First, what’s frittata? I turned to wikipedia for the “official” definition:
“A frittata is a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a normal omelette, a frittata is prepared in a skillet. However, whereas a normal omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then finished under the grill (broiler) and served open-faced“
It sounds pretty accurate. I would add couple of things:
- A frittata is usually much thicker than a regular omellette. In fact, it’s not uncommon for it to be about an inch.
- It does not necessarily need to be cooked in the oven. In fact, I have never used the oven. Just keep the heat at medium-low with the lid on. Then turn the frittata around (see trick below) and you’ll be fine.
Like omelettes you can get very creative with the frittata. A few weeks ago, we had friends over for brunch and I prepared two of them (1) sausage+onion, and (2) potatoe+leek. In this post I’ll cover the first one.
Ingredients (feeds 4-8 people):
- four spicy sausages (you can also use regular ones). ps: get the good ones!!!
- 10 eggs
- one onion
- salt. pepper, herbs (I used a bit of thyme)
- olive oil (extra virgin)
- I used a 8-inch pan
1. I start by cooking the sausages by themselves in just a drizzle of oil. In the meantime beat the eggs and add salt, pepper and the herbs. When the sausages are brown take them out.
2. Now add 3-4 tablespoons of olive oil and start sauteeing the minced onion. Make sure to keep the heat on medium. You don’t want to fry the onion. When the onion start to turn golden add the sausages back to the mix and let cook for a minute.
3. Time to add the eggs. I usually stir the mix for 30 seconds or so. Cover with a lid and let it cook for 5-10 mins. Keep the heat on medium-low. You want to avoid that the bottom of the frittata sticks to the pan or burns.
(full disclosure. This pix is taken from the other frittata I was cooking, as i forgot to take one at this stage)
4. After 5-10 mins it’s time to turn the frittata. The actual timing depends on the pan that you use and heat. in general you want to see that the frittata is almost set. The top part may still have some liquid and that’s fine. Time to turn it. Here’s the sequence I use:
5. When the frittata is on top of the lid I just slide it back in the pan. After 2-5 mins on medium-low heat it’s ready to go. Just take it out and you’re done!