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Simple Frittata

Basic Frittata
This unfolded Italian omelet is perfect for brunch or a quick weeknight dinner. Fill with leftover cooked vegetables, potatoes or even rice.
Prep Time:  5 minutes
Cook Time:  8-10 minutes
Servings:  2 to 4 servings

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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

Directions

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

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.

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Nutrition 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

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