Frittatas: I love them. But before I read Stonesoup’s guide to the perfect frittata, I was too intimidated to try making my own. I thought I’d have to start cooking the eggs on the stove, try to flip the eggs without making a mess, move it all to the oven, and so forth.
Jules discovered that the best way to make frittatas is to simply bake them in the oven, which got me excited about making frittatas. I can scramble eggs and turn on the oven, so how hard can it be? Not at all, it turns out. Frittatas are the easiest egg dish around!
I reduced Jules’ recipe to its simplest form. Like the orzo risotto recipe, you can make it your own and use the ingredients that you have on hand. Jules’ recipe called for a springform pan, which certainly works, but I’ve since realized that a 9-inch square baking dish works just as well.
- 6 eggs
- A handful of cheese
- A splash of milk
- Vegetables, spices, salt, pepper, and anything else you want to throw together
- Preheat oven to 400 degrees Fahrenheit.
- Line a 9-inch springform pan OR 9-inch square baking dish with parchment paper (here’s a photo that demonstrates how to line the square dish).
- In a separate bowl, whisk together eggs, cheese, milk, vegetables and seasonings.
- Pour the mixture into the springform pan.
- Place on the preheated tray and bake until golden and puffy and the centre feels firm and springy, about 25 minutes or more.
For the frittata pictured above, I used shredded mozzarella cheese, feta cheese (the more cheese, the better!), roasted red peppers, grated zucchini, roasted red pepper flakes and salt and pepper. Boy oh boy, it was good! I can’t wait to try Jules’ suggestion to add chickpeas and rosemary.
If you’re looking for a tasty breakfast idea for the weekend, this is it!
26 Comments
I’ve always been intimidated at the thought of making a frittata as well. Now that I hear it’s so easy, maybe I’ll give it a try! Have a great weekend!
http://www.snacktive.blogspot.com
This looks soooooo tasty! I’ll definitely have to try this out soon!
You always post the best recipes!
xo
Jean
http://www.fadedoldjeans.com
Yummm-E! I have yet to make a friatta but this looks like its a piece of cake! I have no excuse not to make one. Thanks Kate! :)
<3 kris&kel
http://www.krisandkel.com
man. you need a roommate you can cook for. and that roommate needs to be me.
how do you do all these amazing kitchen things? every time, i am amazed! (i’m a culinary klutz.)
i love that photo at the top! Such a cool idea!! :) Everything looks yummy too
yuuum, looks like you nailed it :)
http://adorablydeliciouslp.blogspot.com/
Kate: I’ll have the recipe for the doughnut muffins in the very near future so keep an eye out! They are my go-to recipe whenever I want something sweet and I hope you like them as much as I do!!
<3 kris&kel
http://www.krisandkel.com
ive never made frittatas before but am looking forward to give it a go now seeing how beautifully yours came out! adore your photography as well…so pretty!
Thank you for all of your nice comments! I hope you’ll try making your own frittatas soon. They’re SO easy! I misread Jules’ instructions twice and the frittata still came out perfectly. Trust me, you can’t mess this one up!
Frittatas are my go-to for a last minute brunch or quick dinner. Yours IS perfect!
wow this looks really simple and yummy, i’m going to try this this week. you have the best recipes!
jac
saucyjac.blogspot.com
This looks delicious!! I would have never thought of baking it, Ive tried to make it in a pan and every time I am ready to flip, it brakes…. so I hear ya!
xoxo
What a lovely, lovely blog! I am so happy to have found it, thank you for the visit to mine:)
i had no idea frittatas were so idea to make. gotta try this for breakfast soon!
http://style-haus.blogspot.com/
Mine always just come out so so, not great, but definitely not bad. I’d love to try this, but do you think it will be the same if I just line a cast iron with parchment paper? poor college student cant afford extra pans ;)
Ooo, good idea! Maybe I didn’t need to buy a new pan after all. Please try it and let us know how it goes!
oooh! You’ve convinced me to finally try this! Breakfast tomorrow!
What a delicious and beautiful fritatta! I’d love to feature it on my site, http://www.canigettherecipe.com with full links and credits back to you! Let me know if you are keen! Best,
Cari
Oh thank you thank you THANK YOU for this super simple recipe that tastes amazing! I’ve always wanted to try a frittata but I dont own a oven safe frying pan. Thanks to the use of a springform pan I can now whip one out in no time. We loved it and I plan to make it many more times with all kinds of different ingredient:)
i made this, this morning, my first frittata, with garlic, courgette, sping onion and mushrooms, delish!
I just tried this and it came out delicious! I used egg whites, skim milk, bell peppers, red onions, mushrooms, tomatoes, pepper, garlic powder, and mozzarella cheese. Baked for a little under 20 minutes and it turned out to be the perfect breakfast for dinner idea! I’m so glad I found your website and I can’t wait to try many more of your recipes!
Thanks for commenting, Ana. I’m happy you enjoy the frittata! It is really one of the greatest simple meals.
Hi Kate,
I enjoy reading your blog. I read your Frittata recipe and wanted to share a Bulgarian recipe with you. It is called Princessa, something my mom used to prepare for breakfast. It is a toast with cheese (mozzarella or feta, or mixture of both) and egg. You mix grated cheese with egg. The mixture should be thick (the egg works as binder). Spread on slices of bread. Bake on top until golden.
Oh my, that sounds absolutely delicious. I have one egg in my fridge right now, might have to try that for lunch! Thank you for commenting, Dani.
I hope you like it. I usually make it with feta cheese. Don’t make the mixture too thick though. It should taste something in between cheese bread and omelet.
Found the proportions for the recipe online in Bulgarian (usually I eye-bowl it). 2 slices of bread, 150 grams feta, 1 egg. When it is done you can sprinkle some paprika with summer savory on top.
7 Trackbacks
[...] Cookie and Kate: Perfect Fritatta [...]
[...] my new online column, called Fresh Vegetarian. This month I chose to create a springtime take on my basic baked frittata recipe. It’s as delicious as it is beautiful, and deceptively simple to make, too. Find the full [...]
[...] could, for instance, serve the avocado chimichurri with huevos racheros or on a baked frittata filled with cherry tomatoes, red onion and black beans. Try adding it to kale and black bean [...]
[...] Adapted from Cookie and Kate [...]
[...] method (it’s hard to do it wrong, honestly), but I’m also a fan of this oven-only method. It’s great when I’m in a time crunch or need to keep the burners open for other [...]
[...] A fluffy egg frittata with a mixture of Gruyere and goat cheese, fresh herbs, and juicy tomatoes that you can whip up the night before and stick into the oven for a lazy breakfast? Check. [...]
[...] spinach, tomato, and ricotta egg bake (inspired by Cookie + Kate) with mixed [...]