There are no restrictions on what you can use in a frittata. It’s a versatile meal that can handle almost everything.
Whether you’re home late and hungry, rushing to make brunch (or lunch!), or trying to get creative with leftovers, frittata has you covered. Follow this recipe to make a fluffy-centered, crispy-edged frittata every time.
Nail the ratio.
Frittatas require precise proportions, so keep mix-ins to 2 cups and 8 eggs + 1/3 cup milk/cream + 3/4 cup cheese. Whisk ’em together, season with salt, pepper, and a touch of red pepper flakes, and you’re good to go.
Cook your add-ins.
A frittata is an excellent way to use up leftovers. Is anyone up for a Thanksgiving frittata? However, if you’re starting from scratch, as we are, it’s critical to cook your vegetables and/or meat first. We’ve added shallots, garlic, mushrooms, and spinach to this dish. Sauté until tender, but more crucially, until the water in the mushrooms and spinach has evaporated. Frittatas pair well with bell peppers, leeks, green onions, kale, tomatoes, and even potatoes.
When you pour the eggs over the cooked vegetables, give it a short swirl to help distribute the wonderful veggies equally.
Play around with the flavor combinations.
You don’t need us to tell you what to put in your frittata, but if you’re looking for ideas, try one of these:
- Yukon Gold potatoes sautéed with leeks, shredded Gruyère, and thyme
- Sautéed broccoli + cooked Italian sausage + shredded Fontina + red onion = Broccoli Sausage.
- Jalapeño Cooked bacon + shredded yellow cheddar + chopped jalapenos = Popper
- Pizza with sautéed cherry tomatoes, pepperoni, Parmesan cheese, and basil
Cast-iron is king.
Who doesn’t enjoy a clean edge? It’s as simple as using a hot cast iron pan or any hefty, oven-proof skillet. When the add-ins are done, pour your eggs into the still-hot skillet, put them in the oven, and let them work their magic. If you’re starting with leftovers, heat the pan and add oil or butter to ensure nothing sticks.
Frittatas don’t strictly require cheese, but how could they? So we’re starting with melty mozzarella and finishing with fluffy ricotta.
- 8 medium eggs
- 1 cup heavy cream
- 1 cup of shredded mozzarella
- 1 teaspoon kosher salt (plus more)
- ground black pepper, freshly ground
- Add a pinch of red pepper flakes
- two tablespoons extra-virgin olive oil
- 1 chopped shallot
- 8 oz. baby bella mushrooms, sliced 3 garlic cloves
- 1 cup ricotta
- 3 cups of baby spinach
Preheat the oven to 375 degrees Fahrenheit. Combine the eggs, heavy cream, and mozzarella in a medium mixing dish. Season to taste with 1 teaspoon of salt, pepper, and a dash of red pepper flakes.
Heat the oil in a large oven-proof skillet over medium heat. Cook until the shallot and garlic are tenders, about 5 minutes. Cook until the mushrooms are tender, about 5 minutes more. Cook for 2 minutes or until the spinach is wilted. Season with salt and pepper to taste.
Pour the egg mixture over the vegetables in the pan. Dollop with ricotta and place in oven.
Bake for 12 minutes or until the eggs are just set.
Learn more: How to Cook Cabbage