Master the Italian frittata for endless meal options
This classic Italian egg dish is its country’s answer to the French omelet — but much more versatile. A frittata is great for breakfast, lunch and dinner, and delicious hot or at room temperature. Learn how to make yours the ideal blend of fluffy eggs and savory filling.
Eggs: The richest-tasting ones come from pastured hens that are allowed to peck around freely on grassland. These eggs also often have higher levels of heart-healthy omega-3s, vitamin E and beta carotene.
The secret to fluffiness: After adding the eggs to the skillet, use a heatproof flexible spatula to stir and push them from the edges to the center of the pan as they cook, so the liquid parts run underneath.
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Classic frittata
Serves 6
- 3 tablespoons unsalted butter
- 1 cup scallions (about 6)
- 3/4 teaspoon coarse salt, divided use
- 1 medium zucchini, thinly sliced
- 12 eggs (2 eggs per serving)
- 1/4 cup whole milk
- 1/4 cup thinly sliced fresh basil
- 1/4 teaspoon freshly ground pepper
- 3/4 cup grated provolone
1. Heat broiler with rack 6 inches from heating element. Melt butter in a 10-inch broiler-proof nonstick skillet over medium-high heat. Add sliced scallions and 1/4 teaspoon coarse salt; cook until tender, 2 to 5 minutes. Stir in 2 cups thinly sliced zucchini and cook until tender, 4 to 8 minutes. (This ensures that the vegetables are cooked and won’t release extra moisture, which would make the frittata tough and watery.)
2. Meanwhile, beat together 12 large eggs and milk with a fork (it gives you more speed and agility than a whisk) until well-combined. Stir in fresh basil, 1/2 teaspoon coarse salt and 1/4 teaspoon freshly ground pepper. Pour egg mixture into skillet; cook over medium-high heat, stirring with a spatula to create large curds, until eggs are wet on top but otherwise set throughout, 2 to 3 minutes.
3. Sprinkle with provolone (2 1/2 ounces), pressing about half down into eggs. Transfer to oven; broil until puffed and browning in spots and eggs are just set, 1 to 2 minutes. Let stand 10 minutes before slicing. Frittata can be served hot or at room temperature.
Nutritional analysis per serving: 424 calories, 31 grams fat, 5 grams carbohydrates, 31 grams protein, 883 milligrams cholesterol, 578 milligrams sodium, 1 gram dietary fiber, 66 percent of calories from fat.
The next level: more combos
Once you get the basics down, you can come up with your own variations. Just remember, always cook aromatics (onions, shallots) first, then vegetables; add eggs and herbs next, and cheese last.
Earthy
1 cup sliced shallots, 3 cups sliced mushrooms, 1/4 cup chopped parsley, 3/4 cup grated Gruyere.
Nutritional analysis per serving: 433 calories, 30 grams fat, 9 grams carbohydrates, 30 grams protein, 888 milligrams cholesterol, 550 milligrams sodium, 1 gram dietary fiber, 63 percent of calories from fat.
Savory
1 cup sliced leeks (white and light-green parts), 1 1/4 cups halved cherry tomatoes, 1/4 cup thinly sliced mint, 3/4 cup crumbled fresh goat cheese.
Nutritional analysis per serving: 445 calories, 31 grams fat, 12 grams carbohydrates, 30 grams protein, 884 milligrams cholesterol, 509 milligrams sodium, 1 gram dietary fiber, 62 percent of calories from fat.
Spicy
1 cup thinly sliced onion, 1 1/2 cups fresh corn kernels, 1/4 cup thinly sliced cilantro, 3/4 cup grated pepper Jack.
Nutritional analysis per serving: 421 calories, 30 grams fat, 7 grams carbohydrates, 29 grams protein, 889 milligrams cholesterol, 645 milligrams sodium, 1 gram dietary fiber, 65 percent of calories from fat.
This story was originally published July 18, 2016 at 5:04 PM with the headline "Master the Italian frittata for endless meal options."