The simple and wonderful frittata. Easy and versatile, fast, and satisfying. The things that you can put into a frittata (other than eggs, of course) are pretty much endless. You can make them with meat, cheese, vegetables, seafood, cheese, and even bread. I made an asparagus and mushroom frittata while we where social distancing with a friend. I needed to make something that could be served either hot or at room temperature, and a meal that was all in one and easy to serve. I’m going to share what I made, but you can take it and have fun!!
What you’ll need is a nonstick pan that is oven safe.
Ingredients are varied and any combinations thereof.
- I used mushrooms, three smaller portabellas, and an 8oz package of shiitake mushrooms.
- 1 ounce diced pancetta – you can substitute with bacon
- 1 large shallot sliced thinly
- 1 large bunch of fresh asparagus, washed and cut into 1-inch pieces
- 1 dozen eggs
- 1/2 cup of milk (it can be 1 or 2% – whatever you have)
- 1/2 cup shredded mixed kinds of cheese like asiago, fontina, parmesan
- 1/4 cup of shredded mozzarella
I rendered the pancetta down in a dry skillet until the pieces left were crispy. I moved them to drain on a paper towel and drained off all but about a couple of teaspoons of fat (reserve the pancetta fat to continue to use for the recipe or discard. I put the shallot in and cooked it for about two minutes or so, just until it was soft, and then I threw the sliced mushrooms into the pan with a good amount of salt and pepper and cooked them down. When they were soft, I moved them to a bowl and added a little more fat into the pan and put it in the asparagus with salt and pepper. I sauteed the asparagus lightly so that I didn’t overcook and have them lose their bright green for about four to five minutes at the most. Take then off the heat and set aside a bowl.
Preheat the oven to 425 degrees. Turn the heat off the pan and go to work on the egg mixture. In a large bowl, whisk all the eggs and milk. I added salt and pepper as well as all the cheese except for the mozzarella and whisked until everything was incorporated. The frittata can be made all on the stovetop or the stovetop and in the oven. I am a stovetop/oven girl since I like to get a crust on top. Now, return the pan to the stovetop and heat the pancetta and vegetables for three to four minutes, remember they will cook more in the oven. Now shake the pan and pour the egg mixture over the top. Let it bubble away for about five minutes until things start to set in the pan while running a heatproof spatula around the sides to keep the eggs from sticking. Now, right before you put it into the oven, throw the mozzarella on top and move the pan to the oven.
Let it cook in the oven for about fifteen to twenty minutes, shake the pan, and make sure the jiggle in the middle is not liquid. Take it out and let it cool in the pan. The frittata can be served hot, warm, or at room temperature.
Serve it up with a salad or potatoes or a biscuit or whatever your heart desires!
Frittatas
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Loading...The simple and wonderful frittata. Easy and versatile, fast, and satisfying. The things that you can put into a frittata (other than eggs, of course) are pretty much endless. You can make them with meat, cheese, vegetables, seafood, cheese, and even bread. I made an asparagus and mushroom frittata while we where social distancing with a friend. I needed to make something that could be served either hot or at room temperature, and a meal that was all in one and easy to serve. I'm going to share what I made, but you can take it and have fun!! What you'll need is a nonstick pan that is oven safe.
Ingredients
- I used mushrooms, three smaller portabellas, and an 8oz package of shiitake mushrooms.
- 1 ounce diced pancetta - you can substitute with bacon
- 1 large shallot sliced thinly
- 1 large bunch of fresh asparagus, washed and cut into 1-inch pieces
- 1 dozen eggs
- 1/2 cup of milk (it can be 1 or 2% - whatever you have)
- 1/2 cup shredded mixed kinds of cheese like asiago, fontina, parmesan
- 1/4 cup of shredded mozzarella
Instructions
I rendered the pancetta down in a dry skillet until the pieces left were crispy. I moved them to drain on a paper towel and drained off all but about a couple of teaspoons of fat (reserve the pancetta fat to continue to use for the recipe or discard. I put the shallot in and cooked it for about two minutes or so, just until it was soft, and then I threw the sliced mushrooms into the pan with a good amount of salt and pepper and cooked them down. When they were soft, I moved them to a bowl and added a little more fat into the pan and put it in the asparagus with salt and pepper. I sauteed the asparagus lightly so that I didn't overcook and have them lose their bright green for about four to five minutes at the most. Take then off the heat and set aside a bowl.
Preheat the oven to 425 degrees. Turn the heat off the pan and go to work on the egg mixture. In a large bowl, whisk all the eggs and milk. I added salt and pepper as well as all the cheese except for the mozzarella and whisked until everything was incorporated. The frittata can be made all on the stovetop or the stovetop and in the oven. I am a stovetop/oven girl since I like to get a crust on top. Now, return the pan to the stovetop and heat the pancetta and vegetables for three to four minutes, remember they will cook more in the oven. Now shake the pan and pour the egg mixture over the top. Let it bubble away for about five minutes until things start to set in the pan while running a heatproof spatula around the sides to keep the eggs from sticking. Now, right before you put it into the oven, throw the mozzarella on top and move the pan to the oven.
Let it cook in the oven for about fifteen to twenty minutes, shake the pan, and make sure the jiggle in the middle is not liquid. Take it out and let it cool in the pan. The frittata can be served hot, warm, or at room temperature.
Serve it up with a salad or potatoes or a biscuit or whatever your heart desires!
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