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
Bacon strips cooked and crumbled
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 inch 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.
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
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.
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.
Spicy Mexican Frittata
Chopped green chillies
Sliced Black olives
Spices - dried parsley, ground cumin, dried oregano, ground pepper, salt
In a pan, saute onions and garlic till translucent and fragrant. Add the spices and stir for a minute. Add green chillies, olives, tomatoes, tortillas and corn. Beat eggs with parsley and salt and pepper. Preheat the oven to about 350 degrees F. Prepare a baking dish with cooking spray. Put the prepared mixture on the baking tray. Add the beaten egg mixture over it. Bake for about 15 minutes.
4 strips bacon
Finely chopped onions
Salt and pepper
Cook bacon over medium heat till it is cooked. Saute onions till translucent. Beat eggs and add onions, bacon, cheese, salt and pepper. Prepare a baking dish with cooking spray. Preheat the oven to about 325°. Bake till the frittata for about 20 minutes.
Garden Fresh Frittata
Carrot 1 sliced
Bell Peppers, cut into strips
Zucchini 1, sliced
Salt and Pepper
In a pan, saute carrots with the zucchini and peppers for about 3 minutes. Beat eggs with salt and pepper. Pour over the vegetable mixture in the pan. Garnish with lemon juice and chopped parsley.