Frittata
Servings: people
Frittata is a quick, easy, versatile Italian egg dish that looks like an open omelet.It's excellent for brunch, lunch, dinner, and potlucks. It's delicious warm or at room temperature and a perfect last-minute dinner.
Equipment
- 1 Non-Stick Pan
Ingredients
- 8 eggs
- ¾ cup parmesan cheese grated.
- 2 medium onions see notes for substitutions.
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 7 slices cheese like provolone, scamorza, taleggio, fontina, or any other cheese that melts.
- 2 tablespoons olive oil
Instructions
- COOK VEGETABLES: Cook 2 medium onions (thinly sliced) on a non-stick pan with 1 tablespoon olive oil, salt, and black pepper for 5 - 10 minutes or until tender.Set aside to cool down.Tip: You can substitute any other vegetables for onions.
- MAKE EGG BATTER: To a mixing bowl, add 8 eggs, ¾ cup parmesan cheese (grated), 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk until well combined and foamy. Stir in cooled-down sautéed vegetables.
- COOK FRITTATA: Heat 2 tablespoons olive oil on a clean non-stick skillet.Pour the egg batter and move it around the pan for the first minute to spread the vegetables evenly across the pan and help the egg firm up.Cover with a lid, and cook on medium-low heat for about 5 minutes or until the bottom is golden brown and the egg on top is mostly firm.
- TURN FRITTATA: Rock the pan back and forth to ensure the frittata doesn't stick. If it does, help yourself with a spatula.Turn the heat off and put a large flat plate upside down on top of the pan.Firmly grab the pan handle with your dominant hand and put the other hand flat on the plate, pushing down so the plate is firmly attached to the pan.Turn the pan around swiftly while holding the plate in place.The frittata is now upside down on the plate.Slide it back into the pan.
- ADD CHEESE: Add 7 slices cheese, cover with a lid, and cook for a few minutes until the cheese melts.Serve with sliced scallions, a salad on top, or on the side.
Notes
Nutrition information is an estimate for 1 serving of frittata out of 4 servings.
TIP
Pre-cooking the vegetables is essential to add flavor to the frittata and reduce moisture. Adding uncooked vegetables to the batter will result in a less flavorful frittata with too much water released by the raw vegetables.
SUBSTITUTIONS
Onions: You can make frittata with most vegetables. Some of the most popular choices are zucchini, asparagus, artichokes, mushrooms, spinach, potatoes, leek, chard, kale, fennels, and bell peppers.
Parmesan: Substitute crumbled feta or pecorino for the parmesan in the egg batter.
Cheese slices: We use Italian provolone cheese, but you can use any other cheese you like.
Oregano: Substitute basil, chives, parsley, or an Italian herb mix.
STORAGE
Make ahead: Frittata is excellent for meal prep because it keeps well and reheats beautifully.
Refrigerator: Store it in an airtight container in the fridge for 2-3 days max.
Freezer: Let the frittata cool completely. Cut it into portions and put them in a freezer-friendly bag, each slice separated by a piece of parchment paper.
Thaw: Defrost frozen frittata in the microwave for a couple of minutes. You can also defrost slowly in the refrigerator.
Reheat: Warm your frittata in the microwave or on a pan with a few drops of olive oil.
