Fabulous Frittatas

Fabulous Frittatas

By Amy S. White

With the leaves changing, the days getting shorter, and attention shifting indoors, it’s also a time to change up the menu. But with busy lives, you want something simple and versatile, while at the same time being hearty and satisfying. If that’s what you’re looking for (and we highly recommend it), a frittata may just be an ideal go-to.

So, what exactly is a frittata? This Italian, egg-based dish is a staple in kitchens around the world…for good reason. At the core, it is a thick, open-faced omelet that’s cooked slowly over low heat on the stovetop and then given a quick finish in the oven. It is like a quiche, but without the hassle of making a crust. Unlike a regular omelet, it can feed more than one or two people. You don’t stir or flip a frittata while cooking, so they set into a sliceable consistency. Frittatas are quick and easy to make; endlessly adaptable; and delicious hot, cold or at room temperature. Best of all, they can be made with nearly anything in the fridge: vegetables, cheeses, meats and even leftovers!

Best of all, they’re perfect for a brunch, packing a picnic, or prepping lunches for the week. Paired with a garden salad, a side of roasted potatoes, or even just a slice of crusty bread, they make a simple yet satisfying meal.
Read on to discover the frittata basics, along with some creative, seasonal flavor combinations.

The Frittata Formula

Ingredients:
1 tablespoon butter or olive oil
1½ cups of mix-ins. (Whatever strikes your fancy: cooked vegetables, cooked or smoked meat or fish, cooked pasta, cheese, herbs)
6 large eggs
¼ cup half and half
Kosher salt, to taste

Steps of Frittata Making:

Preheat the oven to 400°F.
Melt the butter (or heat the olive oil) in a large, oven-safe skillet over medium heat.
If the mix-ins are not already cooked, cook them in the skillet (i.e., sauté vegetables, sear meats, etc.) or roast them in the oven. If you are using things that have already been cooked, place them in the skillet. Note: Using uncooked mix-ins, especially vegetables, releases too much moisture into the mix.
In a large bowl, whisk together the eggs, half and half, salt, pepper, and cheese or herbs, if using.
Pour the egg mixture into the skillet with the mix-ins.
Cook over medium heat for a few minutes until the egg mixture begins to set around the edges.
Transfer the pan into the pre-heated oven and bake for about 10 minutes, until the middle is set. To test, shake the pan gently to see if the middle jiggles. If it does, continue to cook.
Allow the frittata to cool and rest slightly (5-7 minutes), then carefully remove it from the pan, slice and serve.

Ten Fall Flavor Combinations:

Mushrooms, caramelized onions, gruyere, thyme
Butternut squash, kale, sausage, goat cheese
Potato, leeks, fontina, rosemary
Sweet potato, spinach, gruyere, sage
Pumpkin, gouda, cinnamon
Zucchini, goat cheese, dill
Bacon, apple, cheddar, nutmeg
Spinach, artichokes, feta, chives
Smoked salmon, capers, cherry tomatoes, red onion, dill
Leftover spaghetti, pancetta, parmesan
Bonus idea: Leftover pizza (chopped into bite-sized pieces), diced pepperoni, mozzarella.