What IS a Frittata?

[Portiaami]

What IS a Frittata?

www.thespruceeats.com/what-is-a-deep-level-frittata-995687

As anyone (including Wikipedia) can tell you, a frittata is a recipe featuring beaten eggs that's cooked either on the stovetop or baked in the oven.


Sometimes it's referred to as an "omelet," which I'm afraid does injustice to both frittatas AND omelets, by failing to satisfactorily capture anything essential about either one. Is every frittata an omelet? Is every omelet a frittata?

Obviously not. Let's break down the frittata's essential characteristics one by one.

Continued at link...

[Portiaami]

INGREDIENTS
For the eggs:
6 large eggs, enough to cover the ingredients
1/4 cup heavy cream (l've also used Half & Half)
1 teaspoon kosher salt, divided
4 slices thick-cut bacon (8 ounces), chopped (optional)
2 small Yukon gold potatoes, peeled and thinly sliced
1/4 teaspoon freshly ground black pepper
2 cups baby spinach (2 ounces)
2 cloves garlic, minced
2 teaspoons fresh thyme leaves
1 cup shredded cheese, such as Gruyère, Fontina, or cheddar (optional)

Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F.

Whisk the eggs and cream together. Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl; set aside.

Cook the bacon.

Place the bacon in a cold 10- to 12-inch nonstick ovensafe frying pan or cast iron skillet, then turn the heat to medium-high. Cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and pour off all but 2 tablespoons of the fat. (If omitting the bacon, heat 2 tablespoons oil in the skillet, then proceed with adding the potatoes).

Saute the potatoes in bacon fat. Return the pan to medium-heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes.

Wilt the spinach* with the garlic and thyme. Pile the spinach into the pan with the garlic and thyme, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts. Add the bacon back to the pan and stir to evenly distribute.

Add the cheese. Spread the vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.
Pour the egg mixture into the skillet. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

Bake the frittata for 8 to 10 minutes. Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

[Portiaami]

My mother used to make frittatas fairly often and I love them.

My favorite is potato and mushroom but you can use any veggies or meat you have on hand. I don't usually use meat or cheese but the recipe in the second post looks really good to me and I want to try it. I don't really follow any recipe since I learned from my mother and she never followed one. I have tweeked her's a bit over the years.

Whisk 6 eggs or more together with 1/4 cup milk, half and half or heavy cream. Milk is my last choice but if that's what I have on hand that's what I'll use. Add salt and season your eggs. Many recipes call for thyme but I prefer sage, Italian seasoning and paprika.

Basically, I cook the mushrooms first in some butter and olive oil and once they have released their water and it's mostly evaporated, I remove them from the skillet and set them aside.

Next come the potatoes. I use 3 medium or 4 smaller Yukon Gold, peeled and sliced thin. I add some vegetable oil to the skillet and heat it. Spread slices of potatoes over the surface, add about 1/2 tsp salt and fry until they become soft, a little golden in color and slightly crispy. Add the mushrooms back in with the potatoes.

Add your egg and cream mixture back in the skillet and continue cooking until the eggs are set. You can do it entirely on the stovetop or cook there for a couple of minutes and finish it off in the oven. I've done it both ways.

I use a Lodge enamel cast iron casserole dish but there are other options that work just as well. Stainless steel tends to stick but my 12" oven proof Calphalon skillet works great, too. www.amazon.com/Lodge-Casserole-Enamel-Handles-Carribbean/dp/B000N4UX4Q/ref=sr_1_30?dchild=1&keywords=lodge&qid=1615110252&s=home-garden&sr=1-30