Simple Frittata

Create a delectable frittata with this easy-to-follow recipe. Packed with eggs, cheese, and veggies, it’s perfect for a hearty breakfast or brunch.

Let’s talk about the wonderful world of frittatas. This versatile dish is not only a staple of Italian cuisine but also a fantastic option for those following a Keto lifestyle or anyone looking to whip up a quick and satisfying meal. Picture this: a fluffy, golden egg base loaded with all your favorite ingredients, baked to perfection in a hot oven. It’s a meal that’s as comforting as it is customizable, making it perfect for breakfast, brunch, lunch, or even dinner. And the best part? A bit like a simple omelette, you can use whatever ingredients you have on hand, making it a great way to use up leftovers and reduce food waste.

The humble frittata dates back centuries to the kitchens of Italy. Originating as a simple peasant dish, frittatas were created as a way to use up leftover ingredients and make the most of whatever was on hand, along with the humble egg. Traditionally cooked in a skillet over an open flame, frittatas were a practical and economical meal for Italian families. Over time, the dish evolved, with cooks adding a variety of ingredients such as vegetables, cheese, and meats to enhance its flavor and texture.

Today, the frittata remains a beloved classic in Italian cuisine, cherished for its versatility and ability to transform basic ingredients into a delicious and satisfying meal. Whether enjoyed hot or cold, on its own or accompanied by a fresh salad or crusty bread, the frittata continues to be a cherished dish that brings people together around the table.

The Perfect Pan

When it comes to making a perfect frittata, the choice of pan is crucial. A non-stick skillet or frying pan with an oven-safe handle is ideal for achieving a beautifully cooked frittata with a golden crust. The non-stick surface ensures that the eggs slide effortlessly out of the pan, while the oven-safe handle allows you to easily transfer the frittata from the stovetop to the oven for finishing. A pan with sloped sides also makes it easier to slide the frittata onto a plate once it’s done cooking. Additionally, opting for a pan with a lid gives you the option to cover the frittata while it cooks, ensuring that the top cooks evenly without drying out. Whether you prefer a classic cast iron skillet or a modern non-stick pan, choosing the right pan is essential for creating a perfect frittata every time.

Servings
Serves 6

Prep time
10 Minutes

Cooking time
25 Minutes

Total time
35 Minutes

Ingredients

8 large eggs

3/4 cup shredded mozzarella cheese

1/3 cup heavy cream

Salt

Freshly ground black pepper

Pinch of red pepper flakes

2 tablespoons extra-virgin olive oil

1 shallot, finely chopped

3 cloves garlic, finely chopped

8 ounces baby mushrooms, sliced

1-2 diced tomatoes (optional)

3 cups baby spinach

1/2 cup ricotta cheese

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, mozzarella cheese, heavy cream, salt, pepper, and red pepper flakes. Set aside.
3. Heat the olive oil in an oven-safe skillet over medium heat. Add the shallot and garlic, and cook until softened, about 2-3 minutes.
4. Add the mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Pour the egg mixture into the skillet, making sure it’s evenly distributed.
7. Dollop spoonfuls of ricotta cheese over the top of the frittata. Add the diced tomatoes.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and golden brown on top.
9. Remove from the oven and let cool for a few minutes before slicing and serving.

Serving Suggestions

Serve slices of frittata with a side salad for a light lunch or dinner. It’s also great served cold as a make-ahead lunch option. Great with a dollop of home-made chilli relish too!