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Apr 5, 2010 10:50 AM

Favorite frittata?

Made a frittata yesterday with mushrooms, shallots, zucchini and parmesan cheese that was delicious. Would love suggestions for other good combos. My DH eats gluten free, so a frittata is a great go-to for brunch or even dinner.

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  1. Marinated artichoke hearts and grated Swiss cheese.
    Kalamata olives and feta cheese.

    1. Spinach, roasted red peppers, pine nuts and goat cheese.

      1. Red onion, black olives (don't know which kind but the strong-tasting ones!), spinach, and romano cheese.

        1. Asparagus and arugula is a pretty righteous dyad.

          2 Replies
          1. re: Perilagu Khan

            The family favorite, a hand-me-down from meatless Fridays by my grandmother, was asparagus with parmesan cheese and parsley. It can even be served at room temperature.

            Others I remember fondly were potato, potato and bell pepper (we loved red peppers), or just peppers. Add parmesan cheese or shredded mozzarella, or both.

            1. re: RGC1982

              These were staples at our Easter table, too.

          2. Some great ideas..thank you. Here's a you all typically saute the veggies before adding them to the eggs, or does it all go in together raw? This weekend I cooked the mushrooms and shallots with some garlic and olive oil befpre mixing it in with the other ingredients and I think it made a difference.

            5 Replies
            1. re: mom22tots

              I do saute them; mushrooms would give off too much water in the frittata I think.

              1. re: mom22tots

                I usually saute the veggies, except for the onions when I want to preserve some of their crispness. I believe sauteed veggies, esplecially mushrooms, make it easier to control the influence of unwanted liquids that tend to invade a Frittata when you least want it.
                I made one for lunch this afternoon using onions, bits of chopped ham (Easter dinner left-overs) cheddar cheese and feta cheese. No complaints from the crew.

                1. re: mom22tots

                  Definitely cook the vegetables beforehand and cool them a bit before adding them to the eggs.

                  1. re: mom22tots

                    Depends. I cook potatoes, onions, etc, but greens like chard and spinach rarely get anything beyond a the few moments between spreading them in the pan and adding the eggs.

                    The last few weeks we've had a surplus of broccoli (I've been on a broccoli kick ...) and I've been roasting it along with onions and garlic, then adding chunks of fresh tomato and egg.

                    And for the garlic—you know how it can get that funky over-cooked flavor, like when it's been soaking in a slow cooker all day? Grate a little right into the eggs, and you get the garlicky goodness without the funk.

                    1. re: mom22tots

                      I've steamed broccoli for just a few minutes and then shocked it just to par-cook it.