They’re not just for breakfast! Frittata is an egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The options are endless.
The Italian word frittata derives from fritta, the feminine past participle of “to fry” and was originally a general term for cooking eggs in a skillet. The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead turned over in full, baked or put under a broiler.
Just a little tip: Beat the eggs vigorously to incorporate more air, to allow for a deeper filling and a fluffier result. (I use my hand blender)
I LOVE frittatas, and often forget about making them, yet they’re so EASY and delicious, great for entertaining, brunch, lunch, snacks……and yes breakfast too!
My client cannot eat dairy but can have goat cheese, I have created the following frittata for her.
Asparagus, Tomato and Goat Cheese Frittata
8 Large Eggs
2 Diced Scallions (white and green parts)
8-10 Asparagus Spears Cut into 1 to 2 inch sections
1 Tomato Diced
½ Red Pepper Diced
3-4 oz. Goat Cheese
Salt and Pepper to Taste
Preheat the oven to 400.
Whisk the eggs, ½ tsp. salt and pepper in a medium bowl to blend. Set aside. Heat the oil in nonstick ovenproof skillet over medium heat. Add the asparagus, scallions and red pepper and sauté until crisp-tender about 2 minutes. Add Tomato and sauté for a few minutes.
Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce the heat to medium-low and cook until the frittata is almost set and the top is still runny, about 3-5 minutes.
Place the skillet in the center of your preheated oven. Allow to bake for 13-15 minutes, until it is golden brown.