I taught myself to make my first frittata while I was home on maternity leave with my first child. Have you ever tried to make one? A frittata is an egg-based Italian dish similar to an omelet or even a crustless quiche.
There seems to be a misconception floating around that frittatas are difficult things to make. I think the word, Frittata itself is deceiving making it sound fancy and uber-complicated when in reality it is one of the easiest dishes you could ever make!
Frittata, just means Fried. Similar egg dishes are made in homes all across Europe, going by one name or another primarily because they are the perfect way to use up leftovers! And once made, become great leftovers on their own.
Making one is a 5-step process: crack the eggs, whip the eggs, add the ingredients, pour into a skillet or dish and bake till golden brown and beautiful.
That being said I know several of you who are missing out on this any-time dish for FOMU (Fear Of Messing Up). Well, NO MORE! Let your breakfasts, brunches, party apps and even quick weeknight dinners rejoice with these 6 simple, tried and true steps to make a beautiful frittata.
Rule #1 – You Can Do This
If you can crack an egg, you can make a beautiful frittata! All you need is a little oil or butter in the bottom of the pan or your favorite cooking spray to keep the entire thing from sticking. Tie your best apron on and make it seem as if you slaved away on this baked bit of perfection.
Rule #2 – Anything Goes
Frittata are the kitchen sinks of breakfast foods. If you have it on hand, you can throw it in there! Everything tastes great when hugged by fluffy, baked eggs. Roasted veggies are particularly tasty in these dishes, or in general. Start roasting everything you can! and turning the leftovers into more and more frittatas.
Rule #3 – Low and Slow
You want to bake your frittata with low heat, say around 350 degrees to allow the frittata to cook the whole way through without browning too much on top or drying out.
Tip: If you are worried about over-browning your dish, cover it in aluminum foil for the first half of the cooking process
Rule #4 – Stick A Fork In It
It’s hard to tell when a frittata is cooked the whole way through, you will want to insert a toothpick, knife or fork at several points to ensure it comes out clean and not runny. This prevents you from slicing into your gorgeous pie only to find a yellow river inside.
Rule #5 – Don’t be afraid to embellish!
Some people like baked tomatoes, others do not. There’s no rule that says a frittata can only have the ingredients baked inside! Load it up with fresh produce on top like tomatoes, scallions, jalapeños, bacon bits or even extra cheese!
Which brings me to the next rule …
Rule #6 – There is no such thing as too much cheese!
I’m not even going to put an amount below, cheese is a highly personal component of this meal. Only YOU know how much cheese is the right amount of cheese for you.
- 8 Eggs
- 1/2 cup of Shredded Cheese (or more, add as much as you like here - see Rule #6 there's no so thing as too much cheese)
- Additional Add-Ins (see frittata combinations below this recipe)
- Preheat oven to 350 degrees.
- Crack eggs into a bowl, whisk.
- Sprinkle salt, pepper, and seasoning.
- Add any combinations of ingredients you like (see possible combinations below this recipe), combine.
- Gently stir in cheese.
- Spray your pan with cooking spray, or melt a pat of butter or tablespoon of oil and roll around.
- Pour egg mixture into your pan or casserole dish. If using a pan, you can cook on the stovetop for a few minutes to set your ingredients before moving it into the oven or you can place your casserole dish in the oven now.
- Bake until brown around the edges and firm in the center. A toothpick or knife should come out clean.
- Approximate cooking time: 25-30 mins
- * If you set your ingredients first on the stove top, start watching your frittata around 12 minutes.
Ok, that’s it everything you need to know about making the perfect frittata. Now, why don’t we experiment with some fun flavor combinations:
Ham + Cheese
Ham + Cheese + Spinach
Spinach + Feta + Cherry Tomatoes
Spinach + Mushrooms + Onions + Tomatoes
Tomatoes + Zucchini
Spinach + Artichokes
Bacon + Cheese
Sausage + Cheese
Bacon + Potatoes
Bacon + Jalapeño + Cheese
Chorizo + Peppers + Onions + Potatoes
Broccoli + Cheese
Asparagus + Potato + Cheese
Sweet Potato + Red Pepper + Feta
Sausage + Cheddar + Grits
Potato + Kale + Olives + Onions
See? Anything and everything goes.
Which combination will you try first?
Most veggies will taste best if sautéed, or even roasted first. Which is why making frittatas with last night’s leftovers is such a good idea!
*Any raw meats should also be cooked thoroughly before being added to the mix.
Latest posts by Stacy (see all)
- Chuck E. Cheese is 40! Celebrates with new look, same great family fun - August 15, 2017
- 10 Things You Need To Know Before Indoor Skydiving - July 2, 2017
- A Family Guide to the San Antonio Missions - July 18, 2016