Time: less than 30 minutes
Serves 4 to 6 people (depends upon how hungry you are!)
I love a basic recipe that allows me to use up extra ingredients I may have left from other recipes or meals. Frittatas are one of them. Once you know how to cook one well, you're free to be as creative as you want!
I’ve found that starting the frittata on the stovetop on medium heat then transferring it to the oven to finish makes it more evenly cooked without over-browning the bottom. Part of this trick is to gradually lower the heat while it's on the stove top and to make sure you position the rack in the upper third part of the oven to keep the bottom of the frittata away from the lower heating element. I'm personally not a fan of browned (overcooked) eggs.
Below is my basic recipe for a perfectly cooked frittata. For the ingredients without measurements indicated, you’re the judge. You are the cook, after all, and this recipe was made to be tweaked!
Ingredients
1 Tbsp butter
1 Tbsp extra virgin olive oil
6 large eggs
1 cup shredded cheese, divided
1/2 tsp salt
1/4 tsp black pepper
Aromatics of your choice (i.e. fresh garlic, onions, shallots).
Other ingredients you have on hand, such as pre-cooked vegetables, leafy greens (such as spinach, kale, or arugula), fresh tomatoes, fresh herbs … if you think it will taste good with eggs and cheese, then use it! If you decide to use any meat, make sure it is already cooked.
Directions
Preheat oven to 350°F and position the top rack in the upper third part of the oven.
Prep your ingredients - mince or slice the garlic, chop or slice the onions, chop anything else you’re using into similarly sized pieces to make them easier to distribute throughout the frittata.
In a large skillet, heat the butter and olive oil over medium until the butter has melted. Add your aromatics and cook 1 minute. Add your other choice ingredients (except for any delicate fresh herbs) and sauté everything together for 3 to 5 minutes.
Crack the eggs into a medium bowl and season with salt and pepper. Slightly beat them just to break them up a bit. Add half of the shredded cheese, as well as fresh herbs (if using), and beat together until combined.
Pour the egg mixture into the skillet, quickly swirling them around and using a spatula to evenly distribute the ingredients throughout the egg (do this part quickly, before the egg starts to set). Turn the heat to medium-low and don’t touch the pan for one minute.
After the minute, use a spatula to pull the edges of the frittata away from the sides and allow the uncooked eggs to run underneath. Tilt the pan as you do this to help the eggs find their way. Turn the heat off and let it sit for another minute.
Sprinkle the top of the frittata with the rest of the cheese and transfer the pan to the oven. Bake for 5 minutes, then turn the oven off and leave the pan in for about 5 more minutes, until the top of the frittata has set.
Remove the pan from the oven. You should be able to easily slide the frittata onto a cutting board for slicing. Cut into wedges and serve.
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