introduction:
Today on sargodharecipes I'm showing you how to make a Basic Baked Frittata. A frittata is an Italian-style baked egg dish that's similar to a quiche, but it has a different egg to fat ratio.
What is a frittata.
Today I'm going to show you the base recipe for a frittata, and show you how to customize it with additional add-ins. You can see we have lots of different options today to add into our frittata. It's so fun. You can use whatever you like and mix and match to make your own combinations.Ingredients:
I'm going to do a potato frittata, a bacon frittata, kind of a play on a blt, and a veggie frittata. To make a frittata you'll need a 10 inch oven safe skillet, so you want to use either non-stick or cast iron. A 12 inch skillet is almost double the volume of a 10 inch skillet, so if you want to use a 12 inch and make a larger frittata, you'll need to double this recipe. If you don't have an oven safe skillet you can always try making it in a 9x9 baking dish or even a 9 inch deep dish pie plate. Preheat your oven to 350 degrees Fahrenheit and let's make our egg mixture.
| Ingredient | Quantity |
|---|---|
| Eggs | 6 large |
| Milk or Cream | 1/4 cup |
| Salt | 1/2 teaspoon |
| Black Pepper | 1/4 teaspoon |
| Olive Oil or Butter | 1 tablespoon |
| Onion | 1 small, diced |
| Bell Pepper | 1 small, diced |
| Garlic | 2 cloves, minced |
| Cheese (optional) | 1/2 cup, shredded |
| Fresh Herbs (optional) | 2 tablespoons, chopped (e.g., parsley, chives) |
How to make Frittata
Egg Mixture.
To make the egg base for any frittata you'll need 6 large eggs, so crack those all into a bowl, and then pour in 1/4 cup of heavy cream. You want all that fat in there so definitely use cream, not milk or half and half. Then we'll season that with 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Then grab a whisk and whisk this all together. You want to whisk it by hand for about 45-60 seconds until there are no more streaks of yolks.
and everything is well combined. This mixture will be combined with 1 cup of the shredded cheese of your choice. Great options include cheddar, mozzarella, gruyere, pepper jack, Monterey Jack, Swiss, or even provolone. The last addition to any frittata is your add-ins. You can mix and match and use whatever you want, but you'll need 1 1/2 - 2 cups total, and it's important that all of your add-ins are thoroughly cooked through before you put together your frittata.
Potato.
For a classic potato frittata you'll need about 6 strips of diced bacon, and about 1 cup of diced potatoes. I'm using peeled Yukon gold potatoes, and you'll notice that I diced them nice and small so that the potatoes can cook faster. We're gonna let this cook over medium-high heat for about 7-10 minutes, until the bacon is crispy and the potatoes are cooked through. You could just as easily do this with ground sausage, you know sausage and potato is always a great combination,
1. but once it's done cooking you'll want to drain off any excess grease. Right before it's done cooking I'm gonna add in 3 cloves of minced garlic, and let that cook for about 1-2 minutes. Turn off the heat and we're gonna pour in our egg mixture that we prepared earlier. We'll mix in our cup of cheese, and kind of want to work quickly. I'm using gruyere today. We'll stir that in real quick.
2. The egg will start to scramble because our skillet is hot. Then we'll slide this directly into our 350 degree oven. You'll want to let it bake for about 10 minutes until the center is set and no longer jiggles if you tap the top. In the meantime let's go ahead and make our next flavor.
Bacon.
1. Give that a quick stir to combine, and then we'll go ahead and swap that out with our potato omelette. For our last flavor we're going to make an all veggie frittata, which is always my personal favorite. Since we don't have any fat from bacon or sausage you'll add in just a little bit of olive oil, about 1 tablespoon. Then i'll add in 1/2 cup of sliced mushrooms, 1/2 cup of diced red bell pepper, 1/2 cup of semi-thawed frozen broccoli florets, you want to use frozen not fresh because these cook faster, and about 1/4 cup of diced red onion.
2. Just sauté this all together until all of your vegetables are tender crisp, which will take about 5-7 minutes. The great thing about frittatas is that there's really endless combinations. You can mix and match and use whatever you like, whether it's just whatever you have on hand, whatever you're growing in your garden, or whatever you find inspiring at the grocery store. Really it's all up to you. You could even add in some fresh or dried herbs, jalapeños,
3. little red pepper flakes to bring some heat, really the possibilities are endless. Once again we'll pour in the egg mixture, this time I'll stir in 1 cup of shredded mozzarella cheese. Let's take a look at our bacon frittata real quick and give you a close-up. You're looking to see if the eggs are set, so you can gently tap the top and you'll be able to feel if the eggs are still wet and whether or not they're cooked through. So we'll go ahead and swap these ones out, and let our veggie frittata cook. But that's it.
conclusion.
Super simple, and now you should be able to make any flavor of frittata your heart desires. If you're using a 12 inch cast iron skillet you'll want to double the recipe like I mentioned before, and you'll want to add an additional 5-10 minutes onto the cooking time. Thanks for Reading.You can find the full written recipe in the video description. check out the rest of my posts, where you can find hundreds of restaurant quality recipes you can easily make at home. We'll see you later.
