Have you ever made a Fritatta?  They are pretty easy to make and look and taste wonderful.  I like them better than omelets and almost as well as Quiche.  It’s a nice way to use up leftovers too.  You can put almost anything into a Fritatta.  We like spinach, sausage and onion with a mild cheese or asparagus, garlic and ham with swiss cheese. As I was looking at recipes I saw they were using potatoes and that sounds really good too.  So lots of room for experimenting here.  Loved the baked cheese flavor.  It’s good for any meal, most of the time we have this for dinner. You will need a pan that goes from stove top to oven. And veggies need to be cooked ahead of time, raw veggies are just too crunchy.

I have two recipes for you to check out.


From the Food Network: Roasted Vegetable Fritatta

1 small zucchini, 1-inch-diced
1 red bell pepper, seeded and 1 1/2-inch-diced
1 yellow bell pepper, seeded and 1 1/2-inch-diced
1 red onion, 1 1/2-inch-diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated Gruyère cheese
Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyère and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

And the second recipe is from Tasty Bites.


Basic Fritatta Recipe

The basic recipe for Frittata is about 2 1/2 cups Egg Mix , 2 -3 cups of sauted veggies and beans, and 1/2 to 1 cup of cheese.

Egg Mix

For a 12 inch skillet use about 8 large eggs.
1/2 cup milk or soft cheese like ricotta or cream cheese
1 tablespoon of Dijon mustard (not traditional)
1/2 teaspoon salt
1 teaspoon pepper

Fresh greens, Spinach, Kale, Arugula, or cabbage.
Cauliflower, Broccoli , Brussels Sprouts
Peppers, Bell peppers, or a little hot pepper.
Artichokes hearts
Italian Green Beans cut into 1 inch pieces
Onions, white or Spanish, Green onion or Leeks
Tomatoes, Roma or Cherry cut in half

Potatoes, fingerlings or firm like a red skin or Yukon
Pasta, cut into small pieces. This is not done much in most recipes but is traditional.

Soft melting cheeses like Provolone , Fontia, firm mozzarella or fresh mozzarella , Swiss or Monterey Jack
Parmesan Reggiano
soft cheeses Ricotta or cream , melted and smoothed into the Egg mix

Chick peas

Fresh Basil
Fresh Rosemary

2 Tablespoons Olive Oil

1. Blend the eggs and milk or softened cheese, mustard and seasonings. Chop the herbs and add to the mix and blend with whisk until smooth.

1. Saute Vegetables in an oven proof skillet. in 2 tablespoons Olive oil. Add Egg mix and cook for 1 to 2 minutes until the mix is set on the bottom.

2.Cook in the oven for another 10 – 15 minutes. Some recipes have you set the oven to broil. You had better watch closely if you do this, it will only take a few minutes.


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