The Perfect Frittata

The Perfect Frittata
Staff Writer
Cookbook Cover
Maura McEvoy
Cookbook Cover

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.

1
Servings
142
Calories Per Serving
Deliver Ingredients

Ingredients

  • large eggs
  • 2  teaspoons  canola oil
  • 1/4  cup  onion, diced
  • 1/4  cup  zucchini, diced
  • 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!

Nutritional Facts

Total Fat
12g
17%
Sugar
5g
6%
Saturated Fat
2g
8%
Carbohydrate, by difference
8g
6%
Protein
1g
2%
Vitamin A, RAE
28µg
4%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
25mg
3%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
14µg
4%
Magnesium, Mg
10mg
3%
Phosphorus, P
19mg
3%
Sodium, Na
304mg
20%
Water
87g
3%

Frittata Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Frittata Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.