Frittata? This is something from Italy with eggs & vegetables, or? Using up leftovers… Let’s create a simple frittata w/ almost no effort & definitely no risk…
At 1st glance a frittata is an omelette: it’s a big omelette enriched w/ vegetables & sausages & meat or fish & seafood – and lots of cheese! It’s something for breakfast or brunch, a snack for Italian style aperitivo or even a simple weeknight dinner…
We can enjoy a frittata hot, warm or even cold!
So – what to do & what’s different in my way?
The process is simple:
- take some eggs & whip them
- add any leftovers vegetables
- add grated cheese
- pour the mess in a frying pan
- heat it up & wait until the bottom has set
- flip it over
- wait until everything has set again – enjoy!
Years ago my ex & I started making a frittata & everything went fine until the flipping act… (My ex thought it as easy as seen in TV shows when somebody just swings a pan w/ verve & trust in God…) I think I don’t need to elaborate any further details except that it was a memorable cleaning effort afterwards. My ex & I did w/o any further flipping acts for the next years…
Then there was the idea to do it by using a pan & a fitting plate meaning to cover the pan with the plate, flip it & let the semi-liquid mess slip back from the plate into the pan… Yes – it worked, but there were also always some bits & blobs on the hot stove…
Well – of course it works in a pan w/o flipping, but only if the frittata is rather thin: that’s not what I have in mind…
So finally I decided to try it in the oven – voilà: a perfect frittata – although not produced in the classic way!
What do we need?
- whipping cream
- spring onions.
(Before you continue: don’t forget to start the oven (preheating to 150 degrees C w/ fan!))
We chop the spring onions & the bacon & start frying w/ some olive oil. Add salt & pepper!
We chop the mushrooms & add them to the rest.
Let it fry for some minutes until the mushrooms seem well-done.
Whip the eggs & add the liquid whipping cream.
Take a tart form & oil it. Add the the pan’s contents.
Add the grated/shredded cheese.
Pour the egg mix in the tart form – it’ll mix by itself.
Then put the tart form in the preheated oven for about 25 – 35 min. If the frittata is set it’s fine!
Voilà: our frittata!
(Enjoy at once or later!)
It isn’t the traditional way to produce a frittata, but it’s a very convenient way steering clear of messing around w/ a semi-liquid to-be-frittata on a hot stove (aka flipping act), minimizing the no. of equipment & the chance of a minor mess on a hot stove (aka flipping-with-plate act).
(In my opinion a frittata isn’t an omelette: an omelette is egg-only filled w/ whatever & then folded to cover its inner life!)
The frittata may be as rich as we like: it’s only adding some more minutes in the oven! … & in addition the frittata doesn’t need any attention if once in the oven!
Coming to the “richness”:
- You can add more than just 250 gr vegetables.
Think of adding more eggs!
- You may add more than 40 gr bacon.
Think of adding more eggs, too!
- You can substitute:
Instead of mushrooms only I used 50:50 mushrooms & red pepper next time I made a frittata.
You may use lots of other vegetables – and you may use also ham instead of bacon… or chopped sausages or… (not to mention leftovers from baked fish or shrimps…).
- You may also add Mediterranean herbs… however be careful w/ hot spices like chili!
- Cheese: try whatever you like!
I had cheddar w/ mushrooms: you can use Parmesan or Pecorino instead… Also goat cheese may not or grated Greyerzer…
Be sure I’ll keep you up-tp-date about further frittata experiments in my kitchen.
The Businesswoman with too many office hours thinks
Frittata is Italian style cooking: I think I’ll confine my frittatas to Mediterranean flavors, but in general there seem to be lots of possibilities how to create a frittata. I definitely won’t miss any flipping acts… Using the oven is fine for me & it’s so easy…