Cook egg frittata over medium heat for about 3 minutes until the sides are just set then transfer skillet to the oven. Pour the egg mixture over the vegetables and spread into an even layer, pushing down any vegetables so they are completely submerged. Hubby says “10/10 would have that again. A vegetable frittata is close to the perfect meal. Frittata add-ins are cooked right in the pan with the egg mixture pouring on top of them, rather than the add-ins being added to the center like an omelette. Ham, roasted bell peppers, broccoli, mushrooms, cheddar and Gruyere. All rights reserved. INEXPENSIVE. Frittatas are made by sautéing veggies or using pre-cooked veggies, whisking eggs/cream/cheese together, pouring over the veggies in a skillet, cooking briefly on the stove then transferring to the oven. Heat over medium-high heat. Use your favorite veggies, leftover veggies, leftover meat, cheeses, herbs and add-ins. I will make this again and the next time will use less salt for our taste and also cut the recipe in half or use two frying pans as the one I nave may not be large enough. For the most luscious, never-dry frittatas, I highly recommend heavy cream. You don’t want to beat the eggs too much or you will incorporate too much air into the eggs; this will cause the frittata to poof in the oven and fall into a dense sad frittata after cooling. You can use yellow onions, red onions, shallots or green onions – but use plenty of them! I love them and I will keep this in my recipe file forever. Add onions and sauté for 3 minutes. Although frittatas feel special, they are the ultimate clean-out-the-fridge meal. If raw eggs run into the cut, then it needs a few more minutes; if the cut stays clear, then the frittata is done and should be removed from the oven right away. Instead of 5; 5 mins. If you’re you’ve experienced dry frittatas in the past, they have either been overcooked or did not use enough fat. In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Add 2 cups sliced cooked asparagus, 4 ounces smoked salmon (chopped), and ¼ cup each chopped fresh chives and flat-leaf parsley. It is nice to see the ratio of ingredients for this dish. That works, too! Frittata is also an egg-based breakfast dish in which meats, cheeses and vegetables are added to eggs and is similar to a very thick omelette. As I drove to my early-morning class, I listened to Joe Yonan, the travel and food editor for the Washington Post, describe the simple steps for making macaroni and cheese in a mug. You can also serve frittatas as a side to a main sweet breakfast such as: Leftover frittata can be reheated per instructions by the slice or thinly sliced or even broken up for a number of other applications. You may also have success with half-and-half and whole milk mixed with a little sour cream or yogurt. Merry Christmas Jen! They are fabulous for breakfast, brunch, lunch or even dinner, and a delicious way to feed a crowd. Flip your bacon 3-4 times while cooking so it cooks evenly. They are fabulous for breakfast, brunch, lunch or even dinner, and a delicious way to feed a crowd. I would avoid any milk other than whole milk. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Carlsbad Cravings. Now that you’ve mastered this frittata recipe, you are ready to make your own! Roasted vegetables: are one of my favorite veggies to add to scrambled eggs and frittatas and the BEST way to use up leftover veggies. I prefer either warm temperature or warmed frittata, with warmed being my favorite. Making the perfect vegetable frittata is simple and if you follow these tips, I’m sure the end result will be a delicious, fluffy frittata the whole family will enjoy. Best frittata we ever had…I had leftover mashed so made some fried patties and also some Caesar salad…. In the microwave. I’m going to try my hand at making this frittata this week. Although some recipes claim you can freeze and reheat egg frittata, I don’t recommend freezing leftover frittata. Let bacon rest and then crumble; set aside. This frittata recipe is creamy, soft and custardy loaded with bacon, veggies and cheese for an explosion of texture and flavor. In a skillet, saute the onion, green pepper and garlic in butter for 5 minutes or until tender. This oven frittata recipe uses 4 veggies (when you count the tomato) plus the onions for an explosion of delightful complexity in every bite. It was so flavorful we each went back for another piece. I hope you love this frittata recipe as much as us! Frittatas also use heavy cream, but far less than quiche. The veggies get sautéed in the bacon drippings because bacon = free flavor! Raw vegetables will also release liquid into the frittata which can steam rather than bake resulting in a watery frittata that is less creamy. Top evenly with remaining ½ cup mozzarella cheese. Although frittatas feel special, they are the ultimate clean-out-the-fridge meal. This Frittata recipe is quick and easy to make, make ahead friendly, versatile and restaurant delicious! *, Cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD! Thank you for your detailed instructions and alternatives…I love a recipe where I can put my own stamp on it. You can use yellow onions, red onions, shallots or green onions – but use plenty of them! We always have too much meat to egg mixture. Frittatas do not have a crust. Yummy! I used an oven approved non stick skillet. Thank you so much for your awesome comment Lauren – you absolutely made my day! They are fabulous for breakfast, brunch, lunch or even dinner, and a delicious way to feed a crowd. While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. Cover with a microwave safe lid and microwave for 4 minutes. MORE CHEESE PLEASE:  Many egg frittata recipes don’t use enough cheese which means a less creamy, less tantalizing frittata. If you’re you’ve experienced dry frittatas in the past, they have either been overcooked or did not use enough fat. DON’T OVER BEAT THE EGGS:  Beat the eggs just enough to blend the whites and yolks. Hubby actually wants to go to a restaurant and order one the next time we go out. For example, I love this frittata’s recipe combination because the broccoli adds tender-crunchy texture and earthy flavor, the sweet potatoes add creamy texture and sweet flavor, the onions add sweet, tender, aromatic flavor and the tomatoes add juicy sweet flavor. The bacon is optional but is always a must for me for the BEST frittata. To customize, choose one of the additions below. Quiche is 100% cooked in the oven whereas frittata is cooked briefly on the stove then finished in the oven. Baked mini frittata option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Stir in all of the Gruyere cheese and ½ cup mozzarella; set aside. With this step, you won’t end up with crunchy potatoes. (I prep my veggies and egg mixture while the bacon is cooking, see below.) Making a vegetable frittata involves two cooking methods, the stove and the oven. Slice up the frittata then transfer it in a single layer to an airtight container or stack the slices with parchment paper in between. I did make some changes to create a low fat version. How to Make a Vegetable Frittata. I also recommend 3-5 garlic cloves to flavor the entire dish. This oven frittata recipe uses 4 veggies (when you count the tomato) plus the onions for an explosion of delightful complexity in every bite. Whisk the egg ingredients together per recipe instructions in a large bowl. Add ½ cup each sautéed diced red bell pepper and zucchini, along with ¼ cup finely chopped fresh basil leaves. Remove the frittata from the oven and place it on a cooling rack to cool. Chickpeas? Thanks for such a wonderful blog. Enjoy reading in detail about your recipes. I found it very difficult to get the top cooked without searing the bottom. Uncover and set aside. Frittatas are so easy, fast, and customizable that you could eat one every day of the week. Pour the egg mixture and any additions into your skillet, stir, and cook just until edges start to pull away from the pan. I highly recommend at least three different vegetables for a variety of flavor and texture. Merry Christmas 2020…may 2021 bring us a new dawn…. I was wondering what size skillet you used to make this recipe? You want equal amounts of veggies in every bite. Drain all but 1 ½ tablespoons bacon grease from skillet. Do not use stainless steal or your egg frittata will stick. Transfer mixture to a greased cast-iron skillet and top with remaining cheese. Beat the eggs, heavy cream, seasonings and hot sauce together in a medium bowl but don’t overbeat – just beat to combine. I’m Jen … read more. Chicken, cherry tomatoes, avocados, broccoli, mozzarella and blue cheese. First, preheat your oven to 350°F. Thank you so much Jennifer for making my recipes and sharing my site with others! Something I was introduced to when I was living in Amish Country, Ohio.) Let bacon rest and then crumble; set aside. Working in two batches, cook bacon in a 12-inch well-seasoned cast iron skillet or oven proof nonstick pan over medium-low heat, flipping a couple times until browned and crispy. They are a simple sautéing of vegetables or using leftover veggies, whisking eggs with cream and cheese and pouring it over the veggies and baking. Heat over medium-high heat. I used 8 eggs (2 eggs and 6 egg whites)a bit of skim milk and 1/3 cup light mozzarella cheese instead of ricotta, omitted the Parmesan cheese & scallions and used 1/4 tsp of rosemary and thyme. Check out the infographic below for a few great starting points for those who are new to frittatas. I highly recommend at least three different vegetables for a variety of flavor and texture. Add onions and saut\u00e9 for 3 minutes. 3 cups cooked vegetables (If starting with raw vegetables, you will need 4-5 cups because they will cook down  - see post for ideas), 2 cups (8 ounces) freshly grated cheese (see post for ideas). Set aside 2 tablespoons crumbled bacon (to top the baked frittata) then evenly layer the vegetables with remaining bacon, sweet potatoes and tomatoes. Preheat the oven to broil. There are many egg dishes from quiche, to breakfast casseroles, to omelettes – so what exactly is a frittata? Thank you so much Ann! I used onions, green peppers, mushrooms, and used prosciutto and capricola instead of bacon. Merry Christmas. DELICIOUS. Something I learned when trying to reproduce this sausage. You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive by signing up for this list. You want equal amounts of veggies in every bite. Bake uncovered for 18-22 minutes at 350 degrees F, or until the cheese is melted and the center barely jiggles. I recommend at least 1 ½ cups soft melting cheese (see section on cheeses) and then you can use another cheese such as Parmesan, feta or sharp cheese that add flavor but don’t melt quite as well for the remaining half cup. Bake at 350 about 13 – 17 minutes or until cooked but the centers jiggle slightly. DON’T SKIMP THE AROMATICS:  Use plenty of onions and garlic to build the flavor base. The center will continue to cook and firm up once removed from the oven, so you don’t want it completely done. He did question adding broccoli, but said it definitely worked in the end. Once cooled to room temperature, it can stand for up to an hour. Used a variety of cheese, but actually used gruyere for the most part…so it wasn’t super over the top cheese taste, very savory. EASY. A perfect egg frittata should have a custard-like consistency. Use plenty of onions and garlic to build the flavor base. This baked frittata recipe is fluffy, creamy, cheesy, custardy perfection. If you are an NPR listener, you may have caught the Morning Edition piece this past Monday regarding cooking meals in mugs. They are super easy, and super delish! Just let the edges set on the stove then pop it in the oven to finish baking to creamy perfection. Cover with a microwave safe lid and microwave for 4 minutes. Pour the egg mixture over the vegetables and spread into an even layer, pushing down any vegetables so they are submerged. VERSATILE. Bacon, spinach, artichoke, red bell peppers, mozzarella and feta cheese. The center will continue to cook and firm up once removed from the oven, so you don’t want it completely done. Pesto pasta? Bake uncovered for 18-22 minutes at 350 degrees F, or until the cheese is melted and the center barely jiggles. Add 1 cup each halved cherry tomatoes, diced avocado, and cooked chicken, plus ¼ cup each crumbled cooked bacon and blue cheese. A cooled frittata can be refrigerated up to 1 day. Many egg frittata recipes don’t use enough cheese which means a less creamy, less tantalizing frittata. MAKE AHEAD. © 2021 Condé Nast. ","Spread vegetables into an even layer, making sure the ingredients are evenly distributed. When properly stored, frittata is good for 3-4 days. Although frittatas feel special, they are the ultimate clean-out-the-fridge meal. Transfer bacon to paper towel lined plate. Turkey, cherry tomatoes, zucchini, mushrooms, spinach, basil, mozzarella and goat cheese. Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium And it’s packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from … I also recommend 3-5 garlic cloves to flavor the entire dish. Preheat oven to 350 degrees F. Cook bacon and veggies per recipe instructions. Loved it! or I’ve included how to make a frittata with any veggies/protein you have on hand for the ultimate "how to make frittatas" guide! Frittatas are extremely versatile! 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I found it very difficult to get the top cooked without searing the bottom of emails you by! Filling is more of an egg custard due to their buttery, flaky crust ( don ’ know. Wants to go to a 6 of olive oil in a 12-inch well-seasoned cast iron skillet oven!