HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)
Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you're cooking the vegetables in your skillet-if you're using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).
Provided by Cookie and Kate
Categories Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
- Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
- In a 12-inch cast iron skillet (or any other large skillet that's oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
- Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
- Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.
Nutrition Facts : ServingSize 1/8th of recipe (these are rough nutrition facts based on frittata made with half and half, goat cheese and mixed vegetables), Calories 219 calories, Sugar 0.5 g, Sodium 354.3 mg, Fat 12.8 g, SaturatedFat 5.1 g, TransFat 0.1 g, Carbohydrate 10.5 g, Fiber 2.9 g, Protein 14.6 g, Cholesterol 287.5 mg
ITALIAN SKILLET FRITTATA
Looking for a new favorite frittata? We recommend this eggy Italian-style skillet, made with shredded hash browns, mixed veggies and grated Parmesan.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 37m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add potatoes and mixed vegetables; stir. Cook 5 min. or until potatoes are browned, stirring occasionally.
- Whisk eggs and milk until blended. Pour evenly over vegetable mixture; cover.
- Cook on medium-low heat 10 to 12 min. or until center is set. Remove from heat; sprinkle with cheese. Let stand, covered, 5 min. before cutting into wedges to serve.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 255 mg, Sodium 200 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 3 g, Protein 12 g
More about "italian skillet frittata recipes"
EASY ITALIAN FRITTATA RECIPE - CHEF BILLY PARISI
From billyparisi.com
Ratings 10Calories 251 per servingCategory Breakfast
- Add the oil to a 10” cast-iron skillet over medium heat and cook the pancetta, onions, and potatoes until tender and cooked, which takes about 10 minutes. Be sure to stir every few minutes and season with salt and pepper.
- While the pancetta, onions, and potatoes are cooking add the eggs, cheese, salt, and pepper to a medium-size bowl and whisk until completely combined and smooth.
- Add the eggs to the cast iron skillet and constantly push the eggs from the outside of the pan to the inside similar to making an omelet.
- Once the eggs are slightly runny on top, about 4 to 6 minutes, invert the frittata using a plate and then place it back into the skillet runny side down and finish cooking for 2 to 3 minutes.
THE ONLY FRITTATA RECIPE YOU’LL EVER NEED | EPICURIOUS
From epicurious.com
Author Genevieve KoEstimated Reading Time 3 mins
THE BEST FRITTATA RECIPE (REALLY!) - FOOD FAITH FITNESS
From foodfaithfitness.com
CAST IRON SKILLET FRITTATA - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
SUPER EASY RECIPE FOR REAL ITALIAN FRITTATA | MAMA LOVES ITALY
From mamalovesitaly.com
HOW TO MAKE A FRITTATA ON YOUR STOVETOP | BON APPéTIT
From bonappetit.com
ASPARAGUS FRITTATA RECIPE: NOW THAT'S ITALIAN! - SHE …
From shelovesbiscotti.com
FRITTATA RECIPE {EASY OVEN METHOD} - COOKING CLASSY
From cookingclassy.com
BASIC BAKED FRITTATA RECIPE (PLUS VARIATIONS!) - THE STAY …
From thestayathomechef.com
HOW TO MAKE A FRITTATA (HEARTY AND CHEESY) | THE KITCHN
From thekitchn.com
HOW TO MAKE FRITTATA - ALLRECIPES
From allrecipes.com
HOW TO MAKE A PERFECT FRITTATA | LA BELLA VITA CUCINA
From italianbellavita.com
RICOTTA FRITTATA - LIDIA
From lidiasitaly.com
EASY OVEN BAKED FRITTATA RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
10 BEST ITALIAN FRITTATA RECIPES - EUROPE DISHES
From europedishes.com
FRITTATA- THE BEST RECIPE FOR SUNDAY BRUNCH! - ITALIAN …
From italianfoodfast.com
FRITTATA RECIPE (EASY & CUSTOMIZABLE!) - WHOLESOME YUM
From wholesomeyum.com
ITALIAN FRITTATA RECIPE - XOXOBELLA
From xoxobella.com
ITALIAN POTATO FRITTATA WITH RICOTTA CHEESE - FAMILYSTYLE …
From familystylefood.com
EASY FRITTATA RECIPE (USING CAST IRON SKILLET) - JOYOUS …
From joyousapron.com
AUTHENTIC ITALIAN POTATO FRITTATA - THE PETITE COOK™
From thepetitecook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love