This recipe is easy, but you have to be willing to go with the flow. The listed ingredients are not very specific because you can put pretty much anything in a frittata. Once you get the hang of it, you will be able toss one together without using the recipe and impress your friends and family.
Recipe Notes:
You can use any type of cheese that melts well. I typically use jack or cheddar, or a mix of both.
You can use any type of vegetable, and even mix multiple vegetables. I have enjoyed spinach, zucchini, broccoli, cauliflower, and mushrooms, but the possibilities are endless. Even potatoes are a common ingredient in frittata.
You want the vegetables to be cooked and cooled to close to room temperature before adding them to the egg and cheese mixture. They need to cool so they don’t scramble the egg when added to the egg and cheese mixture. Being pre-cooked allows the oven cooking time to be determined by the time it takes the eggs to cook instead of when the vegetables are done.
Any vegetable that can be pre-cooked on medium heat with a bit of oil can be cooked together with the onions. This works particularly well with spinach (frozen or fresh), zucchini, and mushrooms.
I recommend using a 10” non-stick frying pan that can go straight from the stove top into the oven.
Ingredients
A few tablespoons of butter or olive oil
1/2 white or yellow onion (diced)
1-2 cups of cooked vegetables (chopped)
8 eggs
1 1/2 cups unpacked grated cheese
Salt and pepper
Instructions
Preheat the oven to 350°
Heat a pan to medium heat. Add about a tablespoon of butter/oil and the onions to the pan. Cook the onions until soft, about 5 minutes, stirring occasionally. You want the onions to soften but not brown. If they start to darken in color or brown around the edges reduce the temperature.
When the onions are soft, remove from heat and allow to cool.
In a large bowl combine the eggs and two or three pinches of both salt and pepper. If your cheese is particularly salty you can reduce or omit the salt.
Beat well with a fork until the mixture is uniform in color.
Add the cheese to the egg mixture and gently mix with a fork to evenly distribute the cheese.
Add the onions and vegetables to the egg and cheese mixture. Gently mix to evenly distribute the vegetables.
Heat the pan to medium on the stove top. You can use the same pan that you cooked the onions in, and you can use leave the residual butter/oil in the pan.
When the pan is hot, add about a tablespoon of additional butter/oil to the pan. With a spatula rub the butter/oil up the sides of the pan in addition to coating the bottom of the pan.
Pour the egg mixture into the pan and immediately place in the oven.
Cook for 13-18 minutes until the egg in the center is almost fully cooked (doesn’t jiggle when the pan is tapped)
Remove from the oven and immediately transfer to a serving dish so the frittata won’t continue to cook in the pan. If the pan was properly oiled and heated, the frittata should easily slide out