A frittata is basically an Italian deep dish omelet or egg pie cooked on the stove top, often finished under the broiler to help complete the cooking and obtain a nice bubbly topping with lots of melted cheese.
My recipe is adapted from the family Frittata King, my father-in-law Anthony. Frittatas are great at helping you use leftover veggies, meats, and even pasta, as it helps bind the omelet together.
The frittata you see here is the pie I made for our friend John Hale of Corporate Travel fame on his 50th birthday this past summer.
Use about two eggs per person. I don’t use milk as I think it makes the mixture too thin. I just add a few drops of water to the eggs and scramble them slightly just until they’re mixed together.
You wanted to start with a very well greased pan, non-stick preferred. I also melt a little butter before starting the cooking process to add a bit of extra flavor.
In terms of prep, I always have my veggies cut and partially cooked the night before. It’s also a good idea if using crumbled Italian sausage, to cook the sausage as well ahead of time to start with a clean pan. Otherwise the frittata will stick.
Below is a recipe for a frittata feeding 4 people. You can always add more cheese or veggies if you want a hardier frittata for a main course. This is a vegetarian recipe but pre-cooked crumbled sausage can be added at the same time as the eggs, and other ingredients.
Teresa’s Frittata
- 8 eggs
- Half of a yellow onion diced
- 1-2 cups partially cooked veggies such as green, red peppers, and broccoli
- 1/2 bag of frozen hash browns or leftover cooked pasta for the base of the frittata
- Cherry tomatoes sliced (for topping)
- 2 cloves crushed garlic
- 1/2 cup grated Italian cheese (I prefer Pecorino Romano.) The cheese can also be added to the egg mixture before cooking.
- Basil, parsley, Italian seasoning to taste (I like a lot of spice but this is really an individual thing. However a good sprinkling of each is needed in order for the seasoning to come through)
- Salt and pepper to taste
- Grated mozzarella and/or cheddar (about a cup for topping)
Saute the diced onion in the butter before adding anything else. Saute until just tender.
Begin cooking hash browns in the frying pan. Spread them in the pan to form a base or crust. Mix the eggs adding a bit of water. Add the eggs mixture to the pan followed by the remaining ingredients except tomatoes and grated cheese. Cook on medium heat until the egg mixture is almost done in the center.
A few minutes before the frittata is finished sprinkle grated cheese on top, placing the sliced tomatoes in a decorative fashion around the pie. and place under broiler for a few minutes until the cheese is melted and just slightly browned.
If your pan is properly prepped the frittata should easily slide out of the pan and onto a large serving platter. Serve with crusty Italian bread, and an insalta mista (mixed salad) as well as some freshly fruit for a great brunch or dinner.