How to: Make A Frittata
One of the great things about learning how to cook is trying new foods. Growing up super picky (ok, I still am) limited my food options quite a bit.
If you asked me two days ago what a frittata was, I would have no idea.
Luckily, my boyfriend Tuna stumbled across a healthy frittata recipe, so you and I can learn how to make a frittata together!
What is a frittata?
A frittata is an egg based dish and is the Italian version of an omelet. It is often served as a breakfast or brunch dish. Frittata is also known as a “crustless quiche.”
Tuna and I tested out our frittata making skills with an artichoke and red pepper frittata (see recipe below) but you can put anything in a frittata! Next time I’m thinking of making a cheese and spinach frittata since I’m not a huge fan of artichoke.
Alright, let’s see if we can do this.
- Dice the desired veggies/meat that are going in your frittata.
- Place a large skillet on the stove on medium and heat 1 tsp of olive oil.
- Add any raw vegetables or meat you want and sauté them until tender (approximately 2 minutes for veggies, more for meat), Add any herbs or spices and stir in for 30 seconds.
- Transfer the cooked ingredients to a plate and wipe out your skillet with a paper towel.
- Whisk eggs in a medium sized bowl with with salt and pepper.
- Stir in the sautéed ingredients and anything else you want to add.
- Heat 1 more tsp of olive oil on the skillet over medium heat. Pour in the egg mixture and make sure it’s spread out evenly.
- Reduce the heat to medium-low and cook until the bottom is light brown. Just like an omelet, gently lift the edges to let any uncooked egg to flow underneath. Do this for 3 to 4 minutes.
- Take the skillet and place in the oven about 4 inches from the heat source. Turn the oven to broil.
- Cook for 1 to 3 minutes until the top is set. Slide the frittata onto a plate and cut into wedges.
Artichoke and Red Pepper Frittata
Click here for the original recipe.
- 4 eggs
- 1 14-ounce c artichoke hearts, rinsed and coarsely chopped
- 2 tsp olive oil
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1/4 tsp crushed red pepper
- 1/4 C shredded mozzerella cheese
- 1 tsp dried oregano
- 1/4 tsp salt
- pepper to taste
About the Author: Kate is a former picky eater discovering healthy living through eating clean and running. She lives in the DC Metropolitan area and is currently training for her first half marathon. She blogs at Chicken Nugget Girl. You can also follow Chicken Nugget Girl on Twitter and Pinterest.