The Perfect Frittata Recipe


Nutrition

Cal/Serving: 586
Daily Value: 29%

Low-Carb
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat44g68%
Saturated19g93%
Trans0g0%
Carbs8g3%
Fiber1g4%
Sugars4g0%
Protein38g76%
Cholesterol634mg211%
Sodium570mg24%
Calcium588mg59%
Magnesium46mg11%
Potassium414mg12%
Iron3mg17%
Zinc4mg28%
Vitamin A1507IU30%
Vitamin C9mg14%
Thiamin (B1)0mg6%
Riboflavin (B2)1mg55%
Niacin (B3)0mg2%
Vitamin B60mg20%
Folic Acid (B9)92µg23%
Vitamin B122µg33%
Vitamin D3µg1%
Vitamin E3mg17%
Vitamin K11µg14%
Fatty acids, total monounsaturated17g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Cookbook Cover
Maura McEvoy

I think of a frittata as my go-to instant meal. After all, we almost always have eggs in the house, and the frittata can go any way your refrigerator dictates: For breakfast, use ½ cup of cooked diced potatoes and a handful of cooked sausage. For lunch, make a corn and crab frittata with ½ cup of corn and a handful of crabmeat. My favorite dinner frittata is based on Spanish chorizo, olives, and good canned tomatoes.

I like to prepare a frittata the same way I do an omelette, but instead of rolling the cooked eggs onto a plate, I serve the frittata open-face, as with the zucchini and mozzarella frittata here. One trick is to flash the pan into the oven for just a few minutes to heat the cheese. But the eggs shouldn’t be cooked any longer than with an omelette.

Click here to see Make Brunch in 20 Minutes or Less — 10 Recipes.

4.2
Ratings10

INGREDIENTS

  • 3 large eggs
  • 2 teaspoons canola oil
  • 1/4 cup onion, diced
  • 1/4 cup zucchini, diced
  • 3 slices fresh mozzarella cheese, in pieces
  • Salt and freshly ground black pepper, to taste

DIRECTIONS

Preheat the oven to 400 degrees.

In a small bowl, vigorously beat the eggs until frothy. Heat the oil in an 8-inch ovenproof nonstick skillet over medium-high heat. Add the onion and zucchini and sauté until softened and slightly golden, about 3 minutes. Add the eggs and use a spatula to swirl them around the pan. Gently lift up the edges of the eggs to evenly disperse the liquid.

Once the eggs have begun to firm up, scatter the mozzarella over the top. Put the pan in the oven for 2-3 minutes, or until the eggs are just set. Hold a large plate over the skillet and invert the skillet so the frittata drops onto the plate. Slice into wedges, season with salt and pepper, and serve it up!

Recipe Details

Adapted from My Family Table: A Passionate Plea for Home Cookingby John Besh (Andrews McMeel, 2011)

Servings: 1
Cuisine: Breakfast

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