Around here, we love adaptable recipes, and frittatas certainly fit that description. They are flexible and the ideal tool for cutting down on food waste and keeping your grocery bill in check because you can add whatever meat, vegetables, or cheese that you happen to have in your fridge! So, in order for you to whip up a simple frittata whenever you need a quick, affordable, and delicious meal, here is a quick tutorial on how to make one.
What Is a Frittata?
An Italian dish called a frittata is made with cooked eggs and additional ingredients like cheese, meat, or vegetables. Instead of omelets and scrambled eggs, frittatas are kept from being turned over or moved around throughout the cooking process. The frittata is prepared whole, undisturbed, and in one sizable piece.
There are various ways to prepare frittatas; some are finished in the oven and some are cooked entirely on the stovetop over low heat. The technique we employ here begins on the stovetop with the additions being cooked, and is then finished in the oven with mild, even heat.
The Frittata Formula
Frittatas Are Exceptionally Easy. You should combine 1/4 cup of milk or cream, 1/4 cup of cheese, and around 3 cups of meat or vegetables for every six large eggs. The eggs stay soft and creamy thanks to the small amounts of milk and cheese, while the variety of meat and vegetables gives you endless options. Additionally, you should season the food with a little salt and pepper to ensure proper seasoning.
Frittatas in Five Simple Steps
This frittata method is so easy to remember that it’s one of those recipes. Here Are the Frittata-Making Process in Five Easy Steps:
- Salt, pepper, milk, and eggs are all whisked together.
- In a skillet, sauté meat and vegetables.
- After adding the cheese, pour the egg mixture in.
- Cook until the edges are set on the stovetop.
- Finish cooking in the oven by transferring. Divvy up and serve!
Avoid Overcooking Your Frittata
Overcooking the eggs is one of the biggest mistakes people make while making frittatas. Eggs have delicate souls, and when they are overcooked, they turn rubbery and weep bitterly. And no, they actually excrete water; that wasn’t a metaphor.
Make Sure You Don’t Bake the Frittata for Too Long to Prevent Overcooking. Watch your frittata carefully and bake it until the center is just barely set. If the center of the frittata jiggles somewhat, it’s okay; carryover cooking will take care of the problem in the first few minutes after the frittata is taken out of the oven.
How to Serve Frittatas
Not Just for Breakfast or Brunch: Frittatas. Frittatas are one of my favorite quick lunch or dinner items because they are so simple to make. Look through your refrigerator for any items that need to be used up, add them to the frittata, and prepare a quick side salad while it bakes! Dinner’s finished!
Frittatas are even more versatile because they can be served warm or cold. Bake one on Sunday, then pack the extra slices for lunch the next day!
Other Frittata Flavor Ideas
The Flavor Possibilities Are Endless, but We Kept Our Frittata Simple Below With Just Some Onion, Spinach, Tomatoes, and Feta! Here Are Some Additional Ideas for Flavor Combinations:
- Sausage, bell pepper, ham, Swiss cheese, broccoli, cheddar, and bacon
- Portobello Goat cheese and mushrooms
- Potato with Ham Zucchini and Corn
- Chorizo and kale
- Feta with Roasted Red Pepper
How to Make Frittatas – Step by Step
- 350°F for the oven’s temperature. Six large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper should be combined in a sizable bowl. Separate the eggs.
- In a 10-inch oven-safe skillet, cook your meat or vegetables over medium heat. The frittata cooks rapidly, so if you choose, you may sauté some vegetables or leave some fresh. We sautéed one yellow onion in two tablespoons of frying oil for this frittata before adding the fresh vegetables.
- To avoid having huge, stringy pieces of fresh spinach in your frittata, it’s better to slice it into smaller, bite-sized pieces roughly. For this frittata, we used a pint of grape tomatoes and 2 cups of packed spinach (about 4 oz).
- Stir gently to incorporate the spinach and tomatoes after adding them to the skillet with the onions.
- Pour the egg mixture into the spinach before it has a chance to cook or wilt. If the eggs don’t completely coat the vegetables, that’s fine. Add your preferred cheese or feta crumbles on top.
- Just long enough for the eggs to start setting around the edges, continue to cook the frittata over medium heat.
- Bake the frittata in the oven for roughly 15 minutes, or just long enough for the middle to solidify. Depending on the type of skillet used and how much the eggs had set while cooking on the stove, the overall cooking time may vary slightly. The eggs may still jiggle slightly in the middle, but that’s acceptable since they will continue to cook through residual heat for a few minutes after the oven is turned off. Wait to cook the frittata.
- After taking the frittata out of the oven, let it five minutes to rest before cutting it into six pieces and serving.