Frittata

by RogerMay 6, 2018

What’s an easy, go-to dish for your next brunch (or breakfast, lunch or dinner)? Let’s take a look at frittata, the Italian version of a classic omelet that is simple, elegant, and a lot of fun to make. Listen to the episode for all my thoughts on the classic Frittata!

Frittata

A frittata is a close cousin to the classic French omelet. The main difference is that there is a little more forgiveness and you don’t need to do any fancy folding for presentation. All the ingredients are included within the frittata, so you end up with a neat, round dish. Frittata is also similar to quiche, except you don’t have that pesky crust to deal with.

Here is a simple frittata recipe. Note this is a good size for two or three people. If you want to double or triple, adjust all the ingredients accordingly and choose an appropriate skillet size (4 eggs = 6 or 8 inch, 8 eggs = 10 inch, and 12 eggs = 10 or 12 inch skillet).

Basic Frittata Recipe

Ingredients:
4 eggs
1/4 cup milk (if you need non-dairy you can sub in non-dairy milk or even broth)
Salt and pepper to taste
1 cup filling*
1 Tablespoon butter

Step 1: Combine eggs, milk, salt and pepper in a bowl. Beat eggs and milk together until well mixed. Add filling ingredients and mix.

Step 2: Heat skillet on medium heat. Add butter and melt to coat skillet. Pour in egg mixture and reduce heat to medium low. Cook uncovered until eggs are set all around the edges; about 7-10 minutes.

Step 3: Remove skillet from heat and cover with lid. Let sit covered until top of eggs are set and no egg liquid remains. If you like your frittata a bit more browned on top you can finish under a broiler for a minute or two, but this is strictly optional. Either slice and serve directly from skillet or slide out onto plate for serving.

* a note on the filling ingredients; make sure they are pre-cooked. The process will not generate enough heat to cook raw meat or firm veggies so it’s important they are already cooked before they go into your mix.

Other Frittata Recipes

There are a ton of great variations of frittata on the internet. You can explore some other recipes below, or feel free to riff on your own; they are very easy to improvise.

Frittata Lorraine

Bell Pepper and Potato Frittata

Here’s a good Epicurious article with some variations.

I mentioned another type of egg dish that is more like a bread pudding, called a “strata.” Here is a very good strata article by the Pioneer Woman to get you started.