Frittata recipe please?
- Thread starter deb-in-mi
- Start date
This one looks easy. Not T&T though.
https://www.marthastewart.com/314012/green-bean-ham-and-cheese-frittata
https://www.marthastewart.com/314012/green-bean-ham-and-cheese-frittata
Here's another, not T&T, but very seasonal. Deb Perelman is all about "somewhat uncomplicated."
https://smittenkitchen.com/2016/04/shaved-asparagus-frittata/
https://smittenkitchen.com/2016/04/shaved-asparagus-frittata/
mariadnoca
Moderator
One of my very favorites is one my friend’s Italian mom use to make us. Couldn’t be simpler. Just caramelize an onion or two, then add the eggs. I can’t recall for sure, but I think it was 2 onions and 6 eggs, but your mileage may vary.
This was a fave from our swap--Sara Foster recipe. I like this one and have made it many times. You can cook all of the vegetables in advance and refrigerate, then it's a pretty quick assembly and cook. Didn't come up in a site search.
Garden Vegetable Frittata | Cookstr.com
Garden Vegetable Frittata | Cookstr.com
Well, I found it. Thanks to Maria's idea of looking toward Italy. It is one of Marcella's. H left comments so I know this is the right one. And she does broil it at the end. Tomorrow I will try to scan it.
Here's someone else who liked it but who, unfortunately, did not print the recipe.
https://www.chicagotribune.com/sns-food-recipes-breakfast-fuss-free-frittatas-story.html
Here's someone else who liked it but who, unfortunately, did not print the recipe.
https://www.chicagotribune.com/sns-food-recipes-breakfast-fuss-free-frittatas-story.html
I needed the typing practice. So here it is:
Frittata con le Cipolle
Open-faced Omelet with Onions Marcella Hazan
4 c. very fine slices Bermuda onion, or yellow if not available
1/3 c. olive oil
5 eggs
2/3 c. fresh-grated Parmesan
salt
pepper
3 T. Butter
1. Put the onion and the oil into a large skillet or saute pan. Turn on the heat to low. Cook the onion very slowly until gradually it wilts, becomes greatly diminished in bulk, and eventually attains a rich golden-brown colour.
2. Off the heat. Tip the pan, move all the onion to one side and let the oil drain and collect in a puddle on the other side of the pan.
3. Break the eggs into a bowl, and beat them until the yolks and whites are lightly blended.
4. Add the onion to the bowl, using a slotted spoon, to leave the oil behind.
5. Add the grated cheese, a liberal amount of salt and a few grindings of pepper, to the bowl. Mix thoroughly.
6. Melt the butter in a 12" skillet over medium heat. Do not let the butter heat long enough to become coloured. As soon as it begins to foam, pour the contents of the bowl into the skillet, stirring them with a fork in the bowl while pouring. Turn the heat down to very low.
7. After about 15 min. of very slow cooking, when the eggs have set and thickened, and only the surface is runny, run the skillet under the broiler. Remove it after 1 minute or less, when the ‘face’ of the frittata has set but not browned.
8. Loosen the frittata with a spatula, and slide it onto a platter, Cut I like a pie, into serving wedges.
Frittata con le Cipolle
Open-faced Omelet with Onions Marcella Hazan
4 c. very fine slices Bermuda onion, or yellow if not available
1/3 c. olive oil
5 eggs
2/3 c. fresh-grated Parmesan
salt
pepper
3 T. Butter
1. Put the onion and the oil into a large skillet or saute pan. Turn on the heat to low. Cook the onion very slowly until gradually it wilts, becomes greatly diminished in bulk, and eventually attains a rich golden-brown colour.
2. Off the heat. Tip the pan, move all the onion to one side and let the oil drain and collect in a puddle on the other side of the pan.
3. Break the eggs into a bowl, and beat them until the yolks and whites are lightly blended.
4. Add the onion to the bowl, using a slotted spoon, to leave the oil behind.
5. Add the grated cheese, a liberal amount of salt and a few grindings of pepper, to the bowl. Mix thoroughly.
6. Melt the butter in a 12" skillet over medium heat. Do not let the butter heat long enough to become coloured. As soon as it begins to foam, pour the contents of the bowl into the skillet, stirring them with a fork in the bowl while pouring. Turn the heat down to very low.
7. After about 15 min. of very slow cooking, when the eggs have set and thickened, and only the surface is runny, run the skillet under the broiler. Remove it after 1 minute or less, when the ‘face’ of the frittata has set but not browned.
8. Loosen the frittata with a spatula, and slide it onto a platter, Cut I like a pie, into serving wedges.
Sara Foster's garden fritatta. A swap favorite, surprised it's not in T&T. I usually cook the vegetables in advance so it doesn't take so long to get to breakfast. 
Garden Vegetable Frittata | Cookstr.com
Garden Vegetable Frittata | Cookstr.com
I've avoided answering this because I've never used a formal recipe but here goes my extemporaneous answer:
For the potatoes I learned this trick from Margaret Fox of Cafe Beaujolais in Mendocino, CA: pre-cook the potatoes and chill the day before, then slice and fry to get crispy. If you try using freshly par-cooked potatoes that are still warm, they will just soak up the fat and not crisp.
I prefer Yukon or Red Bliss (unpeeled). Also, my store now carries those baby 1"-2" potatoes in quart containers so I can get a mixture of colors. Those I just simmer in kosher-salted water until tender and then chill. But larger slices are better if you plan to cut the frittata into slices.
I cook onions in batches in the crock pot and then freeze 1/2 C portions. When I pull those out, still frozen, they will caramelize within 10 minutes. This bumps up the flavor considerably.
I don't like green peppers, but do like the other colors (red, yellow, orange) as somehow their aging has removed that bitter taste. Since they are obscenely priced here (3.99 lb), I wait until they go on sale for $.99 each and then clean and freeze slabs. I can dice a few slabs in two minutes to add.
I don't do garlic unless forced into it by my respect for a recipe author.
Eggs: I'm not a fan of yolks, but all whites are just plain boring. So I tend to use a 3:1 ratio of whites to yolks (tossing the unused yolks in a container in the freezer with a bit of sugar for future lemon curd). To this I'll add a hefty shaving of parmesan cheese and a drizzle of cream if I have it.
Method: Using a blend of butter and residual bacon fat (or all butter or duck fat if you can get your hands on it), saute the onions and peppers until soft and golden brown. Remove. Add more fat and layer the potatoes to cover the entire bottom of the pan. Spread with peppers and onions and top with another layer of potato slices. Cook that for a few minutes until the bottom starts to crisp. Beat the eggs to blend and pour over the entire surface. Cover and cook over low heat for 4-5 minutes. Remove lid and add cheese. If the eggs are still runny, cover and keep over heat for another 4 minutes. If eggs looks mostly cooked, add cheese, lid and remove from heat, but still let set for 2-3 minutes to melt the cheese.
And even easier trick is to use purchased red potato salad. Publix sells a good version. The potatoes are already cooked, they have onions in the mix and the mayo melts and becomes the fat to brown them. It really doesn't get any simpler than that method.
For the potatoes I learned this trick from Margaret Fox of Cafe Beaujolais in Mendocino, CA: pre-cook the potatoes and chill the day before, then slice and fry to get crispy. If you try using freshly par-cooked potatoes that are still warm, they will just soak up the fat and not crisp.
I prefer Yukon or Red Bliss (unpeeled). Also, my store now carries those baby 1"-2" potatoes in quart containers so I can get a mixture of colors. Those I just simmer in kosher-salted water until tender and then chill. But larger slices are better if you plan to cut the frittata into slices.
I cook onions in batches in the crock pot and then freeze 1/2 C portions. When I pull those out, still frozen, they will caramelize within 10 minutes. This bumps up the flavor considerably.
I don't like green peppers, but do like the other colors (red, yellow, orange) as somehow their aging has removed that bitter taste. Since they are obscenely priced here (3.99 lb), I wait until they go on sale for $.99 each and then clean and freeze slabs. I can dice a few slabs in two minutes to add.
I don't do garlic unless forced into it by my respect for a recipe author.
Eggs: I'm not a fan of yolks, but all whites are just plain boring. So I tend to use a 3:1 ratio of whites to yolks (tossing the unused yolks in a container in the freezer with a bit of sugar for future lemon curd). To this I'll add a hefty shaving of parmesan cheese and a drizzle of cream if I have it.
Method: Using a blend of butter and residual bacon fat (or all butter or duck fat if you can get your hands on it), saute the onions and peppers until soft and golden brown. Remove. Add more fat and layer the potatoes to cover the entire bottom of the pan. Spread with peppers and onions and top with another layer of potato slices. Cook that for a few minutes until the bottom starts to crisp. Beat the eggs to blend and pour over the entire surface. Cover and cook over low heat for 4-5 minutes. Remove lid and add cheese. If the eggs are still runny, cover and keep over heat for another 4 minutes. If eggs looks mostly cooked, add cheese, lid and remove from heat, but still let set for 2-3 minutes to melt the cheese.
And even easier trick is to use purchased red potato salad. Publix sells a good version. The potatoes are already cooked, they have onions in the mix and the mayo melts and becomes the fat to brown them. It really doesn't get any simpler than that method.
Why use potatoes? Here is a T&T using pasta
FRITTATA (serves 2)
3 cups cooked spaghetti (about 1/2 lb uncooked)
3 eggs, slightly beaten
2 T milk
1 small chopped onion
1/3 cup parmesan cheese
1 tsp pepper
1/2 tsp salt
1 T oregano
dash cayenne pepper or chili powder
2 tsp butter
1 C picante sauce, warmed
Mix all together except for butter. Melt butter to very hot in 10” skillet. Add mix, spreading evenly to form tight cake. Turn down heat to medium-low, and heat until bottom is brown (about 10 minutes).
Divide in two. Turn each half with a spatula and brown the other side. Serve with picante sauce.
FRITTATA (serves 2)
3 cups cooked spaghetti (about 1/2 lb uncooked)
3 eggs, slightly beaten
2 T milk
1 small chopped onion
1/3 cup parmesan cheese
1 tsp pepper
1/2 tsp salt
1 T oregano
dash cayenne pepper or chili powder
2 tsp butter
1 C picante sauce, warmed
Mix all together except for butter. Melt butter to very hot in 10” skillet. Add mix, spreading evenly to form tight cake. Turn down heat to medium-low, and heat until bottom is brown (about 10 minutes).
Divide in two. Turn each half with a spatula and brown the other side. Serve with picante sauce.