Easy Frittata Recipe

Here’s the best egg frittata recipe: perfect for breakfast, lunch or dinner! This basic filling is fast and tasty, or…

A Couple Cooks – Recipes worth repeating.

Here’s the best egg frittata recipe: perfect for breakfast, lunch or dinner! This basic filling is fast and tasty, or any veggies you like.

Frittata

Got eggs and need a meal? Enter, The Frittata! A frittata is an Italian dish that’s best described as a crustless egg pie. It’s often served for breakfast or brunch, but it works for dinner too. You can eat it at any temperature and it saves well: and it’s great for using up odds and ends in your veggie drawer. In fact, we think it’s one of the essential non-recipes every home cook should know!

How to make a frittata: basic formula

Everyone has their own method for making a frittata, and to be honest: there are some duds out there. Many frittata recipes we’ve tried are tasteless, rubbery, or too thin. A good frittata should have lots of flavor and a nice moist texture that’s not too eggy. Here are a few tips on how to achieve this (or skip to the recipe below);

  • Use 8 eggs and a 10-inch skillet. This gives just the right thickness of frittata.
  • Use whole or 2% milk. The dairy fat helps to achieve the desired texture.
  • Use cheese. The combination of feta and Parmesan adds just the right savory nuance to the flavor.
Frittata recipe
The thickness is deliciously substantial

Why this frittata recipe is the best

Why is this frittata recipe better than others on the internet? Well, we’re a little biased (obviously). But this is the best one we’ve tasted. Here’s why:

  • It’s got just the right thickness and texture. Many recipes come out very thin or rubbery. This one has just the right texture.
  • The spinach feta filling is perfectly salted, savory and delicious. You can make it with lots of different fillings, but try the one in the recipe below. It’s a knock out!

Frittata filling ideas

The filling in this frittata recipe is spinach and feta: our ideal filling that we make again and again! Why? It’s easy, and only requires 2 to 3 minutes of sautéing the spinach before assembling the frittata. But if you want to get fancy, there are so many different combinations! Here’s what to know about filling:

  • Chop and sauté the vegetables first. The veggies will not cook inside the frittata: so make sure to give them a good sauté before assembling. Make sure the pieces are bite sized and not too large.
  • Herbs can be used fresh. A nice sprinkling of chopped basil, oregano, thyme, or dill doesn’t need any heat.

Some creative filling combinations to get you started:

How to make a frittata

Find the right frittata pan

The only equipment you’ll need to make a frittata recipe? The right pan. Here’s what you’ll need:

  • 10-inch seasoned cast-iron skillet. Make sure that it’s well-seasoned to break it in before making this recipe (otherwise it will stick).
  • Or, a 10-inch oven-safe skillet. You’ll cook on the stovetop first, then place it in the oven to finish cooking. Speaking of…

Start on the stovetop, finish in the oven

The key to a frittata recipe is watching it closely during the cooking! You’ll cook it in two parts: first the stovetop, then the oven. Here’s what to look out for:

  • Cook on the stovetop until the top is set and the bottom is lightly browned. Don’t overcook, or it will get too browned in the oven! We like to use a spatula to pull back the sides and check to see if it’s firming up.
  • Bake 10 to 12 minutes, until the top solidifies. You’ll want it to just harden into a solid texture on the top.
Frittata recipe

What to serve with a frittata

Let’s say you’re making this frittata recipe for dinner. What to serve with it? It’s easy to think about breakfast or brunch side dishes (hash browns, biscuits, etc). But what about dinner sides? Here’s what we like to pair:

More tasty egg recipes

More to do with eggs? We’re egg-sperts (sorry!) with using this ingredient to whip up meals. Here are some favorite egg recipes for dinner…and for eggs for breakfast:

This frittata recipe is…

Vegetarian and gluten-free.

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Frittata

Easy Frittata Recipe


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

Here’s how to make a frittata recipe: an easy breakfast, lunch or dinner! This basic filling idea is fast and tasty, or any veggies you have on hand.


Ingredients

  • 8 large eggs
  • ¼ cup milk (whole or 2%)
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ cup shredded Parmesan cheese
  • ½ cup feta crumbles, plus more for sprinkling*
  • 1 tablespoon olive oil
  • 5 ounces (about 6 cups) packed spinach leaves
  • ¼ teaspoon garlic powder
  • Fresh ground black pepper
  • Optional: fresh basil leaves, for the garnish

Instructions

  1. Preheat oven to 400°F.

  2. In a medium bowl, whisk together eggs, milk, oregano, kosher salt, and fresh ground pepper. Whisk in the Parmesan and feta cheese.

  3. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Sauté the spinach leaves, stirring until wilted, 2 to 3 minutes, spreading it around as you cook so that you spread oil up the sides of the pan. Add the garlic powder and 2 pinches kosher salt and sauté for another minute.

  4. Pour the egg mixture into the skillet. If necessary, use a fork to rearrange the spinach in an even layer so you can see if on the top. Sprinkle the top with a little more feta cheese. Cook for about 5 to 7 minutes over medium heat until the bottom is set and lightly browned, checking for doneness by pulling back the side with a spatula.

  5. Place the skillet in the oven and bake 10 to 12 minutes until the top is puffed, set, and slightly browned. Let rest for 10 minutes, then cut into wedges and serve warm, with sour cream or crème fraiche if desired. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed.

Notes

*Or use goat cheese crumbles or mozzarella cheese and add one more pinch of salt. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Frittata, Frittata recipe, How to make a frittata

A Couple Cooks - Recipes worth repeating.

Potato Chip Frittata with Caramelized Onions.

Promise me that you will make a potato chip frittata this week! I KNOW. I realize that last week I told you to roll your corn in hot cheetos and now I’m saying to put potato chips in your eggs. SORRY. But not? I’ll make this one short and sweet.  We’re in survival mode here […]

The post Potato Chip Frittata with Caramelized Onions. appeared first on How Sweet Eats.

Promise me that you will make a potato chip frittata this week!

potato chip frittata with fresh herbs

I KNOW.

I realize that last week I told you to roll your corn in hot cheetos and now I’m saying to put potato chips in your eggs. SORRY.

But not? I’ll make this one short and sweet. 

eggs, cheese and herbs in a bowl

We’re in survival mode here in 2020. Let’s just try all the things.

So, this frittata is special because we’re going to throw in a bunch of kettle cooked chips. 

OH MY YES.

Chips are never the first snack that I reach for, but if kettle cooked chips are in my face, I cannot resist. Like, AT ALL. They are just so perfectly crispy and crunchy. 

potato chips stirred into the frittata mixture

I saw a version of this recipe and am pretty sure it’s supposed to mimic a spanish omelet made with very thinly sliced potatoes. It’s not traditional at all, but this is so wildly good. We couldn’t believe it. 

They used salt and vinegar chips. Which have always been my absolute FAVORITE chip! You can use regular potato chips, salt and vinegar… maybe even BBQ chips! Or ranch! Go old school with sour cream and onion?

Basically whatever you love. Use it. 

frittata mixture in a bowl

The frittata has a bunch of other delicious components too:

It starts with caramelized onions, The best best best. These take awhile, but they are worth it.

There are lots of chopped herbs, like basil and parsley and chives and rosemary. 

Of course, it has cheese too!

Then the chips. Crunch crunch crunch.

potato chip frittata with fresh herbs

I like to do the onions on the stovetop, pour everything into the skillet and finish it in the oven. This gives it a fluffy, almost souffle-like texture and it takes a lot of guesswork out of it too! 

sliced potato chip frittata with fresh herbs

It’s a perfect breakfast, brunch, lunch or dinner situation. Leftovers are great. It’s delicious hot or cold. Really, it has all the things that make for a wonderful meal.

So, what I’m saying is that it doesn’t get any better than this!

potato chip frittata with fresh herbs

Potato Chip Frittata

Print

Potato Chip Frittata

This potato chip frittata is made with tons of fresh herbs and caramelized onions! It's the perfect breakfast, lunch or dinner. Delicious!
Course Breakfast
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 to 6 people
Author How Sweet Eats

Ingredients

  • 2 tablespoons butter
  • 1 sweet onion, thinly sliced
  • salt and pepper
  • 6 large eggs
  • 3 tablespoons heavy cream or half and half
  • cup chopped fresh herbs, like parsley, basil, thyme, chives and rosemary
  • 2 garlic cloves, minced
  • 1 cup freshly grated mozzarella or provolone cheese
  • 2 ½ cups kettle cooked potato chips
  • parmesan cheese, for sprinkling
  • extra chopped fresh herbs, for garnish

Instructions

  • Preheat the oven to 400 degrees F.
  • Heat a 10-inch oven-safe skillet over medium-low heat and add the butter. Stir in the onions with a pinch of salt and pepper. Cook, stirring often, until the onions caramelized, about 30 minutes. Turn off the heat.
  • In a large bowl, stir together the eggs, cream, herbs, garlic, mozzarella cheese and caramelized onions. Stir in a pinch of salt and pepper. Whisk until combined. Stir in the potato chips.
  • Pour the mixture into the same skillet where you caramelized the onions. Stick the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it’s set in the center. You want the eggs set - if they aren’t, bake it for another 2 minutes and check again.
  • Remove it from the oven and sprinkle with parmesan and extra herbs. Slice it into squares or wedges - whatever you prefer. This tastes great hot or cold! The leftovers from the fridge are great too.

Notes

inspired by serious eats

potato chip frittata with fresh herbs

So good for a picnic too!

The post Potato Chip Frittata with Caramelized Onions. appeared first on How Sweet Eats.