Frittata is an Italian food specialty made with eggs, vegetables, meats and cheese; which is cooked in two stages: first the stove and then the oven.
Although frittata is, in fact, very similar to an omelet; they’re not the same. The Italian classic is a lot thicker, like some sort of “pie” where all the ingredients are part of the mixture (and not placed in between, like in an omelet). Frittatas are not quiches, either. Unlike its French counterpart, it does not feature a crust and is not heavy on the cream.
So if you don’t have much time or will to cook; grab a few eggs, put on your best apron, a little bit of this or that, and let’s make frittata!
Classic frittata recipe
- Prep time: 10 minutes
- Cooking time: 35 minutes
- Servings: 4-6
- 6-8 large eggs (it can be just the whites)
- 1/2 cup heavy cream (or whole milk)
- 4-5 strips of bacon, chopped into small pieces (optional, but adds flavor and texture)
- 4-5 green onions, finely chopped (Learn How to Cut An Onion)
- 3/4 cup crumbled feta cheese (or other fresh cheese like cheddar, gruyere, Swiss or goat cheese)
- A little Parmesan to taste
- 2 cups of any vegetables you like (broccoli, onion, zucchini, asparagus, potato…) properly sliced using a good, sharp chef’s knife or a high quality paring knife
- Olive oil
- Salt and pepper
- Preheat oven to 350 degreesº F
- Sauté the bacon in a non-stick skillet or a saute pan over medium-high heat until it’s evenly cooked. Drain on a paper towel. Be sure to use your best pots and pans set!
- Beat the eggs and add the cream (or milk), salt and pepper to taste.
- Now sauté the rest of the ingredients with a little olive oil. First the meat or vegetables that take longer to cook, and then the veggies and herbs that cook faster.
- Add the bacon and feta cheese to the mix and pour in the eggs. Stir just a little so that the vegetables are submerged. Sprinkle with Parmesan.
- When the edges are set, it’s time to transfer the pan to the oven. Bake for 15-20 minutes.
- Remove and set aside for 5 to 10 minutes.
Customize your frittata!
The star ingredient is eggs, but the rest will depend on your personal taste, diet, mood or simply what’s available in the fridge. The versatility of this recipe is such that you can make a different version every day. So let’s say you still have some delicious pork chops left from Sunday lunch; invite them to the Frittata party! Frittata can be enjoyed as a main dish for lunch, dinner, breakfast or even an afternoon snack.
Seasonings and toppings
These seasonings go great with frittata: fresh or dried basil, garlic powder, mustard, pesto, paprika, parsley, hot sauce, cayenne or red pepper flakes for a spicy kick, Italian seasoning, fajita seasoning, chili powder or even pico de gallo for a Mexican twist.
Alternative frittata recipe
This is another frittata recipe, perfect for vegetarians or when you simply want to go a bit lighter.
- 6-8 large eggs
- ¼ cup milk
- 4 cups baby spinach
- 4 finely chopped scallions
- 3/4 cup goat cheese
- ¼ cup Parmesan (optional)
- Salt, pepper and olive oil to taste
- Preheat oven to 350 degrees ºF
- Whisk eggs, milk and Parmesan in a large bowl. Season with salt and pepper.
- Bring the spinach and scallions from your chopping board into the skillet with a little olive oil until they soften. Add the egg mixture and top with goat cheese.
- Bake for 15 minutes.
- Remove and let it rest for 10 minutes.
As you can see, you can let your imagination run wild when it comes to preparing a delicious frittata. This recipe can be as light or as nutritious as you wish, accepting vegetables, cheese, red meat, seafood or chicken. Not to mention the unique flavor!