A frittata is an Italian omelet and is often confused for a quiche. A frittata does not have a crust like most quiches do and it also starts on the stove and ends in the oven. I find frittatas to be so easy, and like quiches, can be made with so many different ingredient combinations. Here is a basic frittata recipe that certainly has more than just a basic taste! It will give you an idea of how to create whatever frittata you'd like!
A couple of things to consider as you create your ideal frittata recipe:
Typically you use two eggs per person and the total number of eggs determines the skillet size. An eight egg frittata will be cooked in an eight in skillet and ten eggs cooked in a ten inch and so on. If you prefer a thicker frittata, use a smaller skillet than number of eggs. Make sure the skillet is oven safe, I prefer cast iron for this.
A frittata cooks fairly quickly and most raw ingredients won't have enough time to fully cook. Saute vegetables and meat before adding the eggs. This also allows for moisture to be drawn out of the vegetables. Raw vegetables will release too much moisture and leave your frittata soggy. This is why tomatoes are not a good option since they have a high water content when raw and cooked.
Add salt to the whisked eggs, not to the vegetables, salt draws out moisture. Before you salt and pepper the eggs, consider your ingredients and their saltiness. For instance, sausage, ham and bacon are salty, therefore you will not need as much salt as you would if you are making an all vegetable frittata.
Recipe: Sausage and Mushroom Frittata
Ingredients
- 8 pastured eggs
- 1/2 lb breakfast sausage*
- 8oz sliced mushrooms
- 1/2 an onion, diced
- 1 tsp fennel seeds
- couple dashes of paprika and garlic powder
- salt and pepper
- 1/2 - 3/4 cup cheese, grated or diced (optional)
Instructions
- Turn oven onto broil and position the racks in the bottom portion of the oven
- Whisk the eggs with salt and pepper (add cheese to mixture if desire), set aside
- Brown the sausage in an 8 inch skillet(or smaller for thicker frittata) and add in the onions and mushrooms
- Continue to saute until most of the moisture is cooked off, turn heat down to medium low
- Pour in the egg mixture and scrape the sides as the eggs cook
- Continue scraping as egg curds begin to form, you want the frittata to be cooked about half way through
- Once it’s cooked half way through, place the skillet under the broiler for about 3-5 minutes until it begins to brown
- Remove from heat and serve hot
Quick notes
*I used Whole Foods Ground Breakfast Pork Sausage. If you buy plain pork sausage, you will need to season it more since the one I used is already seasoned. You could certainly do bacon or ham instead.
Let us know what flavor combinations you come up with!!!
