How to Make a Frittata!

I love frittate (plural of frittata) and do you want to know why? They are endlessly adaptable and are simple to make. Best of all they are nutritious and taste great! What I have here for you today is less of a recipe and more of a suggestion.

But first, let's go back to the basics.

What is a frittata?
The frittata is an Italian dish, similar in composition to an omelet. Unlike an omelet, however, the veggies etc. are stirred into the egg mixture and fried on both sides (not hiding in the middle of an omelet).

What goes into a frittata?
This is where it gets good my friends! I will stop short of saying "anything can go into a frittata," but it is almost that adaptable. Pasta dressed or undressed, meats, poultry, vegetables, herbs and spices, cheese- all of these in an un-ending combination can go into a frittata. You can have a simple and elegant three ingredient frittata or you can have a complex mixture- whatever strikes your fancy.

How do you cook a frittata?
I am super attached to my old cast iron skillet that due to constant use through many years has become super smooth and almost non-stick like, but most people will want to use a non-stick skillet. My old skillet is heavy, and sliding out the frittata can sometimes be a challenge. But I digress.
1. Add olive oil to your skillet and then add any raw meat or veggies you want in your frittata and saute them until done, adding any herbs and spices you like.
2. Whisk eggs, more eggs for a thicker frittata, and less for a thinner frittata, and add any cheese to the egg mixture. Pour the egg mixture into the pan with the meat and veggies and add anything else at this time- like pasta.
3. Go ahead and mix everything up. Cook over medium heat for a few minutes until you notice the mixture is becoming firm. When you slip in a spatula along the sides of the pan, your frittata should begin to look golden brown.
4. Once it is done enough (and with practice you will soon know) slip out the frittata, cooked side down, onto a pizza pan. Many people suggest using a plate, but sometimes that just isn't big enough, depending upon the size of the skillet you are using. The semi cooked frittata is now on the pizza pan, and at this point you place your skillet upside down over the frittata.
5. Everything is hot folks, so place an oven-mitted hand under the pizza pan and an oven mitted hand over the top of the skillet and flip! Now the uncooked side of the frittata is in the skillet, and the golden brown side is on top.
6. Finish cooking until eggs are completely set and underside is nicely golden. That is how you cook a frittata!

Although in the interest of a full confession, I must tell you that sometimes with a super thick frittata, I have cooked it on the stovetop on one side and finished up by placing the whole thing under the broiler for a few minutes. But when you do that you are moving from a frittata and kind of going in the direction of a Spanish Tortilla, and isn't that a little confusing?



Some suggestions for tasty combinations of ingredients:

~black olives, smoked salmon and cream cheese~

~bacon, potatoes, spinach, and green onion~

~onion, cauliflower and cheese~

~leeks, gorgonzola and bacon~

~sundried tomatoes, olives, capers and garlic~


Buon appetito!

Do you have any favorite combinations you love in a frittata? Please share your ideas!

Oh and one last suggestion. Make it cheesey! Who doesn't like cheese!

love,
Amber