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How To Make a Frittata

It seems like I have many stories involving frittatas.

But really, it’s just two.

For starters my dad used to make them a lot. He’d always put in leftover bread or pasta or even rice. While he called it a frittata, his were really more similar to a Spanish tortilla because they’d end up being 2 inches thick.

A more interesting story – though perhaps not by much – is about the first time my band was recording. This was about 8 years ago I guess and we were scheduled to be in the studio all day. So obviously we were gonna need sustenance and reinforcements, neither of which we had planned for unless you count a thermos of coffee and a cooler of beer.


But then, mid-morning, like an angel, my friend Natalie showed up with a HUGE frittata, a gallon of orange juice, and a handle of vodka. Brunch-Time!

Frittata Recipe

The frittata was 12 inches across and filled with asparagus and ham if I remember correctly, and garnished with tomato slices. There were easily a dozen eggs in it. And it was delicious. And it kept us alive and humming for the duration of the day. Well, it plus the screwdrivers we guzzled like water.

And that’s the thing about frittatas that makes them so great. Unlike an omelet, a frittata can sit around a dank recording studio all day and still be plenty edible. Not that I necessarily recommend that, but it’s good to know. For example, you could take a slice of cooled frittata on a picnic, or on a long car ride, or munch it while you trot to the bus stop. Make a frittata one day and keep in the fridge for quick breakfasts during the week. That’s my suggestion. And I’m sticking to it.

Frittata Recipe

Print

Mushroom and Zucchini Fritatta

4 from 2 reviews

  • Yield: 2

Ingredients

  • 1 small zucchini, sliced about 1/4″ thick rounds
  • 4-5 button mushrooms, sliced about 1/3″ thick
  • 4 eggs
  • 2 tablespoons fresh parsley or herb of your choice
  • 2 tablespoons grated parmesan
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons butter

Instructions

  1. First beat the eggs with the parmesan, parsley, salt, and pepper.
  2. Melt the butter in a cast iron or other oven-safe skillet over medium-high heat.
  3. Saute the mushrooms and zucchini until soft, about 5 minutes.
  4. Arrange them evenly in the skillet and pour the eggs on top. Make sure the eggs are even, too.
  5. Lift the edges of the frittata as the eggs begin to set to allow the runny eggs to flow underneath.
  6. When the top is nearly set, pop the skillet under a broiler on low heat for about 2 minutes or until just cooked.
  7. Cool briefly then slice into edges and serve warm or at room temperature

7 Comments

  1. Great Stone Face on January 13, 2012 at 11:33 am

    The varieties of frittatas are endless. My only problem is remembering where to stick the double t’s when spelling it. Your Dad had absolutely the right idea of using it as a place for leftovers. Chinese food, Italian food, etc. Goat cheese is a great addition, but probably not with the Chinese food. My mother used to make one with quarter slices from a midget salami. You can even make it with just egg whites and fillings. Your finished product, by the way, looks terrific. My frittatas usually get browned.

    One way I’ve made a prettied-up frittata is to fill a hot lightly oiled pan with halved cherry or grape tomatoes, cut-side down. Let them sizzle a little, then fill in the spaces with cut-up fresh basil or sprinkled dry basil. Carefully pour beaten eggs over them and cook up as you show in your video. Serve flipped over, so all the little tomato disks show.

    • tscarborough on January 13, 2012 at 10:13 pm

      I also make these often and with widely varying ingredients. I like to slice them into long strips, pile on a plate and top with a good dollop of chimmichurri. Until recently I just called them upside-down omlettes though.

      • Hilah on January 15, 2012 at 11:25 am

        Oh, wow! That is a great idea. I bet it looks gorgeous and who doesn’t love a dollop of chimichurri on anything!

  2. Vanessa on May 31, 2012 at 11:18 am

    The use of Zucchini makes my mouth water, I cant wait until my Squash and zucchini plants are ready for harvesting!!

  3. Gary on November 16, 2012 at 4:31 pm

    Mmm…eggy goodness

  4. trucker on May 21, 2013 at 9:45 pm

    Holy crap Hilah, are you in 90’s retro mode for this vid?? haha awesome! Any recommended substitutes for zuccini? Unfortunately not my fav 🙁

    • Hilah on May 22, 2013 at 8:32 am

      Hey trucker! Yeah, you can use anything! If you’re into ‘shrooms, some other things that go well are aspragus, spinach, and bell peppers. You can really put any combo of vegetables you like

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