The Perfect Frittata

Staff Writer
The Perfect Frittata
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
587
Calories Per Serving
Deliver Ingredients

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!

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.

Nutritional Facts

Total Fat
44g
68%
Sugar
4g
N/A
Saturated Fat
19g
93%
Cholesterol
634mg
100%
Protein
38g
76%
Carbs
8g
3%
Vitamin A
411µg
46%
Vitamin B12
2µg
33%
Vitamin B6
0.4mg
20.4%
Vitamin C
9mg
14%
Vitamin D
3µg
1%
Vitamin E
3mg
17%
Vitamin K
12µg
15%
Calcium
591mg
59%
Fiber
1g
5%
Folate (food)
92µg
N/A
Folate equivalent (total)
92µg
23%
Iron
3mg
17%
Magnesium
47mg
12%
Monounsaturated
17g
N/A
Niacin (B3)
0.4mg
1.9%
Phosphorus
672mg
96%
Polyunsaturated
6g
N/A
Potassium
423mg
12%
Riboflavin (B2)
1mg
56.3%
Sodium
820mg
34%
Thiamin (B1)
0.1mg
7.1%
Zinc
4mg
28%

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