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Dec 5, 2006 04:09 PM

Frittatas anyone?

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.

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  1. 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.

    1. 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.

      1. I love leftover potatoes in my frittato, esp. sweet potatoes.

        1. 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).

          1. 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.