Frittatas are quite simple to make. You can make an early morning meal worth slicing into with just a few simple ingredients and a pan. This frittata recipe may be made into so many different dishes.
My favorite breakfast dish to prepare at home is a frittata. I figured you would enjoy a frittata recipe idea—or five—with Easter coming up on Sunday because it’s simple and adaptable. Since I often use whichever veggies I have at hand to make my frittatas, I’ve tried a ton of different combinations throughout the years. Here are some of my favorites and some advice.
But first, you might be wondering: What exactly is a frittata? Some people refer to a frittata as a crestless quiche, but I prefer the term “crust-full frittata.” It’s an egg bake with tasty vegetables, fresh herbs, and some cheese. If you don’t like savory breakfasts, you may make it for supper on a busy weeknight instead.
The Only Frittata Recipe You’ll Need
We adore experimenting with egg frittatas. Favorite egg breakfast recipes include Poached Eggs and Breakfast Quesadillas. You only need to put this omelet in the oven, whether it’s a busy workday morning or you’re entertaining a brunch.
Skill: Easy
Prep: 5 mins – 15 mins
Cook: 30 mins
Serves: 4
Ingredients
You can make just about any frittata with these basic ingredients:
- 2 medium (400g) Sebago potatoes
- 2 tbsp. olive oil
- 1 red onion, chopped
- 70g pancetta, chopped
- 100g baby spinach
- 200g red grape tomatoes, halved
- 1 red capsicum, chopped
- 8 eggs
- 1/2 cup thickened cream
- 1/2 cup shredded parmesan cheese
- 1/4 cup grated Devon dale Tasty Cheese Block (500g)
Frittata Variations
The enjoyable part is now. Because frittatas are so adaptable and accommodating, you may combine various tops and ingredients to create the ideal breakfast.
Cheese: In this case, you really can’t go wrong. It works well with goat, feta cheese, mozzarella, parmesan, cheddar (my favorite is sharp cheddar), and brie.
Vegetables: leeks, eggplant, shallots, peppers, bell peppers, broccoli, the asparagus plant, mushrooms, zucchini, onions, and jalapenos.
Arugula, spinach, kale, and greens such as collards, Swiss chard, endive, and beetroot greens are examples of leafy greens.
Dairy Products: The ideal option, in this case, is heavy cream, although half-and or full-fat milk is also acceptable.
Herbs: Such as basil, dill, parsley, or chives.
Directions
Step 1
A 200°C oven is to be used. A 5 cm-deep, 26 cm x 16.5 cm (base) ovenproof pan should be lightly greased. Using a bamboo skewer, pierce each potato four times. Put in a microwave-safe, heatproof bowl. 4 minutes on high (100%) in the microwave, or until tender. Let it cool. Slice thin.
Step 2
Oil in a nonstick frying pan should be heated during this time on medium heat. Omit onion. Cook for 3 minutes while stirring. Insert pancetta. Cook for approximately three to four minutes while stirring, or until the pancetta is brown and the onion is soft. Include spinach. Cook spinach for one minute, or until it barely wilts.
Step 3
Mix the tomatoes, capsicum, and onion mixture in a bowl. Place half of the potatoes on the prepared plate in a single layer. Add half of the onion mixture on top. The remainder of the potatoes and onion mixture should be repeated.
Step 4
In a bowl, combine the cream and eggs. Pour the egg mixture over the vegetable mixture gently. Add some good cheese and parmesan. Cook for thirty to thirty-five minutes, or until the top is brown and the egg mixture is set. 5 minutes of standing. Serve.
Frittata Serving Suggestions
If you’re serving your frittata as part of a bigger brunch,
- Mimosas
- Classic French toast
- Banana bread,
- Pancakes or muffins
- French toast
- Baked oatmeal
- Overnight oats
- Blueberry scones, or fruit salad would all be great choices to go with it.
For a weeknight dinner, I like to serve my frittata with
- Kale salad and some good bread
-
Frittata Tips
To consistently prepare a top-notch frittata, use the following advice:
Before pouring the eggs in, distribute the vegetables evenly over the pan. As soon as the egg mixture is added, you won’t be able to move the greens around much without getting scrambled eggs, so arrange them equally in the pan before adding the egg mixture to ensure that every bite of the finished frittata contains vegetables.
Switch it up! Experiment with these flavor pairings. The ideal veggie: egg ratio is around 1/4 cup of vegetables per egg or 2 heaped cups of veggies for 6–8 eggs, so keep that in mind if you experiment with substituting for various herbs or vegetables.
Use a cast-iron frying pan. Cast iron skillets are the finest option for preparing frittatas because they conduct heat evenly and well from the stovetop to the oven. A cast-iron pan can be made non-stick by seasoning it; therefore, a fresh skillet will make slicing and serving the food the simplest. I enjoy using an enameled cast iron skillet because it doesn’t need to be pre-seasoned. Make this morning’s casserole recipe if you don’t have a skillet.
Security first! I’ve learned the hard way several times that the handle of the cast iron pan will continue to be hot after it is removed from the oven. To help you remember not to remove it before it has cooled off, place a towel from the kitchen on it. Another of those silicon handle coverings is also available.
Easy Frittata Recipe
Frittatas are quite simple to make. You can make an early morning meal worth slicing into with just a few simple ingredients and a pan. This frittata recipe may be made into so many different dishes.Ingredients
- 2 Sebago potatoes
- 2 tbsp olive oil
- 1 red onion, chopped
- 70 g pancetta, chopped
- 100 g baby spinach
- 200 g red grape tomatoes, halved
- 1 red capsicum, chopped
- 8 eggs
- 1/2 cup thickened cream
- 1/2 cup shredded parmesan cheese
- 1/4 cup grated Devon dale Tasty Cheese Block (500g)
Instructions
Frittata Variations
- Cheese: In this case, you really can't go wrong. It works well with goat, feta cheese, mozzarella, parmesan, cheddar (my favorite is sharp cheddar), and brie.
- Vegetables: leeks, eggplant, shallots, peppers, bell peppers, broccoli, the asparagus plant, mushrooms, zucchini, onions, and jalapenos.
- Arugula, spinach, kale, and greens such as collards, Swiss chard, endive, and beetroot greens are examples of leafy greens.
- Dairy Products: The ideal option, in this case, is heavy cream, although half-and or full-fat milk is also acceptable.
- Herbs: Such as basil, dill, parsley, or chives.
Directions
- A 200°C oven is to be used. A 5 cm-deep, 26 cm x 16.5 cm (base) ovenproof pan should be lightly greased.
- Using a bamboo skewer, pierce each potato four times. Put in a microwave-safe, heatproof bowl. 4 minutes on high (100%) in the microwave, or until tender. Let it cool. Slice thin.
- Oil in a nonstick frying pan should be heated during this time on medium heat.
- Omit onion. Cook for 3 minutes while stirring. Insert pancetta. Cook for approximately three to four minutes while stirring, or until the pancetta is brown and the onion is soft.
- Include spinach. Cook spinach for one minute, or until it barely wilts.
- Mix the tomatoes, capsicum, and onion mixture in a bowl. Place half of the potatoes on the prepared plate in a single layer.
- Add half of the onion mixture on top. The remainder of the potatoes and onion mixture should be repeated.
- In a bowl, combine the cream and eggs. Pour the egg mixture over the vegetable mixture gently.
- Add some good cheese and parmesan. Cook for thirty to thirty-five minutes, or until the top is brown and the egg mixture is set. 5 minutes of standing. Serve.
Notes
Frittata Serving Suggestions
If you’re serving your frittata as part of a bigger brunch,- Mimosas
- Classic French toast
- Banana bread,
- Pancakes or muffins
- French toast
- Baked oatmeal
- Overnight oats
- Blueberry scones, or fruit salad would all be great choices to go with it.
- Kale salad and some good bread