A classic breakfast favorite, the frittata is perfect for everything from everyday breakfasts to holidays to special occasion breakfasts or brunch. This cookbook contains the basic cheese frittata recipe plus three variations. You can customize any variation or mix and match your favorite plugins to create your own custom version.
While we’re big fans of quiches and omelets, the frittata is always the go-to. An omelet wasn’t as much to our liking, and a quiche with a buttery crust felt too heavy. A frittata is really like a quiche, but with the crust removed, it makes the frittata a source of protein and fat, perfect for our gluten-free friends and family. Keep it vegetarian with your favorite veggies and mushrooms, and add bacon if you like meat! No matter what you add, you’ll love it!
Frittatas, omelets and quiches, omg! what is the difference?
It’s all eggs and cheese, right? Incorrect. While an omelet is cooked on the stovetop with eggs folded over your favorite filling, a frittata really just starts on the stovetop before moving to the oven to finish cooking. The frittata is just the crustless cousin of the quiche and is a great option for anyone who is gluten-free, but it also comes in a different ratio of eggs to fat, resulting in a different texture . A frittata is also great for feeding a crowd instead of making individual omelets on the stovetop. All are delicious and cater for different needs.
Nobody wants to eat a big clump of vegetables in one bite and nothing at all in the next. Therefore, you want to make sure that all additions are evenly distributed in the pan or baking dish before pouring in the egg mixture.
You really want all the fat in the frittata, so you definitely want to use cream instead of half and half or milk.
You can use almost any good melted cheese in a frittata. Some of our favorites include cheddar, mozzarella, Gruyere, pepperoni, Monterey, Swiss, and provolone. We ask for a specific cheese for each flavor, but feel free to experiment with your favorite!
Basic Frittata Recipe Add-Ins:
There are many options for add-ins. Change to our taste, or come up with your own. Keep it vegetarian, or add bacon. The sky is the limit!
Cast iron is the best choice for cooking frittatas. You can fry your inserts on the stove, pour in the egg mixture, and pop it in the oven. If you don’t have a cast iron pan, you can always fry your inserts in a regular skillet, then transfer it to a 9×9 or 9 inch deep dish pie pan, then pour the egg mixture over it and serve Bake in a baking dish. oven. Either method will work, but we prefer to only have to clean one pan and stick to cast iron!
For a 12-inch skillet, double this recipe and add 5 to 10 minutes to the cooking time.
Note in advance:
We love how easy it is to make this work ahead of time. Simply bake the frittata according to the directions, then let it cool, then cover with plastic wrap and store in the refrigerator 48 hours ahead. Remove plastic wrap and reheat in oven preheated to 350°F until heated through.