Basic Frittata (with Variations)

Basic Frittata (with Variations) | ChopChop

Description

A frittata is like a cross between an omelet and a quiche, and you can eat it hot or cold, alone or sandwiched between two slices of whole-grain bread. It’s a great make-ahead breakfast. Plus, the protein in those eggs provides you with lots of energy for your day! We’re giving you a basic recipe for making a veggie frittata, but check out the variations below for ideas on how to customize it.

Hands-on time: 30 minutes
Total time: 1 hour
Makes: 4 Servings

Kitchen Gear: 

Measuring spoons
8 x 8-inch baking pan or 9-inch pie pan or 9–10-inch skillet
Cutting board
Sharp knife (adult needed)
Measuring cup
Mixing bowl
Whisk or fork
Large skillet
Metal spatula or big spoon

Ingredients

3 teaspoons
olive, canola, or vegetable oil
1  
onion, peeled and chopped
1⁄2  
head broccoli or cauliflower or ¾ pound asparagus, chopped
1⁄2 cup
leftover cooked potatoes or cooked rice or day-old bread cubes
8  
large eggs
1 teaspoon
kosher salt
1⁄4 teaspoon
black pepper
1 cup
fresh basil or Italian flat leaf parsley leaves, chopped
1⁄2 cup
grated or crumbled cheese, such as cheddar, Swiss, Feta or Parmesan

Instructions

  1. Turn the oven on and set it to 350 degrees. Using your clean hand or a paper towel, lightly coat the pan with 1 teaspoon of the oil.
  2. Put the skillet on the stove, turn the heat to medium, and carefully add the remaining 2 teaspoons oil.
  3. Add the onion and cook, stirring occasionally with the spatula or big spoon, until golden and softened, about 7 minutes. Turn the heat down to low, add the vegetables and potatoes, and cook until the vegetables are the tenderness you like, 5–10 minutes. Set aside for 10 minutes, or until cool.
  4. Put the eggs, salt, and pepper in the mixing bowl and, using the whisk or fork, mix well.
  5. Add the onion mixture, basil, and cheese, and mix well.
  6. Pour the mixture into the pan or skillet and carefully move it to the oven.
  7. Bake until the top is golden and the eggs are set, 25–30 minutes. (To see if the eggs are set, use pot holders to jiggle the pan back and forth: you should not see the eggs moving around in a liquidy way.)
  8. Set aside to cool and serve warm or at room temperature, or cover and refrigerate up to 2 days.

Notes

  • Instead of the broccoli or cauliflower, try adding other favorite vegetables: a big handful of spinach or shredded kale; chopped asparagus; sliced zucchini; diced leftover sweet potatoes; even corn, frozen or cut fresh from the cob.
  • If you eat meat, stir in ½ cup of diced ham, sliced cooked sausages, or cooked bacon crumbles. Or add some diced leftover turkey or chicken.
  • Instead of the basil or parsley, try adding cilantro, mint, dill, snipped chives, or a few leaves of fresh thyme.