North American Frittata – Basic

BEFORE WE BEGIN . . .

• Take note that onions cook a little bit longer than garlic. Onions will caramelize.  Garlic will burn.
• Fresh herbs such as the basil and cilantro should be added at the last minute.
• If you want to add potatoes, place cut potatoes into a skillet or in the oven to cook most of the way. Add to the top later, otherwise you will have hard uncooked potatoes in your frittata.
• Once your ingredients are completely cooked, spread the ingredients out over the bottom of the pan and gently, and slowly, drizzle in your egg covering all the vegetables.

INGREDIENTS

• Four eggs
• Heavy cream
  .
• Onion
• Garlic
• Tomatoes
• Optional: spinach, celery, green onion, bell peppers, garlic, jalapeños, cilantro, crimini mushrooms, etc

NOTE:  You can simply use a Pico de Gallo salsa as your base

• Salt
• Pepper
• Basil (chiffonade)
  .
• Grated/shredded cheddar cheese
• Ricotta cheese
• Grated mozzarella cheese
• Parmesan cheese

STEP BY STEP

1. Mix four eggs – Beat egg until white and yolk is incorporated, but not completely homogeneous
2. Add a splash of heavy cream
3. Add salt, pepper, basil chiffonade leaves
4. Add grated cheddar cheese
5. Set aside
6. Use small nonstick OVEN SAFE pan
7. Chop an onion and put into hot oiled pan
8. Brown onion
9. If using mushrooms, set onions aside and cook mushrooms, then add back in onion and continue with Step 10.
10. Add sliced tomatoes to the top of onion to slightly cook, then remove tomatoes and set aside
11. Add small amount of other veggies if you wish. Not too much, or it will be watery
    – Add optional ingredients
12. Let cook until most of the liquid has gone
13. Pour in egg mixture
14. Cook until sides start to solidify
15. Add slices of tomato and nice pieces of ricotta
16. Add grated mozzarella to top
17. Sprinkle shredded cheddar cheese evenly over the top of the eggs
18. Top with grated Parmesan cheese
19. Bake under preheated broiler for 2-3 minutes or
    finish in the oven at 350º for about 25-30 minutes
    . Should be puffy and golden brown, but not burnt

Oh, one more thing…

• Don’t add anything that is too wet into your frittata. Ideally drain things or set onto a paper towel to lose their moisture

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This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

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