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How To Make A Homemade Frittata

Updated on January 13, 2013
Homemade Frittata
Homemade Frittata | Source
4.7 stars from 3 ratings of Frittata

Cook Time

  • Prep time: 10 min
  • Cook time: 15 min
  • Ready in: 25 min
  • Yields: 1 frittata

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I’ve always wanted to make a frittata; they are lightly and fluffy, and at the same time dense and hearty. But, every single time I have ever tried my hand at making one, I seem to do something wrong, the eggs stick to the bottom and I have to turn it into a batch of rather tasty scrambled eggs—not that that is a bad thing, but it’s not what I wanted.

For a while, I resigned myself to not trying to make one again. However; I was inspired to give it another go and this time I was determined to get it right…

Lucky for me (or wisely for me), this time, I took a moment out to look up the “proper” way of making frittata, before I started cooking one again. Yes, it is similar to an omelet (hence the frying pan), but it is also much like a pizza pie—you have to bake it (stupidly, I had never done this step before; no wonder I failed so miserably). So, having learned from my mistakes, I did the proper steps and it turned out very well.

For this recipe, I used just onion and peppers, but you can add bacon or ham or other ingredients if you like. Just remember not to stir the eggs after you pour them into the pan and to bake it right away (so you should have the oven ready before you start frying the onions and peppers).

This frittata is a great idea for a Sunday breakfast or a nice brunch.

Needed ingredients
Needed ingredients | Source

Ingredients

6 eggs

1 cup of shredded cheese, divided

1 medium yellow onion

1 green bell pepper

1 teaspoon of cracked black pepper

1/8 teaspoon of salt

1 cup of frozen peas

1 tablespoon of vegetable oil

Kitchenware

--9-inch non-stick frying pan

--Large mixing bowl

--Whisk

--Silicone or wooden spatula

--Oven

It is a good idea to how all the ingredients ready before you start cooking; the process will go fast.
It is a good idea to how all the ingredients ready before you start cooking; the process will go fast. | Source
Cooking the onions and peppers.
Cooking the onions and peppers. | Source
Adding the Eggs and letting them cook, untouched, for 3 minutes.
Adding the Eggs and letting them cook, untouched, for 3 minutes. | Source
The frittata, after being baked for 10 minute,s is done. Let it stand for 5 minutes before removing it from the pan.
The frittata, after being baked for 10 minute,s is done. Let it stand for 5 minutes before removing it from the pan. | Source

Directions

irections:

1. Pre-heat the oven to 350 degree F.

2. While the oven is pre-heating, crack the eggs into the large mixing bowl.

3. Add the black pepper and whisk the eggs until well whipped.

4. Add half of the shredded cheese (1/2 cup) to the whisked eggs and whisk it into the mix.

5. Measure out the frozen peas and let them sit out / thaw while you cook.

6. Dice the onion, and the bell pepper.

7. Place the frying pan on the stove top and put the heat to medium.

8. Add the tablespoon of oil in the pan.

9. When the pan is hot, add the diced onions, bell pepper and the 1/8 teaspoon (pinch) of salt.

10. Cook the onions and peppers until soft and the onions are translucent, about 5 minutes.

11. Add the cup of frozen peas (now lightly thawed), and spread them evenly over the pan.

12. Pour the whisked eggs and cheese mixture into the pan, make sure it is evenly spread out.

13. Sprinkle the other half cup of cheese over the top of the eggs.

14. Cook / fry the eggs and vegetables, without stirring or touching it, for about 3-5 minutes; until it starts to slightly bubble, and the egg has slightly browned around the edges and pulled away from the sides.

15. Place the frying pan in the pre-heated oven for 10 minutes, until the top and center of the eggs are set and not runny.

16. Remove the pan from oven and let stand from 5 minutes, before removing the frittata from the pan.

17. Removing the frittata can be tricky, if you have a non-stick pan with a very slanted edge you should be able to just “shake” it out onto a serving plate, but otherwise tap the bottom of the pan on the counter to “release” the bottom of the frittata and place a dish over the top and flip the pan over and the frittata should come right out easily.

18. Cut the frittata into sections like a pie and serve it with any garnish you like; i.e. sour cream, salsa, or even more cheese.

NOTE:

I made this frittata a second time with a sightly different mixture of ingredients: Along with the above ingredients, I used 2 extra eggs (so 8 all together) and I added twice as much cheese (2 cups in all; 1 cup mixed into the eggs and the other cup sprinkled on top) plus I added diced squash and green onions.

If you do add more ingredients (especially more eggs) you will want to bake it longer. I had to bake this "second" one for a total of 25 minutes for the frittata's center to fully cook, so you'll want to keep an eye on it. The center should NOT jiggle or be runny when you are done baking it.


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    • DzyMsLizzy profile image

      Liz Elias 4 years ago from Oakley, CA

      A lady I used to know of Italian descent used to make fritattas. I like them, but I watched her make one, one time, and she did it fully on top of the stove.

      Interesting that it would also go into the oven. I guess there must be different methods for different regions of origin.

      Voted up, interesting, useful and starred.

    • Edgar Arkham profile image
      Author

      Edgar Arkham 4 years ago from Modesto, CA

      thank you for reading

    • CyberShelley profile image

      Shelley Watson 4 years ago

      Really great recipe here, thank you for sharing. It is definitely one for my recipe book! Up, useful and interesting 5*

    • Edgar Arkham profile image
      Author

      Edgar Arkham 4 years ago from Modesto, CA

      Thank you for reading!

    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      Sounds delicious and easy..Also can add different veggies.

    • Edgar Arkham profile image
      Author

      Edgar Arkham 4 years ago from Modesto, CA

      Thank you for reading!

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