Upon looking into my fridge I saw I have at least 3 dozen eggs. Which inspired me to make a frittata this morning. Plus I wanted the leftovers in my fridge for a quick easy breakfast during the week.
There are a few things that make a perfect frittata. First we will start with the dairy. I think it’s important use a full fat dairy product, anything not full fat will produce a less creamy and custard egg base. Which in my opinion is crucial for a frittata. You could use whole milk, heavy cream, half and half, yogurt, sour cream. You could use 2 percent if it’s all you have, but definitely not skim milk. That’s just like adding water.
Next is the amount of dairy to egg ratio. For every dozen eggs you will need a half cup of dairy. Quarter cup for half dozen eggs. I usually make a full dozen eggs when making a frittata because I think the leftovers are excellent. And if you are making for a crowd that would be your best choice.
Cooking your ingredients before adding them in is also something you want to do, unless you are using leftovers from the day before. Alot of vegetables release moisture when cooked, and you do not want a soggy frittata. Which also reminds me to season your ingredients as you go. Seasoning each layer of ingredient will make for a more well seasoned end product.
Cheeese…..who doesn’t love cheese. This really depends on what you like and what you have on hand. Some cheeses have a better melting effect and will give you that creamy cheesey flavor and texture; examples cheddar, american, Monterey jack. Hard cheeses like parmesan have more salt, so be weary not to use too much salt when adding this cheese.
Lastly baking and type of pan. I use a cast iron skillet for almost everything. And they are perfect for a frittata. Oven safe and if well seasoned, nonstick. Plus they are always table ready and make a great presentation. Do not overbake your frittata. Over cooked eggs are dense. You want this light, fluffy, and custard like. It will usually take about 20 minutes at 350. I started checking mine at 16 minutes and it was perfect.
I am keeping my frittata today fairly simple. Hot breakfast sausage, red bell pepper, onion, mushrooms, and parmesan. If I had spinach in my fridge I would have added that as well. You could use broccoli, zucchini, prosciutto, ham, chicken. Even dollops of goat cheese or ricotta cheese. The possibilities are endless. Just follow this guide and you will have a perfect frittata every time!
Now pour yourself a mimosa and relax while your frittata bakes!
For the egg mixture
- 12 eggs
- 1/2 cup heavy cream
- 1/2 cup shredded parmesan cheese
- Salt and pepper
For the filling
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 4 oz mushrooms, diced
- 2 tablespoons butter
- 1 pound hot breakfast sausage
- Salt and pepper
- Green onion for garnish
Start by cooking breakfast sausage in large cast iron or nonstick oven safe skillet. Drain and set aside.
On medium heat 2 tablespoons of butter and cook onion, mushrooms, and bell pepper until soft. If butter starts to burn turn down the heat. Season vegetables with salt and pepper. Return sausage to mixture mixing to combine.
In large bowl whisk together eggs, heavy cream, cheese, salt and pepper. Pour over meat and vegetable mixture. Cook for 1 to 2 minutes until edges lightly set.
Put the skillet into the oven at 350 and back for 15 to 20 minutes. Checking at 15 minutes and jiggling the pan to see if middle is set.
Remove from oven and top with diced green onions.