We all love eggs, this is such a wonderful treat from heaven. There are many ways to prepare delicious dishes with eggs. But the Italians have created an egg dish with a combination of vegetables and fruits, accompanied by the smooth softness of the buttermilk texture. That dish is called Frittata. For today, let KITCHENBAR present you with a delicious, tasty Frittata recipe suitable for every meal of the day.
The Introduction of Frittata
There are a variety of dishes ranging from eggs, from quiche, to breakfast casseroles, to omelets - so what exactly is frittata? Frittata is also an egg-based breakfast dish in which meat, cheese and vegetables are added to eggs and similar to a thick omelet.
Frittata is of Italian origin and the word frittata roughly translates as "fried" in Italian, named because frittatas are partially cooked on the stove.
Frittatas are made by stir-frying vegetables or using pre-cooked vegetables, whisking eggs / cream/cheese together, pouring over vegetables in a pan, lightly cooking over the stove then transferring to the oven. This Frittata recipe is so easy and super delicious!
Frittata vs Omelette
Frittatas are very similar to omelets, but there are three distinct differences:
- Unlike omelets, the frittatas are not folded in the middle, allowing them to be much thicker.
- Frittata fillings are cooked right in a pan with the egg mixture poured on top, instead of the additions added in the middle like an omelet.
- The omelette is usually a one-person event, while the frittatas are cut into slices and serve multiple people.
Frittata vs Quiche
There are three main differences between the Italian frittatas and the French quiche, the first obvious being the crust!
- Quiches are considered a savory custard due to their spongy crust. Frittatas have no shell.
- The filling of the quiche is more similar to the egg filling due to the heavy use of cream. Frittatas also use heavy cream, but much less so than quiche.
- The quiche is 100% cooked in the oven while the frittata is cooked briefly on the stove then finished in the oven.
What to Love about this Frittata Recipe?
Easy to Make
Are you a frittata lover? Because they are adorable! Frittatas are all that you love about quiche without a complicated crust. It is a simple way of frying vegetables or using leftover vegetables, whisking eggs with cream and cheese and pouring on vegetables and baking.
Delicious
This grilled frittata recipe has the perfect fluffy, cream, cheese, custard. It starts with the bacon, infused with the whole frittata with the deliciousness of the bacon. Bacon is optional but always a must for me to have the BEST Frittata. Vegetables are sauteed in drops of bacon because bacon = flavor free! Eggs are whipped with cream to add delight to soft custard with creamy Gruyere and rich mozzarella cheese - there is no dry egg frittata here! You can customize the veggies with the additions of your choice, but this frittata recipe boasts my favorite crunchy soft ground broccoli, sweet potatoes, cream, juicy tomatoes, and sweet caramel onions.
Versatile
The whole point of frittata is that you can cook it at any time, with almost anything making it one of the most versatile breakfasts, lunches or dinners. Use your favorite veggies, leftovers, leftovers, cheese, herbs and supplements. I've included a basic frittata recipe, so as long as you stick to the ratios, you'll always get an appealing easy frittata.
Stove to Oven
This oven frittata recipe uses an easy stove-to-oven method to create the stupid proof frittata recipe. Just place the edges on the stove and then in the oven to complete the baking process to a creamy perfection.
Can be Pre-made
Frittatas can be made by order or by reservation; They can be heated or served at warm or even cold temperatures. So just make your frittata when convenient and enjoy your cream cheese bliss whenever your heart (or stomach) desires!
Portable
Frittatas carry well too, so you can enjoy slices for lunch or take-out breakfast, or even bring them to brunch or a snack.
A Classic Frittata Recipe
Ingredients
Directions
For the traditional stove top method, preheat the oven at 425 degrees F. As for the baking method 350 degrees (stew or mini / muffins).
Break the eggs into a medium mixing bowl. Add the milk of your choice and salt. Only beat until the yolks and egg whites are mixed. Whip whole or half cheese (you can spend the other half to cover the frittata before baking, if desired). Set the mixture aside.
In a 12-inch cast iron pan (or any other large saucepan safe for an oven), warm the olive oil over medium heat until it becomes sparkling. Add vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables like zucchini. Cook until these vegetables are tender, then add garlic or green vegetables, cook until fragrant or wilt. Season with salt to taste.
Traditional kitchen option: Beat the eggs again and pour the mixture over the vegetables. Stir briefly with a spoon so that the mixture mixes and is evenly distributed throughout the pan. If you have pre-ordered any cheese sprinkle it over the frittata layer now.
When the outer edge of the frittata turns lighter (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (notice), until the eggs bulge and appear to be ripe, and the center of the frittata is only slightly zigzag when you lighten your hands. Remove the frittata from the oven and place on the cooling rack to cool. Garnish with herbs, slice and serve with a sharp knife.
Roasting option: Let cooked vegetables cool for a few minutes. Meanwhile, apply butter to a 9 x 13 inch pan, which will work better than cooking spray. Gently stir the cooled vegetables into the egg mixture, then pour everything into the pan. If you have pre-ordered any cheese sprinkle it over the frittata layer now.
Bake for 20 to 25 minutes (notice), until the eggs bulge and appear to be cooked, and the center of the frittata only pops up slightly when you gently apply it. Remove the frittata from the oven and place on the cooling rack to cool. Garnish with herbs, slice and serve with a sharp knife.
Mini frittata baking option: Let cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 cups muffin (I used two muffin pans for this), then fill the cups with a small cup of the mixture. If you have pre-ordered any cheese sprinkle it over the frittatas layer now.
Bake for 13 to 17 minutes, until the eggs bulge and appear to be cooked, and the center of the frittatas sway slightly as you gently let the pan (this happens quickly so watch out; the pan only has 6 pcs. muffins finished earlier). Remove the pan from the oven. To cool it, place it on the rack. Garnish with herbs and serve.
Tips for a Delicious Frittata Recipe
So how do you create a great frittata all the time without using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup fatty cream, 1 cup cheese and 2 cups vegetables and / or meat. This should get you a hearty frittata - especially if you're taking something like potatoes and bacon - and a splash of custard with a layer of cheese.
- Spread the vegetables evenly over the pan before adding the eggs: When you pour the egg mixture you won't move the veggies around much (or you'll end up with scrambled eggs!), so make sure the vegetables are evenly spaced in the pan to get the final frittata with the veggies in every bite.
- Use a cast iron pan: Cast iron pans can safely go from stove to oven and they conduct heat well and evenly as the best choice for making frittatas. Seasoning in a cast iron pan provides a non-sticking quality, so a well seasoned pan will make slicing and serving as easy as possible. I like to use an enameled cast iron pan, without pre-seasoning. If you don't have a pan, make this breakfast casserole recipe.
Final Words
Hopefully KITCHENBAR's tutorial will help you successfully bake delicious Frittata for yourself and your family. What do you think of this Frittata recipe, don't forget to give us your opinion as usual!
Ingredients
Directions
For the traditional stove top method, preheat the oven at 425 degrees F. As for the baking method 350 degrees (stew or mini / muffins).
Break the eggs into a medium mixing bowl. Add the milk of your choice and salt. Only beat until the yolks and egg whites are mixed. Whip whole or half cheese (you can spend the other half to cover the frittata before baking, if desired). Set the mixture aside.
In a 12-inch cast iron pan (or any other large saucepan safe for an oven), warm the olive oil over medium heat until it becomes sparkling. Add vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables like zucchini. Cook until these vegetables are tender, then add garlic or green vegetables, cook until fragrant or wilt. Season with salt to taste.
Traditional kitchen option: Beat the eggs again and pour the mixture over the vegetables. Stir briefly with a spoon so that the mixture mixes and is evenly distributed throughout the pan. If you have pre-ordered any cheese sprinkle it over the frittata layer now.
When the outer edge of the frittata turns lighter (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (notice), until the eggs bulge and appear to be ripe, and the center of the frittata is only slightly zigzag when you lighten your hands. Remove the frittata from the oven and place on the cooling rack to cool. Garnish with herbs, slice and serve with a sharp knife.
Roasting option: Let cooked vegetables cool for a few minutes. Meanwhile, apply butter to a 9 x 13 inch pan, which will work better than cooking spray. Gently stir the cooled vegetables into the egg mixture, then pour everything into the pan. If you have pre-ordered any cheese sprinkle it over the frittata layer now.
Bake for 20 to 25 minutes (notice), until the eggs bulge and appear to be cooked, and the center of the frittata only pops up slightly when you gently apply it. Remove the frittata from the oven and place on the cooling rack to cool. Garnish with herbs, slice and serve with a sharp knife.
Mini frittata baking option: Let cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 cups muffin (I used two muffin pans for this), then fill the cups with a small cup of the mixture. If you have pre-ordered any cheese sprinkle it over the frittatas layer now.
Bake for 13 to 17 minutes, until the eggs bulge and appear to be cooked, and the center of the frittatas sway slightly as you gently let the pan (this happens quickly so watch out; the pan only has 6 pcs. muffins finished earlier). Remove the pan from the oven. To cool it, place it on the rack. Garnish with herbs and serve.