Frittatas are sort of like omelets, but without the fussy French preparation. All the filling is mixed in with the egg and then set under the broiler to set the top. As with omelets, the possibilities are endless. I made mine with spinach, leeks, mozzarella, tomato and asparagus. Yum!
The following is a basic recipe for a frittata. Fill as you wish. Be sure to use an oven-proof pan.
Source: Giada De Laurentiis
Frittata
Serves three
Ingredients
3 large eggs
1 tablespoon whipping cream
1/4 teaspoon salt, plus a pinch
1/8 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon butter
1 cup of filling total (vegetables, cheese, cooked chicken or seafood, prosciutto, ham, etc)
Instructions
Preheat the broiler. Whisk the eggs, cream, 1/4 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Saute the vegetables (slowest cooking first) until tender. Mix in any meat or seafood. Pour the egg mixture over the meat/vegetables and cook for a few minutes until the eggs start to set. Sprinkle with cheese (optional). Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. Slice into wedges and serve.
Frittata
Serves three
Ingredients
3 large eggs
1 tablespoon whipping cream
1/4 teaspoon salt, plus a pinch
1/8 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon butter
1 cup of filling total (vegetables, cheese, cooked chicken or seafood, prosciutto, ham, etc)
Instructions
Preheat the broiler. Whisk the eggs, cream, 1/4 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Saute the vegetables (slowest cooking first) until tender. Mix in any meat or seafood. Pour the egg mixture over the meat/vegetables and cook for a few minutes until the eggs start to set. Sprinkle with cheese (optional). Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. Slice into wedges and serve.
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