Frittata. It’s like an omelet, but less French, more Italian and is easier to put together. If you avoid making omelets in fear of unsuccessfully flipping or folding your eggs and having it all fall apart, then the frittata is for you. I like them because you can add whatever you want – seasonal vegetables, any meat, and even your leftovers. You can eat them any time of day and any time of year. There’s never really a bad time for a frittata.
Did you know you can make a frittata in just one pan? If like me, you don’t enjoy washing dishes, this is also good news. But, if you’re making brunch for a group or need something for a potluck, you can make mini frittatas using muffin tins.
- 2 tablespoons butter
- 10 eggs
- salt and pepper
- 1/2 cup milk or cream
- 1/4 cup chopped parsley
- 1 medium onion, chopped
- 1 medium potato, thinly sliced
- 10 ounces mixed veggies and/or meat, cut into small, 1/2 inch pieces
- 1/4 cup crumbled or chopped cheese of your liking
- Crack the eggs into a large bowl. Season with salt and pepper, add the milk/cream, and beat until eggs are a consistent color and are slightly frothy. Stir in the parsley.
- Melt one tablespoon of the butter in an 8-10 inch heavy-bottomed pan that has been preheated over medium-high heat. A cast-iron pan is ideal. Add the onion, potato, and the additional veggies and meat, if you choose to include them. Cook about 15 minutes or until everything is cooked through and tender. Increase the heat if needed.
- For one large frittata: Preheat the broiler. Remove all but half the cooked veggie/meat combo from the pan and set aside. Melt in the remaining tablespoon of butter, then pour in the eggs. Stir for a minute, then let the eggs settle in an even layer in the pan. After a couple of minutes, when the eggs start to settle, add the remaining cooked ingredients on top of the eggs, along with the cheese. Place the entire pan under the broiler for 3-5 minutes until the frittata has puffed upped and slightly browned.
- For mini frittatas: Preheat the oven to 375F and grease two 12 cup muffin tins. Pour the eggs 3/4 of the way in the tins and then top with your cooked filling ingredients and the cheese. It’s important to put the eggs in the tins first to form the shell; otherwise, the fillings will fall right out when you remove them from the pan. Bake in the oven for about 15 minutes, until set and puffy.