A frittata makes an elegant change from omelets or scrambled eggs. They can be filled with your favorite ingredients like spinach, potatoes, tomatoes and cheese.
Be sure to use an
oven-proof skillet as frittatas are usually finished under the broiler.
Serve with fruit for breakfast or a green salad for lunch. Also good with sausage, bacon or ham, hash browns or biscuits and jam. Serve frittatas hot or warm. Most can stand at room temperature for up to 1 hour
Making frittatas for a crowd? See recipe below to serve 50
Spinach and Garlic Frittata
Serve this elegant and flavorful frittata with Spicy Roasted Mustard Potatoes, recipe follows
1 cup fine fresh bread crumbs
5 tablespoons unsalted butter, 4 melted
1 dozen large eggs
1/2 cup milk
Kosher salt and freshly ground pepper
1 tablespoon olive oil
4 garlic cloves, thinly sliced
Pinch red pepper flakes
1 pound fresh spinach, large stems trimmed
1 teaspoon fresh lemon juice
Grated Parmesan cheese (optional)
Preheat the oven to 350º Spread the bread crumbs on a rimmed baking sheet and bake for about 5 minutes, or until lightly toasted. Transfer to a bowl and stir in the 4 tablespoons of melted butter. Leave the oven on. In a large bowl, whisk the eggs with the milk and season with salt and pepper.
In a large cast-iron or nonstick ovenproof skillet, melt the remaining 1 tablespoon of butter in the olive oil; swirl the pan to coat the bottom and sides.
Add the spinach and stir with tongs until slightly wilted. Drain off any liquid and spread the spinach evenly in the pan and sprinkle with the lemon juice.
Pour the eggs over the spinach and cook over moderately low heat until the bottom begins to set, about 4 minutes. Sprinkle the top with the buttered bread crumbs and transfer the pan to the oven.
Bake for 15 to 20 minutes, or until the frittata is just set. Loosen the frittata with a spatula and slide it out onto a large plate, bread crumb side up. Sprinkle with cheese if using. Cut into 8 wedges for service
Spicy Roasted Mustard Potatoes
5 tablespoons Dijon-style mustard
3 teaspoons paprika
1 teaspoons ground cumin
1 1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper, or to taste
20-24 small red potatoes Kosher salt, optional
Preheat oven to 400F. Spray a roasting pan with the cooking spray until well coated.
Put the mustard, paprika, cumin, chili powder, and cayenne pepper in a large bowl. Stir
to blend well.
Prick the potatoes several times with the tines of a fork and add to the bowl. Toss to coat the potatoes evenly. Pour the potatoes into the prepared pan, leaving a little space between them. Bake about 45 minutes to 1 hour or until the potatoes are fork tender. Sprinkle with salt while still warm. Serve hot or warm
Baked Sausage and Zucchini Frittata
This easy frittata recipe is cooked all in the oven and baked until golden brown
8 ounces bulk pork or turkey sausage
2 cups shredded zucchini, drained of excess liquid
2 scallions, sliced
1 tablespoon fresh basil, sliced
1 teaspoon Italian seasoning
4 large eggs
1/3 cup half and half
4 ounces cream cheese, diced into 1/2" cubes
1 cup shredded Mozzarella cheese
1 cup shredded sharp Cheddar cheese
Preheat oven to 325º. Brown sausage and drain well. Spread over bottom of greased 8" pie pan. Layer zucchini over sausage, then sprinkle scallions and seasonings over top.
Whisk eggs with half and half and pour over zucchini and sausage. Sprinkle with cream cheese cubes. Top with Mozzarella and Cheddar cheeses. Bake for 45 minutes until top is lightly golden or knife inserted in center comes out clean.
Frittata with Fresh Herbs on Grilled Bread
3 eggs, slightly beaten
1 tablespoon fresh basil, sliced
1 tablespoon green onion, chopped
1 tablespoon tarragon, chopped
1 garlic clove, minced
2 tablespoons Romano cheese, freshly grated
2 slices Italian bread, buttered and grilled
Mix eggs with all ingredients except garlic and bread. Place garlic in buttered pan and cook for 30 seconds. Add eggs and cook until bottom sets. Place under broiler to set top. Serve frittata on buttered, grilled bread slices.
Southwestern Frittata with Potatoes
Great served with fresh tomato salsa - link
2/3 pound potatoes, cut into 1/4-inch slices
8 ounce can whole kernel corn, drained
4 ounces diced mild green chiles
2 ounces sliced pimientos, drained
3 green onions, sliced
2 tablespoons chopped cilantro or parsley
2 teaspoons water
Salt and pepper to taste
1/3 cup grated Parmesan cheese
Heat broiler. Place potatoes in a shallow microwave-safe dish. Cover with plastic wrap and microwave on HIGH about 5 minutes until just tender. Coat a skillet with cooking spray. Add potatoes and cook over medium heat, turning occasionally, until golden and crispy, about 5 minutes.
Add eggs to a medium bowl and whisk lightly. Add the remaining ingredients, except cheese. Gently mix together. Pour mixture over potatoes. Cover; cook over medium heat until eggs are almost set, about 10 minutes. Remove cover. Sprinkle with cheese.
Place skillet 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into wedges
Basil and Onion Frittata for a Crowd
12 pounds sweet onions, thinly sliced
2 1/2 cups light olive oil
1 pound roasted red peppers, diced
Salt and black pepper to taste
60 large eggs
6 ounces shredded Parmesan cheese
4 ounces fresh basil, torn into small pieces
12 ounces butter, melted
Cook onions in a covered pans until softened. Uncover and continue cooking on low heat until onions are browned. Stir peppers into cooked onion and season with salt and pepper.
Break eggs into bowl(s) and beat slightly. Stir onion mixture, cheese and basil into eggs.
Pour equal amounts of melted butter into six 13-inch round 1"pans. Pour egg and onion mixture evenly into each pan. Bake at 350°F for approximately 20 minutes or until eggs are set and top is brown in spots. Cut into wedges.