Frittata is one of those dishes that tastes great, presents beautifully and is a cinch to make. Kind of like creme brûlée or coq au vin. Frittata is lighter than quiche and just as tasty. You can use any combo of veggies and cheese like asparagus and cheddar, mushroom, onion and swiss or tomato, basil and mozzarella. Perfect for brunch, this dish pairs well with bottomless mimosas or bloody marys.
Spinach, Red Pepper and Feta Frittata
Based on this recipe from Williams-Sonoma
1 tbsp olive oil
1 red pepper, sliced thin
2 cups fresh spinach
1/2 cup feta cheese
salt and pepper
Heat olive oil over medium heat in a large nonstick skillet. Add red pepper and sauté for 8-10 minutes until soft. Meanwhile crack 10 eggs and whisk until frothy. Add feta and salt and pepper to taste. But don’t actually taste–salmonella alert. Add spinach to the pan and sauté for 2 minutes until it is wilted. Add eggs and stir everything around lightly. Cook for about 5 minutes and then stick the pan straight under the broiler for a minute or two until it is golden brown on top.
I love breakfast. Omelettes, lox and bagels, waffles, pancakes, these are the foods that really excite and motivate me to get out of bed where my true breakfast of cereal and Folgers Coffee awaits me. On Sunday mornings, however, I have time to leisurely drink my French press coffee, read
The New York Times my Facebook newsfeed and cook some real breakfast. This frittata in a frying pan is one of my favorite breakfasts to make. It’s easy and very adjustable. Throw in any vegetables in your fridge that are nearing their end, a couple of eggs and some cheese (feta, goat cheese, parmesan or cheddar would be perfect) and you’re golden. Putting the pan under the broiler creates a golden crust on top and eliminates any qualms about runny eggs.
Frying Pan Frittata
1/4 cup diced green onions
1/4 cup diced yellow peppers
1/4 cup diced tomatoes
handful of mushrooms
handful of spinach leaves
salt and pepper
1/4 cup crumbled goat cheese
2 tbsp fresh parsley
Turn your oven to the broiler setting. Heat 1 tbsp of olive oil in a frying pan over medium heat and add your veggies and saute until the veggies are soft. Whisk eggs up, add a good pinch of salt and pepper and pour the eggs into the frying pan. Sprinkle goat cheese and chopped parsley over the egg mixture. Loosen edges with spatula and cook over medium-low heat for about 5 or so minutes. Place your pan under the broiler for maybe 3-5 minutes until golden on top. Cut frittata into slices.