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Frittatas: What's your favorite?

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

Cooking Light Smoked Salmon
http://food.cookinglight.com/cooking/...

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. 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

      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. 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.

      1. 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.

        1. Potato, onion and rosemary.

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

            http://www.chowhound.com/topics/28244...

            1. 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. 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

                1. 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

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

                    1. re: MMRuth

                      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

                        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.

                  2. I love a frittata with carmelized onions and parmesan cheese.

                    1 Reply
                    1. re: AnnaEA

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

                    2. Marcella Hazan's asparagus frittata. The ultimate.