How to Make a Perfect Frittata
May 18, · Preheat the oven to degrees Fahrenheit for the traditional stovetop method, or degrees for the baked methods (casserole or mini/muffins). Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Feb 26, · Preheat oven to °. In a medium bowl whisk together eggs, heavy cream, and mozzarella. Season with salt, pepper, and a pinch red pepper flakes. In a large skillet over medium heat, heat oil.
There is no limit to what you can add to a frittata. It's a versatile dish that can handle most things you throw at it.
Whether you're home late and hungry, putting together brunch or lunch! Follow this guide to ensure you nail a fluffy-centered, crispy-edged frittata each and every time. Whisk 'em together, season with salt, pepper, and a pinch of red pepper flakes, and you're ready to start building.
A frittata is the perfect vehicle for using up leftovers. Thanksgiving frittata, anyone?! Here, we've added a killer combo of shallots, garlic, mushrooms, and spinach. Veggies like bell peppers, leeks, green onions, kale, tomatoes, even potatoes go what to pack for a trip to china in frittatas. You really don't need us to tell you what to put in your what is the meaning of deontology, but if you're looking for some inspiration, give one of these a try:.
Who doesn't love a crispy edge?! Using a hot cast iron or any heavy, oven-proof skillet is really all you need to achieve it. Once you're done cooking the add-ins, pour your eggs into the still-hot skillet, transfer to the oven, and let it do its magic. Same goes if you're starting with leftovers—just get the pan nice and hot and add a little oil or butter to ensure nothing sticks. Sure, frittatas don't technically need cheese, but how could you not? Here, we're using melty mozz in our base sticking to the above ratio!
Kitchen Tips and Tools. United States. Type keyword s to search. Today's Top Stories. Nail the ratio. Cook your add-ins. Play around with the flavor combinations. Maje cheesy. Editor's Note: This recipe was updated slightly on February ffittata, Advertisement - Continue Reading Below.
Yields: 6 servings. Prep Time: 0 hours 15 mins. Total Time: 0 hours 40 mins. Kosher salt. Freshly ground black pepper. Pinch red pepper oevn. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content pven their web site. In a medium bowl whisk together eggs, heavy cream, and mozzarella.
Season with salt, pepper, and a pinch red pepper flakes. In a large skillet over medium heat, heat oil. Add shallot and garlic and cook until soft, 5 minutes then add mushrooms and cook until soft, another 5 minutes more. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper. Pour egg mixture into skillet then dollop with frottata and transfer skillet to oven.
Bake until eggs are just set, 12 minutes. Parker Feierbach. You may be able to find the same content in another format, or you may be able to find more information, at their web site. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.
Jul 12, · Preheat the oven to degrees F. Using a mandolin, slice the red potatoes thinly (no need to peel the potatoes, unless you want to). Add the olive oil to an ovenproof inch nonstick . Apr 14, · How to Make the Best Spring Vegetable Frittata. Cook the vegetables. In a large oven-proof skillet or cast-iron skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Add scallions and saute until fragrant, about 1 minute. Add asparagus and broccolini and stir well to cook until tender, about minutes.
This delicious Potato Frittata has sharp cheddar cheese, thinly sliced potato, and scallions for a flavorful savory breakfast dish. It can feed a crowd, and leftovers keep beautifully! Once you know how to make a frittata, you can make a thousand different frittatas, and its versatility is only one of its many merits. A frittata is an egg-based blank canvas for so many different flavor combinations, either ones you want to dream up and try, or frittatas that use up leftover ingredients you have in the fridge.
You can use the ratios in this recipe to make other kinds of frittatas, and I do that all the time with different vegetables and ingredients.
Then you can cut it into slices and enjoy:. Vegetables and cheeses are very common ingredients for frittatas, but one of my favorite ingredients to add is potato. Frittatas are also great for entertaining, because you can whip up a big batch and cut it into slices for everyone. Even though I love waffles and pancakes , something about having to cook them in batches for guests feels stressful.
I love how a frittata feels very easy! Heat a large oven-proof skillet over medium heat with some olive oil, then layer thinly sliced potatoes in the pan, and sprinkle with salt:.
While the potatoes cook, prepare the frittata ingredients for the filling: 8 eggs, a splash of cream, freshly grated cheddar cheese, sliced scallions, and salt:. The egg will start cooking on the bottom and sides, so quickly but carefully transfer the skillet to the oven. Continue cooking for another minutes in the oven, until the egg is completely cooked through:.
What to Serve with Potato Frittata: I like to serve the frittata with fresh cut cherry tomatoes and arugula to accent it with fresh flavors.
Can you freeze frittata? Yes, for up to two months. Let the frittata thaw in the fridge before reheating, otherwise you risk overcooking the egg.
Can you serve frittata cold? Generally yes, but I find that I like the texture of a warmed up potato better than cold, so I always reheat. Can frittatas be made in advance? Yes, in multiple ways. First, you can whisk together the batter ahead of time and pre-cook the potatoes, then put the pan on the stove, heat up the potatoes, add the batter, and bake fresh.
Or, you can completely make the entire thing in advance and reheat later. How to store and reheat frittata: Let the frittata cool to room temperature, then store in the fridge for up to 5 days. Be careful not to cook the frittata more when you reheat. Can frittata be cooked on the stovetop? Not really. Since the heat is coming from the bottom, the bottom will be quite overcooked by the time the top is done. You need the oven so the air cooks the frittata evenly on all sides. Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in July with new photos, writing, and more tips and questions. Originally posted March Your email address will not be published. Notify me via e-mail if anyone answers my comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Omg this came out better than I could have expected! The potatoes make this taste so decadent! Also, only used one tbs of oil. This is so good! Thanks for a great recipe!
Hi Leanne, that is SO great! Really happy to hear. I also love the potatoes, it really makes it heartier. Glad the subs went well…they usually do for frittatas! This recipe is a keeper! Turned out amazing! Only issue for me was that I didnt know the temp in the oven so I put it to and it took almost 30 min to cook through. I increased it to after 18 min when I realized it was still runny in the middle.
I also added diced red bell peppers to mine. It was seriously so perfect. Thank you! Hi Arpi, glad to hear! The first instruction in the recipe box says , did you not see the recipe box?
Glad you were able to adjust. I heated an iron skillet with a little butter and added sliced potatoes and carrots left over from a roast. In a separate skillet I cooked fresh chopped tomatoes, sliced onions and peppers fresh kale and a little garlic. I added these veggies on top of potatoes, added eggs mixed with a little milk and placed cheese on top and baked. It was so quick and easy.
Thank you for the basic recipe and instructions. Can you flip it out of the pan onto a plate so the potato side is up, to serve. My Italian cousins made a potato frittata and served it this way, and it looked spectacular! I have made this so many times and it is always perfect and a crowd pleaser.
I sometimes add sun dried tomatoes and mushrooms. Thanks for such a great recipe. Another thumbs up Joanne! Recipe is good, but I added some frazzled prosciutto, black pepper, a few dashes of Tabasco, and some grated parmesan cheese to pep up the flavors.
Just made this for dinner and it was so comforting and delicious. Served it with a green salad and will eat the leftovers for breakfast! This recipe is great because you can go through the fridge and just add whatever bits and bobbles of this and that, nice way to clean out the fridge.
This is my go to! Thank you for sharing your wonderful recipes with us! Jump to Recipe. What is a Frittata? Then you can cut it into slices and enjoy: Vegetables and cheeses are very common ingredients for frittatas, but one of my favorite ingredients to add is potato. Plus, potatoes are such a classic breakfast ingredient and add great heartiness to this recipe.
How to Make Potato Frittata: Heat a large oven-proof skillet over medium heat with some olive oil, then layer thinly sliced potatoes in the pan, and sprinkle with salt: While the potatoes cook, prepare the frittata ingredients for the filling: 8 eggs, a splash of cream, freshly grated cheddar cheese, sliced scallions, and salt: Whisk that all together until the egg is well blended: When the potatoes are tender, sprinkle with paprika, then pour the batter on top: The egg will start cooking on the bottom and sides, so quickly but carefully transfer the skillet to the oven.
Continue cooking for another minutes in the oven, until the egg is completely cooked through: Cut the frittata into slices for serving: What to Serve with Potato Frittata: I like to serve the frittata with fresh cut cherry tomatoes and arugula to accent it with fresh flavors. How long does frittata last? Servings: 4 to 6 servings. Prep Time: 5 mins. Cook Time: 20 mins. Total Time: 25 mins.
This Potato Frittata is flavored with cheddar cheese and has thinly sliced potato on the bottom. It's great for breakfast or brunch, and leftovers keep beautifully! Print Recipe Pin Recipe. Instructions Preheat the oven to degrees F. Using a mandolin, slice the red potatoes thinly no need to peel the potatoes, unless you want to.
Add the olive oil to an ovenproof inch nonstick skillet that has a lid available, then layer the sliced potatoes in a single even layer. Place the pan over medium heat, and cover with a lid. Once the potatoes are cooked, pour over the egg mixture. Place the skillet into the oven and bake for minutes until the frittata is cooked through. Russet potatoes will be a bit more fluffy in texture. Course: Breakfast.
Cuisine: American. Keyword: frittata. Subscribe to receive new recipes via email: Thank you! You have successfully subscribed to Fifteen Spatulas new posts notifications.