A frittata is SO simple to make! It’s just an open-face omelet, which means no folding, flipping, or fiddling required!
Start by partially cooking the filling in a greased, ovenproof frying pan over moderate heat and then add in the whisked eggs, seasoning, and cheese. Cook the frittata on the stovetop until the bottom of the egg mixture sets, then carefully transfer it to the oven to finish cooking. If you’ve greased your pan well, the frittata should slide out of the pan onto the cutting board easily. Cut the pie into wedges and serve.
Not only does a frittata make for a quick meal, it’s also a great way to use up ingredients in your fridge. This frittata has asparagus, prosciutto, and goat cheese in it, but you can use any flavour combination you like. Just remember to cook your veggies and meat before adding the eggs.
Here are a few of my favourite frittata flavour combinations:
- Zucchini and Parmesan cheese
- Mushroom, Zucchini, and Gruyere cheese
- Chicken, Roasted Red Peppers, Artichoke, and Swiss cheese
- Kale and Sausage
- Bacon, Feta Cheese, Onion, and Tomato
- Spinach, Fennel, Mushrooms, and Parmesan
- Ricotta, Tomato, and Basil
Asparagus, Prosciutto, and Goat Cheese Frittata Tips:
- If your frying pan’s handle isn’t ovenproof (not made of metal), wrap the handle in a double layer of aluminum foil to protect it from the heat.
- When you remove the frying pan from the oven wrap a tea towel around the handle, this will remind you and others that it’s hot.
- Crumbled goat cheese is simple to do. Just break up the goat cheese into small pieces with your hands.
- Asparagus cooked to tender crisp when it turns bright green.