If you are wondering what is a frittata, it’s an Italian egg dish where the eggs are mixed with the ingredients and not folded in as a filling, like in an omelet.
An egg frittata is cooked slowly in a frying pan and then either flipped or finished under the broiler in the oven.
There are many different variations of a frittata as they are versatile and completely customizable.
You can use nearly wiltly produce and the perfect dish for using your leftovers.
Check Out These Leftover Recipes
In Italy, frittata’s are a popular brunch item. Though they are delicious for breakfast and dinner as well. They are quick and easy to make.
No recipe is really required, but have no fear, we have a few here to start you off learning to make a frittata in your own kitchen in no time.
How To Make A Frittata
As we said a recipe is not really required to make a frittata. All you need to do is remember the ratios of the ingredients used.
The ratio for every six eggs, use 1/4 cup heavy cream, 1 cup cheese (of choice) and 2 cups total of vegetables and/or meat (your choice).
We also recommend using a cast iron or oven-safe nonstick skillet. Stainless steel pans will also work, but you’ll need extra oil to make sure the eggs don’t stick to the pan.
Knowing the ingredient ratios and type of pan to use, use the following steps to make your frittata.
NOTE: If you are using an Instant Pot, the ratios of ingredients will be different. Just follow the recipe’s directions.
One-Step Cooking Method
If your mix-ins don’t need to be cooked, add them to the mixing bowl with the whisked eggs, along with some cream and cheese, then pour the mixture into the skillet and cook on the stove as directed and finish off under the broiler.
Mix-ins that do not need to be cooked before hand, can include (but not limited too) are:
- Fresh herbs
- Sun-dried tomatoes
- Deli meats
- Leafy greens
- Frozen peas (thawed)
- Frozen broccoli florets (thawed)
- Smoked salmon
- Capers (rinsed and drained)
- Roasted red peppers (drained well)
- Marinated artichokes (drained well)
- Leftovers, such as roasted potatoes, cooked vegetables and leftover bacon
Two-Step Cooking Method
The two-step cooking method is used if you are using fillings that require cooking before adding them to the whisked eggs.
Cooking Vegetables and Bacon To Mix-In With A Frittata
Simply cook the fillings in a heated skillet, drain off any rendered fat from cooking bacon or any other meat, then add to the whisked eggs, cream and cheese mixture and combine before adding to a warmed nonstick skillet.
Mix-ins that required to be cooked before adding to a frittata can include (but not limited too) are:
- Any vegetable that may release moisture during cooking, such as mushrooms, zucchini or tomatoes, should be cooked beforehand, or you run the risk of watering down your eggs. Similarly, you’ll want to squeeze sauteed spinach to remove excess moisture.
- Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done.
- Raw meats such as bacon and sausage also need to be pre-cooked, as they also will not have enough time to cook through safely.
Here’s a recipe to start with, using the two-step method. But remember, a frittata is versatile, you can use what ever mix-ins you like, so long you follow one of the 2 cooking methods mentioned above.
An Asparagus Frittata – So Deliciously Yummy – Optional to garnish with parsley, basil or sliced green onions. You can also choose to add a small dollop of sour cream or mascarpone
Making A Frittata In The Oven
You may be asking if you can bake your frittata in the oven over using the stovetop and broiler. Yes you can.
Simply use an oven-safe 10-inch nonstick skillet at 300 degrees for 50-55 minutes. Or until the eggs are just set and no longer jiggly in the middle.
You can also make baked frittata in a cupcake pan using any recipe you like.
Cupcake Sized Frittata – Great For Brunch – A Snack Or On The Go
Start with a nonstick cupcake pan (grease with unsalted butter or vegetable oil if desired).
Make your frittata recipe as usual and pour only 3/4 cup of the mixture into each cupcake well. Pour any more than 3/4 cup and they will overflow while cooking and have a mushroom shape.
Preheat the oven to 350 degrees. Place filled cupcake pan on center rack and bake for 20-25 minutes or until eggs are firm and a toothpick inserted in the middle comes out clean.
Cool for 5 minutes before removing mini-frittata’s from cupcake pan.
Making A Frittata In An Instant Pot
Do you have an Instant Pot? Well, you can make a frittata in that kitchen appliance as well.
An Instant Pot version makes cooking a frittata fast and easy, and it doesn’t heat the whole kitchen the way the oven does.
If you have a 6-quart or 8-quart Instant Pot, you would need to use a 7-inch pan in and add an extra 1/2 cup of water for the bigger model.
The 7-inch pan fits nicely in the pot and leaves plenty of space on all sides to allow steam to build.
Find This Frittata Recipe Here – Instant Pot Mexican Chorizo & Cheddar Cheese Frittata
Enjoy Making These Frittata’s In Your Instant Pot As Well
Find more Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!
More Deliciously Yummy Recipes
- Chicken Tikka Masala
- Instant Pot Classic Cheesecake
- Chorizo & Egg Breakfast Croissant
- Mason Jar Salad With A Homemade Vinaigrette
- Cranberry Balsamic Vinaigrette
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