Category Archives: Frittatas

Leek and spinach frittata

Leek and spinach frittata

A simple frittata with some complementary vegetables is always good. The idea for this one came from what I had leftover in the refrigerator–one leek, some spinach, and a part of a red bell pepper. I thought they could go together well in a frittata. This turned out to be a really tasty frittata, one that I will definitely be making again.

Leek and spinach frittata

1 leek, white portion 1/4-inch slices
1–1/2 tightly packed cups spinach
1/4 cup diced red bell pepper
1 small clove garlic, minced
fresh ground pepper
olive oil

3 eggs
olive oil

Heat olive oil in a pan. Add the leeks and red pepper and cook over medium heat until they start to soften, adding the garlic the last minute or so. Then start adding the spinach a handful at a time, stirring and turning over until the spinach is just wilted. Continue until all the spinach has been added and is wilted. Add some fresh ground pepper. Remove from the pan.

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan if needed and let it get hot. Add a small amount of egg mixture to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the leeks and spinach into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.

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Corned beef hash frittata

Corned beef hash frittata

I recently ate breakfast out and ordered corned beef hash with poached eggs, a favorite. Now the moment eggs are paired with anything, I immediately think “frittata.” The combination seemed so obvious.

Mentioning that I was going to do this, the suggestion was made that I put a poached egg on top of the frittata. My first response was that this would be redundant. After all, the frittata itself included the eggs. But as I thought about this, I recalled how wonderful it was when the nice, runny yolk of the poached egg mixed with the hash. So topping with a poached egg it would be.

I’ve certainly poached eggs before, dumping the eggs into hot water and cooking for a while. They generally tasted fine but didn’t come out looking quite as nice as the well-formed poached eggs in pictures and when done right in restaurants. But now I would be putting the egg on top of a frittata and taking a picture to post on the blog.

I went online to do some research on how to make poached eggs. I found a number of different suggestions. Most have you breaking the eggs individually into custard cups first and then carefully putting each egg into the water. Swirling the water as you were doing so was a common suggestion. But the approach I followed came from a YouTube video from the Food Network’s Alton Brown. I followed his instructions exactly, down to using a ruler to measure the depth of the water and a thermometer to get the correct temperature. Rather than attempt to describe it, I’m including a link to the video:

Corned beef hash frittata

1 cup cooked canned corned beef hash
oil

3 eggs
oil

1 egg

Cook the corned beef hash in a skillet until it starts to get crisp. I like it when it just starts getting crisp. Others prefer it crispier. Measure out 1 cup for the frittata. Make sure it is well broken up for mixing into the eggs. This is especially important if it was cooked crispier.

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the corned beef hash into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

While the frittata is cooking, start poaching the egg. Have the water barely simmering. Break the egg into a custard cup or other small bowl and carefully slide it into the water. Cook for 4–1/2 minutes. Remove with a slotted spoon

Preheat the broiler. Place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate. Place the poached egg on top.

Shrimp frittata Alfredo

Shrimp frittata Alfredo

Fettuccine Alfredo is a great classic and with chicken or shrimp makes a wonderful main course. Many, many years ago, we had shrimp fettuccine Alfredo in a restaurant which had, in addition to the shrimp, broccoli and julienne carrots. This is a great combination. I have made shrimp fettuccine Alfredo this way ever since.

It struck me that the same combination would work in a frittata, without the pasta, of course. Alfredo sauce requires only butter, cream, and Parmesan cheese. For the frittata I’ve omitted the butter but included lots of Parmesan and some cream along with the shrimp, carrots, and broccoli.

Shrimp frittata Alfredo

3/4 cup cooked shrimp in small pieces
3/4 cup small broccoli florets
1/2 cup julienne carrots
3/4 cup finely grated Parmesan cheese
3 tablespoons cream

3 eggs
oil

Put the broccoli into boiling water, cook for 1 minute, and drain. Put the carrots into boiling water, cook for 3 minutes, and drain.

Put the eggs into a good-sized mixing bowl, add the cream, and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the shrimp, Parmesan cheese, carrots, and broccoli into the eggs. Do the broccoli last to minimize the stirring that would break up the florets. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. Place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.

Mac and cheese frittata

Mac and cheese frittata

You may think this sounds crazy, but hear me out.

Comfort food. Simple, familiar, satisfying. I think a basic frittata can be comfort food. But what is perhaps the ultimate comfort food? Macaroni and cheese. So why not make a macaroni and cheese frittata?

I like to use a mix of cheeses. This time it was cheddar, Gruyere, and Parmesan. The previous time I made this I used some goat cheese rather than the Parmesan. So use what you have and what sounds good.

Macaroni and cheese is often made with a crumb crust, so this time I topped the frittata with some buttered bread crumbs. Or you can just top with some extra cheese, which I have also done.

Mac and cheese frittata

3/4 cup cooked macaroni (about 1/3 cup or a bit more uncooked)
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded Gruyere
1/4 cup grated Parmesan

3 eggs
oil

1/2 tablespoon melted butter
2 tablespooons bread crumbs

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the macaroni and the cheese into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. Mix the bread crumbs with the melted butter. When the 5 minutes cooking on the stove are up, sprinkle on the buttered bread crumbs and place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.

Taco frittata

Taco frittata

I wanted to keep this simple. To me, the basic ingredients of a traditional taco are the seasoned ground beef, cheese, tomatoes, and lettuce. So that’s what I included, except for the lettuce, of course, which I wouldn’t put in a frittata.

For the tomatoes, I find Roma tomatoes are firm and work well for cutting up for a frittata. And for the cheese, I used half sharp cheddar and half Monterey jack, as I had both in the refrigerator. You can obviously vary this. Shredded cheese mixtures specifically for Mexican food would be another possibility.

Taco frittata

1/4 pound ground beef
taco or other southwestern seasoning
oil

1/2 cup tomatoes cut into small cubes
1/2 cup shredded cheese

3 eggs
oil

Heat a bit of oil in a pan. Brown the ground beef, adding a very generous amount of the taco or other seasoning.

Clean out the pan. Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the ground beef, tomatoes, and cheese into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate. Serve with salsa.

Pepperoni and artichoke frittata

Pepperoni and artichoke frittata

I love artichokes. And I find they really pair well with other foods with robust flavors such as sun-dried tomatoes in this frittata and salad or in the antipasto salad. In this frittata, the artichokes are coupled with pepperoni. Add some Italian cheeses and it makes a very tasty frittata.

A couple of notes on preparation: Pepperoni slices have a tendency to stick together and form clumps. I find it best to add these to the eggs first, a few at a time, to get them mixed in with minimum clumping. Also, I add the artichokes last to minimize stirring the eggs with them and breaking them up. I use around a half of a standard-size can of artichoke hearts. They can vary in size. Smaller ones I cut into quarters, larger ones into fifths. The way I cut into (approximate) fifths is to first cut the artichoke in half off-center. Then cut the smaller piece in half and the larger one into thirds.

Pepperoni and artichoke frittata

1/2 cup pepperoni slices cut in half
4–5 artichoke hearts cut into quarters or fifths (1/2 standard size can)
1/4 cup shredded mozzarella plus more for the top
1/4 cup grated Parmesan plus more for the top

3 eggs
olive oil

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the pepperoni, cheese, and artichokes into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, sprinkle on additional cheese and place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.

Corn succotash frittata

Corn succotash frittata

First, about the name. I had always understood that succotash was a mixture of corn and lima beans (and dictionaries do too). So when I encountered “corn succotash” describing an accompaniment to an entree on a restaurant menu, my first thought was that this seemed redundant. Succotash includes corn, so why do you need to call a dish corn succotash? When it arrived, another surprise: The corn succotash did not include any lima beans or other shell beans that are sometimes substituted. It did include the corn, of course, along with bacon, spinach, and feta cheese, among other things. It was delicious and served as the inspiration for this frittata. But what about having succotash without the lima beans? I googled for corn succotash recipes and found a variety of dishes, many without beans of any kind, that were described as corn succotash. It seems that this term is used for mixtures of corn with ingredients other than lima beans, with the adjective “corn” added to the succotash to distinguish it from “corn and lima bean” succotash. I still think this is a strange name. But since it is common, I’ll use it here.

As I mentioned, the corn succotash was very tasty. I attempted to recreate it, making it an entree by adding chicken. It came out well, and I’ve made it several times. It occurred to me that the same ingredients, less the chicken, could be included to make a corn succotash frittata. And it was delicious!

Corn succotash frittata

2 strips of bacon, cut crosswise into 1/4-inch pieces
1–1/2 tablespoons chopped onion
3 tablespoons diced red bell pepper
1 small clove garlic, minced
3/4 cup frozen corn, thawed
3/4 cup spinach, chopped
2 tablespoons feta cheese plus more for the top

3 eggs
oil, if needed

Cook the bacon in skillet until crisp. Remove and drain on a paper towel.

Cook the onion and red pepper over medium heat in bacon fat until they start to soften. Add the garlic and cook one more minute. Add the corn and cook for 2 to 3 minutes to cook the corn and combine the flavors. Add the spinach and cook until the spinach is wilted.

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan if needed and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the corn mixture, the bacon, and the feta cheese into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, sprinkle on additional feta cheese and place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.