A frittata is one of my easy, go-to meals. As long as I have eggs, vegetables, and cheese, I know I can make one. They make for a satisfying meal for breakfast, brunch, lunch, or dinner with a green salad, potatoes or polenta. A frittata is a slow cooked, open version of the classic French omelet. A frittata can contain any thing you would like, or more fittingly, anything you happen to have in the fridge or freezer. There are little to no limitations.
As with most classic Italian dishes the frittata is more of a technique rather than what goes into it. Per its name, a fry pan or skillet is used and the optional ingredients are mixed into the eggs before cooking and cooked slowly (as opposed to the French omelette). Any vegetables, meats, and aromatics are cooked in the skillet before being added to the raw eggs and are then cooked slowly on the range until set, followed by a short time to brown and puff up under the broiler. I can make a frittata within 15 minutes and so can you. Feel free to personalize this recipe with your favorite ingredients even meats, potatoes, etc.
- 1 teaspoon olive oil
- 1 shallot or 1 garlic clove, minced fine
- 4 fresh mushrooms, sliced thin
- 1 handful of washed baby spinach
- 1 handful of frozen peas
- 3 large eggs
- 3 tablespoons milk, chicken broth, or water
- Salt and freshly ground black pepper, to taste
- Fresh herbs of your choice such as oregano, fresh thyme, basil, etc.
- About ¼ cup grated cheese such as Parmesan or Pecorino Romano
- 1 Roma tomato, sliced thin
Preheat the oven to broil. In an oven-safe 8-inch skillet, heat the olive oil and the minced shallot or garlic over medium heat. Add in the sliced mushrooms. Sauté until cooked, about 3-5 minutes. Wilt the spinach in skillet while mixing well. Add in the peas and heat with sautéing until thawed. Turn off the heat.
In a mixing bowl, whisk the eggs and liquid together. Add in a pinch of salt, pepper, and any fresh herbs you are using. Cheese can be an optional ingredient inside the egg mixture, but make sure to save some to sprinkle on top for a nice brown color. Mix in the cooked vegetables to the mixture gently, and thoroughly. Return the skillet to low-medium heat, and pour the egg mixture into the skillet. Allow to set slowly over several minutes. At this time, add the sliced tomatoes, grated cheese, a pinch of salt, and fresh ground black pepper on top. Once the sides of the frittata have start to set, place the skillet under a broiler. Watch it carefully. The frittata will puff up and turn a golden brown within a few minutes. Remove from broiler and allow to cool for a couple of minutes before slicing into wedges.