Basic Frittata Formula recipe
This excellent formula for a frittata, an open-face omelet, is adapted from the American Egg Board website. Like French omelets, any kind of leftover cooked vegetable (well-drained) can be used. Or fill it with rice or potatoes. You can also vary the liquid and herbs.
Like omelets, frittatas are thrifty as well as delicious, and quick to make as well.
Basic Frittata Formula
Makes 2 to 4 servings
4 eggs
1/4 cup liquid (milk, broth, tomato juice)
1/4 teaspoon dried thyme leaves OR herb of your choice
Salt and pepper to taste
1 cup filling*
2 teaspoons butter or vegetable oil
Beat eggs, liquid, herb, salt and pepper in medium bowl until blended. Add filling. Mix well.
Heat butter in 6- to 8-inch nonstick omelet pan or skillet over medium heat until melted. Pour in egg mixture; cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes. Cut into wedges and serve immediately.
*Make fillings from your favorite foods or from leftovers. Use a combination of meat, seafood or poultry, cheese, vegetables and cooked pasta or grains. Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.
**For fewer or more servings: Adjust the filling, liquid, seasonings and pan size proportionally to the number of eggs used. For 2 eggs, use a 6-inch pan; for 6 eggs, an 8-inch pan; for 8 eggs, an 8 to 10-inch pan4
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