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Frittatas: What's your favorite?

puppymomma Apr 29, 2007 07:44 AM

I've been very into frittatas lately. My 2 favorites (other than a tortilla espanola) are:

Cooking Light Smoked Salmon

Epicurious spinache, bacon, ricotta http://www.epicurious.com/recipes/rec...

Both of these are awesome. Have you tried either? What are your favorites?

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  1. rabidog RE: puppymomma Apr 29, 2007 07:48 AM

    fresh moz, tomato, arugula - i used to get a perfectly-cooked one from a restaurant who bought all local ingredients who has since closed... very simple, yet haven't been able to duplicate that fabulous frittata yet at home!

    1 Reply
    1. re: rabidog
      MMRuth RE: rabidog Apr 29, 2007 01:31 PM

      I do the same (almost), though with basil instead of argula. Also, I like to use those tiny grape tomatoes whole, that way the tomato juice of chopped tomatoes doesn't water down the eggs.

    2. yayadave RE: puppymomma Apr 29, 2007 07:56 AM

      Broccoli, parm, and pancetta. Blanch the broccoli florets and shock them. Beat the eggs like a rented mule, then add the parm. Chop the pancetta and start it cooking first for a few minutes before you add the eggs and broccoli.

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        piccola RE: puppymomma Apr 29, 2007 08:51 AM

        My fave is with cubes of roasted butternut squash, sautéed leeks and rosemary. You can add a really strong goat cheese or feta for extra goodness.

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          itryalot RE: puppymomma Apr 29, 2007 08:56 AM

          Potato, onion and rosemary.

          1. farmersdaughter RE: puppymomma Apr 29, 2007 10:24 AM

            Here are some good ideas including a thread imbedded in this one . . .


            1. ccbweb RE: puppymomma Apr 29, 2007 10:27 AM

              I love sauteed asparagus and sliced whole wheat baguette. I cook the asparagus, then tip it out of the pan, put the sliced bread on the bottom to toast a bit, turn the bread, add the asparagus back in, then the egg mixture, let it sit on the burner for a few and finish it in a slow oven.

              1. Emme RE: puppymomma Apr 29, 2007 11:21 AM

                Grilled garlic eggplant, onions, sundried tomatoes, artichoke hearts, and mushrooms

                Butternut squash or pumpkin roasted, ricotta cheese, sage, carmelized onions, roasted red peppers or sundried tomatoes

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                  Youffraita RE: puppymomma Apr 29, 2007 01:21 PM

                  Everybody else's choices look so delicious. But I still love the spaghetti frittata I found in Marcella's Classic Italian Cookbook. It's even better if the linguine (I prefer linguine) is leftover and lightly sauced.

                  3 Replies
                  1. re: Youffraita
                    MMRuth RE: Youffraita Apr 29, 2007 01:38 PM

                    I've also made a frittata with left over spaghetti carbonara - out of this world.

                    1. re: MMRuth
                      Janet from Richmond RE: MMRuth Apr 29, 2007 01:47 PM

                      That sounds absolutely to die for. Unfortunately here leftover carbonara is non existant as it's a favorite of both hubby and me.

                      1. re: Janet from Richmond
                        MMRuth RE: Janet from Richmond Apr 29, 2007 02:11 PM

                        I know - as I was writing, I was wondering why we had left overs, but I think I made it for 6 and there were four of us, lots of other food to eat, and 2 eaters were light eaters! My husband did *insist* that I include the leftover pancetta.

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                    AnnaEA RE: puppymomma Apr 29, 2007 01:29 PM

                    I love a frittata with carmelized onions and parmesan cheese.

                    1 Reply
                    1. re: AnnaEA
                      marlie202 RE: AnnaEA Apr 29, 2007 02:24 PM

                      grilled vegetables(zucchini,carrots,garlic and onions) and parmesan cheese

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                      bebevonbernstein RE: puppymomma Apr 29, 2007 05:13 PM

                      Marcella Hazan's asparagus frittata. The ultimate.

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