How to Make a Frittata
Frittatas are a great example of a recipe that is flexible. The flexibility of the formula allows you to use whatever vegetables, meats, and cheeses are in your refrigerator. This helps reduce food waste while also keeping your grocery bill down. Here’s a tutorial for making a frittata whenever you want a delicious, quick, and inexpensive meal.
What is a FRITTATA?
Italian frittatas consist of eggs cooked with additional ingredients like cheese, meat, or vegetables. Unlike omelets or scrambled egg dishes, Frittatas are not folded over during cooking. The whole frittata, unaltered, is cooked in one piece.
Frittatas can be cooked in a variety of ways. Some are in the oven, while others are on the stovetop. We use a method that starts with the additions on the stovetop and then finishes the frittata in the range using gentle heat.
THE FRITTATA FORMULA
Frittatas can be made in a matter of minutes. You’ll need 1/4 cup milk or cream for every six large eggs. 1/4 cup cheese and 3 cups of vegetables or meat will also be required. The milk and cheese keep the eggs creamy and soft, while the meat and vegetables provide endless possibilities. Add a bit of salt and pepper to ensure that everything is well-seasoned.
FRITTAS in 5 SIMPLE STEPS
The frittata recipe is so easy to make that you will memorize it quickly. The five steps for creating a simple frittata are:
Mix the eggs, milk, and salt with the pepper.
Sauté meat and vegetables together in a skillet.
Pour the egg mixture on top of the cheese.
Cook the edges on the stovetop.
Transfer the finished product to the oven. Slice and serve.
AVOID OVERCOOKING YOUR FRITTATA
Overcooking eggs is a common mistake when people are making frittatas. Overcooked eggs become rubbery and weep. No, it wasn’t a metaphor; they excrete water.
Avoid overcooking your frittata by not baking it for too long. Watch your frittata closely and remove it from the oven when the center has barely set. If the center jiggles a little, it’s okay. Carryover baking will do the trick in the first couple of minutes after removing the frittata from the oven.
How to Serve Frittatas
Frittatas don’t have to be for brunch or breakfast. Frittatas make a great quick dinner or lunch because they are so simple to prepare. Check your fridge to see what you can use up. Toss it into the frittata and whip up a side salad while it bakes. Dinner is made.
Frittatas are versatile enough to be eaten either hot or cold. You can bake one on Sunday and save the leftovers for lunch tomorrow!
OTHER FRITTATA TASTE IDEAS
The possibilities for flavor combinations are endless. We made our frittata with only some spinach, onions, tomatoes, and Feta. Other flavor combinations are also possible:
Broccoli, cheddar, bacon
Ham, Swiss cheese, and bell pepper
Sausage with sun-dried tomatoes
Portobello mushrooms and goat cheese
Ham with Potato
Zucchini with corn
Kale with chorizo
Roasted Red Pepper and Feta
Six large eggs ($1.16)
1/4 cup milk (0.06)
1/2 tsp salt ($0.03)
1/4 tsp pepper ($0.02)
2 Tbsp of cooking oil ($0.08)
One yellow onion is $3.66
2 cups fresh spinach (about four oz.) ($0.99)
1-pint grape tomatoes ($2.00)
1/4 cup crumbled Feta ($0.41)
Preheat the oven to 350oF. Combine the milk, eggs, salt, and pepper in a large mixing bowl. Set the eggs to one side.
Cut yellow onion into dice. Add the onion to a 10-inch oven-safe skillet and heat it over medium. Continue cooking until the onions become translucent and soft.
Slice the tomatoes and spinach into half.
Stir the spinach, tomatoes, and onions together in the skillet.
Pour the egg mixture over the spinach before it has time to cook. It’s OK if the mixture doesn’t completely cover the spinach. Add the crumbled Feta cheese on top.
Continue to cook the frittata on medium heat until the edges of the eggs have set (about 3 minutes).
The total bake time may vary. Let the frittata rest in the oven for 5 minutes before cutting and serving.