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best fritatta recipes

by Joy Hahn Published 11 months ago Updated 5 months ago
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How to make a perfect frittata?

Instructions

  • Wash and cut all vegetables accordingly and set aside. ...
  • Set a frying pan on the stove for the plantain. ...
  • Place a clean pan on the stove (perhaps a deeper pan/pot) Add 1 – 1½ tablespoons of olive oil and allow to heat up then add a dash of salt ...

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Why Frittata is great for breakfast, lunch, or dinner?

  • Preheat oven to 350 degrees.
  • Mix the eggs and milk together. Pour into an ovenproof 10” pan.
  • Put the toppings over the egg mixture, and cook on the stovetop on medium heat for five minutes.
  • Place the pan in the oven, and bake until the frittata stops wiggling, 15-18 minutes.
  • Slice up the frittata and eat warm, room temperature, or cold.

What can you serve with frittata?

What to Serve with Frittata – 9 BEST Side Dishes

  • 1 – Mashed Potatoes and Gravy. One of the most popular side dishes is mashed potatoes and gravy. ...
  • 2 – Coleslaw. Coleslaw is a popular pairing with frittatas because they both have cabbage as an ingredient. ...
  • 3 – Pasta Salad. ...
  • 4 – Grilled Cheese. ...
  • 5 – Stuffed Peppers. ...
  • 6 – Grilled Asparagus. ...
  • 8 – Pickled Vegetables. ...

What Pan to use for frittata?

What pan do you use for a frittata? Use a cast -iron skillet. The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast -iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

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How do you make a frittata better?

THE FIX: When making a frittata—especially a healthier one—you want a saltier, more flavorful cheese. You won't need to use very much, and you'll also save on calories, fat, and sodium overall. The sharp saltiness of feta cheese or goat cheese works well, as well as a harder, aged cheese such as Parmesan.

How do you make Jamie Oliver frittata?

Ingredients6 large free-range eggs.50 g freshly podded peas , plus a small handful for the salad.50 g freshly podded broad beans.a few sprigs of fresh mint.1 lemon.20 g Parmesan cheese.extra virgin olive oil.½ a small bunch of asparagus.More items...

Do you add milk to eggs for frittata?

"You can use 2 percent in a pinch," says Perry, but skip the skim: "It's like adding water." Frittatas are easy to make, but that doesn't mean you can throw caution to the wind and guess at the proportions. For every dozen eggs you use, you'll need a half-cup of dairy.

What makes a frittata so different from an omelet?

A frittata is cooked slowly over low heat while an omelet is cooked quickly over higher heat. Whereas omelets are served hot straight from the stove, frittatas are often served at room temperature, making them perfect to make ahead for brunches or larger groups.

What should I serve with frittata?

What to Serve with Frittata? 7 Best Side Dishes1 – Green Salad. Nothing like Frittata with an excellent old green salad on the side. ... 2 – Cucumber. ... 3 – Broccoli Side Dish. ... 4 – Garlic Roasted Potatoes. ... 5 – Grilled Beans. ... 6 – Hollandaise Sauce. ... 7 – Hash Browns.

What is an egg frittata made of?

Ingredients12 eggs.3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)½ teaspoon salt.1 cup (4 ounces) grated or crumbled cheese.3 to 5 cups chopped vegetables or greens of choice (or up to 3 cups leftover cooked vegetables or greens)1 tablespoon olive oil.More items...•

Why is my frittata spongy?

If you overcook your frittata, it will have a sponge-like texture that will have you wanting to clean your dishes with it rather than eating it for breakfast. Although a golden-brown top looks nice when you take it out of the oven, this sort of top coloration also hints that the inside will be overdone.

Do you need cream for frittata?

For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat. This will get you a frittata with a hearty filling — especially if you're using something like potatoes and bacon — and a creamy egg custard shot through with the tang of cheese.

Why is my frittata watery?

If you combine the eggs and the salt before you start cooking and allow them to sit the eggs will become watery. Make sure that the broiler has had time to heat up before placing the pan in the oven. This intense blast of heat will cause the eggs to puff like a soufflé.

What is the difference between a strata and frittata?

A quiche is baked in a flaky pie crust-style pastry shell. An egg custard prepared without this crust is also known as a frittata. A strata, on the other hand, is an egg custard that's baked with layers of bread inside.

What do you call the omelette folded in half?

For presentation a French omelette (pictured above) is rolled up into an oval or cylindrical shape before serving, whereas an American omelet is folded in half. Note: For this method, your eggs will lack that signature golden brown crust American omelets have.

What nationality is frittata?

ItalianFrittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to "fried".

Size it right

Any 2-quart baking dish works well for this frittata. (For a classic look, bake your frittata in a cast-iron skillet.) Larger dimensions will work, too, but will yield shallower frittatas and require shorter cooking times.

Go easy with the beating

Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling.

Pre-cook your mix-ins

While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. For anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first.

Make-ahead

The frittata can be served immediately or warm. Once cooled to room temperature, it can stand for up to an hour. A cooled frittata can be refrigerated up to 1 day. Serve cold, bring to room temperature, or reheat before serving.

Here's your basic frittata recipe

First, preheat your oven to 350°F. Heat 3 tablespoons of olive oil in a a 10" oven-safe skillet over medium-high heat. Add ½ cup diced onions. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup of milk, ¾ teaspoon salt, and ¼ teaspoon pepper.

For a Lyon frittata

Add ½ cup each sautéed diced red bell pepper and zucchini, along with ¼ cup finely chopped fresh basil leaves.

For a Cobb frittata

Add 1 cup each halved cherry tomatoes, diced avocado, and cooked chicken, plus ¼ cup each crumbled cooked bacon and blue cheese.

Alton Brown's Hearty Ham and Asparagus Frittata

The frittata is an Italian omelette that's flat and firm. It's also easy to make with whatever you might have handy in your fridge. Alton Brown shows you how to create one using leftover asparagus, ham, Parmesan cheese and parsley. Set your oven to broil, then heat up your ingredients starting with one tbsp butter in a large flat pan.

Leftover Frittata Sandwiches

Ree Drummond makes a breakfast sandwich with frittata and English muffins.

Smoked Ham Frittata

Tyler makes the ultimate frittata with gruyere, ham, potatoes and onions.

Sweet Potato and Kale Frittata

Valerie cooks with bacon fat to add more flavor to this brunch classic.

Giada De Laurentiis Makes Her Frittata With Asparagus, Tomatoes and Fontina

Giada De Laurentiis shares how to make her Frittata with Asparagus, Tomatoes and Fontina. She begins by beating six eggs with two tablespoons of heavy whipping cream, salt and fresh ground black pepper, then sets the bowl aside. Next she adds butter and olive oil to a preheated pan, making sure the pan is evenly coated.

Potato and Sausage Frittata

Molly adds fresh, green flavor to her frittata with broccoli and dill.

Denver Frittata

This recipe shows the degree to which a frittata is part-omelet and part-casserole. With ham, cheese, peppers, and eggs, this Denver frittata has all the flavor of a classic Denver omelet in one easy baked-to-perfection frittata.

Egg White Frittata

Spinach, broccoli florets, cherry tomatoes, and plenty of basil are held together with egg whites in this no-yolk egg white frittata recipe. Add the optional Parmesan cheese for a nice kick of salty flavor.

Greek Mini-Frittatas

These Greek mini-frittatas are made in muffins tins for an individual frittata experience. It's the perfect method if you know your guests have conflicting dietary restrictions. Cheese in this one, no cheese in that one, etc.

Hash Brown Frittata

Using frozen hash browns makes quick work of this filling and crowd-pleasing hash brown frittata. A bit of diced red pepper and some mozzarella cheese bring color and cheesy goodness to the table.

Pasta Basil Frittata

Leftover pasta cooks up beautifully when surrounded by yummy eggs. It may sound odd, but it's tasty enough to go ahead and boil up some pasta to have on hand just to put in this pasta basil frittata .

Broccoli Cauliflower Frittata

Broccoli and cauliflower bring their bold, nutty flavors together in this simple frittata full of fiber, vitamins, and flavor. Cooked pasta adds body. Thyme leaves give it that herbal edge. And plenty of provolone cheese keeps things deliciously melty for this broccoli cauliflower frittata .

Potato Onion Frittata

Also known as a Spanish tortilla, this potato onion frittata is heavier and more substantial than some others just because it is loaded with sliced potatoes. A nonstick pan is definitely your friend when making this creation.

Less fussy than an omelet, more elegant than scrambled eggs, the frittata is an egg-lover's dream. Try these easy and delicious frittata recipes tomorrow morning

Less fussy than an omelet, more elegant than scrambled eggs, the frittata is an egg-lover's dream. Try these easy and delicious frittata recipes tomorrow morning.

Vegetable Frittata

When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California

Garden Cheddar Frittata

The potato crust on this pretty frittata is so easy to make, and everyone will love the taste. I’ve made it with goat cheese, too, and it’s delicious. You can also use other vegetables if you like. —Eva Amuso, Harbour House Inn B&B, Cheshire, Massachusetts

Asparagus & Cheese Frittata

This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. —Gilda Lester, Millsboro, Delaware

What's in the Fridge Frittata

Great for a last-minute breakfast, brunch or lunch, guests rave about the crab and Swiss combination in this frittata. I also like to use sausage and cheddar with asparagus or whatever’s in season—and in the fridge. —Deborah Posey, Virginia Beach, Virginia

Sausage & Mushroom Pizza Frittata

I love this frittata because the combination of fresh, bold flavors makes it special. It’s the perfect sunny brunch item. —Wolfgang Hanau, West Palm Beach, Florida

Creamy Sun-Dried Tomato & Chicken Frittata

The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it’s wonderful for breakfast, lunch or dinner. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Hot or Cold Vegetable Frittata

Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!

Air Fryer Breakfast Frittata

Frittatas are easy to make using a cake pan that fits in the air fryer basket. Switch up the ingredients to suit your taste. If you are worried about the frittata sticking to the cake pan, line the bottom of the pan with parchment paper.

What Is a Frittata?

A frittata is an Italian egg dish where the eggs are mixed with the ingredients and not folded in as a filling, like in an omelet.

Frittata Alle Erbette (Baked Herb Omelette)

This baked omelette is quick, easy and a great summer dish. Scamorza cheese is an Italian cheese similar to mozzarella, that's harder and has more flavor. You can use mozzarella or a semi-hard cheese instead. This omelette would go well with a side dish like cherry tomato and anchovy salad.

Smoked Salmon Frittata

A delicious Pacific Northwest recipe made with smoked salmon and cream cheese. Garnish with fresh herbs or avocado slices for a beautiful presentation.

Frittata di Zucchine e Fiori di Zucca (Italian Zucchini Frittata)

This classic Italian frittata uses both zucchini and zucchini blossoms, boasting loads of summertime flavors. It's great warm or at room temperature, which makes it a great choice for buffets or picnics.

How to Make a Perfect Frittata

Spend a little time mastering this super versatile egg dish and you'll whip it up for countless breakfasts, lunches, and dinners.

Five-Herb Frittata with Prosciutto and Parmesan

Star chef Nancy Silverton has strong opinions about frittatas. She likes them to be creamy like scrambled eggs, with various toppings like prosciutto, cheese and a generous amount of herbs. At her dinner parties, she often serves this 15-minute frittata as a side dish, so guests can cut wedges at the table.

Brussels Sprout, Bacon and Gruyère Frittata

This quick, hearty frittata makes a substantial meal, as it is loaded with crispy bacon and brussels sprouts.

Herb and Onion Frittata

The frittata can be refrigerated for up to 1 day. Serve it warm or at room temperature.

Egg White & Spinach Frittata with Salsa Ranchera

Alex Stupak created this light, airy egg white frittata because he wanted to offer a brunch dish at Empellón Cocina that was healthy yet still delicious. To serve alongside, he makes a warm salsa ranchera (Spanish for “ranch-style sauce”) by blending roasted tomatoes, garlic and jalapeños.

Spaghettini and Sausage Frittata with Goat Cheese

Make this dish easily using leftover Spaghettini with Sausage, Tomatoes and Spinach.

Sautéed Spring Greens and Manchego Frittata

The greens-to-egg ratio here is high, making this healthy as well as delicious.

Chanterelle and Fontina Frittata

Chef Marc Meyer prepares spectacular egg dishes for brunch, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.

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