Basic Frittata Recipe

June 6, 2008

I had never eaten a frittata before this recipe, but I always liked the name and wanted to try it. A couple weeks ago I busted out How to Cook Without a Book, a cookbook that does a great job of simplifying recipes for memorization. I also like it because it is liberal in its ingredients - it gives you a broad, primary recipe without specific ingredients, and then ingredient combinations to go with it. It gives you the confidence to stray from the recipe. Some suggested combinations include a broccoli and cheese frittata, sausage frittata, or one with peppers and onions.

I gathered my ingredients, and while my vegetable combination did not match any of the suggestions, I was confident it would end up tasty. For this frittata recipe, you’ll need olive oil, one clove of garlic, eight large eggs (I used seven extra-large), a few tablespoons of grated Parmesan, two tablespoons of minced parsley or basil (I used dried parsley, although I think fresh would help here), salt, pepper, and two or three ingredients to use as a filling. The filling ingredients can range from peppers, to potatoes, to ham, to spinach - anything that you want to throw in. I ended up having on hand a few red potatoes, a red pepper, and an onion.

Begin by turning on your oven to 400 degrees Fahrenheit, then preparing your ingredients - chopping, mincing, etc.

When you’re ready, add your potatoes, two tablespoons of olive oil, about three tablespoons water, salt and pepper to a 10 inch skillet (I am using a dutch oven). Place it over medium to medium-high heat and cover.

Cook it until the potatoes start to feel tender, although not so long that they are completely cooked through. Don’t worry too much about this part - cooking the potatoes too long will not ruin anything.

While your potatoes are steaming, add your eggs, Parmesan, parsley, salt and pepper to a bowl. Mix them with a fork or whisk.

When the potatoes are finished steaming, remove the lid, toss in your remaining filling ingredients, including the garlic. Allow the ingredients to saute and turn lightly brown.

When your filling is ready, give the pan a shake to evenly distribute the ingredients, then pour your egg and cheese mixture over it.

Don’t stir, but let the eggs cook and set for about one minute.

When the edges are set, transfer your skillet to the hot oven and bake it for ten to twelve minutes. Mine took about ten.

The finished product should come out thick and solid - though light and fluffy - all the way through. Slide the frittata onto a plate, cut it into wedges and serve.

Preferences and Tips

• As you can see in the pictures, I used a dutch oven for this. It cooked well and was easier to get out then I expected, but a skillet is really the way to go.
• Don’t hesitate to use any combination of vegetables, meats, and spices that you think would taste good. This is a great recipe for experimentation.
• The steam/saute technique is an interesting one that the book discusses later in more detail. I will post on this further in the future.
• To memorize: Saute your filling ingredients, add 8 eggs plus cheese and spice, bake at 400 for 10 minutes

Printable Recipe

Equipment:

• 10 inch skillet
• Cutting board
• Chef’s knife
• Spatula for serving

Ingredients:

• 8 large eggs
• 2 tbsp. olive oil
• 1 clove of garlic, minced
• 2 tbsp. minced parsley or basil
• Two or three filling ingredients (use what you have on hand)
• 3 tbsp. grated Parmesan
• Salt and pepper

Recipe:

1. Turn on your oven to 400 degrees Fahrenheit.
2. Chop your filling ingredients and saute them with the garlic and oil in a 10 inch skillet on medium heat until tender. If you are using a filling like potatoes, put the potatoes in first with a few tablespoons of water. Then cover and steam for a few minutes before uncovering and adding the rest of the filling ingredients.
3. While the filling ingredients are sauteing, mix your eggs, Parmesan, herb, salt, and pepper in a bowl.
4. When the filling ingredients are soft, shake the pan to distribute the ingredients, pour on the egg mixture and let it set for about one minute.
5. When the edges of the eggs have set, move the skillet into the oven and bake for 10-12 minutes.
6. When the frittata is fluffy but set, slide it onto a plate, cut into wedges and serve.

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