Frittata is a thick, Italian 'open-face' omelette or crust-less quiche, cooked in a heavy oven-proof skillet on the stove top, then baked in the oven, often under the broiler or grill. The beaten egg conglomerate is enriched with a delightful array of ingredients such as meats, fish, seafood, cheeses, vegetables, herbs or pasta. Frittatas are just perfect for leftovers as anything goes, and the eggs bind everything together. Frittata slices are just perfect for a simple dinner, a healthy snack, a picnic or for packed lunches as they retain their shape and tasty delicious when warm or cold. They can be easily cooked in a single pan for a quick one pot, one pan meal for people on the go.
Using leftovers is actually an advantage as the ingredients such as potatoes, fish, seafood, chicken and beef pieces, pulled pork are cooked ready to go. The filling is cooked and heated in a heavy pan or skillet, the beaten eggs are added and cooking completed by placing the pan in the oven.
One Pan Frittatas are So Easy, So Quick, So Healthy, So Versatile and So Nice. Learn the tips and tricks for making one pot frittatas at home. Try one of the delicious recipes and simple filling ideas.
An omelette is a fragile, delicate art form of a dish, requiring years to master and must be fussed over endlessly, and is served hot and eaten within minutes. Omelettes are thin, flat, delicate, and beautiful creations of master chefs that are cooked rapidly at just the right temperature and folded over to cover the minimal ingredients.
A frittata is a much more robust thing, with the eggs beaten more vigorously to allow a thick, fluffy texture that suspends the abundant filling. They are cooked slowly within a pan, which retains their shape and allows them to be thick and packed with fillings. The top is left open rather than being folded over. Frittatas are often cooked under a grill, broiler or salamander to set and brown the top layer. Frittata are easy to make once you learn a few secret tips and tricks. They are very versatile and are ideal for leftovers and can be kept in the refrigerator and enjoyed at later meals. You would never cook an omelette using leftovers and store it in the fridge for later. But this is the forte of the frittata. You can cut a slice for a snack, take them on picnics and enjoy slices in packed lunches.
It is quick and easy to make a frittata in one pan - a heavy oven-proof metal skillet.
► You start by cooking the filling ingredients. Like a stir fry, you add the ingredients starting with the hardest ones that take the longest time to cook. Use a neutral tasting high smoke temperature oil like rice bran oil or grape seed oil, rather an olive or peanut oils, unless you like their taste. Then, you add the beaten eggs, using a flat spatula to drag the cooked contents towards the center and the liquid mixture to flow to the bottom of the pan. Then, you bake it in the same skillet. Using a griller or broiler in the oven is a good idea as it cooks the mixture from the top helping to keep the contents soft and moist.
► The combinations of filling ingredients are endless, so as the bacon and cheddar, smoked salmon and chives, potatoes with pesto and fresh basil. Dice or slice the vegetables so that they cook quickly.
► Always cook and heat the filling ingredients before adding the egg, even when using cooked leftovers. This ensures everything is warmed through.
► Make sure the oven is pre-heated to the right temperature. One trick is to add the eggs and to cook them slowly on top of the stove, drawing the egg into the center once or twice with a spatula. When the bottom has set, but the top is still runny and soft, transfer the pan to the oven under the broiler or grilled couple of minutes. If the top goes brown before the center is firm, just switch off from the broiler, place a lid on the pan and let it sit for a few extra minutes, with the stove off or on a low setting. The frittata texture should be soft, but firm, neither runny nor hard and rubbery.
► For an extra light and fluffy frittata , beat the eggs with a pinch of salt just before cooking. This stops the eggs sagging and becoming watery.
► Ensure that the broiler is very hot before placing the pan in the oven. You want an intense blast of heat to induce the eggs to puff like a soufflé.
► Do not stir the eggs in the pan, but use a broad flat spatula to drag across the bottom of the pan this creates egg curds similar to those that occur in an omelette. Pushing the cooked eggs toward the center helps to cook the eggs evenly and presents the bottom from scorching before the center is cooked. It allows the the runny parts to gather underneath and helps to cook the frittata evenly.
► Frittatas are an excellent dish for entertaining because they are easily eaten as slices or squares, they have spectacular colors and flavors and they taste just as good hot or at room temperature, and so you do not have to keep them hot.
► Season the vegetables while they are cooking so that the salt and pepper permeates into the frittata rather than relying and seasoning the whole thing. Also season the eggs after whisking, just before they are added to the pan.
► Add the cheese: to the top, as it will melt and brown adding to the texture and flavor.
► If you want a pristine clean frittata then you can cook the vegetables and then add them to a bowl with the beaten eggs. Clean the pan or use a ceramic dish for the oven phase.
► Asparagus and Green Peas Frittata - Fry the sliced asparagus pieces for about 6 minutes in a heavy metal pan. Remove the pan from the heat. Pour hot water over the frozen peas, drain and add to the pan. Pour in the whisked eggs and some grated Parmesan cheese. Cook using moderate heat on the stove for about 4 minutes. After about 2 minutes, add extra grated Parmesan on top, and some spinach or fresh herb leaves.
► Beetroot and Goat’s Cheese Frittata - Slice about 3 beets that you have cooked into rounds about 1 cm (1/2 inch) thick. Cut 3 slices of goat’s cheese about the same size. Heat 1 tablespoon of rice barn oil in a heavy metal pan fry 1 crushed garlic clove for 30 seconds. Then, add the beet slices and cook until they are browned on both sides. Whisk the eggs, season with salt and pepper, then add the cheese, crumbled in your hands. Add the egg mixture to the pan and a few dollops of pesto. Cook in the pan over medium-low heat for 3-5 minutes, and then complete the cooking in the oven.
► Frittata with Mediterranean Medley of Ingredients - Chop some chorizo and dry-fry in a heavy pan until starting to become crisp and slightly charred. Add sliced cherry tomatoes and some drained sliced artichokes. Cook for about 4 minutes and then pour in the eggs and complete the cooking on the stove top and then in the oven.
► Cheese and Cooked Potato Frittata - Use cooked and dice waxy potato leftovers. Or boil the potato prior to making the dish. Melt a little butter in a heavy pan and add 1 tablespoon of rice bran oil olive oil. Add the potatoes and cook for 1-2 minutes. Then, add the beaten eggs to which grated cheese has been added. Cook then frittata in the pan and then cook in the oven for several minutes. When just about cooked, add more cheese and place under the grill to melt the cheese and brown the top of the frittata.
Preheat your oven to 200 degrees C (390 degrees F). Heat 2 tablespoons of oil in a heavy medium size frying pan, add half the potato slices and spread over the pan. Cook for a few of minutes until they brown in both sides. Fry the rest of the potato slices in the same way. Spread the tuna chunks and raw onion evenly over the last batch of potato slices in the pan. Sprinkle over the warmed cooked rice. Top with the rest of the cooked potato. Cover with a lid and lower the temperature to low. Then, whisk the eggs in a bowl, add the milk, oregano and season well with salt and freshly ground black pepper. Pour the mixture over the potato mixture in the pan. Cook in the preheated oven for about 10-12 minutes. Use the broiler or grill in the oven to brown the top of the frittata. Serve warm or hot.
Heat oven to 400 degrees F (200 degrees C). Heat 1 tablespoon of the oil in a heavy non-stick, oven proof pan over medium-high heat. Add the onion, season with salt and pepper and cook for 3-4 minutes, until the onions are soft and golden brown. Add the spinach and cook, tossing and sprinkling with a little water until just starting to wilt (1-2 minutes). Add the beaten eggs and even sprinkle the goat's cheese on top. Cook slowly using a spatula to drag the cooked egg to the center, allowing liquid egg to flow into the base of the pan. Cook until the mixture starts to set around the edges. Transfer the pan to the preheated oven and bake until set (10-12 minutes). Add the vinegar to a large bowl and whisk with 2 tablespoons of oil, salt and pepper . Add the salad greens and toss to combine. Serve the frittata in slices with salad and bread.
Preheat the oven grill to a high temperature. Melt 2 tablespoons of butter in a heavy non-stick, oven-proof frying pan over medium heat. Add the tomato wedges and sliced mushrooms and cook, stirring regularly for 3-4 minutes until the tomato is just softened. Lightly beat eggs in a large bowl. Add the parsley, cheese and the mushroom and tomato mixture to the pan and season with salt and pepper. Stir to mix, and then pour in the egg mixture, stir and then cook for about 5-6 minutes on the stove top until frittata is golden underneath and starting to set at the bottom. Place the pan under the preheated grill for 3-4 minutes to set the top of the frittata and create a lovely golden color. Serve sliced either hot or warm.
Preheat the oven to 400 degrees F (200 degrees C). Heat 2 tablespoons of rice bran or grape seed oil in a medium-size oven-safe skillet over moderate temperature. Sauté the onions with a sprinkle of soft until they are translucent and beginning to brown (about 5-7 minutes). Add the potatoes, cover the pan and cook for about 4-5 minutes, until the potatoes are just tender. Scatter the Gouda cubes evenly over the potatoes. Then, pour the beaten eggs over top. Place the pan in the oven and bake for about 8-10 minutes, or until the eggs are set and starting to pull away from the sides. Let the frittata cool a little and then slice it into wedges and serve with green salad and crusty bread.
Cook the vegetables and garlic in a heavy oven proof pan over moderate heat. Add the leftover ingredients, warm thoroughly and mix well. Sprinkle the spices on top and season with salt and pepper. Pour the beaten eggs on top. Cook until the egg has started to set. Transfer the pan to a preheated, moderate oven and cook until the egg has set completely and started to brown on top. Sprinkly the grated cheese on top and bake until the cheese has just started to melt. Serve warm.