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How to Make Frittatas

What is a Frittata?

Frittatas are basically an Italian version of an omelet but they are served open-faced and not folded. Frittatas are also partially cooked on the stove and finished in the oven. Omelets can be a little tricky to prepare and the tecnique requires a little practice, but a frittata is easy as you just mix up everything and stir and cook together with the eggs, then finish off in the oven. Nothing could easier.

Frittatas can be very thick and made with just about any ingredient you have on hand. The frittatas I like are similar to a quiche without the crust. It can be filled with meats, vegetables and cheese and make a delicious breakfast or lunch, and since they can also be served at room temperature Frittatas are often served at room temperature, they're perfect for brunches or potlucks. Frittatas make a great meal anytime; try one for breakfast, lunch, brunch or dinner.

Tips for Preparing:

I love to use cast iron pans for frittatas because they cook evenly on the stove and are oven proof. I have cooked them in both stainless steel and cast iron, and I find that the frittatas stick much less to the iron pans.

You can also use a nonstick pan if you have one that is safe to use under a broiler. If your nonstick pan is not ovenproof (and most aren't) you can wrap the handle completely with foil and broil the frittata rather than bake.

Frittatas can be made with or without potatoes even you are watching your carbs. I find the best way to use potatoes is to slice them very thin with a mandoline. Thick cubes or slices take much longer to cook than the other ingredients and will require you to spend much more time precooking the potatoes before you can start to cook your frittata.

After you have added your egg mixture and all ingredients to your pan, cover it and turn the heat down to low. Cook for about 10 - 15 minutes until it is brown on the sides and the egg in the middle is set but not dry. You can finish your frittata in the oven by broiling it for 3 minutes, which will give it a nice golden brown top.

Be careful not to overcook the frittata or it will be become hard and dry; and overcooked cooked eggs are just as bad as undercooked runny eggs.

Once you get the hang of a basic frittata, use your imagination and vary the recipe any way you like.

Try these Frittata Recipes...

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