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Simple Frittata Cooking Recipes

Simple Frittata Cooking Recipes

 

I'd like you to meet fritatta, unless the two of you are already intimate. More solidly filling than an omelet, a frittata has the virtue of being less ephemeral as well. True, omelets ore the ideal lazy dinner, but it's hardly practical to make them for more than two people unless you like to feed your family assembly-line style.

 

Frittatas are more like a thick egg cake. They can be served hot, at room temperature, or even cold from the fridge. They can be filled with absolutely anything: from chopped cooked greens, to diced leftover potatoes, to grated cheese, to minced-up, leftover pork roast. Following is a green frittata recipe to get you started, but let your conscience and your vegetable drawer be your guide.


There is one problem with frittatas: Although few cooks have the expertise to flip them whole, it's necessary to cook the top as well as the bottom. Many cooks settle for finishing the frittata under the broiler, but I never remember to heat the broiler. I find the laziest option is to slip the partially cooked frittata onto a plate and flip it upside down back into the pan.


Serves 4

  • 1 small onion

  • 1 red pepper

  • One 10-ounce box frozen chopped spinach

  • 2 tablespoons olive oil

  • 6 large eggs

  • 1/4 cup Parmesan (optional)

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  1. Dice the onion and red pepper. Put the spinach package in a bowl and zap it on high in the microwave for 3 to 4 minutes.

  2. Meanwhile, heat the olive oil over medium heat in a medium skillet, preferably nonstick. Saute the onion and pepper for 2 to 3 minutes.

  3. Drain off any liquid from the spinach package, open it, and add the thawed spinach to the skillet. Cover the skillet, increase the heat slightly, and cook until the spinach is tender, about 5 minutes.

  4. While the vegetables are cooking, beat the eggs with the Parmesan if using, salt, and pepper in the same bowl in which you nuked the spinach. Mixing as you pour, add the eggs to the skillet. When the ingredients are well combined, let the mixture cook without stirring for several minutes until the bottom is firmly set. Do not break up the eggs.

  5. When the frittata is mostly firm, slip it out, bottom-side down, onto a serving plate. Flip it back into the pan, topside down, and cook another 1 to 2 minutes until the frittata is firm on both sides but not especially brown. Put it back on the plate and serve as desired.

More about Types of Greens Spinach Recipes


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