Best 2 Herb And Olive Frittata Recipes
Indulge in the culinary delight of the Italian countryside with our carefully curated collection of herb and olive frittata recipes. These savory and versatile dishes, rooted in traditional Italian cooking, offer a symphony of flavors and textures that will tantalize your taste buds. From the classic rendition brimming with fresh herbs and briny olives to innovative variations featuring sun-dried tomatoes, roasted peppers, or goat cheese, our recipes cater to diverse palates and dietary preferences. Whether you're a seasoned home cook or just starting your culinary journey, our step-by-step instructions and expert tips will guide you in crafting the perfect frittata. Embrace the simplicity and versatility of this Italian staple, and let the vibrant flavors of herbs and olives take you on a culinary adventure.
Here are our top 2 tried and tested recipes!
HERB-AND-OLIVE FRITTATA
In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don't. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs - epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme - in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don't want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 343 milligrams, Sugar 2 grams, TransFat 0 grams
BABY EGGPLANT, OLIVE, AND HERB-CHEESE FRITTATA
Categories Egg Herb Olive Brunch Quick & Easy Eggplant Bon Appétit Sugar Conscious Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves, cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.
- Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend. Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.
Tips:
- Use fresh herbs: Fresh herbs will give your frittata the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use only half the amount called for in the recipe.
- Don't overcook the eggs: The eggs should be cooked through, but still slightly runny in the center. This will give your frittata a tender, custardy texture.
- Let the frittata cool slightly before slicing: This will help the frittata hold its shape when you cut it.
- Serve the frittata warm or at room temperature: Frittata is delicious served warm or at room temperature. It's also a great make-ahead dish, so you can enjoy it for breakfast, lunch, or dinner.
Conclusion:
Frittata is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables and herbs. With so many different variations to choose from, there's sure to be a frittata recipe that everyone will love. So next time you're looking for a quick and easy meal, give frittata a try!
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