Can I say that I love frittatas? I love them because they are like the stir-fry of egg dishes – you can throw about anything in and it just works! My kids love it because it is the same shape as a piece of pie. So whether your reasons are culinary or geometric, I know you will love them too.
A frittata is an Italian dish similar to a crustless quiche or omelet. They are perfect to add to your recipe list because they can be for breakfast or lunch, use up leftover vegetables, fresh herbs, or meat; it is just so versatile. I have even seen a recipe with pasta in it, although I think I will skip that one.
You want to know the hardest part about this recipe? Measuring. I don’t really measure when I cook; I just add things until it looks or tastes good. My husband hates when I answer his recipe questions with “I don’t know. I just throw it in there.” If you are a beginner cook or just like to follow the recipe, I hope the measurements are useful. For you cooks with a little more experience, do as I do and experiment with what you have on hand.
- 1½ medium potatoes, diced (about 3 cups)
- ½ small head cauliflower (about 2 cups)
- 2 Cups packed spinach, chopped
- oil or water for cooking
- 8-9 medium eggs
- 2 Tbsp fresh basil, chopped (or 2 tsp dried)
- ½ Cup milk (or non-dairy milk)
- Preheat the over to 350° F
- Dice the potatoes and cauliflower about the same size. Smaller pieces cook faster.
- Add the potato and cauliflower to a 10" skillet or oven safe saute pan with 1 Tbsp of oil or water. Cook over medium high heat adding more water or oil as needed to keep from sticking. Cook until the vegetables are "fork tender", meaning they are easily pierced by a fork but not falling apart. About 10-15 minutes.
- While the vegetables cook, whisk together the eggs, milk, and basil. Add salt and pepper if desired. Well whisked eggs will make a fluffier frittata.
- When the vegetables are cooked, add the chopped spinach and cook until the spinach is wilted. About 1-2 minutes.
- Pour the egg mixture over the vegetables. It should be enough to cover the vegetables. There is no need to stir them. Reduce the heat to medium and cook until the egg is almost completely set except the top. About 10-15 minutes.
- When you egg is mostly set, transfer your pan to the oven and cook about 5-10 minutes until the rest of the egg is set. Cut into 8 wedges to serve.
For this frittata, I went with some fantastic seasonal vegetables. Going with seasonal means they are fresh, flavorful, and usually less expensive therefore they are always my first choice. Many people avoid potatoes because of the carbs but they are chock full of nutrients. I have also heard tell that white vegetables have no nutritional value (?!) but luckily that is not true. Spinach works wonderfully for a little green but you can use any kind like chard, kale, etc.
First, preheat your oven to 350°F. What makes a frittata a frittata is the cooking method. You start it out on the stove top and then finish in the oven. Dice your potato and cauliflower in about the same size pieces and add them with 1 Tbsp of oil or water to an oven safe skillet or sauté pan. I used a 10 1/2 inch skillet. Cook on medium high for about 10-15 minutes or until they are “fork tender”, adding a little more oil or water as you go to keep the veggies from sticking.
Meanwhile, whisk together the eggs, milk, and basil. A well whisked egg mixture will make a fluffier frittata.
Now add the chopped spinach to the other vegetables. Cook about 1-2 minutes or until the spinach is wilted.
Pour the egg mixture over the vegetables. You can give them a quick stir if you want. The eggs should at least cover the vegetables. Reduce the heat to medium and cook until the egg is all set except for a small layer on top, about 10-15 minutes.
When you egg is mostly set, transfer your pan to the oven and cook about 5-10 minutes until the rest of the egg is set.
Cut into 8 wedges to serve. You can top it with your favorite sauce or just enjoy it plain. I usually like to top it with my favorite salsa.
There you have it!
I will let you in on a little tip. I prefer to use fresh basil because I think the flavor is better than when it is dried. Unfortunately, I am horrible about using up the bunch before it goes bad so I often use this basil paste. It has a little sugar and some preservatives but it is the equivalent of 3 basil bunches and doesn’t go bad as fast as fresh. You can actually make and freeze your own which I plan to do soon and then I am sure I will be using it in everything.
Make sure to catch us again next week for some amazing cranberry recipes and gluten-free tips for Thanksgiving.