Monday, May 21, 2012

Frittatas Are Really Great Hot of Cold!!!

Breakfast | Frittata
(Italian open-faced omelet)
I love Frittatas! They are filling and can be eaten warm or cold. And with springtime tomatoes starting to grow they are a great addition to a frittata. I also like to add fruit like blackberries, blueberries, and mulberries. 
A frittata (Italian plural: frittate) is an Italian egg dish, similar to a crustless French quiche, that is studded with a variety of flavorful, seasonal ingredients. Often referred to as an "open-faced omelet," frittatas are cut into wedges and served warm or at room temperature as part of a breakfast, brunch or light meal.
The ingredients you add to your frittata are mix and match as you like, and making frittatas is a great way to clean out your fridge. :)
4 to 6 servings


  • Eggs -- 6 to 8
  • Milk -- 3 or 4 tablespoons
  • Optional ingredients (see variations) -- 1 to 2 cups
  • Salt and pepper -- to taste
  • Olive oil -- 2 or 3 tablespoons


  1. Beat the eggs and milk together in a large bowl until smooth.
  2. Prepare the optional ingredients as needed. Allow to cool if necessary and stir into the eggs. Season to taste with salt and pepper.
  3. Heat the olive oil in a medium-sized cast-iron or non-stick skillet over medium-low flame. Give the egg mixture a big stir and pour into the skillet and cook over low heat until the frittata is well set but still runny on the top, 6 to 8 minutes.
  4. Set the frittata in the oven under a broiler until the eggs are cooked through and lightly browned, 1 to 2 minutes.
  5. Let the frittata rest for 5 minutes, then cut into wedges and serve with a side salad and slices of crusty bread.