Frittata Tutorial

*This recipe uses a seasoning blend found in the eCookbook, 
Click here to purchase and make the seasoning for your pantry!   

You Inspire Me! (a recipe inspired by reader comments *love*)
Recently Monica left a great comment on the recipe for Grilled Veggie Pouches that inspired me to explore frittata recipes. Monica is a big fan of frittatas and I encourage you to check out this recipe for 1-2 people on her personal blog. You will find her to be quite witty as well!  And for those that are as inspired as I am, read on to see how you probably have all the ingredients you need right now to make your own Frittata Variation!

A tutorial for creating your own Frittata! 

I was quite overwhelmed by the variations for frittata recipes I found all over the internet, but after reading many of them, I came to the conclusion that the basic ingredient list for a frittata is:

  • sauteed vegetables (whatever you have on hand / combinations encouraged)
  • eggs
  • a liquid (milk, cream, water, broth...)
  • butter
  • cheese
  • seasoning of some kind (salt / pepper / herbs / spices...blends!)
  • and sometimes a meat
For this tutorial, I want to show you how to make a frittata from scratch as well as how to make one with leftover vegetables.  Both start with eggs though, so lets get to cracking!
  1. Into a large bowl crack 6-10 eggs (every recipe was I suppose you can use as many as you need to feed the number of people in your family)
  2. To this add 3-6 tablespoons of liquid. (the more eggs, the more liquid!)
    • Most recipes used milk or cream, but some used broth and one even used water. 
  3. Whisk this together, as if making scrambled eggs. 
  • Add to the egg mixture about 1 cup of precooked and seasoned vegetables.   
  • Pour this mixture into a  hot skillet prepared with cooking spray or a little melted butter.  
    • if you want to add meat to this recipe, like bacon or sausage, cook it in the skillet first, drain the extra fat and then pour the egg and veggie mixture over the cooked meat.  
  • Jump down to THE FINISH for the rest of the instructions
  • Select your combination of vegetables, slice or dice them, and then sautee with a little butter or cooking spray in a large skillet over medium high heat.
    • if you want to add meat to this recipe, cook it first, drain the extra fat and then add it to the skillet with the veggies.    
  • As the vegetables become tender, sprinkle with a seasoning blend of your choosing.  
    • Some popular choices are the Basil and Garlic Blend or the Lemon Pepper with Garlic Blend.  
  • When the vegetables are completely tender, pour the egg mixture into the skillet. 
  • Now continue with THE FINISH ....

You now have the vegetables and egg mixture in a hot skillet. 
Cook this over medium high heat until the sides begin to firm.

Turn off the heat under the skillet and sprinkle the top with a cheese of choice 
(shredded mozzarella, cheddar or parmesan are nice. Goat cheese is also very popular)

Place this into an oven preheated to 425 degrees and bake for about 10 minutes, until the center is firm.  Yours may or may not be as golden brown on the sides as mine.  
It depends on how closely you pay attention to the cooking time! 

Now slice and serve!
The Frittata demonstrated today used leftover Basil and Garlic Potatoes with Onions, 6 eggs and 2ish tablespoons heavy cream (I was a little sloppy pouring the cream!)

In my research, I found a few recipes that skipped the step where you precook the eggs in the skillet and went straight to the oven.  I had to try it and discovered both versions work well.  

After combining the sauteed and seasoned veggies with the egg mixture, I poured it all into a pie plate and topped it with some cheese. 
I baked it at 350 for about 25-30 minutes, until the center was firm
Then sliced and served! 
This variation used some sun dried tomatoes I had in the fridge with green onions and 
Basil and Garlic Seasoning Blend 

Fill the Freezer: Dinner's in the Bag!
Frittatas are freezable!  Add precooked or sauteed and seasoned veggies to the egg and liquid mixture, pour it into a freezer bag, remove extra air and seal.  (a quart sized bag should be large enough)  Be sure to label and date before freezing.  

These will keep in the freezer for up to a year. 
When ready to cook and serve, thaw completely in the refrigerator and then cook as desired.  
  • If baking, just pour this into a pie plate and bake as directed above.   
  • If using the skillet version, heat some butter or cooking spray in a large skillet, pour the mixture into the skillet and finish as directed above.  
I love to be inspired by your comments so keep them coming.  I love knowing what your cooking and love even more to be able to try and share your ideas!  

Let’s Eat!
Copyright© 2012 Around the Table with Tami

I'm linking up with these blogs today ~ check them out for other great recipe ideas!
Foodie Friends Friday
I'm Lovin' It Friday
Strut Your Stuff Saturday

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