monterey Jack, etc.)
- Diced allium (i.e., approx. 1/2 cup of scallions/green onions, onion, ramps, garlic scapes or shallots; 3/4 cup of chives; 2-3 garlic cloves with the green center germ removed to reduce bitterness)
- 1/2 - 3/4 cups of chopped add-ins (i.e., baby spinach, roasted red peppers, asparagus, potatoes, etc. These can be single items or a mixture of items together. The measurement references cooked add-in (e.g., 4 oz of fresh spinach cooks down to about 2/3 cup ).
- Olive oil
- Salt & pepper
Some suggested pairings:
- Scallions, Aged Cheddar & baby spinach (pictured here)
- Chives, Swiss Cheese, asparagus & parsley
- Garlic, roasted red peppers, Asiago & basil
- Spanish onion, potatoes & Gruyere
- Shallots, cherry tomatoes, avocado & Monterey Jack
- Preheat your oven to 350 degrees & place the oven rack in the top third of the oven.
- Warm 1/4 - 1/2 tsp of olive oil in a nonstick pan.
- Add your allium & saute until cooked (e.g., onions are translucent, but not brown)
- Include your add-ins to the pan as well as a little salt & pepper. You can also add spices as well if you'd like (e.g., basil, oregano, thyme, etc.). Note: Ingredients will not become softer/cooked when incorporated in the frittata so make sure you fully cook your items. If you will be using something wet (e.g., frozen spinach or tomatoes), make these separately & remove as much moisture as possible before adding them to the egg mixture. Take pan off heat & set aside.
- Shred your cheese & set aside.
- Whisk eggs together until frothy. Add in a little salt & pepper as well as your liquid dairy. (Yes, we're adding in salt & pepper to both the add-ins & eggs.)
- Add in allium, add-ins & cheese to your egg mixture.
- In an 8-inch oven safe pan, brush a little olive oil over the entire inside of the pan including the walls. (Use a nonstick pan & you can get away with 1/4-1/2 tsp of oil.)
- Warm the pan on medium for 2 minutes. Add in your frittata mixture & heat until just the very edges of the frittata are set (approx. 5 minutes).
- Place into the oven & cook for 20-30 minutes. Play it safe & check the dish at the 15 minute mark. It can overcook very easily. Remember not to touch the hot handle without an oven mitt. (It's easy to forget so putting your oven mitt right in the door handle or sprinkling some flour on the handle as a visual reminder can help.)
- The frittata is done when a toothpick inserted into the center comes out clean.
- Let the frittata cool for 5 minutes.
- Loosen the edges & a bit underneath with a spatula. Carefully slide from the pan onto a large round platter.
- Cut into wedges & serve. Note: Frittatas make nice leftovers heated up or served cold.