What are you favorite combos for frittatas? Anything way-out or 'just' exceptionally delicious in your opinion?
Lately I seem to like zucchini sliced and browned with onions and some chopped peppers for color. I brown them in a mix of olive oil and butter in a cast iron pan over medium heat then I add a mix of about 4 eggs and 8 egg whites w/salt, pepper and chives. I cook it until it sets a little then I add chopped cheese -- cheddar seems to be what I have on hand most often. When it's nearly cooked but still moist on top, I run it under the broiler until it's brown and puffy.
What are your frittata tricks and combos...I'm always looking for new ones.
My two favorite tricks are mixing the eggs with an old fashioned egg beater or in the blender. Fluffy eggs=fluffy fritta. Also, I put the pan in the oven after the eggs are barely set for the best rise.
And, a favorite add in is riccota cheese. Also, a good, old western--green pepper, onion, and good ham--always hits the spot.
Tomatoes, basil and cubes of mozzarella. I use the tiny pear shaped tomatoes and leave them whole so that the liquid doesn't make the frittata runny.
Other favorites - asparagus and parmesan cheese, leftover pasta, mushrooms and onions.
I usually try to keep my fillings minimal, with one vegetable, one cheese and an herb.
In summer, zucchini, parm and mint is my favorite combo. For more intense flavor I will sweat some shallot or onion first.
In winter, diced potatoes and leeks with herbed cheese (like Boursin).
I made one recently with cubes of broccoli, cheddar and ham that was very tasty.
I've found that some minced garlic adds a nice kick.
I've also made them with red peppers and chunks of potato and onion.
I like the sound of tomato, basil and mozzarella. That would be a good summer variation.