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The frittata is the Italian answer to breakfast -- and lunch -- and dinner. It's an egg dish that's similar to an omelette. It's also a blank culinary canvas you can flavor any way you want. If your favorite vegetable is asparagus (or avocado or artichoke heart), add it to a frittata. This simple dish will take on the flavor of almost any ingredient. It's also more forgiving to a little extra moisture than, say, your average quiche. Frittatas can be served warm or at room temperature. They also hold in the fridge for a day or so beautifully.

This recipe a perfect addition to your egg cooking repertoire because adding leftovers to a frittata is a very stylish and practical way to stretch your food dollar. Whether it's a handful of leftover pasta, green beans or fried potato, frittata bound ingredients get a marvelous makeover that will have you buying eggs in bulk.

How to Make a Basic Frittata

Here's the equipment you'll need to make a basic frittata:

  • 10-inch, oven proof pan - We prefer a non-stick pan, but Italian grannies have been making frittatas in iron skillets for centuries, so use your best judgment. A 10-inch pan is a good size that'll cook eight eggs into a relatively thick frittata that will serve four to six comfortably. If you have a larger family, you can also go for a 12-inch pan (and use about 12 eggs for a basic recipe).
  • Whisk - Whisking is one of the fastest and most reliable ways to break up eggs and stir them into a smooth consistency. You can use a fork, but whisks are faster and more fun to use.
  • Silicone spatula - A heat resistant spatula is going to work wonders when making a frittata. You'll see why in a minute.

Basic Frittata Recipe

Ingredients

8 eggs

2 tablespoons half-and-half

1 tablespoon olive oil

2 teaspoons butter

4 ounces (approx.) vegetables (or meat or both)

Directions

The main ingredient in a frittata is, of course, the egg. Use fresh eggs, and leave them out about an hour to get them up to room temperature.

While the eggs are warming up a bit, cook or heat the vegetable ingredients in olive oil. You can use just about any combination that appeals to you, but if the mixture is wet like, say, sauteed mushrooms, it's a good idea to blot them to remove excess moisture.

Combine the eggs with the half-and-half and whisk to incorporate. For a frittata you don't need to incorporate much air into the mixture.

Melt butter in the pan and distribute the vegetable ingredients evenly.

Add the beaten egg mixture.

Cook on medium heat until egg curds start to form. As they develop, scrap them up off the sides and bottom with the spatula. Reintroducing them to the still-wet liquid egg will keep the curds moist. (This step is golden, and many people think it's the secret to uniformly moist egg dishes.)

After about 80 percent of the egg mixture has set, place the pan in a 350 degree F oven to finish off. This is also a good time to add cheese to the top. The process should take about five to seven minutes. The dish is done when the egg looks mostly set around the edges but is still slightly wet in the center. The center will continue cooking for a few minutes after you take the skillet out of the oven.

Let the dish frittata rest for ten minutes, and then cut it into wedges.

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Related Questions

Where does frittata come from?

Italy


Where was the frittata created?

Italy


What is the difference between an omelet and a frittata?

The main difference between an omelet and a frittata is that an omelet is typically folded over with the fillings inside, while a frittata is cooked open-faced with the fillings mixed in with the eggs.


What is the difference between an omelette and a frittata?

The main difference between an omelette and a frittata is that an omelette is typically folded over with the fillings inside, while a frittata is cooked open-faced with the fillings mixed in with the eggs.


What's the difference between a quiche and a frittata?

The main difference between a quiche and a frittata is the crust. A quiche has a crust, typically made with pastry dough, while a frittata is a crustless egg dish. Additionally, a quiche is usually baked in the oven, while a frittata is cooked on the stovetop and finished under the broiler.


What is Italian omelette not folded?

Frittata.


What's the difference between a frittata and a quiche?

The main difference between a frittata and a quiche is the crust. A frittata is a crustless egg dish cooked on the stovetop and finished in the oven, while a quiche has a pastry crust and is typically baked in the oven.


What is the difference between quiche and frittata?

The main difference between quiche and frittata is the crust. Quiche has a pastry crust, while frittata is crustless. Additionally, quiche is typically baked in the oven, while frittata is cooked on the stovetop and finished under the broiler. Both dishes are egg-based and can be filled with various ingredients like vegetables, cheese, and meats.


Can you freeze a frittata for later consumption?

Yes, you can freeze a frittata for later consumption. Just make sure to wrap it tightly in plastic wrap or foil before placing it in the freezer. When you're ready to eat it, thaw it in the refrigerator overnight and reheat it in the oven or microwave.


What does the word 'frittata' refer to?

A frittata is a type of food. Specifically it is an egg based dish that is similair to an omelette or a crustless quiche, although with some differences.


What is the difference between a frittata and an omelette?

The main difference between a frittata and an omelette is that a frittata is typically cooked slowly in the oven and often includes additional ingredients mixed in with the eggs, while an omelette is cooked quickly on the stovetop and folded over with fillings inside.


Can I freeze a frittata for later consumption?

Yes, you can freeze a frittata for later consumption. Just make sure to wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. When you're ready to eat it, thaw it in the refrigerator overnight and reheat it in the oven or microwave.