A frittata is the ideal recipe for those moments when you’re not sure what to make for breakfast or brunch – or perhaps you don't have time, but you still want to whip something up that’s delicious and healthy. Two to three eggs a week is the ideal amount for a balanced diet, and if you don't like them boiled or fried, an Italian-style omelet is a great way to eat them.
The perfect frittata
Let's start with the basics: How do you make a frittata?
Just beat the eggs with a pinch of salt and pepper, some grated parmesan cheese (Parmigiano Reggiano or Grana Padano) and a little milk (optional).
Warning: Whisk the eggs, but don't whip!
You can add fresh herbs, too – usually chopped parsley for some consistency with a spoonful of ricotta cheese. And you can make this recipe for an Italian omelet on the stove or in the oven.
The frittata “roll”
With the previous basic frittata ingredients, you can actually make other varieties of the frittata, as well. For example, you can use the ingredients to make a beautiful roll that will be filled with something creamy like classic ricotta and spinach filling.
Just bake the frittata in the oven in a rectangular baking dish and once cooled, fill it and roll it up. Let the roll rest in the fridge for a while covered in plastic wrap until it’s ready to be sliced. The children love this recipe, too; it’s more fun than a regular, old frittata.
Mini frittatas
Using the same ingredients as before – eggs, salt, pepper, and parmesan cheese – fill muffin tins, adding some crispy croutons or bacon to the mix. Simply cover each base of a muffin tin (or single-portion aluminum ramekins) with crumbled bacon bits or slices of bacon.
Fill each with the omelet mixture and bake in the oven at 350°F for about 15 minutes. A wonderful idea for an appetizer!
Spring frittata ideas
The recipe for the Italian-style omelette can be transformed into a thousand different dishes! You can use all kinds of ingredients – and since it’s spring, we suggest broad beans, asparagus, peas, and mushrooms. Just blanch or steam the veggies and mix the eggs, legumes, and vegetables until combined. Alternatively, cook the omelet and then add the rest on top – sort of like you’re topping a pizza. The play on textures is very pleasant.
In the vegetable frittata, onions also look very nice and fresh herbs can add a little color and aroma.
We like basil and mint in combination with legumes and vegetables, but you can have fun with the herbs as you like.
Add cheese!
To make a vegetable-rich frittata fresher and even tastier, we suggest adding some creamy cheese with a slightly sour aftertaste – like goat cheese.
Don’t cook it with eggs, though – simply pour a few spoonfuls of it over the warm omelet.
You’ll first need to mix it with a drizzle of oil, lemon peel, and chopped basil to make it a soft and tasty cream.
The frittata sandwich: a must-try for springtime
This spring frittata also works as a rich filling for a sandwich – to take on a picnic as the weather gets nicer. The perfect bread for a frittata sandwich? Rosette, michetta or simply toasted sliced bread with a crunchy crust.