Best 3 Frittata Alle Erbette Baked Herb Omelette Recipes
Frittata is a versatile Italian dish that can be enjoyed for breakfast, lunch, or dinner. It is essentially an egg-based pie that can be filled with a variety of ingredients, making it a great option for using up leftovers. This article provides recipes for three different frittatas: a classic frittata with asparagus and Parmigiano-Reggiano cheese, a frittata with zucchini and ricotta cheese, and a frittata with potatoes and onions. All three recipes are relatively simple to make and can be tailored to your own preferences. For example, you could add cooked bacon or sausage to the classic frittata, or use a different type of cheese in the zucchini and ricotta frittata. No matter how you choose to make it, frittata is a delicious and satisfying dish that is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
HERB FRITTATA
This is one of the real classics of this region's cuisine (Friuli-Venezia Giulia).You will find it wherever you travel, especially in the springtime when wild herbs sprout in fragrant profusion all over La Terra Fortunata. The key here is to use as large a variety of herbs, grasses and greens as you can locate. It is traditional that there be at least five different types. Among the most famous are silene, hops, melissa, mint, verbena, basil, marjoram, sage, parsley, spinach (just a little), fennel leaves, Swiss chard, zucchini (courgette) flowers, wild fennel, beet greens, chervil, sorrel and celery leaves. This frittata is served piping hot, tepid or cool. As always, it should be covered if allowed to cool and cut into wedges before serving.
Provided by Food Network
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 8
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.
EASY POTATO OMELET RECIPE
Baked potato frittata with fresh herbs warm Middle Eastern spices. For a fluffy potato omelet, salt the eggs before cooking and add a little baking powder to the egg mixture when whisking. If you like, use russet or sweet potatoes instead of gold potatoes.
Provided by Suzy Karadsheh
Categories Breakfast
Number Of Ingredients 12
Steps:
- Adjust a rack in the middle of the oven and preheat to 375 degrees F.
- In a 10-inch cast iron or oven-safe skillet heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking.
- Add the cubed potatoes, green onions, and garlic. Season with kosher salt, coriander, Aleppo pepper, paprika, and turmeric. Cook, tossing regularly, for about 5 to 10 minutes, or until the potatoes are tender and cooked through (manage your heat to make sure the garlic does not burn).
- In a mixing bowl, whisk together the eggs and fresh herbs. Add a big pinch of kosher salt and a little baking powder (about ¼ teaspoon), if you like.
- Pour the egg mixture over the potatoes in the skillet and watch for the edges and bottom to settle a bit (about 3 to 4 minutes or so).
- Transfer the skillet to the heated oven. Bake the potato omelet for about 8 to 10 minutes or until the eggs are fully cooked through and the top is no longer runny).
Nutrition Facts : Calories 176.2 kcal, Carbohydrate 16.4 g, Protein 7.7 g, Fat 9.1 g, SaturatedFat 2.1 g, TransFat 0.1 g, Cholesterol 163.7 mg, Sodium 78.9 mg, Fiber 2.4 g, Sugar 1 g, UnsaturatedFat 6.5 g, ServingSize 1 serving
FRITTATA ALLE ERBETTE (BAKED HERB OMELETTE)
This baked omelette is quick, easy and a great summer dish. Scamorza cheese is an Italian cheese similar to mozzarella, that's harder and has more flavor. You can use mozzarella or a semi-hard cheese instead. This omelette would go well with a side dish like cherry tomato and anchovy salad.
Provided by Deborah Lo Scalzo
Categories Breakfast Eggs
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a round baking dish with olive oil and line with parchment paper.
- Beat eggs in a bowl until frothy; add milk, basil, rosemary, mint, thyme, salt, and pepper and mix well. Mix honey and lemon zest into Greek yogurt. Stir yogurt mixture and Scamorza cheese into eggs. Pour egg mixture into the prepared baking dish and top with Parmesan cheese.
- Bake in the preheated oven until set in the center, about 15 minutes.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 6.2 g, Cholesterol 320.8 mg, Fat 21.8 g, Fiber 0.2 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 459.3 mg, Sugar 5.4 g
Tips:
- Use fresh herbs: Fresh herbs will give your frittata the best flavor. If you can, try to use a variety of herbs, such as parsley, basil, thyme, and rosemary.
- Don't overcook the eggs: The eggs in a frittata should be cooked through, but they should still be slightly soft and creamy. Overcooked eggs will be tough and rubbery.
- Add your favorite vegetables: Almost any vegetable can be added to a frittata. Some popular choices include spinach, zucchini, mushrooms, and bell peppers.
- Use a good quality cheese: The cheese you use in your frittata will make a big difference in the flavor. Use a cheese that melts well, such as mozzarella, cheddar, or Parmesan.
- Serve frittata warm or at room temperature: Frittata can be served warm or at room temperature. It's a great option for breakfast, lunch, or dinner.
Conclusion:
Frittata is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover vegetables and herbs, and it's also a good option for a quick and easy meal. With a little creativity, you can create endless variations of frittata, so you're sure to find one that you love.
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