Make sure the pan you use is oven-safe since you’ll be finishing the frittata in the oven or under the broiler.
You can start with 1/2 cup of veggies and 1/2 cup of meat, although you can add more if you’d like to make a bigger frittata. If you’re cooking raw vegetables, be sure to completely cook the vegetables (the time will vary depending on what veggies you’re using).
You can transfer or make the base in a mixing bowl with a pouring spout. This can make it easier to pour the egg mixture into your pan.
Use a heat-proof rubber spatula to stir the eggs. This will also prevent the spatula from scraping and ruining the bottom of your nonstick pan.
Broiling the frittata will also create a crispy top. Just keep a close eye while broiling the frittata since it will finish cooking very quickly.
Always take care when using sharp knives. You should also remember to use oven mitts to take your frittata out of the oven or from under the broiler.
Feta: use this cheese if you want a sharp, salty flavor. Ricotta: use just a little of this cheese for a really creamy taste. Goat cheese: pick this cheese for a tart and rich flavor. Cheddar: choose this cheese for its great melting quality and traditional taste. Smoked Gouda or mozzarella: a smoked cheese can make your frittata taste richer.
Diced potatoes Roasted or grilled asparagus Diced onion Broccoli Bell pepper (can be roasted) Sliced mushrooms Sliced leeks Fresh herbs: like parsley, oregano, basil
Shredded chicken, beef or pork Diced ham or sausage Crumbled bacon Tofu
Salami Soppressata Mortadella Prosciutto
Rice is another good starch option to add some substance to your frittata. Add 1 cup of cooked rice along with your other ingredients.
If your frittata is very creamy, greens can offset some of the richness.
Let the frittata cool for a few minutes before cutting it into as many squares as you like.
You can also let the sandwiches or muffins cool completely, wrap them individually and freeze them.
