Easy Stovetop Frittata with Fresh Herbs

[In addition to today’s recipe, I also want to share some exciting news with you!  Please read to the bottom of this post for more!]

For those days I don’t know what to cook, or, my family is too hungry to wait too long to eat, a stovetop frittata is one of a handful of those quick and easy dishes that comes to the rescue every time!

A frittata is basically an open omelet.  It is thicker than its French cousin, depending on the amount of ingredients you add to it.  It can be as elaborate or as simple as you choose and it is a great way to use leftover vegetables and cheeses you might have in the refrigerator.

Three Methods to Cook a Frittata

There are three ways to cook a frittata and the differences have to do with the last step of the cooking; that is, once the frittata is nearly cooked through.  In the first method, you finish the dish under the broiler (or bake it on the middle rack of your oven) until it sets.  This way is effective, of course, but it is also easy to overcook the frittata and to make it tough.  In the second method, you cook the frittata gently in a skillet, then turn off the heat and cover the skillet with a lid for a couple of minutes until the frittata sets.  This method will produce a tender, moist frittata.  The last method also cooks the frittata gently in the skillet, but instead of covering it with a lid at the end, you invert it onto a plate and slide it back into the still-warm skillet for a minute.  This method works perfectly every time!

What to Add to a Frittata

To make a heartier frittata, add some cooked, diced onion and a sliced potato, which give you a delicious base for the egg custard. If you want to add some bacon or pancetta that would be lovely too.  If you prefer to make your frittata more veggie-friendly, cook your favorite vegetables separately until tender (like peppers, leeks, zucchini, mushrooms or spinach) and then add them to your frittata.

Where to Cook a Frittata

You should use a well-seasoned, cast iron pan, or, an oven-safe, non-stick skillet, especially if you plan to finish the frittata in the oven. A well-oiled muffin tin can also be used to make individual, bite-sized appetizer frittate.

5.0 from 4 reviews

Easy Stovetop Frittata with Fresh Herbs

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

A simple but satisfying dish made with eggs, fresh herbs and ricotta

Author: Marilena Leavitt

Recipe type: Light lunch

Cuisine: Italian

Serves: serves 4

Ingredients

• 1 medium onion, minced
• 2 medium green onions, thinly sliced
• 2 TBSP. extra virgin olive oil
• 6 large organic eggs, lightly beaten
• 1 cup ricotta, full fat (I like the Calabro brand)
• ¾ -1 cup fresh herbs, like parsley, dill, mint, basil, chopped
• --- sea salt and freshly ground pepper
• 2 TBSP. butter

Instructions

1. Heat olive oil in a medium nonstick skillet. Add the onion and green onions and cook them gently until they are soft and lightly browned. Remove them from the pan and set them aside.
2. In a bowl, whisk the eggs and then add the ricotta. Whisk again until well incorporated with the eggs. Season the mixture generously with salt and pepper and add the fresh herbs and the reserved cooked onions.
3. Set the same pan over medium heat and add the butter. Once the butter melts, pour the egg mixture into the pan. When the mixture starts to set, with the help of a spatula, ease it away from the sides of the pan. Let the frittata cook gently until it is almost set. At this point it should be still a little wet on top.
4. Turn off the heat. Place a large plate on top of the pan. Invert the frittata upside down onto the plate and slide it back into the pan. The heat of the pan will only need 30 seconds or so to finish cooking the top of the frittata.
5. Slide the frittata onto a serving plate. Let it sit for 5 minutes to cool down slightly, cut into wedges or smaller slices and serve.

3.5.3240

How to serve a Frittata

A frittata can be served as a light meal alongside a green salad and a glass of crisp wine.  It is also excellent for breakfast (or brunch) with hash browns and toasted whole wheat bread.  Another idea is to slice it into little wedges and serve at room temperature as an antipasto or as an hors d’oeuvre at your next cocktail party.

For more ideas, you can also check these other frittata recipes on the blog:  the first one is a potato and pancetta frittata and the second one is for mini ham and cheese frittata  Both are super delicious and comforting.

Marilena’s Kitchen Gets Recognized!

I would like to share some great news with you all.  I was recently informed that my blog was recognized by Feedspot as one of the top 15 food blogs to follow in 2019!  Please click on the link to read more about other great websites and food blogs in the Washington Metropolitan Area!

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