Egg-citingly Cheesy and Egg-ceptionally Delicious!
By Stefanie Michaels
I can make a frittata.
I maintain my “negative” cooking status in many food stories. I’m simply a horrible cook with no kitchen prowess whatsoever. Although, I am obsessed with kitchen gadgets, that’s for another story one day.
I can make toast, cereal, and eggs. If I want to slay, I’ll get a bottle of salsa and add it to my eggs for the win. Nothing fancy, but I always like to say, “simplicity is powerful in the kitchen!”
A frittata is an Italian egg dish similar to an omelet, but ingredients are mixed into the eggs ahead of time rather than being placed into an egg pocket created in the pan.
Its origins come from ancient Roman cuisine. The people called it “ova spongia” or “sponge of eggs.” The dish became a popular dish in Italian cuisine and was considered a poor man’s dish due to its early adoption by Italy’s farmers and shepherds.
Frittatas were traditionally made with simple ingredients like eggs and cheese, but over time, variations developed.
Some recipes added vegetables, meats, and herbs. It’s believed that its initial conception of combining eggs with leftover ingredients helped to stretch the budget. It was not only cost savings but considered to be a rustic and hearty dish for the working class.
Nowadays, it is a staple in many Italian households—made for breakfast, lunch, or dinner, and popular in other countries around the world with varied iterations of the original recipe.
To make a frittata, you will need the following:
Eggs, Vegetables (such as bell peppers, onions, and tomatoes), and any additional ingredients of your choice (such as meats, cheeses, or herbs).
Let’s make it!
- Start by sautéing the vegetables in a frying pan until cooked to your liking.
- In a separate bowl, beat the eggs and add ingredients (such as cheese or herbs).
- Pour the beaten eggs over the veggies in the pan, and cook over medium heat until the bottom of the frittata is set and golden brown.
- Place the pan under the broiler for a few minutes to set the top of the frittata. If you’re more experienced, flip it all over and cook the top that way. *Experts only.
- Slide the frittata out of the pan onto a plate, and if you’re sharing, you can cut it into wedges to serve.
Tips:
Vegetables that can be added: Bell peppers, Onions, Tomatoes, Zucchini, Spinach, Asparagus, Mushrooms, Broccoli, Potatoes, Carrots, Artichokes.
It’s ok to add a small amount of milk or cream to the beaten eggs before cooking to make them more fluffy. The milk or cream helps to create air pockets in the eggs as they cook, resulting in a lighter and fluffier texture.
Another addition that can be used is a pinch of baking powder to the eggs, which acts as a leavening agent and helps to lighten the eggs further. However, be careful not to add too much milk or cream, as this can also dilute the flavor of the eggs.
Did you know?
Each year, millions of eggs are consumed all around the world. It is estimated that global egg production is about 1.5 trillion eggs per year.
Eggs are a staple food in many cultures and are used in various dishes and cuisines. Due to their high nutritional value, eggs are also commonly used as an ingredient in different processed foods and health supplements.
Also, eggs play a crucial role in agriculture as they are used for food and hatching purposes.
Despite their widespread consumption, the egg industry has faced criticism recently for its environmental impact and animal welfare concerns.
