How to Make a Frittata Recipe – Love and Lemons

Learn how to make a frittata with this simple guide + 5 recipe variations ! Perfect for any meal from brunch to dinner, they ‘re easily and delectable . A frittata is my # 1 favored brunch item to make at home. It ’ randomness easy and versatile, so I thought with Easter coming up this weekend, you may like a frittata recipe idea… or five ! I normally make my frittatas with whatever vegetables I have on hand, which means that I ’ ve tried a whole bunch of versatile combinations over the years. Below are a few of my favorites along with some tips.

First things first though, you may be asking… what is a frittata ? Some call a frittata a crustless quiche ( although, I call a quiche a crust-full frittata ). It ’ s an egg-bake filled with delectable vegetables, herbs, and a bite of cheese. If you ’ re not a savory breakfast person, it ’ s a flying weeknight dinner option.

How To Make A Frittata

Frittatas are so childlike to make ! hera ’ mho how :

1. Choose a recipe variation below, and start by whisking together the frittata base: a simple mixture of eggs, almond milk (or any milk), garlic, salt, and pepper.
2. Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.
3. When the veggies are ready, stir in any spices or herbs before adding the eggs. Pour in the frittata base, and shake the pan gently to distribute it among the vegetables.
4. Sprinkle your frittata with cheese and transfer the pan to a 400-degree oven.
5. Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
6. Allow the frittata to cool slightly before slicing and devouring!

Frittata Recipe Variations

separate of the playfulness of a frittata is getting creative with your vegetable and herb combinations. here are 5 of my favorites !

1. Broccoli & Feta (pictured above)
2. Roasted Red Pepper & Spinach
3. Spring Veggie with Asparagus
4. Mixed Mushroom & Tarragon
5. Caprese, with Cherry Tomatoes & Basil

Frittata Tips

Follow these tips and tricks to make an A+ frittata every time :

• Spread your veggies evenly throughout the pan before pouring in the eggs. Once you pour the egg mixture in, you won’t be moving the vegetables around much (or you’d end up with scrambled eggs!), so make sure the veggies are spaced evenly in the pan to get a final frittata with veggies in every bite.
• Change it up! Play around with these flavor combinations. If you try swapping in different herbs or vegetables, keep in mind that a good veggie:egg ratio is about 1/4 cup of veggies per egg, or 2 heaping cups of vegetables for 6-8 eggs.
• 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. I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don’t have a skillet, go make this breakfast casserole recipe instead.
• Safety first! Don’t forget that when the cast iron skillet comes out of the oven, the handle will remain hot for a while – I’ve learned this the hard way multiple times. Place a kitchen towel on it to remind yourself not to grab it before it cools off. You can also get one of these silicone handle covers.

Frittata Serving Suggestions

If you ’ rhenium serving your frittata as depart of a bigger brunch, mimosa, classical french toast, banana bread, pancakes or muffins, french goner, broil oatmeal, nightlong oats, blueberry scones, or fruit salad would wholly be big choices to go with it. To dress up person slices, top them with extra fresh herb or serve with slice avocado, dollops of lemony yogurt, or scoops of pesto, pico de gallo or tomatillo salsa. For a weeknight dinner, I like to serve my frittata with a boodle salad and some good bread. Please let me know what your front-runner frittata recipe variations are in the comments. love ! For more healthy breakfast ideas check out this post !

Frittata Recipe, plus 5 Variations

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Prep Time:

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Cook Time:

25

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Total Time:

30

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Serves

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Print Recipe here is a basic frittata recipe plus 5 easy & delectable vegetable frittata variations .

Ingredients

Basic Frittata Recipe:

• 6 bombastic eggs, use 8 eggs for a 12-inch frying pan
• ¼ cup unsweetened almond milk, or any milk
• 2 garlic cloves, minced
• ¼ teaspoon ocean salt, more for sprinkling
• impertinently establish black pepper
• Extra-virgin olive oil for drizzling
• choose ingredients for one of the variations below :

Variation #1: Broccoli Feta (pictured)

• 6 scallions, chop
• 2 cups

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  chopped broccoli or broccolini

• ⅛ teaspoon smoked sweet pepper
• ¼ cup crumbled feta tall mallow

Variation #2: Roasted Red Pepper & Spinach

• 1 shallot, chop
• 2 roasted crimson bell peppers, chop
• 2 cups spinach
• ⅓ cup crumbled feta cheese

Variation #3: Spring Veggie

• 4 spring onions or scallions, chopped
• ½ cup chopped asparagus, tender parts
• ½ cup freeze peas, thawed
• ½ cup halved mini mozzarella balls
• ¼ cup crumbled feta
• ¼ cup chopped tarragon or chives

Variation #4: Mixed Mushroom & Tarragon

• 1 shallot, chop
• 12 ounces mix mushrooms, chop
• ¼ cup chopped tarragon
• ⅓ cup grated pecorino cheese

Variation #5: Caprese

• 1 shallot, chop
• 2 cups halved cherry tomatoes
• ¾ cup halved mini mozzarella balls
• ½ cup sliced basil

Instructions

• Preheat the oven to 400°F .
• Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the vegetable variations below :
• Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron frying pan over culture medium estrus. Add the scallions, broccoli, and a nip of salt and pepper and cook, stirring occasionally, until the broccoli is tender but distillery bright park, 5 to 8 minutes. Stir in the fume paprika, then add the egg mix and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve .
• Roasted Red Pepper & Spinach: Heat ½ tablespoon olive petroleum in a 10 or 12-inch cast-iron frying pan over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the ridicule red peppers and spinach. Sauté until the spinach is wilted, then add the testis concoction and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve .
• Spring Veggie: Heat ½ tablespoon olive petroleum in a 10 or 12-inch cast-iron frying pan over average hotness. Add the scallions, asparagus, and a crimp of salt and pepper and cook, stirring occasionally, until the asparagus is offer but still bright greens, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve .
• Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron frying pan over culture medium heat. Add the shallot, and a touch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring lone occasionally. Stir in the tarragon, then add the egg concoction and lightly shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve .
• Caprese: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron frying pan over medium heat. Add the shallot, and a crimp of salt and pepper and cook until translucent, about 5 minutes. Add the tomatoes, half the basil, stir, then add the egg mix and gently shake the pan to distribute. Add the mozzarella and bake 15 to 20 minutes or until the eggs are set. top with the remaining basil. Season to taste and serve.

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Category : How To