November 19, 2014

Base Frittata Recipe

This is merely a base recipe for a frittata. You can put pretty much anything you want in a frittata, as long as you cook certain things beforehand. Some vegetables definitely need to be cooked before going in the oven, along with any meat you might use.

As you can see, we topped ours with avocado. Yep, delicious. Enjoy!

Base Frittata Recipe

Yield: 6-8 servings
  • 12 eggs
  • 3 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon herbs
  • 1 onion, chopped
  • 1/2 lb vegetables
  • 2 teaspoons oil
Cooking Directions
  1. Adjust oven rack to upper-middle position.
  2. Whisk eggs, water, the salt, the pepper, and herbs in medium bowl until well combined. Set eggs aside.
  3. Heat oil in 12-inch oven-safe skillet over medium heat until shimmering. Add onion and cook until it softens slightly. Add vegetables and cook until beginning to brown.
  4. Turn on broiler.
  5. Add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
  6. Put skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 5 minutes.
  7. When cut into with a knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking.
  8. Using spatula, loosen frittata from skillet and slide onto cutting board. Cut into wedges and serve.

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