The reasons we choose a certain food over another are sometimes just the taste, other times the current trend, and most of the time the memories we associate with that food. Frittata is that for me. A simple, humble frittata is usually the last meal I eat before heading to the airport when I visit my parents. It’s a festive moment because we had a great time, but also a bit sad because I’ve been living abroad for 12 years.
And sure, the master of the frittata is my dad, from whom I’ve tried to learn all the tips… but I have to confess, while he makes them entirely on the stove, I’ve been following a different method instead: I start on the stove and finish the frittata in the oven.
Why you will love this recipe
– This frittata recipe is quick to make, in 30 minutes you will bring a delicious meal to the table.
– It is nutritious, and your kids will love it!
– You can easily customize it…keep reading.
– This recipe is vegetarian, gluten-free and low-carb.
– It is a no-fuss idea for breakfast, brunch, or light meal.
What is the difference between Frittata, Omelette and Quiche
Probably everyone has wondered what the difference is, in short:
FRITTATA: The eggs are just whisked and then cooked in a pan on the stove. Generally, the vegetables are cooked in the pan until soft, while any cheese, herbs or meat can be added to the raw egg mixture. The frittata is then cooked in the oven for the last 10 minutes. You can also cook it completely on the stove or completely in the oven.
OMELET: It is cooked completely on the stove in a frying pan on a non-stick skillet. Eggs are whisked until well combined and usually folded in two or three pieces over a filling. The filling can be meat, cheese, and/or vegetables.
QUICHE: is prepared entirely in the oven in a baking dish. Its base is a crust (can be shortcrust pastry or cauliflower or broccoli rice). The filling consists of eggs and dairy products, usually double cream, whole milk and/or cheese, meat and vegetables.
While the frittata originated in Italy, the omelet and quiche are popular French dishes.
How to make Italian Frittata
Frittata is very simple to make. Follow my tips and you will have a flavorsome meal. For this Frittata recipe, I used zucchini, mushroom, goat cheese, mozzarella, and obviously eggs.
Start by preparing the vegetables. Slice them thinly so they cook faster. Take a cast-iron skillet and put some EVOO in it. A cast-iron pan is the best choice for making a frittata because it distributes the heat evenly. When the oil shimmers, add the shallots. Once they are translucent, add the zucchini and mushrooms. Try to distribute the vegetables evenly and nicely, creating a balanced composition so your dish looks pretty. Once you add the eggs, you won’t be able to move them around. Cook the vegetables on low heat until they are soft.
Whisk the eggs: Meanwhile, in a bowl, whisk together the eggs, salt, pepper, mozzarella and parsley. Mix all the ingredients together with a whisk so you can incorporate some air, which will help the frittata set up.
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Whisking eggs -
Adding basil, salt and pepper -
Adding mozzarella
Cooking the eggs: As soon as the vegetables are cooked, put in the egg mixture. Cook on the stovetop until the edges are set. Place the goat cheese slices on top and then put the frittata in the oven. Bake it for another 10 minutes until it is firm.
Remove it from the oven and BE CAREFUL! The handle of the frying pan will be hot, so use a silicone handle. I must confess I have burned myself a few times… so now I always have the silicone handle on hand along with a kitchen towel, extra safety is always a good tip.
Serve it: Let it cool a few minutes, and then slice it. Serve it on a plate and sprinkle it with parsley.
Variations and substitution
This Frittata is a great vegetarian meal. This recipe is also gluten-free and low-carb.
Frittata is the perfect dish that allows to create infinite variations, try with:
- Broccoli rabe and spicy Italian sausage
- Parmesan and parsley
- Garlic salami (idea stolen from my dad)
- Grated zucchini with Parmesan
- Bacon, spinach and pecorino (or cheddar for a more intense taste)
- Provolone, simply roasted peppers
- Caprese style: tomatoes and mozzarella
For a vegan version, I suggest you check this amazing recipe from the Minimalist Baker. Made with hummus, tofu and veggies, I tried this recipe several times and it is like eating an egg frittata.
Serving suggestions
Frittata is a great breakfast idea, especially if you are a savory person like me.
If you serve Frittata for a brunch, I suggest serving it with a Bellini Cocktail and some toasted bread and some jam ( check my strawberry or peach recipe).
If instead, you serve this for dinner or as a light lunch go for a side of zucchini, when in season, simply roasted peppers or a green salad. Another great side in spring is Roasted Asparagus.
Looking for other egg ideas?
Check out my Farmer’s Eggs recipe with a Middle Eastern twist.
Ingredients
- 8 egg
- 1 cup squash sliced thinly
- 1 cup mushroom sliced thinly
- 4 tbsp shallots chopped
- 3 tbsp parsley chopped
- ⅛ pound goat cheese sliced between ⅛ and ¼ inch.
- 4 tbsp mozzarella shredded
- 3 tbsp olive oil extra virgin
- 2 tsp salt
- 1 tbsp pepper black
Instructions
- Gather all your ingredients and start chopping the shallots, zucchini and mushroom (see notes).
- Heat some EVOO In a cast iron skillet. When the oil shimmers, add the shallots and cook them until translucent. Add the mushroom and zucchini. Cook until just tender.
- In the meantime in a bowl, whisk together the eggs, the parsley, the mozzarella, salt and pepper (see notes).
- When the veggies are cooked, add the egg mixture and cook on the stovetop until the edges start to become firm.
- Add this pint add the slices of goat cheese and place the cast-iron skillet in the oven at 355°F (180°C) for 15 minutes, until the Frittata is set.
- Remove it from the oven. Let it cool and then slices it ans serve it sprinkled with additional parsley (see notes).
Notes
- Chop the vegetables thinly so that they will cook faster. Try to distribute them evenly as you will not be able to move them around once the eggs are in it.
- Combine all the ingredients of the eggs mixture using a whisk tool, so that you will be able to incorporate a bit of air that will help your frittata to build up.
- Be careful when you remove the cast-iron skillet from the oven as the handle will be very hot. Place a silicone handle and a towel close to the oven, as a reminder to use them.
Nutrition
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