concept - How to make a Frittata

A frittata is my favorite favorite brunch product to make at home. It's easy and versatile, so I thought Easter weekend is coming, you might find a recipe idea for frittata ... or five! I usually make my frittatas with which vegetables I have on hand, which means that I have tried a whole series of different combinations over the years. Below are some of my favorites along with some tips.

But first you have to ask yourself what is a frittata? Some call a frittata a crustless quiche (although I call a quiche a crust-full frittata). It is an egg tray filled with tasty vegetables, herbs and a little cheese. If you are not a tasty breakfast guest, it is a quick weekday dinner option.

How to make a Frittata

Frittatas are so easy to make! Here's how:

1. Choose a recipe variation below and start mixing the frittata base: a simple mixture of eggs, almond milk (or any milk), garlic, salt and pepper.


2. Then sauté your vegetables in a 10 or 12 inch cast iron frying pan until just tender.


3. When the vegetables are ready, stir in all spices or herbs before adding the eggs. Pour in the frittata base and gently shake the pan to divide it between the vegetables.


4. Sprinkle your frittata with cheese and transfer the pan to a 400-degree oven.


5. Bake for 15 to 20 minutes, or until the eggs are set and the top is light gold around the edges.


6. Allow the frittata to cool slightly before you cut and devour it!

Frittata Recipe variations

Part of the pleasure of a frittata is to get creative with your vegetable and herb combinations. Here are 5 of my favorites!

1. Broccoli & feta (photo above)


2. Roasted red pepper & spinach


3. Spring Veggie with asparagus


4. Mixed mushroom & tarragon


5. Caprese, with Cherry Tomatoes & Basil

Frittata Tips

Follow these tips and tricks to make an A + frittata every time:

• 
  Spread your vegetables evenly through the pan before you pour the eggs into it. Once you have poured in the egg mixture, do not move the vegetables around much (otherwise you will get scrambled eggs!). So make sure that the vegetables are evenly in the pan to get a definitive frittata with vegetables. every bite.


• 
  Change it! Play around with these flavor combinations. If you exchange different herbs or vegetables, keep in mind that a good vegetable-egg ratio is about 1/4 cup of vegetables per egg, or 2 consecutive cups of vegetables for 6-8 eggs.


• 
  Use a cast-iron frying pan. The best choice for making frittatas, cast-iron skillets can safely go from the hob to the oven, and they conduct the heat well and evenly. Seasoning a cast-iron pan gives it a non-sticky quality, so a well-seasoned frying pan will result in the easiest slicing & serving. I like to use an enamelled cast iron frying pan, which does not require pre-seasoning. If you don't have a frying pan, go to this recipe for breakfast dishes instead.


• 
  Safety first! Remember that when the cast-iron skillet comes out of the oven, the handle will stay warm for a while - I have learned this the hard way several times. Put a kitchen towel on it to remind yourself not to grab it before it cools down. You can also get one of these silicone handle covers.

Suggestions for serving Frittata

If you serve your frittata as part of a larger brunch, banana pancakes or muffins, French toast, fried oatmeal, & # 39; oats overnight, or Fruit Salad would all be great choices to belong.

To dress up individual frittata slices, cover them with extra fresh herbs or serve with sliced ​​avocado, lumps of lemon-like yogurt, Pesto or scoops of tomatillo salsa.

For a dinner of a weeknight I like to serve my frittata with an arugula salad and a good bread.

Please let me know what your favorite frittata recipe variations are in the comments. To enjoy!

How to make a Frittata + 5 variations

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Preparation time

5 mins

cooking time

25 minutes

Total time

30 minutes

Here is a basic frittata recipe plus 5 simple and delicious frittata variations.

Writer: Jeanine Donofrio

Recipe type: Breakfast

Portions: 3 to 4

ingredients

Basic Frittata recipe:

• 6 large eggs (use 8 eggs for a 12-inch skillet)


• ¼ cup unsweetened almond milk (or milk)


• 2 garlic cloves, minced


• ¼ teaspoon of sea salt, more for sprinkling


• Freshly ground black pepper


• Extra virgin olive oil, for drizzle


• Choose ingredients for one of the variations below:

Variation # 1: Broccoli feta (photo)

• 6 spring onions, minced


• 2 cups chopped broccoli or broccolini


• ⅛ teaspoon of smoked bell pepper


• ¼ cup of crumbled feta cheese

Variation # 2: Roasted red pepper & spinach

• 1 shallot, minced meat


• 2 roasted red peppers, minced


• 2 cups of spinach


• ⅓ cup of crumbled feta cheese

Variation # 3: Spring Veggie

• 4 spring onions or spring onions, minced


• ½ cup chopped asparagus, soft parts


• ½ cup frozen peas, thawed


• ½ cup of halved mini mozzarella balls


• ¼ cup of crumbled feta


• ¼ cup chopped tarragon or chives

Variation # 4: Mixed Mushroom & Dragon

• 1 shallot, minced meat


• 12 grams of mixed mushrooms, minced meat


• ¼ cup chopped tarragon


• ⅓ cup of grated pecorino cheese

Variation # 5: Caprese

• 1 shallot, minced meat


• 2 cups of halved cherry tomatoes


• ¾ cup of halved mini mozzarella balls


• ½ cup sliced ​​basil

Instructions

1. Preheat the oven to 400 ° F.


2. Beat the eggs, almond milk, garlic and salt until everything is well mixed. Put aside. Follow the instructions to make one of the vegetable variations below:


3. 
   Broccoli feta: Heat 1 tablespoon of olive oil in a 10 or 12-inch cast-iron frying pan over medium-high heat. Add the spring onions, broccoli and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is soft but still bright green, 5 to 8 minutes. Stir in the smoked bell pepper, add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake for 15 to 20 minutes or until the eggs are set. Season and serve.


4. 
   Roasted red pepper & spinach: Heat ½ tablespoon of olive oil in a 10 or 12-inch cast-iron frying pan over medium-high heat. Add the shallot and a pinch of salt and pepper and cook until transparent for about 5 minutes. Add the roasted red pepper and spinach. Sauté until the spinach has wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake for 15 to 20 minutes or until the eggs are set. Season and serve.


5. 
   Spring Veggie: Heat ½ tablespoon of olive oil in a 10 or 12-inch cast-iron frying pan over medium-high heat. Add the spring onions, asparagus and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is soft but still bright green, about 5 minutes. Add the peas, add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake for 15 to 20 minutes or until the eggs are set. Season and serve.


6. 
   Mixed Mushroom & Dragon: Heat 1 tablespoon of olive oil in a 10 or 12-inch cast-iron frying pan over medium-high heat. Add the shallot and a pinch of salt and pepper and cook until it starts to soften, about 3 minutes. Add the mushrooms, stir and cook until soft and soft, about 8 minutes, stirring occasionally. Stir in the tarragon, add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake for 15 to 20 minutes or until the eggs are set. Season and serve.


7. 
   Caprese: Heat ½ tablespoon of olive oil in a 10 or 12-inch cast-iron frying pan over medium-high heat. Add the shallot and a pinch of salt and pepper and cook until transparent for about 5 minutes. Add the tomatoes, half the basil, stir and add the egg mixture and gently shake the pan to distribute. Add the mozzarella and fry for 15 to 20 minutes or until the eggs are set. Top with the remaining basil. Season and serve.

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