Did you guys know that a frittata was an Italian dish? I guess it roughly translates to "fried." In my opinion, a frittata is somewhat of an omelet, one that you could totally eat for breakfast, lunch, or dinner. Alright, I guess you could even call it a 'crustless quiche,' but I'm sticking with frittata because it's fun to say!
Since the frittata is considered an Italian dish, Josh and I chose to use staple Italian ingredients, but this dish is so customizable - the options are endless!
What You'll Need
-6 Large Eggs
-1/4 Cup Milk
-3/4 Cup fresh Mozzarella
-1 Tomato
(we used an heirloom tomato, only because it was what we had)
-1/2 Cup Onion
-1/4 Cup Basil, chiffonade
-1 Clove Garlic, minced
-1/4 tsp Oregano
-Pinch Crushed Red Pepper (optional)
-1/2 Tbsp Butter
-Salt and Pepper to taste
1. Pre-heat the oven to 350º F. Start with prep: dice the onion, and tomato. Cut the mozzarella into 1/2 inch cubes. Chiffonade the basil, and mince the garlic. Set everything aside.
2. Crack the eggs into a bowl, add in the milk. Whisk the eggs and the milk together, only long enough to mix the egg yolk with the whites. Try not to over beat the mixture - this may cause the frittata to fall during the cooling period! Stir in the oregano, crushed red pepper (optional), salt, and pepper.
3. Melt the butter in a small pan over medium heat. Add in the minced garlic, and stir frequently until it's fragrant. Sauté the onions with salt and pepper to taste for about 5 minutes.
4. Add the onions into an 6-8" diameter round baking pan (I just use a ceramic pie pan,) spread the onions over the bottom of the pan evenly. Then add the egg mixture, mozzarella, and tomato. Try to spread all the ingredients as evenly as possible. Sprinkle the basil over the top of the frittata.
5. Bake the frittata in the oven for a half an hour to 40 minutes, or until the egg starts to brown slightly. Top it off with parmesan, and crushed red pepper if desired.
Prepping ingredients before making the meal makes things so much easier. I always recommend to prep first! Saves time and sanity. :)
Oh, another tip! Chiffonading the basil prevents it from bruising so I always recommend doing this for better visual effect. I'm a firm believer that half the flavor comes from what you see!
Lightly beat the eggs to mix together the egg whites, yolk, and milk!
Add all of the ingredients to a round baking sheet, and top off the frittata with the fresh basil. Like I said, I've just used a pie pan!
Bake the frittata until the egg browns slightly. Top off with crushed red pepper, and grated parmesan if desired.
And if you're anything like me, enjoy your eggs with some hot sauce!
