You say tomato, I say frittata

posted in: Breakfast & Brunch, Recipes | 4

For our first official blog post on big city little kitchen, we thought it would be only fitting to start with the first meal of the day: breakfast. Move over omelets, your more impressive and infinitely more delicious Italian cousin is here. Meet the frittata.

Traditionally, a frittata, is made of leftover vegetables, eggs, milk, and cheese. We had some sautéed onions and mushrooms leftover from the night before, we we added them into the mix of asparagus, more mushrooms and onions, tomatoes and manchego cheese. Just like an omelet, you can add whatever ingredients you like. You can even add cooked sausage and bacon into the mix. We decided to serve ours with a side of fried potatoes…

What You’ll Need For the Frittata (4-6 servings):

  • 1 tomato
  • 1 onion
  • handful of mushrooms (6-8)
  • handful of asparagus (10-12 stalks)
  • melty cheese (We choose manchego. Cheddar, swiss, provolone, and asiago are great too!)
  • oil (olive, canola, or vegetable)
  • salt and pepper
  • 6 eggs
  • milk or cream
  • 8×10 Pyrex or oven-safe dish. (preferable glass)
  • medium sized pan
  • sharp knife
  • whisk/fork
  • wooden spoon or spatula

Step 1:

Preheat the oven to 350 degrees. Wash and dry all of the vegetables, and get out your cutting board. Dice or rough chop your veggies as desired. Try to cut them up into similar shapes and sizes, so that they cook evenly.

Put a medium sized pan over medium and go once around the pan with cooking oil. We like light olive or canola oil, but use whatever you have. Put in the onions, mushrooms, asparagus, and a little  salt and pepper. Then stir or flip the pan so that they are all covered in oil. Hint: Leave out the tomatoes! Tomatoes are full of water and when cooked, will saturate the rest of the dish. Don’t fret, we’ll toss them in later.

Step 2:

While the veggies are cooking, crack 6 eggs in a separate bowl. Add a splash of milk or cream, a little salt and pepper, and start whisking. Hint: The more you whisk, the fluffier they’ll be! Try to create some bubbles in the egg mixture.

Step 3:

Grease the bottom and edges of the Pyrex dish with butter or oil and toss in the cooked vegetables. Spread them evenly over the bottom and cover with the egg mixture. Sprinkle the cheese over top,  add the tomatoes, and then pop it into the oven for 20-30 minutes. You’ll know its done when you wiggle the pan and it stays still in the middle. Pull it out and let it cool for at least 10 minutes.

What You’ll Need For the Potatoes:

  • potatoes (duh), about 1 per person
  • oil (olive, canola, or vegetable)
  • salt and pepper
  • sharp knife
  • medium size pan and lid

Hint: I would recommend starting the potatoes about 15 minutes after the frittata has been placed in the oven. You want to time it so that the potatoes are still warm when the frittata is done. If the frittata finishes before the potatoes, don’t worry! Just pull it out of the oven and let it sit. Its going to be piping hot, and will stay that temperature for another 10-15 minutes.

Step 1:

Dice the potatoes. Salt and pepper to taste.

Step 2:

To get the taters nice and crispy, you’ll want to use more oil than you think.   Go twice ’round the pan instead of once and set the heat to medium/medium high.

Step 3:

Test the head of the oil by placing one potato in the pan. If it starts sizzling, throw the rest in. Otherwise, wait until it starts to bubble. Once the potatoes start getting a crispy outside, you can turn the heat down a little to medium/ medium-low. Check on the potatoes every couple of minutes, stirring or flipping the pan so they are all evenly cooked. You’ll know they’re done when the are golden brown on the outside and you can stick a fork straight through them.

Serve and enjoy!


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4 Responses

  1. […] love us some frittata, as you may have noticed here and here. It’s a great way to make use of leftover vegetables, it’s healthy, and it […]

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