Whether you’re a bona fide foodie or just someone who regularly needs to get good food on the table fast – you either know or should know about frittatas. Frittata is an Italian dish made with beaten fried eggs, similar to a Spanish omelet. Frittatas can be made fast, with inexpensive or leftover ingredients, and eaten hot or cold. They are delicious crowd pleasers that can be dressed up or down – as the situation requires.
Eggs and milk or a milk alternative are the only required ingredients in frittatas. If you’ve got those two ingredients on hand, then whatever cheese, meat, vegetables, or seasonings you have in your kitchen – you’ve got the makings of a frittata. Small amounts of leftovers in the fridge? Perfect. Veggies that are a little past their prime? No problem. There is literally no wrong or right way when it comes to the ingredients you use. It’s a matter of personal taste. The truth is – frittatas make just about any leftover taste great.
- Pre-heat your oven to 350 degrees so you’re ready to go. It’s the last step – but you want to be ready!
- Use a skillet with an oven-safe handle. Cast-iron or nonstick, the choice is yours. A 10 or 12-inch skillet is perfect for a 6-8 egg frittata. If you’re using fewer eggs, a smaller skillet will do.
- Sauté your ingredients in the pan before adding your egg and milk mixture. Make sure everything is cooked and browned if you prefer. Raw ingredients don’t work well in frittatas.
- Add your milk or milk alternative to your eggs and whisk. Want your frittata to have a more custard-like texture? Sour cream or plain yogurt will be a pleasant surprise. As a rule of thumb, a good frittata balance is 6 large eggs, ¼ cup of dairy, and 1-2 cups of add-ins like vegetables, meat, cheese, and herbs.
- Once the ingredients are cooked to your liking, add the egg mixture to the skillet, using a spatula to evenly disperse ingredients. Cook on stove top for a couple of minutes to set base before moving skillet to the oven. Oven cooking times will vary greatly based on your ingredients and skillet type. Generally we’re talking between 8-20 minutes in the oven – just so the eggs are are cooked through.
There are a few common mistakes to be aware of:
- Make sure to season to taste with salt and pepper before cooking. Also, beware of salty ingredients and adjust your added salt accordingly.
- Over-baking is easy if you aren’t paying attention. You’re not going for a brown and dry frittata – but fluffy and just set.
- Don’t throw out the leftovers! Next day frittata sandwiches or served like a quiche alongside a small salad are fabulous!
Master the frittata and you’ll be saving money by deliciously repurposing leftovers. And, your family will always be happy to eat delicious frittatas whether it’s for breakfast, lunch, dinner, or snacks!
If you like to follow a recipe as opposed to winging it – try this delicious Healthy Salmon Frittata.