a somewhat different frittata…

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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?

  • eggs
  • whipping cream
  • cheese
  • bacon
  • mushrooms
  • 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!

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Voilà: our frittata!

(Enjoy at once or later!)




a somewhat different frittata

Prep Time: 30 minutes

Cook Time: 25 minutes

Servings: 8 (or more)

a somewhat different frittata

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...


  • 250 gr mushrooms
  • 3 spring onions
  • 40 gr bacon
  • 6 eggs
  • 150 ml whipping cream
  • 100 gr grated cheddar
  • 2 tbsp olive oil (divided)
  • salt & pepper
  • 1-2 tbsp Mediterranean herbs - optional
  • equipment:
  • a tart form 28 cm

How to...

  1. Preheat the oven to 150 degrees C w/ fan.
  2. Chop the spring onions & the bacon.
  3. Start frying the Spring onions & the bacon in a pan w/ 1 tbsp olive oil.
  4. Add salt & pepper.
  5. Chop the mushrooms & put them in the pan.
  6. Fry for some minutes until the mushrooms are well-done.
  7. Whip the eggs & add the whipping cream.
  8. Whip until smooth.
  9. Add salt & pepper.
  10. Optional: add Mediterranean herbs.
  11. Oil a tarte form & put the vegetables & the bacon in the tarte form.
  12. Add the grated cheddar.
  13. Pour the egg mix in the tarte form.
  14. Put the tarte form in the preheated oven for about 25 min.
  15. If the frittata isn't set just add another 5 min.


Cook Time: As I mentioned add another 5 min if the frittata isn't set after 25 min.

You can eat the frittata at once coming out of the oven. Leftovers can be stored in the fridge.

You can prepare the frittata beforehand (1 day or so) & keep it in the fridge. The frittata may be served cold or warm - if warm use your microwave!


(information on equipment)



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…




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