What We Eat: Frittata

frittata

We eat a lot of frittatas around here. A LOT. I make huge frittatas (the one pictured above was made with 20 eggs, which is the norm), so there is pretty much always some frittata in the fridge for breakfast or snacks. Frittatas are one of my favorite foods because they are healthy, easy, and can be made with whatever I’ve got laying around. They are an especially great way to use up veggies (or eggs, for that matter) that are getting a little past their prime.

The basic method I use is to sauté whatever ingredients I want in my frittata, add them to a bowl of beaten eggs, then pour the whole mess back into the pan, distribute the “fillings” evenly if necessary, and let it cook for a while over low heat. No stirring! At the end I throw the pan under the broiler for a couple minutes to thoroughly cook the top and get it a little brown. When the frittata is cool, I slice it into wedges and store in an airtight container in the fridge; it will keep for 5-7 days that way. You can eat the frittata cold, let it come up to room temperature, or heat it in a toaster oven or microwave. We don’t do the microwave thing and I find that about 7 minutes in the toaster oven at 350F gets my fresh-out-the-fridge frittata warm without drying it out.

Technique notes:

  • Make sure your ingredients are in small pieces. Brian has a habit of putting gigantic pieces of kale in our frittatas and it’s really no fun to bite into the frittata and come away with an entire kale leaf hanging out of your mouth. Especially in front of company, oy!
  • If you are using meat (we prefer sausage removed from its casing), cook that thoroughly first, add to the beaten eggs, and then use the grease from the meat to sauté your veggies. I typically use about a 1/4 lb of sausage for 16-20 eggs.
  • If you are not using meat, I suggest the following fats for your sauté purposes: bacon grease (you should really have a jar of rendered bacon grease in your fridge at all times), butter, olive oil. My dad would put coconut oil on this list but he is crazy. If you don’t mind the taste of coconut in your savory egg dishes, go for it.
  • Cook your veggies thoroughly before adding them to the eggs unless you want raw veggies in your frittata.
  • Salt & pepper your eggs. I also add salt to my veggies while they are cooking.
  • I typically plan 2 eggs per serving. We use large cage-free eggs.
  • Greens cook down a lot so use more than you think you need, especially with really wilty greens like spinach or radish tops. You may need to cover tougher greens like kale to cook them through, it’s really unfun to get semi-raw, fibrous, hard-to-chew pieces of kale when you bite into a frittata.
  • Obviously you will need an oven-save pan for this method. This is also one of the few occasions that you really need a nonstick pan, too. And please make sure your pan is large enough that your frittata is no more an inch or so thick or you will have a hard time getting it to cook through without burning the hell out of the bottom.
  • Do not walk away while your frittata is under the broiler. It really only needs a minute or two and burnt eggs are yuck.
  • You can mix cheese into the eggs or put it on top. Try both and see which you prefer, they both yield a slightly different flavor. I prefer it mixed in because cheese on top gets a little soggy in the fridge and in my opinion never fully recovers. Another option is to leave the cheese out of your initial cooking and keep a container of shredded cheese ready to go so you can sprinkle it on top when reheating your frittata.

Ingredient combination ideas:

  • Spinach, onion, garlic (that’s the combo pictured at the top of this post)
  • Chorizo, lacinto kale, onion
  • Rutabaga greens, onion, parmigiano-reggiano
  • Italian sausage (we like a mix of hot & mild), garlic, bell peppers
  • Zucchini, onion, cheddar (cut the zucchini into small thin slices & get it a little brown)
  • Spinach, mushroom, onion, garlic (be sure you cook the mushrooms until they are shrively and brown, otherwise your frittata will be wet)
  • Mushroom, onion, garlic, bell pepper
  • Spinach, feta, onion, garlic (this one is also good with zucchini)
  • Garlic sausage (they have this at Whole Foods), radish tops, broccoli stems (peeled & sliced thin), onion
  • Bacon, spinach, cheddar (broccoli is also really good in this one, just make sure it’s in small well-cooked pieces)
  • Bacon, kohlrabi bulb (peeled & sliced thin), garlic

If you have questions please leave them in the comments below and I’ll do my best to answer them. And please leave your frittata ingredient ideas, too!


11 Comments

  • Jessica, I love these new food posts so much I just subscribed. You and the fam look fantastic! xoxo

  • Ok, that looks REALLY good. I’m talking seriously delicious!

  • Making a Frittata for din din tonight 🙂

  • Hmmmm, pretty tempting. Think I might make one this weekend. I read *every* line of your post, btw….. think I might experiment with coconut oil. 😉

  • We’ve been eating frittatas most mornings! Shawn has issued a kale moratorium so I am excited to try some of these combinations.

  • Hey! you are getting close to cook Spanish tortilla hehe…

  • Your description of how you do things is clear and your description of why you do things is really quite helpful. I will visit your website often because this is a great find !
    Thank you for sharing !

  • Happy to find out that fritata can be served at room temperature or cold because I had an idea to serve small slices of fritata for a little party. Really enjoyed your explanation of the best way to make a fritata, plus the suggestions for good combinations.

  • How long will spinach frittata keep in the refrigerator?

  • I’d like to make one with tomatoes. Would that work?

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