Tag Archives: Gruyere

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.

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Croque Monsieur frittata

Croque Monsieur (or Madame?) frittata

Croque Monsieur is a French bistro classic. This is a sandwich made with ham and cheese (often Gruyere) that is topped with Béchamel sauce. I have already made a ham and Gruyere frittata, so I thought why not top it with some Béchamel sauce to make a Croque Monsiuer frittata? It may seem unusual to top a frittata with the sauce. But after all, how unusual is it to top a sandwich with the sauce?

A note about my ambiguity regarding the name. A variant of the Croque Monsieur has a fried egg added on top. This is called a Croque Madame. This frittata doesn’t have a fried egg, but given this is a frittata, the ham and cheese are inside of the egg. So maybe it should be called a Croque Madame frittata. I’ll leave the choice up to you.

Croque Monsieur (or Madame?) frittata

1 tablespoon flour
1 tablespoon butter
1/2 cup hot milk
2 tablespoons grated Gruyere cheese
1/2 teaspoon Dijon mustard
dash of white pepper
dash of nutmeg

3/4 cup ham cut into small pieces
1/2 cup grated Gruyere cheese

3 eggs
oil

grated Gruyere cheese to sprinkle on top

I make the Béchamel sauce first because I don’t seem to have quite enough time while the frittata is cooking on the stove. If you’re quicker, you could do it after you start cooking the frittata. But the finished sauce holds fine while the frittata is cooking.

To make Béchamel sauce, put the butter and flour in a small saucepan over fairly low heat. Stir the flour in as the butter melts and continue to cook and stir for 2 minutes. Remove from heat and add the hot milk, whisking everything together. Place back on the stove, raise the heat to get the sauce bubbling, and cook to thicken, continuing to stir with the whisk or a wooden spoon. This will take about a minute or so. Add the cheese, mustard, pepper, and nutmeg. Continue heating and stirring for a minute to get the cheese melted and mixed through.

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 egg mixture to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the ham and Gruyere cheese into the eggs and pour the mixture into the pan. (It will help to add the ham a few pieces at a time, as the pieces can stick together.) 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, spoon the (thick) Béchamel sauce over the top of the frittata. You want to distribute the sauce over the top, but there is no need to spread the spoonfuls of sauce out to make sure the entire top is covered. As the sauce heats under the broiler, it will soften and spread out evenly by itself. Sprinkle on the additional Gruyere. Place the pan under the broiler, about 6 to 7 inches below. Cook until the top 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.

Ham and asparagus frittata

Ham and asparagus frittata

Ham and asparagus are used together in a lot of different preparations. So this makes sense for a frittata. This is the ham and Gruyere frittata revisited, simply reducing the amounts of those ingredients and adding the asparagus.

Ham and asparagus frittata

1/3 cup bit-sized pieces of ham
1/2 cup cooked asparagus cut into small pieces
1/3 cup shredded Gruyere cheese plus a little more for the top

3 eggs
oil

Snap off the bottom parts of the asparagus spears, keeping just the tenderest parts. Bring a pot of water to the boil. Add the asparagus spears and cook for 2 to 2–1/2 minutes (this is for thin spears). Remove the asparagus spears and put them in a bowl of ice water. This will stop the cooking and keep a nice green color. After a minute, remove from the water and let them drain and continue to cool on paper towels. Cut into small pieces for the frittata. This can be done several days in advance while cooking the asparagus for another meal, such as for a salad.

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 ham, asparagus, and Gruyere 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, sprinkle a bit more of the cheese on the top. 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.

Turkey and cranberry Thanksgiving frittata

Turkey and cranberry Thanksgiving frittata

This is a great way to use a little of that leftover turkey in a frittata with the traditional flavors of Thanksgiving. I wanted to post this a bit before the holiday so people could see it before the annual “what do we do with the leftover turkey?” question arises. But, of course, I did not yet have the leftover Turkey. So this time, for the photo I “cheated” and made the frittata with chicken instead.

Turkey and cranberry Thanksgiving frittata

3/4 cup leftover turkey, in small pieces
1/3 cup dried, sweetened cranberries (Ocean Spray Craisins)
1/3 cup shredded guryere cheese plus a little more for the top

3 eggs
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 turkey, cranberries, and Gruyere 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, sprinkle a bit more of the cheese on the top. 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.

Ham and Gruyere frittata

Ham and Gruyere frittata

Ham and Gruyere cheese just go together. They are the basic elements of the classic French bistro sandwich, the Croque Monsieur. And they work great in a frittata.

Ham and Gruyere frittata

1/2 cup bite-size pieces of ham
1/2 cup shredded Gruyere cheese plus a little more for the top

3 eggs
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 ham and Gruyere 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, sprinkle a bit more of the cheese on the top. 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.

Chicken and mushroom frittata

Chicken and mushroom frittata

This was inspired by one of my favorite basic quiche recipes. I would make the quiche with the chicken and Gruyere cheese. To me, the key to both the quiche and the frittata is the Gruyere. The distinctive, nutty flavor of the cheese makes these dishes special. Even a very good Swiss would not work as a substitute for me.

Chicken and mushroom frittata

3/4 cup cooked chicken breast, 1/4- to 1/2-inch pieces
1 cup sliced mushrooms
butter
1/2 cup shredded Gruyere cheese plus a little more for the top

3 eggs
oil

Melt a small amount of butter in the pan and cook the mushrooms for several minutes until they are just starting to get brown. Remove them 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 chicken, mushrooms, and Gruyere 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, sprinkle a bit more of the cheese on the top. 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.