How To Make a Frittata — Cooking Lessons from The Kitchn | Kitchn:
Frittata Pans:
I do recommend a cast iron or oven-safe nonstick skillet.
Stainless steel pans will work, but you'll need extra oil to make sure the eggs don't stick to the pan.
Heat the oven:
Arrange a rack in the middle of the oven and heat to 200°C/400°F.
Sauté the ingredients: If the meat is raw, cook that first in a large nonstick frying pan or cast iron skillet and then remove it from the pan to add back in later.
Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies like onions and potatoes and ending with softer veggies like red peppers, until cooked through.
Add any meat or tofu and cook just enough to warm through.
Season the ingredients:
Add oregano, basil, thyme, smoked paprika, cumin, chili powder, minced garlic.
Add the cheese:
Spread the vegetables into an even layer.
Sprinkle the cheese on top and let it just start to melt.
Add the eggs:
Whisk the eggs (4-6) together and pour them over the vegetables and cheese.
Tilt the pan to make sure the eggs settle evenly over all the vegetables.
Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
Bake the frittata:
Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes.
To check, cut a small slit in the center of the frittata.
If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.
Cool and serve: Cool in the pan for 5 minutes, then slice into wedges and serve.
Leftovers will keep refrigerated for a week.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
For a browned, crispy top: Set the frittata under the grill for a minute or two at the end of cooking.
For the ingredients (choose 3 to 4):
1 medium onion, diced
1 medium potato, diced
1 medium bell pepper, diced
1 roasted red pepper, diced
1 to 2 cups broccoli florets
1 to 2 cups cauliflower florets
1 to 2 leeks, diced
12 ounces mushrooms, diced or thinly sliced
1 cup cooked pasta
1 cup cooked rice
1 to 2 sausages, diced
1 cup shredded cooked chicken, pork, or beef
1 cup tofu, diced
Any other leftovers you may have in the fridge
My ingredients:
1 medium onion, diced
in the bottom - aubergine - leftover
1 cup cooked beans
1 cup shredded cavolo nero
top with chorizo
Frittata Pans:
I do recommend a cast iron or oven-safe nonstick skillet.
Stainless steel pans will work, but you'll need extra oil to make sure the eggs don't stick to the pan.
Heat the oven:
Arrange a rack in the middle of the oven and heat to 200°C/400°F.
Sauté the ingredients: If the meat is raw, cook that first in a large nonstick frying pan or cast iron skillet and then remove it from the pan to add back in later.
Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies like onions and potatoes and ending with softer veggies like red peppers, until cooked through.
Add any meat or tofu and cook just enough to warm through.
Season the ingredients:
Add oregano, basil, thyme, smoked paprika, cumin, chili powder, minced garlic.
Add the cheese:
Spread the vegetables into an even layer.
Sprinkle the cheese on top and let it just start to melt.
Add the eggs:
Whisk the eggs (4-6) together and pour them over the vegetables and cheese.
Tilt the pan to make sure the eggs settle evenly over all the vegetables.
Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
Bake the frittata:
Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes.
To check, cut a small slit in the center of the frittata.
If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.
Cool and serve: Cool in the pan for 5 minutes, then slice into wedges and serve.
Leftovers will keep refrigerated for a week.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
For a browned, crispy top: Set the frittata under the grill for a minute or two at the end of cooking.
For the ingredients (choose 3 to 4):
1 medium onion, diced
1 medium potato, diced
1 medium bell pepper, diced
1 roasted red pepper, diced
1 to 2 cups broccoli florets
1 to 2 cups cauliflower florets
1 to 2 leeks, diced
12 ounces mushrooms, diced or thinly sliced
1 cup cooked pasta
1 cup cooked rice
1 to 2 sausages, diced
1 cup shredded cooked chicken, pork, or beef
1 cup tofu, diced
Any other leftovers you may have in the fridge
My ingredients:
1 medium onion, diced
in the bottom - aubergine - leftover
1 cup cooked beans
1 cup shredded cavolo nero
top with chorizo
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