(Pictured above: Tuna, Asparagus and Parmesan Frittata)
Eggs…they’re not just for breakfast anymore! I’m one of those people who can gladly eat eggs at any meal—one of my favorite no-brainer suppers is an omelet with a quick salad or vegetable dish on the side.
A frittata is like an Italian version of an omelet—however, the ingredients are mixed into the egg, rather than folded into the center as a filling. Traditionally, frittatas are cooked first in a pan on the stovetop, then popped under the broiler for a few minutes to brown. At the end of a long work day though, I like to keep things easy—I just bake my frittata in the oven and cook everything in one simple step.
You can pretty much throw anything into a frittata, and they are a great way to use up leftover vegetables or whatever items you have rattling around your refrigerator or pantry. I like using vegetables, since I always seem to have a few stray ones in the fridge. My boyfriend’s Italian mother often added sausage to hers. Canned tuna, cooked potatoes, shredded prosciutto and leftover pasta are also tasty filling ingredients. Basically, it’s all up to you and your imagination (or the contents of your refrigerator).
Here are a couple of simple frittata ideas to try. Hope you enjoy them!
(Each recipe makes 6-8 servings.)
Tuna, Asparagus and Parmesan Frittata
Ingredients:
- 6 large eggs
- 1 cup milk
- Pinch of sea salt
- 1 small (3 oz) can tuna, flaked and drained (I like a good quality Italian tuna)
- 8 cooked asparagus spears, cut into 1-inch pieces
- 1/4 cup shredded parmesan cheese
- Olive oil for the baking dish
Directions:
Preheat oven to 350°F (177°C). Lightly oil an 8-inch baking dish (round or square, it doesn’t matter) with olive oil. Beat the eggs, milk and salt in a large bowl. Stir in tuna, asparagus pieces, and shredded parmesan. Pour into oiled baking dish and bake for 30-35 minutes or until set. Allow to cool for 5 minutes, then cut into wedges and serve.
Tomato, Basil and Asiago Frittata
Ingredients:
- 6 large eggs
- 1 cup milk
- Pinch of sea salt
- 1 cup fresh tomato, chopped and with seeds removed
- 1/4 cup chopped fresh basil (about 10-12 leaves)
- 1/4 cup shredded asiago cheese
- Olive oil for the baking dish
Directions:
Preheat oven to 350°F (177°C). Lightly oil an 8-inch baking dish with olive oil. Beat the eggs, milk and sea salt in a large bowl, then stir in chopped tomato, chopped basil and shredded asiago. Pour into oiled baking dish and bake for 30-35 minutes or until firm. Allow to cool for 5 minutes, then cut into wedges and serve.
(Note: Frittatas don’t have to be served hot…they are often enjoyed warm or at room temperature, so they are also perfect to take to lunch the next day!)
10 Comments
Thanks for the new frittata recipe - I have gotten in the habit of making a big frittata for Sunday breakfast - mainly so I can enjoy the leftovers during the week!
And thanks for commenting! Hope you like the recipes. That’s the best, isn’t it, knowing that you have food all ready for the week ahead.
What a simple way to cook frittata! And I would imagine that the flavors are intensified through the baking process as well. Both versions look and sound fantastic — yum!
Definitely! The traditional method is great of course, but it’s nice to just mix, pour and bake since it cooks/browns just as well. Thanks, Ric.
Oh my goodness, that looks wonderful. It’s definitely going to be made soon! I’m happy to see it posted here…I recently read that egg dishes generally aren’t enjoyed in mediterranean culture but I often eat eggs for dinner and have been wondering about that.
Thanks, Courtney! Eggs for dinner are great, aren’t they?
Hope you enjoy the recipes! They’re very forgiving recipes and totally flexible…I find I can add more eggs or less milk or not bother precisely measuring ingredient quantities, and still get consistently good results. (And if you like eggs with a Mediterranean spin for dinner, check out the recipe for Spanish tortilla de patatas on the MediterrAsian site: http://www.mediterrasian.com/delicious_recipes_tortilla.htm)
Mix, pour and bake…? Sounds like my kinda meal, no muss no fuss!
So, frittatas can be made with something other than spinach, cheese and mushrooms?! I thought the tuna, artichoke & parmesan was a unique blend and then scroll down to find another treat with the tomato, basil and asiago ~ Yum! They both look so scrumptious.
I knew there was a reason I put the eggs back in the fridge tonight after realizing an egg & cheese tortilla just wasn’t gonna cut it. It’s gonna be a frittata for me this weekend! Now I just have to figure out which one…
A while ago, I started making a baked egg dish just like this. Now I know what to call it!
I know it doesn’t fit the Mediterrasian label, but if anyone enjoys Mexican flavor, try adding the following to the standard 6 eggs, 1 c. milk, and pinch of salt:
1 medium white or yellow onion, diced
1-2 cans (4 oz.) of mild diced green chiles (for people in America, buy the Hatch brand if you can find them)
1/4 teaspoon ground cumin
Sautee these items in a lightly oiled skillet, until onions are just barely translucent. Combine with egg mixture and 1/4 c. Parmesean cheese. Bake as mentioned above.
Serve with corn tortillas.
Alexis, thanks for commenting!
Glad you like the recipes and hope you enjoy the results. You can pretty much throw anything in there according to taste, the possibilities are endless!
Aleithia, your Mexican inspired version sounds great…the touch of cumin sounds like an interesting addition, I’ll have to try it.
This recipe looks great. I love frittatas. Like Alexis, I’ve been stuck in the mushroom, spinach and cheese rut. I’m going to make the basil and tomato one tonight. I just need to buy something to cook it in. I’ve recently moved overseas and have very little supplies in my kitchen.