Eggs: Frittata Basics with Any Veg
A frittata is a versatile, open-faced Italian egg dish that's perfect for using up whatever vegetables you have on hand. Unlike a soufflé, it doesn’t require finesse or precision cooking skills—just a few simple techniques to master. The key to a great frittata is evenly cooked eggs and well-seasoned, tender vegetables. Begin by selecting a medley of your favorite vegetables—think spinach, bell peppers, zucchini, or mushrooms. Each veggie brings its own flavor and texture to the dish. The frittata is a one-pan wonder that’s ideal for breakfast, brunch, or even dinner. Its charm lies in its simplicity: sauté the vegetables, pour in beaten eggs, and let the oven finish the cooking. This method ensures a fluffy yet firm texture. Seasonings like salt, pepper, and herbs are crucial for enhancing the natural flavors. Cheese, though optional, adds richness and depth. The frittata's beauty is its flexibility; you can adapt it to your dietary preferences or whatever is in season. Mastering this technique means understanding how to balance wet and dry ingredients, ensuring the vegetables are cooked through without releasing too much moisture, and achieving that perfect golden finish. With a bit of patience and practice, you’ll be creating restaurant-quality frittatas right at home.
Notes
The frittata works because the oven's gentle heat cooks the eggs evenly without browning too quickly. One common mistake is overcrowding the skillet, which can lead to steaming rather than sautéing the vegetables. Be sure to use an oven-safe skillet to avoid transferring the frittata, which can cause it to fall apart. For storage, allow the frittata to cool completely before refrigerating it in an airtight container for up to 3 days. Reheat slices in a skillet or microwave for best texture. If you’re planning ahead, you can prepare the vegetables a day in advance and store them separately to maintain freshness.
Steps
- 1 Preheat oven to 375°F.
- 2 Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat.
- 3 Add diced vegetables (about 2 cups) and sauté until tender, 5-7 minutes.
- 4 Season vegetables with salt and pepper to taste.
- 5 In a bowl, whisk together 6 large eggs, 2 tablespoons milk, and your choice of herbs.
- 6 Pour egg mixture over the sautéed vegetables in the skillet.
- 7 Sprinkle with 1/4 cup grated cheese if desired.
- 8 Transfer skillet to the preheated oven.
- 9 Bake for 15-20 minutes, or until eggs are set and top is golden.
- 10 Remove from oven and let rest for 5 minutes before slicing.
- 11 Garnish with fresh herbs before serving if desired.
- 12 Use a spatula to loosen edges if sticking.
- 13 Slice and enjoy warm or at room temperature.
Ingredients to explore
Apple Cider Vinegar
Apple cider vinegar is a type of vinegar made through the fermentation of apple cider, resulting in a tangy, slightly sweet liquid with a pale to medium amber color.
Anchovy Paste
Anchovy paste is a rich, salty spread made from finely ground anchovies, salt, and sometimes olive oil. It offers a deep umami flavor that enhances a variety of dishes.
Recipes to try
Mushroom and Lentil Bolognese over Spaghetti
A hearty, savory Bolognese packed with earthy mushrooms and protein-rich lentils, served over perfectly al dente spaghetti.
Shrimp and Snow Pea Stir Fry with Ginger
Succulent shrimp and crisp snow peas dance together in a fragrant, ginger-infused stir fry that's quick, zesty, and utterly satisfying.