Frittata offers the rich deliciousness of a quiche without the fuss of a crust. This is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, that’s brought to life by the chef with additional ingredients such as meats, cheeses, or vegetables. According to Wikipedia, the word frittata is Italian and roughly translates to “fried”.
Another student-friendly feature about the frittata is versatility. This wholesome egg dish can be served for breakfast, lunch, or dinner; tastes as good (and arguably better) cold or at room temperature as it does warm; and can be packed with just about anything—including leftovers–suggests Epicurious.
“Once you get the knack of making a frittata, you can put anything you like inside.” says Chef Joshna Maheraj, “Bits of leftover meat and veggies work beautifully, as do potatoes (but remember to cook them until almost done before adding other stuff in).” In our vegetarian version, plan for two eggs per person and use whatever cheese and herbs you like.
2½ Tbsp vegetable oil (or butter or coconut oil)
8 large eggs
1½ cups grated cheddar or swiss cheese
1 red bell pepper, cored and chopped into 1-inch pieces
1 onion, peeled and diced
2 garlic cloves, finely chopped
1 Tbsp dried oregano
1 tsp salt
3/4 tsp coarsely ground black pepper
Chef’s Tip: This is a versatile recipe that you can substitute in different meat, cheese, veggies and/or herbs–it’s great for experimenting with
1. In a large ovenproof skillet, heat oil over medium-high heat. Add pepper and onion; sauté until tender, about 6 minutes. Add garlic and oregano; sauté 1 minute.
2. Whisk eggs, salt, and pepper in a medium bowl. Pour over vegetables in a skillet. Reduce heat to medium-low, cover the skillet, and cook until eggs are set around edges, about 8 minutes. Sprinkle with cheese.
3. Meanwhile, preheat the broiler. Place skillet in broiler 4 to 5 inches from the heat source and cook until cheese is melted and just browned, about 2 minutes.
4. Let the frittata stand for 1 minute. Cut into 8 wedges.