Frittata Recipe

Mastering the Art of Frittata: A Versatile Recipe Plus 5 Delectable Variations

Frittatas are the epitome of culinary flexibility, offering a canvas for an array of ingredients to create a nutritious, flavorful dish that suits any meal of the day. With a foundation of eggs and a selection of fresh vegetables, cheeses, and herbs, a frittata can be tailored to satisfy diverse palates and dietary preferences. This article will guide you through the basic frittata recipe and introduce five delightful variations: Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mixed Mushroom & Tarragon, and Caprese.

Basic Frittata Recipe

Ingredients:

• 6 large eggs (use 8 eggs for a 12-inch skillet)
• ¼ cup unsweetened almond milk (or any preferred milk)
• 2 garlic cloves, minced
• ¼ teaspoon sea salt (plus more for sprinkling)
• Freshly ground black pepper
• Extra-virgin olive oil (for drizzling)
• Additional ingredients for your desired variation

Equipment:

• 10-Inch Cast Iron Skillet (an enameled cast iron skillet is recommended)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, whisk together the eggs, almond milk, minced garlic, and sea salt until well combined. Set this mixture aside.
3. Choose a vegetable variation and follow the specific instructions below to prepare it.

Variation #1: Broccoli Feta Frittata

Ingredients:

• 6 scallions, chopped
• 2 cups chopped broccoli or broccolini
• ⅛ teaspoon smoked paprika
• ¼ cup crumbled feta cheese

Instructions:

1. Heat 1 tablespoon of olive oil in your skillet over medium heat.
2. Add the chopped scallions and broccoli, season with a pinch of salt and pepper, and cook, stirring occasionally, until the broccoli is tender but still bright green, about 5-8 minutes.
3. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute.
4. Sprinkle with crumbled feta cheese.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set.
6. Season to taste and serve.

Variation #2: Roasted Red Pepper & Spinach Frittata

Ingredients:

• 1 shallot, chopped
• 2 roasted red bell peppers, chopped
• 2 cups spinach
• ⅓ cup crumbled feta cheese

Instructions:

1. Heat ½ tablespoon of olive oil in your skillet over medium heat.
2. Add the chopped shallot, season with a pinch of salt and pepper, and cook until translucent, about 5 minutes.
3. Add the roasted red peppers and spinach, and sauté until the spinach is wilted.
4. Pour in the egg mixture and gently shake the pan to distribute.
5. Sprinkle with crumbled feta cheese.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set.
7. Season to taste and serve.

Variation #3: Spring Veggie Frittata

Ingredients:

• 4 spring onions or scallions, chopped
• ½ cup chopped asparagus (tender parts)
• ½ cup frozen peas, thawed
• ½ cup halved mini mozzarella balls
• ¼ cup crumbled feta cheese
• ¼ cup chopped tarragon or chives

Instructions:

1. Heat ½ tablespoon of olive oil in your skillet over medium heat.
2. Add the chopped scallions and asparagus, season with a pinch of salt and pepper, and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes.
3. Add the peas and stir briefly.
4. Pour in the egg mixture and gently shake the pan to distribute.
5. Add the mozzarella balls and crumbled feta cheese.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set.
7. Garnish with chopped tarragon or chives, season to taste, and serve.

Variation #4: Mixed Mushroom & Tarragon Frittata

Ingredients:

• 1 shallot, chopped
• 12 ounces mixed mushrooms, chopped
• ¼ cup chopped tarragon
• ⅓ cup grated pecorino cheese

Instructions:

1. Heat 1 tablespoon of olive oil in your skillet over medium heat.
2. Add the chopped shallot, season with a pinch of salt and pepper, and cook until beginning to soften, about 3 minutes.
3. Add the mixed mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring occasionally.
4. Stir in the chopped tarragon.
5. Pour in the egg mixture and gently shake the pan to distribute.
6. Sprinkle with grated pecorino cheese.
7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set.
8. Season to taste and serve.

Variation #5: Caprese Frittata

Ingredients:

• 1 shallot, chopped
• 2 cups halved cherry tomatoes
• ¾ cup halved mini mozzarella balls
• ½ cup sliced fresh basil leaves

Instructions:

1. Heat ½ tablespoon of olive oil in your skillet over medium heat.
2. Add the chopped shallot, season with a pinch of salt and pepper, and cook until translucent, about 5 minutes.
3. Add the halved cherry tomatoes and half of the basil leaves, and stir.
4. Pour in the egg mixture and gently shake the pan to distribute.
5. Add the mini mozzarella balls.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set.
7. Top with the remaining basil leaves, season to taste, and serve.

Tips for the Perfect Frittata

1. Use a Cast Iron Skillet: A cast iron skillet retains heat well and ensures even cooking. An enameled cast iron skillet is particularly good for frittatas as it prevents sticking.
2. Don’t Overbeat the Eggs: Whisk the eggs just until the yolks and whites are combined. Overbeating can make the frittata tough.
3. Pre-Cook Vegetables: Vegetables should be pre-cooked to ensure they are tender and to remove excess moisture, which can make the frittata watery.
4. Distribute Ingredients Evenly: Gently shake the skillet after adding the egg mixture to ensure even distribution of the ingredients.
5. Finish in the Oven: Baking the frittata ensures that it cooks evenly and sets properly.

Serving and Storing Frittata

Frittatas can be enjoyed hot, warm, or even cold, making them perfect for any meal. Serve your frittata with a fresh green salad or some crusty bread for a complete meal. Leftovers can be stored in the refrigerator for up to three days and reheated in a low oven or microwave.