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My first frittata

June 10, 2005

I’ve made omelets, scrambles, and quiches, but I have been avoiding the versatile frittata for one silly reason: I don’t have a skillet with an oven-proof handle. Most frittata recipes call for finishing the dish under the broiler, right in the pan, to cook the top portion of the eggs. I had read of ways to flip the whole thing using a plate and a lot of skill, but it seemed daunting. There were always warnings: “Be very careful, lest you toss your eggs all over the kitchen.”

Well, I decided to brave the flipping. And it worked pretty well! It would have worked better, but (me being the non-waster that I am) I tried to fit too much broccoli and potatoes into it, so there was not quite enough egg to hold it perfectly together. It was yummy, if not beautiful, and I’m looking forward to messing with the recipe more and adding our favorite fillings. Just think of the possibilities! Roasted bell peppers, artichoke hearts, spinach, feta, zucchini, tomatoes…

Notes: I used about 1 1/2 cups broccoli and 1 1/2 cups potatoes. I microwaved the potatoes (pierce with a fork first) for 4 minutes on each side, peeled them, then chopped them before adding to the frittata. The original recipe called for additional cheese, either mozzarella, cheddar, or Swiss, but the frittata was perfect without it. I also used a green bell pepper instead of red, because it was much cheaper.

Broccoli and Potato Frittata

  • 1/2 cup chopped onions
  • 1 clove garlic, minced
  • 1 cup broccoli florets
  • 1/2 cup chopped red bell pepper
  • 1 cup peeled and cubed potatoes, cooked
  • 1 cup fat-free egg substitute
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Spray a medium non-stick skillet with non-stick spray. Add onions, garlic, broccoli, and bell pepper. Cook over medium-high heat until tender-crisp, 4 to 5 minutes. Stir in cooked potatoes.

In a small bowl, combine egg substitute, Parmesan cheese, salt, and pepper. Mix well. Pour over vegetables. Tilt skillet to spread egg mixture evenly.

Reduce heat to medium-low. Cover and cook until set, about 10 minutes. If using an oven-proof skillet, place under broiler to brown top. Otherwise, slide frittata onto a plate, then flip back into skillet to brown opposite side (2 to 3 minutes).

Makes 4 servings.

Adapted from Looneyspoons by Janet and Greta Podleski.

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3 Discussion to this post
  1. mom says:

    Hey, everything you make looks so good. I am so proud!

  2. Pearl says:

    I’ve stayed away from it because of the cast iron skillet thing. But maybe I’ll give it go. It sure looks good.

  3. Crystal says:

    I’m glad you guys thought it looked good…I was a little iffy about the presentation. But it tasted great! I made it in a regular nonstick skillet…

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