Best Easy Stovetop Frittata With Fresh Herbs Recipes

VEGETABLE STOVETOP FRITTATA

Steps:

• Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
• Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
• Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

EASY VEGETABLE FRITTATA

Steps:

• Heat the oven to 350 degrees Fahrenheit.
• In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese.
• Heat the olive oil in an oven-safe 10-inch skillet (non-stick or a well-seasoned cast iron pan are best).
• Add the zucchini, onions, and bell pepper. Cook, stirring every once and a while until the onions are soft and the zucchini and bell peppers have a little color; about 5 minutes.
• Season with 1/4 teaspoon of salt then add the spinach. Toss the spinach around the pan until it's ever so slightly wilted and bright green.
• Turn the heat to low. Give the egg mixture another whisk then pour into the skillet. Shimmy the pan back and forth a bit to distribute the egg around the vegetables.
• When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven; about 1 minute.
• Bake for 20 to 30 minutes, until the eggs are barely set and the frittata trembles - like jello - when you give the pan a gentle shake. Keep an eye on it as it bakes and check the frittata a few minutes before it's supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set.
• Serve the frittata hot or cold with fresh herbs on top.

HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)

Steps:

• Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
• Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
• In a 12-inch cast iron skillet (or any other large skillet that's oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
• Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
• Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
• Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
• Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
• Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
• Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.

EASY STOVETOP FRITTATA WITH FRESH HERBS

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

HERB FRITTATA

Steps:

• Thoroughly butter the bottom and sides of an 8-inch nonstick skillet. If 2 tablespoons are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle.
• While the greens are heating, beat the eggs, milk, flour, cheese and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in 1 hand, shake the pan continuously to prevent the frittata from sticking.
• Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.
• Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.
• Variations:
• To make a baked omelet, preheat the oven to 300 degrees F. Prepare the greens as above and transfer to a buttered 8-inch baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.
• Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.

HERB-AND-OLIVE FRITTATA

Steps:

• Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
• Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
• Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.