Frittata is great for almost any meal: breakfast, lunch, dinner, or a snack. Here is a really quick and easy breakfast idea. These muffin tin frittatas are loaded with nutrients to give you energy throughout the morning.
If your mornings are really busy, you can even make them the night before, store them in the fridge overnight, and then reheat them.
The word ‘frittata’ derives from the Italian word friggere, which roughly translates to "frying". Fritatta was the term used to describe eggs cooked in a skillet. This can include any dish that features fried eggs.
Frittatas were originally categorized as a type of omelette, but the variations made to the recipe over the years has earned this dish its own place in the recipe book. In the last fifty years, frittata has become "Italy's version of an open-face omelette”.
Frittatas are cooked in a cast-iron pan or oven-safe skillet. They must be started on the stovetop and then finished in the oven. A frittata can serve many, while omelets are usually made to serve just one. Frittata can also be eaten hot or at room temperature, and are often cut in slices and served.
Frittata ingredients are combined with raw beaten egg rather than being poured over the partially-cooked egg mixture before it is folded, as in a conventional omelette.
Vigorous beating of the eggs allows them to incorporate more air than traditional savory omelettes, which provides a deeper filling and a fluffier result. Cooking the mixture slowly over very low heat helps to set the underside while maintaining a runny top layer.
Most importantly, the partly cooked frittata should not be folded over the other ingredients, the way an omelette is. Instead, it should be either turned over completely or quickly grilled to set the top layer.
The fillings for a frittata are limited only by your imagination! You can add meat, cheese, spinach, onions, potatoes, herbs, leftovers… it’s a dish for experimenting with. Some of the most popular recipes include asparagus, zucchini, spinach, and feta.
