Basic Frittata (and variations!)
Makes one frittata, serves 4 (leftovers are great reheated).
INGREDIENTS
- 8 Eggs
- 1/2 cup milk (any kind)
- pat of butter
- 1/2 cup onion, chopped
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
Preheat oven to 400 degrees. Beat eggs in a large bowl with milk, salt, and pepper. Set aside. Melt butter in a 10-inch, non-stick, oven-proof skillet over medium heat. Add onion, cook until tender and translucent. Pour egg mixture into the skillet over the onion and stir to combine. Place skillet in the center of the over. Cook 22-28 minutes, depending on your oven, until firm (stick a knife in the middle to test doneness). Remove from oven and let cool for 1 minute. Slide frittata onto cutting board, cut into wedges and serve.
Note: You can customize this recipe however you want. If you're using saltier ingredients, such as prosciutto or Parmigiano-Reggiano, you might want to cut back on the salt. Below are two of my favorite variations, but try whatever you have leftover in your fridge.
VARIATIONS
1.) Frittata with Chorizo and Mahon
- 3/4 cup Mahon cheese, grated
- 1 link chorizo sausage, casing removed, crumbled
Beat the Mahon cheese in with the egg mixture.
After melting the butter, add the chorizo and begin to brown. Add onion and cook the two together until chorizo is cooked. Pour the egg mixture into the skillet and follow remaining directions above.
2.) Frittata with Smoked Salmon, Goat Cheese, and Dill
- 3 ounces fresh goat cheese, crumbled
- 1/4 lb. smoked salmon, chopped
- 2 T fresh dill, chopped
- 2 scallions, chopped (omit onion from Basic Recipe)
Beat the goat cheese in with the egg mixture. Stir in the salmon and dill.
Cook the scallions as you would the onions above, about 5 minutes. Pour the egg mixture into the skillet and follow remaining directions above.
3.) Frittata with Bacon, Spinach, and Swiss Cheese
- 3/4 cup Swiss cheese, grated
- 5 slices bacon, chopped
- 1/2 package frozen chopped spinach, thawed and squeezed of excess liquid
Beat the Swiss cheese in with the egg mixture.
After melting the butter, brown the bacon in the skillet. Remove and let drain on a paper towel. Drain all but 1 tablespoon of drippings from the pan. Cook the onion until tender & translucent. Add the spinach and bacon to the pan. Pour the egg mixture into the skillet and stir well to distribute ingredients. Follow remaining directions above.