Let’s all frittata more, shall we?
Here’s my rendition…
I found this great article on Epicurious.com
Talk about versatile: A good frittata is an egg dish that can be served for breakfast, lunch, or dinner; tastes as good (and arguably better) cold or at room temperature as it does warm; and can be packed with just about anything—including leftovers.
The bonus? It’s also incredibly easy. But to make this classic Italian dish even easier, swap the traditional (and tricky) folding-and-flipping stovetop technique for a stir-and-bake one. The result will be a frittata with a silky texture that hovers between quiche and omelet.
That technique is covered in the infographic below, along with six winning flavor combinations. These are great starting points for those who are new to frittatas, but they’re definitely not the end. The whole point of a frittata is that you can make it anytime, with almost anything. Just keep these few tips in mind.
Any 2-quart baking dish works well for this frittata. (For a classic look, bake your frittata in a cast-iron skillet.) Larger dimensions will work, too, but will yield shallower frittatas and require shorter cooking times.
GO EASY WITH THE BEATING
Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling.
PRE-COOK YOUR MIX-INS
While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. For anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first.
MAKE-AHEAD: THE FRITTATA CAN BE SERVED IMMEDIATELY OR WARM. ONCE COOLED TO ROOM TEMPERATURE, IT CAN STAND FOR UP TO AN HOUR. A COOLED FRITTATA CAN BE REFRIGERATED UP TO 1 DAY. SERVE COLD, BRING TO room temp. g.
I used 6 large eggs, and made a few other changes to the handy chart suggestions above …
This sure was yummy!
Here are the details of my version, follow steps above.
- Use a 10 inch oven safe pan
- 1 tablespoon olive oil
- 1/2 cup onion, small chopped
- 1 cup spinach, rough chopped
- 1/4 tsp minced rosemary
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/3 cup milk
- 6 large eggs
- 1 tomato, sliced thinly
*the baking powder acts as a bit of a leavening agent, so your frittata will be nice pretty and fluffy
- Preheat your oven to 350
- Heat your skillet on the stove top to medium with the olive oil in it
- Add in the onions and salt, cook until translucent
- Add in the spinach, wilt it
- Add in the Rosemary
- Beat eggs in a separate bowl
- Add in the milk and baking powder to the egg mix in the bowl
- Add this combined egg mixture to your skillet
- Blend the vegi’s and the egg mix
- Continue to cook as directed on the stove top
- Just before you transfer the frittata to the oven arrange the tomato slices atop the frittta and a little pepper
- Bake as directed
- Walla, that’s a yummy frittata!