I know it’s a bold statement, suggesting I can give instructions on perfecting anything, much less the perfect frittata. You’re talking to the same chick who burns garlic bread every. single. time. (squirrel). In this case, though, I’m truly confident. I’ve made so many frittatas in the past few years (My first was this chicken sausage and sweet potato version YUM) and all were superb.
Truth be told, it’s quite difficult to mess up a frittata.
You literally have 4 steps to a simple dish perfect for breakfast, lunch, or dinner.
→Saute or heat up your filling
→Add egg mixture
→Cook on stove top with a minimum of fussing
→Finish under broiler
What’s so grand about the modest frittata that will keep you coming back for more? Aside from the fact that it’s nearly un-mess-uppable, it’s so much more interesting than scrambled eggs, and can easily serve multiple people.
The frittata is also completely customizable to your available ingredients, tastes, and dietary needs.
Short on time? Use leftover veggies! Virtually any type and combo will work – last night’s green beans, zucchini, roasted potatoes, or salad greens (or all of it) will work great.
Don’t do dairy? Add water, instead of milk, to the eggs. Even seltzer works!
For the record, I’ll share that Bon Appetit and I part ways here. They insist on dairy, and full-fat dairy at that because “…anything less than a full-fat product will produce a less unctous frittata.” We’re not feeding the Royal Family here, and who needs culinary advice that invokes the use of the word unctous, anyway? Honestly, Bon Appetit, get over yourself 🙂
Love cheese, but need to avoid lactose? Stick with cheddar, Swiss, or Parmesan, which are naturally lactose- free.
Love bacon? Bacon is welcome here (duh). As is ham, prosciutto, sausage, and last night’s leftover steak.
Prefer vegetables that aren’t green? The brown and white ones (mushrooms, onions, white potatoes) work well, as do all variety of bell peppers, roasted sweet potatoes, yellow squash, and more.
The Basic Frittata
The frittata makes for a quick supper or hearty breakfast, and is great leftover, too. Make it your own with your choice of fillings.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups chopped vegetables of your choice onions, peppers, zucchini, mushrooms, etc...
- 8 large eggs
- salt & pepper to taste
- 1/3 cup milk any type (or water)
- 1/4 cup grated Parmesan cheese
Instructions
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Heat oil over medium heat in a large cast iron skillet (or other oven-safe pan). Add vegetables and saute for 3-4 minutes, stirring occasionally.
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While the vegetables are cooking, crack eggs into a bowl, and whisk together with the milk, salt, and pepper.
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Preheat broiler. Pour eggs into pan, and allow to set for 4-5 minutes. Use a silicone spatula to loosen edges around the pan about half way through.
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Turn off the burner. Sprinkle Parmesan on top, and put the pan under the broiler for 4-5 minutes. The frittata will puff up and begin to brown lightly on top. The frittata is done if no liquid egg runs out when the center is pierced with the tip of a knife. Allow the frittata to sit for 5 minutes before cutting.
Recipe Notes
- Experiment with different vegetable combinations: mushrooms, onions, white or sweet potatoes, bell peppers, yellow squash, scallions, leeks, and more.
- Leftover cooked vegetables can be used, too. Virtually any type and combo will work - steamed green beans, zucchini, roasted potatoes, spinach greens, etc.
- Don't do dairy? Add water, instead of milk, to the eggs. Even seltzer works!
- Love cheese, but need to avoid lactose? Stick with cheddar, Swiss, or Parmesan, which are naturally lactose- free.
- Add bite sized pieces of cooked bacon, ham, prosciutto, steak, or seasoned chicken for added flavor and protein.
- You can finish the frittata in a 350 degree oven, rather than under the broiler. A large frittata (6-8 eggs) takes 15-18 minutes.
YUM!!! I recently discovered frittata and I love your tips and photos!!
Thank you, Rebecca! Let’s all get eggy with it 🙂