Master Formula for Frittata Recipes
Fool-Proof Frittatas Use Leftovers to Make Great Anytime Meals
Oct 6, 2009
Most family cooks need several standby recipes. The best recipes have several characteristics in common, producing results that:
- are easy;
- are adaptable, using a changing cast of leftovers utilizing whatever is in the refrigerator;
- use base ingredients which are almost always at hand;
- are quickly served;
- are easily adjusted for taste preferences and dietary restrictions;
- are comfortably halved, doubled, or tripled;
- are tolerant about serving temperature; and
- most of all, always taste great.
Frittatas meet all these requirements.
The Simpler Alternative to Omelets (Omelettes) or Quiches
Since they're egg-based, frittatas are related to omelets and quiches, but are simpler and faster. Unlike omelets, they don't require any quick handwork like precise flipping, and they're less sensitive to timing. Frittatas also can hold more filling than an omelet can enfold, making for a heartier meal. Unlike quiches they don't use cream or need a pastry shell, making frittatas both faster cooking and healthier.
The best approach to preparing a frittata is to treat it as a three-step process, all of which can be done in one pan as long as that pan is oven-proof:
- In a small amount of oil, or combination of oil and butter, saute any vegetables or sausages that need cooking; otherwise, just warm up any precooked food.
- Whisk the number of eggs desired and pour over the heated filling. Cook on top of the stove until the bottom is lightly browned
- Top the still-uncooked surface with cheeese, if desired, and put the pan under the broiler until the top of the frittata is golden and slightly puffed.
Serve either warm or at room temperature.
The Basic Frittata Formula Works for Vegetarians and Meat Lovers Alike
For a frittata that provides a comfortable serving for four or an ample serving for two, use the following formula:
Essential:
- 6 eggs
- 2 cups leftovers or quickly cooked items cut into bite-sized pieces. Possible vegetarian frittata ingredients include peppers, potatoes, mushrooms, onions (leeks, scallions, and other onion relatives), broccoli, corn, peas, edamames (soy beans), sprouts, and fresh chiles. Possible meats and fish to add include ham, bacon, turkey, chicken, sausages, ground beef, pork, smoked or fresh salmon, tuna, and kippers
Optional Additions:
- 1/2 cup shredded moist- or semi-moist cheese such as cheddar, Swiss, mozzarella, Monterey Jack
- 1/4 cup grated dry cheese such as Parmesan or Romano
- 2 teaspoons chopped fresh herbs (or 1/2 teaspoon dried herbs) like basil, oregano, marjoram, chives, or cilantro
- 1/4 teaspoon hot sauce, or more to taste
Sample Frittata Recipe: Ham, Peppers, and Cheese
Ingredients
- 1 tablespoon butter
- 1 teaspoon vegetable oil such as canola
- 1 cup diced red or green bell peppers, fresh or cooked
- 1 cup diced cooked ham
- 6 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon green Tabasco
- 1/2 cup grated cheddar cheese
Instructions
- Heat the butter and oil over medium heat in a 10 inch oven-proof saute pan, preferably nonstick.
- If the peppers are fresh, saute until they're soft and beginning to brown. Add the ham.
- If the peppers are already cooked, heat them together with the ham until they're warmed through.
- In a medium bowl, whisk together the eggs, salt, pepper, and Tabasco. Pour evenly over the ham and peppers.
- Cook the frittata until the bottom edge of the frittata, when lifted a little with a spatula, is golden brown. The top will still be uncooked.
- Sprinkle the cheese over the top of the frittata and put under the broiler, about 6 inches from the heat.
- Watching closely, cook the frittata until the top is browned in spots and slightly puffed. Remove from the heat.
- Use the spatula to loosen the bottom of the frittata. Slide the frittata out of the pan onto a cutting board.
- Cut and serve either hot or at room temperature.
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