Easy Frittata Recipe
I am inspired by television chefs all of the time and when I saw a simple frittata recipe from Food Network star Giada De Laurentiis, I just had to give it a try. What I found so appealing about it is that it contained ingredients I almost always have on hand. I tried the recipe out a couple of years ago and it was so delicious I've been preparing it for my family whenever I need a quick, easy and healthy meal. Everybody loves it. The only problem is there never seems to be enough. Because I'm big on using ingredients I already have in my kitchen, the ingredients and flavors of the frittata can change but the base recipe is still the one I learned from Giada.
- 4 tablespoons olive oil
- 1 medium potato, peeled and cut into 1/4" cubes
- 1/2 onion, chopped
- 2 garlic cloves, minced
- salt and pepper, to taste
- 8 large eggs
- 1/3 cup heavy cream
- 1/3 cup parmesan, grated
- 6 thin slices prosciutto, coarsely chopped
- 1 tablespoon fresh rosemary, chopped
- 1 baguette, cut into 3 inch pieces
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- Heat oil in a heavy 12 inch (or so) skillet over medium heat. (I use a cast iron skillet.) Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside and tender inside--about 7-10 minutes.
- Preheat broiler. Whisk eggs, cream, parmesan, prosciutto, and rosemary in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Allow to cool a bit and then, using a rubber spatula, loosen the frittata from the skillet and slide it onto a cutting board. Cut into 12 wedges.
- Split open each bread piece and toast either on a grill pan or under the broiler until golden. Arrange a frittata wedge on each bottom piece of bread. Cover with bread tops and serve.
A note about this recipe and Giada
I realize that because this is made from eggs, many people may consider a frittata a breakfast item. In my family, we eat this for dinner or Sunday brunch. Feel free to make changes to suit your taste. I actually had to increase the amount of my ingredients because the original recipe was intended for a smaller frying pan than I have on hand and, quite frankly, didn't make enough to satisfy my hungry family of four. If you don't have prosciutto, use bacon or sliced ham. No rosemary on hand? Use whatever herb you have in your kitchen. (The original recipe actually calls for 2 tablespoons chopped, fresh basil.) The point is, this is a quick and easy recipe and you shouldn't have to waste your valuable time running to the store for ingredients.
Giada De Laurentiis has a lot of delicious, easy to prepare recipes that regular, everyday people can actually find useful for home cooking. If you haven't caught her show on Food Network, I highly recommend it. She is warm, friendly, creative and, honestly, if I could hang out with any Food Network star on their roster, Giada would be the one. There's just something real about her that I, as a home cook and mother of two, can relate to. If you'd like to find more recipes by Giada go to the Food Network website or the Giada De Laurentiis website.
©Denise Mai, July 18, 2012. All rights reserved.
Follow me on Twitter! @denise_mai
Substitutions for Easy Frittata
half and half
any firm, white cheese
sliced ham or turkey