As I write this, we’re currently snowed in. In Austin. If you’ve spent much time here, you know that those words are so rarely combined in one sentence that they almost don’t make sense, and yet, here we are: 8:45am on a Monday with a good four inches of snow outside our doors.
Even though the weather forecasters have been warning about this winter storm for days, many of us (self included) didn’t really stock up beyond just grabbing a few things at the crowded grocery store then fleeing from Covid exposure. (What are these times we’re living in?!)
After approximately 24 hours of being at home, my fridge is already looking scarily bare. Which means I’ll likely be making a frittata for dinner.
If there’s one thing I never run out of, it’s eggs. I usually have at least 2 dozen on hand since I consider them to be the most versatile ingredient out there that adds sustenance to breakfast, lunch, and dinner. I’m admittedly a bit of an egg snob: I buy them pasture-raised and local if possible, not only because of the health benefits (there’s a compelling case for pastured eggs here), but also because: have you ever tasted a farm fresh egg? The vivid yellow yolks that are full of flavor are almost a different food group from the bland paleness of conventional raised eggs. So, since many of us are stuck at home due to winter weather or this unending pandemic, it feels long overdue that I share exactly how to make a frittata.
What do you need to make a frittata?
All you really need to whip up a delicious frittata are eggs and veggies. And I do mean any veggies. I used to make them all the time in college, scrounging up whatever random ingredients were left in my veg drawer: cauliflower, wilted greens, onions, sliced potatoes, those lifeless asparagus spears on their last legs. And you know what? With a little know-how and some seasonings from your pantry, they’re all delicious folded into fluffy eggs. Bonus points for a little cheese (mozzarella, shredded cheddar, goat cheese crumbles, feta) and any fresh herbs, and you’ve basically made a masterpiece worthy of being the main event to brunch or dinner.
So, how do you make a frittata?
I’ve come to rely on a very simple technique that only requires me to wash one pan.
First, warm a drizzle of olive oil in a skillet over medium high heat. Throw in your chopped veggies – I usually do onions and garlic first, followed by the “hardest” veggies like carrots or cauliflower that need a little cook time. When those start to soften, in go the “softer” veggies that cook faster (zucchini, peppers, mushrooms, spinach, etc.) Don’t worry if you don’t nail the timing, it’ll still be delish.
Next: Once all your veggies are softened, I use a spatula to press them into an even layer on the bottom of the pan, then drizzle with a little more olive oil. In a bowl, I whisk together eggs (factor 2 per person or so) with salt, pepper, and a splash of milk, then pour the eggs all over the veggies in an even layer. This is where I sprinkle on the cheese, then when the bottom of the eggs are set, I transfer the entire pan to my oven with the broiler on high.
Finally: Keep an eye on things, because this part goes fast! As soon as the top of my frittata looks golden brown and almost pizza-like, I pull it from the oven, shower it with any fresh herbs I’ve got on hand, and slice into wedges. So easy, so good. Is it lunchtime yet? I’m getting hungry just writing this.
What are the best toppings for frittatas?
The options are almost limitless, but here are a few of my favorite combos:
- Mushroom + Onion + Spinach + Goat Cheese. This is the one I’m making today, and in the recipe below, since I’ve always got these ingredients on hand.
- Bell Pepper + Garlic + Red Onion + Ricotta. So comforting and perfect for cold weather, especially with a few sprigs of thyme.
- Tomato + Bacon + Arugula. I call this my BLT Frittata. Get the recipe here!
- Chickpeas + Greens. I got the idea here, and it’s a really nourishing combo that is packed with protein.
The beauty of a frittata is that it works as beautifully for breakfast as it does for dinner. And since it easily serves a crowd, it’s also the answer to almost any daytime gathering dilemma. I’m fully planning on making a big frittata bursting with spring veggies (think asparagus, zucchini, goat cheese, and scallions) for our Mother’s Day Brunch this year.
Just add a bowl of fresh spring greens drizzled with EVOO and a big squeeze of lemon, and you’re set!
Scroll on for the recipe, rate and leave a comment, and be sure to tag us on Instagram if you make this!
gluten-free, nut-free, vegetarian
- extra-virgin olive oil
- 1/2 large yellow onion, sliced
- 3 cloves garlic, chopped
- 8 ounces mushrooms (any kind), thinly sliced
- 4 big handfuls of spinach
- 6 eggs
- kosher salt and freshly ground black pepper
- 2 tablespoons milk (or plant-based milk)
- 1/4 cup crumbled goat cheese
- fresh herbs (basil, chives, dill, cilantro, parlsey - whatever you've got!), chopped
Preheat broiler. Warm a drizzle of olive oil in a large skillet over medium-high heat. Throw in your onion and garlic and sauté for a couple minutes, then add mushrooms. Sauté until mushrooms are tender and starting to turn golden-brown.
Meanwhile, whisk together your eggs with salt, pepper, and milk. Add the spinach to the pan and stir to mix, then use a spatula to press all the veggies in an even layer on the bottom of the pan. Drizzle with a little more olive oil, then pour the eggs all over the veggies in an even layer.
- Sprinkle on the goat cheese cheese, then when the bottom of the eggs are set, transfer the entire pan to the oven with the broiler on high.
As soon as the top of your frittata looks golden brown and when you shake the pan, it looks firm throughout, pull it out of the oven. Turn out of the pan onto a cutting board if you like (or serve straight from the skillet), shower it with any fresh herbs you've got, and slice into wedges. Eat!
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