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World's Best Frittata Recipe

Updated on January 10, 2012
Buster Bucks profile image

Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.

Frittata with Gulf Shrimp and Yellow Cherry Tomatoes

Frittatas: The Must-Have Breakfast Recipe

Once you make a frittata -- and discover how easy they are to throw together -- you'll make them all the time. They're great for weekend breakfasts.

Best part? They're actually good cold. I like to make them for Sunday breakfast, then take a slice for my lunch on Monday.

This recipe shows you how to make the frittata, and then how to customize it with whatever you happen to have on hand: spinach, leftover broccoli, steamed veggies, a little leftover roast chicken... let your imagination run wild!

The photo above shows a frittata with Gulf shrimp, some leftover corn I cut from the cob and yellow Pear-shaped baby tomatoes.

The Ingredients

6 eggs

3 tbsp. parmesan, grated

1 green onion, minced (including green tops)

1 jalapeno pepper, seeds removed, then minced (optional)

Toppings of your Choice (see instructions below)

salt to taste

black pepper to taste

How To Make The Frittata

Preheat your oven to the Broil setting.

Mix together the eggs, 2 tbsp. water, and parmesan cheese. Salt and pepper to taste.

Melt the butter in an oven-proof skillet over medium heat. Sauté the chopped green onion and jalapeno (if using.) Once they're softened (usually about 3 or 4 minutes) pour the egg mixture into the skillet.

Once the egg begins to set on the bottom, lift the edge with a spatula then tilt the pan to let the uncooked egg run underneath.

Arrange toppings of your choice on the top. Ideas: chopped asparagus; leftover chicken; steamed vegetables; cherry tomatoes sliced in half... use your imagination. I love using leftover vegetables from last night's dinner.

I like to add a little more grated cheese on my toppings.

Place the skillet (don't forget that you're using an oven-proof skillet -- one with handles that are metal and heat-resistant) under the broiler.

Watch it closely -- the egg mixture will fully cook and begin to turn a beautiful golden brown on top.

Using an oven mitt, remove the (very hot) skillet from underneath the broiler.

Let the frittata rest for about 5 minutes on the counter. Cut into wedges and serve.



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    • Buster Bucks profile imageAUTHOR

      Buster Bucks 

      7 years ago from Sonoma County, California

      Hi Attikos,

      Yes, the frittata is an omelet that doesn't get folded over on itself.

      The other difference, of course, is what happens during the broiling process. The frittata becomes like a pie... and quite portable. As I mention in the article, I like eating them cold for an easy lunch.


    • Attikos profile image


      7 years ago from East Cackalacky

      I once read that the frittata was probably the ancient precursor to the omelet. It makes sense.


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