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.
Thanks to everyone. We had a most excellent Chanukah celebration which included the neighborhood carolers coming to our door and singing "Chanukah Oh Chanukah", "I Have A Little Dreidl" and a couple of other Chanukah sogns. The grab bag was a success - movies, books and cd's were a theme and people had terriffic ideas. And best of all the three frittatas (24 people) were all eat. The mushroom/shitake mushroom/leeks/chives and cheddar were a huge hit. The arugula with garlic and fontina delish; and the zucchini and peppers good as well. The spinach pie (Diet for a Small Planet) went over BIG!Bagels, lox and cream cheese with tomatoes, onions etc. are never bad. Huge quantities of latkes, homemade applesauce and sour cream were consumed. And with that I say....and to all a good night!
Romanesco w/ goat cheese frittata:
sautee a finely diced medium onion in about 3 tb of olive oil until translucent. Add about 2 cups of chopped romanesco and sautee together with onions until softened.
beat 6 eggs with 1/4 cup milk or cream, some salt and pepper, some chopped fresh herbs (dill or parsley). Pour into pan and stir to evenly distribute veggies w/ egg mixture. Drop some bits of soft, fresh-tasting goat cheese all over the top of the unbaked frittata.
Bake at 350 degrees for 20 to 25 minutes.
Wow, great suggestions people!
My favorite combo's are;
Tomato, fresh basil, and grated Fontina, Pecorino Romano, or Perano, etc.
Kale, Swiss Chard, or Spinach and grated parmegian, fontina, e
Potato, white onion, and cheese
I like the suggestion for fresh mint.
For the fluffiest Frittata's I add a tablespoon or two of water (not milk or cream) and place the cast iron pan under the broiler for 4-6 minutes until golden.
I saute some chopped garlic in oil, throw in spinach until it's lightly cooked, add the eggs and sprinkle feta on top when it goes under the broiler. Feta (which I like in almost all of its states) becomes really magical when it gets heated up like that--the flavor and texture change somehow (to me). Mmmmm. It's really basic, but really good.
My favorite over the summer was fresh corn off the cob, scallions, garlic and basil. Unbelievable. I think I got the recipe from the NY Times possibly - ripped it out of someplace and so glad I did. By far the best one I've come across but alas, only worth making when the corn is in season.
Whoa, Piccola's suggestions are awesome! I'm totally going to try the butternut squash one.
I love frittata and pretty much make one every weekend and eat it for breakfast the whole rest of the week. I save the stems of spinach or cauliflower and broccoli to put in frittata as well. I made a pretty good romanesco with goat cheese one last week.
My favorite one by far, though, is based on an epicurious recipe for a chard and cheddar omlette, but I usually make it with beet greens: slice about 6 cloves of garlic, saute in olive oil, add a pinch of crushed red peppers, then chopped up washed beet greens (or chard or spinach) and saute until wilted. Break 6-8 eggs into a bow, with 1/4 cup milk or cream, some salt and pepper and good sharp cheddar cheese. Pour over the veggies and stir so the greens are evenly distributes and bake for 20 mins at 350 degrees. Sometimes I drape prosciutto on top before I bake it.
I love the following combos:
Roasted butternut squash, rosemary/sage, onions/leeks
Cooked rice, spinach, saffron (the cheap powder packet)
Sliced sauteed zucchini with pesto, possibly some black olives
Apple slices, rosemary, onions
Edamame, green onion and nori strips
Wild mushrooms and roasted chopped chestnuts
Frittata is so versatile, you can put anything in them! I've done pretty much everything, including what my husband called kitchen-sink frittata, which had leftover pasta, steamed broccoli and bunch of other stuff.
I think any version with the addition of some chopped bacon is great. I made a broccoli and bacon frittata that went over really well once.
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.
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).
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.