By ThinGuy on Dec 01, 2007
A few weeks ago I snapped a photo of some frittatas I made and wrote a quick post about it. In the comments, Simon and Melanie asked for recipes. (Not to ignore their comments, Linda and Barb did make me laugh).
While I'm happy to provide a "How To" on the Frittata front, I'm sorry that I have to disappoint Mel. See Mel is currently appliance challenged and is sans oven over in China. (I'd go nuts!) An oven is required to make a frittata properly, it's what separates it from the omelettes of the world. Now it's possible that you could do the baking part on a stove using a good lid or even a double boiler of some sort but you'd have to be careful of direct heat at the bottom of the pan which will most likely result in the worst kind of eggs, burnt ones.
These are super simple to make. You add what you like and you can get as creative as you want. I usually make two or three different types due to different tastes in the family.
First start off with what I called the shared ingredients. These things will go into each frittata, and it's kind of a free for all. Add what you like. In this mixture I have:
- One large maui onion, diced
- One green bell pepper, diced
- One red bell pepper, diced
- One Jalapeno, seeded and diced
- One shallot
- 6 strips of turkey bacon, crumbled
- 2 turkey sausage links, sliced
- 2 ham steaks, cubed
Any reason I used the above? None for except I like them and I had them.
Cook that all up with a little bit of olive oil until the onions are just getting translucent.
I'm also going to make one with some mushrooms. I'm the only fungus fan in the house, so I sauté these sliced baby portobello in a different pan.
While I'm waiting on the shared ingredients to finish, I'm going to get a little creative with my mushroom frittata. I've thin sliced two medium yukon gold potatoes which I seasoned with some garlic, salt, and cayenne pepper. Into 450 F degree oven for about 15 minutes to get crispy. This is going to be my "crust".
When the mushrooms are done, I transfer them to a bowl and then line that pan with my crispy potato thins.
On top of that I add some of the shared ingredient mixture, and put back in the mushrooms.
For your other frittatas, spray some non-stick cooking spray into oven safe pans and load up them up with your ingredients. You actually want to turn the stove on now and get the pans up to temperature for the eggs. I've got three going here, the "plain", mushroom, and a Hawaiian, which is basically just the shared ingredients with pineapple included. Crushed works best if you have it, and if you are going to use canned, make sure you get the kind packed in juice not syrup.
Now to add the eggs. This is about 30 eggs. I used about 12 whole eggs and 18 egg whites. Whip the eggs in a large bowl and add salt and pepper. If you used whole eggs for all of them, the frittata would be super dense. Using egg whites make the dish lighter, fluffier, and far lower in fat. Note that I've also added some green/spring onions to the top.
As soon as the eggs start to bubble, it's time for the oven.
Put your pans into a 375 degree oven for about 20 minutes. I have a convection oven, so your times may vary. You'll know they are done because the eggs are firm and you can insert a fork and it comes out cleanly.
For the final step, top the frittata with cheese. I've added a cheddar/colby mix to the mushroom potato frittata and some fresh shredded Parmesan to the Hawaiian. The flavor of the Parmesan goes great with the sweetness of the pineapple and it creates a nice crispy top. Back in the oven for about 10 minutes or until the cheese is melted the way you like it.
Remove from the oven, and let sit for a few minutes. Remember the pans are extremely hot and will remain so for quite a while. I forget this every time and I always grab one of the handles when I go to serve the dish. Ouch.
Slice like a pie and enjoy. Simple, economical, and delicious!