Simple Frittata

  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars
    Loading...Loading...

    Average Rating

  • Ingredients
    4 EGGS
    1/4 cup liquid, such as milk, tomato juice, broth
    1/4 tsp. dried thyme leaves OR herb of your choice
    Salt and pepper
    1 cup filling (see below)
    2 tsp. butter OR vegetable oil

    Yields: 2 Servings

  • Nutritional Information

    Per Serving

    Excellent Source: Protein, Vitamin D and Choline

    Good Source: Vitamin A, Folate and Iron

    Calories: 193

    Total Fat: 14 g
    Saturated fat: 6 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 5 g

    Cholesterol: 385 mg
    Sodium: 157 mg
    Carbohydrates: 2 g
    Dietary Fiber: 0 g
    Protein: 14 g
    Vitamin A: 721 IU
    Vitamin D: 99.8 IU
    Folate: 49 mcg
    Calcium: 96.1 mg
    Iron: 1.9 mg
    Choline: 257.1 mg

    Vitamin C: 0.1 mg
    Vitamin E: 1.8 IU
    Trans Fat: 0 g
    Sugars: 2 g
    Potassium: 183 mg
    Magnesium: 15.7 mg
    Selenium: 32 mcg
    Phosphorus: 227.5 mg
    Vitamin B12: 1.1 mcg
    Vitamin K: 2.8 mcg
    Vitamin B6: 0.2 mg
    Copper: 0.1 mg
    Vitamin B1 – Thiamin: 0.1 mg
    Manganese: 0 mg
    Zinc: 1.2 mg
    Vitamin B2 – Riboflavin: 0.5 mg
    Vitamin B3 – Niacin: 0.1 mg
    Omega 3: 0.1 g
    Omega 6: 1.7 g

Directions

  1. BEAT eggs, liquid, herb and salt and pepper in medium bowl until blended. ADD filling; mix well.

  2. HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium heat until melted. POUR IN egg mixture; cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.

  3. REMOVE from heat. COVER and LET STAND until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes. CUT into wedges.

Insider Info

This unfolded Italian omelet is perfect for brunch or a quick weeknight dinner. Fill with leftover cooked vegetables, potatoes or even rice.

Make fillings from your favorite foods or from leftovers. Use a combination of meat, seafood or poultry, cheese, vegetables and cooked pasta or grains.

For fewer or more servings: Adjust the filling, liquid, seasonings and pan size proportionally to the number of eggs used. For 2 eggs, use a 6-inch pan; for 6 eggs, an 8-inch pan; for 8 eggs, an 8 to 10-inch pan.

Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.

Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert frittata onto platter to show its nicely-browned bottom.

Broiler Method: Prepare frittata in a pan with an ovenproof handle. (To make handle ovenproof, wrap it completely in aluminum foil.) Cook on stovetop until eggs are almost set. Sprinkle with shredded cheese, bread crumbs or crushed chips. Broil about 6 inches from heat until eggs are completely set and no visible liquid egg remains and cheese is melted or topping is lightly browned.