Frittata
Frittatas, the more relaxed and versatile cousin of quiches, offer a solution for nearly any meal predicament. Need a creative way to utilize leftovers? Have vegetables on the verge of spoiling in your refrigerator? Craving a quick breakfast-for-dinner option after a long day? The answer lies in the ever-reliable frittata. This adaptable dish can accommodate various ingredients, but there are a few essential tips to ensure a perfectly fluffy-centered, crispy-edged frittata every time.The key lies in the add-ins.A frittata presents the ideal canvas for incorporating almost any ingredients you have on hand, whether they're fresh or leftover. However, it's important to keep a couple of things in mind when preparing your dream frittata. First and foremost: ratios are crucial. Aim for around 2 cups of mix-ins and a base of 8 eggs, 1/3 cup of milk/cream, and 3/4 cup of cheese. Whisk them together, season with salt, black pepper, and a pinch of red pepper flakes for a hint of spice, and you're ready to proceed.Secondly, it's vital to cook your vegetables and/or meat beforehand, ensuring they aren't overly moist or filled with liquid. In this recipe, we sauté mushrooms and onions until they become tender and, importantly, release their excess moisture. Veggies like bell peppers, leeks, green onions, kale, tomatoes, and even potatoes complement frittatas well. Pro tip: If your cooked vegetables appear slightly damp, gently pat them dry to remove any excess moisture before adding the egg mixture.When pouring the eggs over the cooked veggies, give the entire mixture a quick stir to evenly distribute the ingredients.Choosing the ideal pan for a frittata.Who can resist a delectable crispy edge? Achieving it is as simple as using a hot cast-iron skillet (our personal favorite) or any heavy, oven-proof pan. Once you finish cooking the add-ins, pour the egg mixture into the still-hot skillet, transfer it to the oven, and let the magic happen. The same principle applies when using leftovers—ensure the pan is hot, and add a touch of oil or butter to prevent sticking.
Ingredients
- 8 large eggs
- 3/4 c. shredded mozzarella
- 1/3 c. heavy cream
- Kosher salt
- Freshly ground black pepper
- Pinch of red pepper flakes
- 2 tbsp. extra-virgin olive oil
- 1 shallot, finely chopped
- 3 cloves garlic, finely chopped
- 8 oz. baby bella mushrooms, sliced
- 3 c. baby spinach
- 1/2 c. ricotta
Instructions
- Preheat oven to 375°. In a medium bowl, whisk eggs, mozzarella, and cream; season with salt, black pepper, and red pepper.
- In a large ovenproof skillet over medium heat, heat oil. Add shallot and garlic and cook, stirring occasionally, until shallot is translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes more. Add spinach and cook, stirring frequently, until wilted, about 2 minutes; season with salt and black pepper.
- Pour egg mixture into pan over vegetables. Dollop with ricotta.
- Bake frittata until eggs are just set and edges are golden brown, about 12 minutes.
Nutrition
Calories: 273kcalCarbohydrates: 6gProtein: 15gFat: 21gSaturated Fat: 9gCholesterol: 284mgSodium: 404mgPotassium: 355mgFiber: 1gSugar: 2gCalcium: 174mgIron: 2mg
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