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How To Make A Homemade Frittata
Do you like Frittatas?
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.
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
--9-inch non-stick frying pan
--Large mixing bowl
--Silicone or wooden spatula
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.
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.