Frittata Recipe

The Italian version of an omelet is called frittata - either baked or cooked on a stove top. Frittata is traditionally half cooked on a stove top and then grilled until completely cooked. Frittata is cooked very slowly and the main ingredients are egg, cheese, and vegetables like spinach, mushrooms, asparagus, and pepper. Frittata can be made with plenty of variations. Frittata is easier to make when compared to an omelet as it is always made ‘open style’ and never folded over. It is very healthy, tasty and quick to make too. Frittata can be served either for breakfast, lunch or dinner. Check out simple frittata recipes – be it cheese frittata or spinach frittata.

Simple Frittata recipe

Eggs 8
Chopped tomatoes
Bacon strips cooked and crumbled
Chopped basil
Milk 2 tbsp
Mozzarella cheese shredded
White mushrooms ½ cup, sliced
Oil for pie pan

• Beat milk and egg together in a bowl.
  
• Add tomato, bacon, mushroom, basil and ½ the mozzarella cheese.
  
• Oil the pie pan, use a 9” pie pan.
  
• Pour the mixture into the pie plate.
  
• Bake for twenty minutes at 350F.
  
• Use the remaining cheese to top the frittata and bake in the oven for another ten minutes until it gets brown and puffed up.
  
• Remove from the oven and let it to cool for five minutes before cutting it to slices.

Egg frittata

Eggs - 6
Butter - 2 tbsp
Skim milk - ¼ cup
Green onions - ¼ cup, sliced
Asparagus - 1 cup, cooked and drained
Carrot - ¼ cup, shredded
Swiss cheese - 1 oz, shredded
Salt - to taste
Nutmeg

• In a bowl, mix eggs, salt, milk, and nutmeg and beat well.
  
• Heat a 10 inch skillet over medium fire and melt butter in it.
  
• Sauté onions until they are tender.
  
• On low fire add the egg mixture to the skillet.
  
• Cover and cook over low heat until the mixture is set.
  
• Arrange the asparagus over the frittata and sprinkle the carrots on it.
  
• Sprinkle cheese over the asparagus.
  
• Cover and cook until the cheese melts and spreads over the frittata.
  
• Leave it to cool for five minutes, slice and serve.

Spinach frittata

Butter - 2 tbsp
Large eggs - 4, beaten together
Large tomatoes - Skinned and chopped
Potatoes - 4 tbsp cooked and diced
Spinach - 4 tbsp finely chopped and cooked
Freshly ground pepper – to taste
Salt - to taste
Fresh herbs - 1 tbsp, finely chopped

• Heat butter in a frying pan.
  
• Add the beaten eggs.
  
• Add the potatoes, tomatoes, and spinach on the egg surface.
  
• Season and add herbs.
  
• Cook until the bottom layer turns light brown in color.
  
• Remove from the heat and transfer to plate, place the cooked side upwards.
  
• Add some more butter to the frying pan.
  
• Heat the butter lightly and transfer the frittata to the frying pan with the cooked side facing upwards.
  
• Cook for a few minutes.
  
• Allow it to cool, slice and serve.