Master Frittata-Frittata DIY (#2062)

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  • 8 large Eggs
  • 1/2 cup Low-Fat Milk
  • 1 Tbsp All-Purpose Flour
  • 1 Salt And Black Pepper freshly ground pepper

3 Cups Vegetable And Meat Combination, See Direcition About How To Prepare Them

  • 1/4 cup Herbs freshly chopped
  • 1 Spices and aromatics
  • 2/3 cup Cheese
  • 1 1/2 tablespoons Olive Oil or more as needed


  1. Frittta diy:
  2. For vegetable and meat:
  3. Choose 3 or more following ingredients for up to 3 cups:
  4. Asparagus, steamed and cut into 1 1/2-inch pieces
  5. Roasted red bell pepper: Peeled and cut into 1/4 inch strips
  6. Chorizo: Cut into small slice and browned
  7. Fresh mushrooms: Cut into 1/4 inch slices and sauteed with garlic if desired
  8. Leeks or onions: Thinly sliced and sauteed
  9. Pancetta or bacon: Cut into 1/4 inch dice and sauteed
  10. Potatoes: Peeled boiled, and cut into 1/4 inch slices.
  11. Spinach, arugula or kale: Trimmed, sauteed, drained and chopped
  12. For cheeses:
  13. Choose 1 or 2 or more for 2/3 cup
  14. Feta, fotina, fresh and soft goat cheese, fresh ricotta, parmesan, or any your favorite cheese
  15. For aromatics and spices:
  16. Choose 2 or more
  17. Crushed red pepper flakes: 1/4 1/2 teaspoon, or to taste.
  18. Garlic: Minced, 1 teaspoon, sauteed, or to taste.
  19. Lemon zest: Finely grated, 1 teaspoon
  20. Scallions: Thinly sliced, 1/4 cup, sauteed
  21. Paprika or smoked paprika: 1/2 teaspoo
  22. Fresh herbs:
  23. Choose 2 or more for 1/4 cup
  24. Basil, chives, dill, marjoram, mint, parsley
  25. To make the frittata:
  26. Arrange a rack in the center of the oven and preheat to 350° f (180° c).
  27. In a bowl, lightly whisk the eggs with your milk, the flour, about 1 teaspoon salt, and several grinds of pepper. If you are going to use salted cheeses, then reduce the amount of salt to 1/2 teaspoon now.
  28. Combine your favorite ingredients from the lists with the egg mixture, folding them gently.
  29. Allow any cooked ingredients to cool a bit before you add them to the eggs. Don't overcook them.
  30. Heat the oil in an ovenproof 10-inch nonstick skillet over medium heat.
  31. Wen the oil is hot, add the egg mixture, spreading everything evenly.
  32. Reduce the heat to medium-low, cover and cook about 10 minutes, reduce the heat to low, go on cooking until the eggs are set about 1-inch in from the sides of the pan, another 15 to 20 minutes.
  33. Uncover the pan and continue cooking frittata in the oven until the top is puffed and completely set, about 15 to 20 minutes.
  34. Remove the pan from the oven, let cool for about 5 minutes.
  35. Run a rubber spatula around the sides of the pan to loosen the frittata.
  36. Split it out of the pan and onto a cutting board or a plate.
  37. Cut and serve warm.
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