Easy Frittata Recipe!
03-05-2015
Author: Blog Editor in Diet for a Tiny House
Easy Fritata Recipe
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche. You bake it in the oven in the same pan used to saute the vegetables. That makes it an ideal candidate for RV cooking. (By the way the photos I am using in this blog are taken by me with my little iPhone camera, and are not stock photos. You are seeing what I’m talking about and probably just finished making in my little Airstream kitchen!)
The basics of a frittata consist of a vegetable, cheese, and egg. Egg is the centerpiece because of its high protein and low cost. As for vegetables, I go for colorful combinations like tomato-potato-spinach, or zucchini-eggplant-roasted red pepper. In fact, you can layer as many vegetables as you want and stack them in the pan like a torta.
My favorites are potatoes, spinach, asparagus, mushrooms, bell peppers, summer squash, tomatoes, artichokes, cauliflower, broccoli and leeks. Hopefully they came from the farmer’s market you just attended this past weekend, right? Italian cooks have been known to give their frittata’s a lasagna flare by adding a single layer of flat pasta like egg noodles. As you can see, the frittata is an artist’s pallette.
Frittatas are delicious hot or cold -- in fact the one I made for dinner last night was also breakfast this morning. Nice accompaniments are a fruit salad and a crusty artisan loaf of bread. Have the sriracha handy.
Easy Frittata Recipe for 2
Ingredients
Directions:
Preheat oven to 350-degrees.
With a shallow cast-iron pan or skillet that can go from stovetop to oven, saute the vegetables until crisp-tender (you won’t need to saute the spinach or any jarred ingredient like roasted red pepper). The idea is to get the vegetables to release and boil off most of their water so they the frittata doesn’t become soggy.
Remove any excess oil and allow the pan to cool slightly. Pour in the eggs on top of the vegetables, then scatter the cheese over the eggs. Scatter the Parmesan cheese on top. Transfer skillet to the oven.
Bake 12-20 minutes or until a knife inserted into the center comes out clean and there is no liquid visible in the cut mark. The top should be slightly golden. Don’t let it get darker on top because that will mean the interior of the frittata is overdone! If you must have a darker top, then put the frittata under a broiler for a minute, being careful to watch it doesn’t burn. Remove from oven. Scatter the parsley on top, slice like a pie and enjoy!
If you love this Easy Frittata recipe, then you're also going to enjoy my potato nachos with quinoa and cheese.
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche. You bake it in the oven in the same pan used to saute the vegetables. That makes it an ideal candidate for RV cooking. (By the way the photos I am using in this blog are taken by me with my little iPhone camera, and are not stock photos. You are seeing what I’m talking about and probably just finished making in my little Airstream kitchen!)
The basics of a frittata consist of a vegetable, cheese, and egg. Egg is the centerpiece because of its high protein and low cost. As for vegetables, I go for colorful combinations like tomato-potato-spinach, or zucchini-eggplant-roasted red pepper. In fact, you can layer as many vegetables as you want and stack them in the pan like a torta.
My favorites are potatoes, spinach, asparagus, mushrooms, bell peppers, summer squash, tomatoes, artichokes, cauliflower, broccoli and leeks. Hopefully they came from the farmer’s market you just attended this past weekend, right? Italian cooks have been known to give their frittata’s a lasagna flare by adding a single layer of flat pasta like egg noodles. As you can see, the frittata is an artist’s pallette.
Frittatas are delicious hot or cold -- in fact the one I made for dinner last night was also breakfast this morning. Nice accompaniments are a fruit salad and a crusty artisan loaf of bread. Have the sriracha handy.
Easy Frittata Recipe for 2
Ingredients
- 8 eggs, beaten, seasoned with a little salt and pepper
- 1-2 cups of vegetables (I used thinkly sliced potato and baby spinach for the frittata in the photo)
- extra virgin olive oil for sauteeing
- 1/2 cup of shredded cheese (I used a Mexican blended cheese but you can use cheddar, mozzarella, fontina, gruyere, provolone, or any cheese that melts well)
- 1/4 cup Parmesan or Pecorino Romana cheese (gives you a nice flavor punch on top)
- A little chopped parsley for garnish(optional)
- Sriracha or hot sauce
Directions:
Preheat oven to 350-degrees.
With a shallow cast-iron pan or skillet that can go from stovetop to oven, saute the vegetables until crisp-tender (you won’t need to saute the spinach or any jarred ingredient like roasted red pepper). The idea is to get the vegetables to release and boil off most of their water so they the frittata doesn’t become soggy.
Remove any excess oil and allow the pan to cool slightly. Pour in the eggs on top of the vegetables, then scatter the cheese over the eggs. Scatter the Parmesan cheese on top. Transfer skillet to the oven.
Bake 12-20 minutes or until a knife inserted into the center comes out clean and there is no liquid visible in the cut mark. The top should be slightly golden. Don’t let it get darker on top because that will mean the interior of the frittata is overdone! If you must have a darker top, then put the frittata under a broiler for a minute, being careful to watch it doesn’t burn. Remove from oven. Scatter the parsley on top, slice like a pie and enjoy!
If you love this Easy Frittata recipe, then you're also going to enjoy my potato nachos with quinoa and cheese.
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
Comment
MizmeezerMarch 13, 2015 | 05:48 PM
Tried this tonight. Very easy to make and delicious!
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