I had never made a frittata until recently, but wow, I’m glad I did. It’s turned out to be a hit at our house. They’re easy to make, you can throw anything in/on them, and cleanup’s not too bad. You can eat a piece warm or cold, as a side or a main, throw it on a piece of toast, add whatever sauce(s) you want - so much versatility.
Not sure how I found this recipe - it was likely the first thing to turn up in a search, but it’s proven to be a good guide for the half dozen or so I’ve made recently. Note: I’ve been doing my frittata in a 9” X 9” pyrex and entirely in the oven. I went with a square dish instead of a rectangle so the baking would hopefully be relatively consistent throughout. I’m sure I’ll get around to cooking them in cast iron - starting on the stove, then moving into the oven - but that’ll be another time. Here are the basics which have worked for me:
- 6 large eggs
- 1/4 cup heavy cream
- 1 teaspoon salt
- half or more of an onion, sauteed in a lil olive oil
- 2 cups or more spinach, sauteed as the onions are almost finished
- 1-2 cloves minced, sauteed garlic
- 1 cup shredded cheese. So far we’ve tried Jack and Parmesan (maybe save some or add more to the top at the end)
- ~3 asparagus stalks, chopped (asparagus and eggs go together so well)
- 1-2 small, cooked & finely sliced/chopped potatoes
- chopped bacon
- sun dried tomatoes
- your favorite other ingredient or leftover!
- Heat oven 400F or do this later…because honestly, sometimes prep takes a while!
- Mix eggs, cream, salt
- Prep the goodness that you’re going to add…do your chopping, sauteing, grating, etc.
- Butter the pyrex
- Add “the goodness” into the egg mixture and mix more
- Pour into buttered pyrex & toss it in the oven.
- After 15-20 minutes, things should start looking good. Might take another 5+ mins …
- For bonus points you can add more cheese near the end and finish with a broil