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5 Italian Frittatas and veggy combinations you should try this Christmas

Originating from Italy, the frittata is famously known as a flat, open-faced omelette. This type of egg-based dish is a staple in various Mediterranean regions, with comparable dishes like Spain’s tortilla, Tunisia’s tajine, Persian kuku, and Provence’s trouchia. 

Characterized by their thick consistency, these omelettes are often packed with a hearty mix of vegetables, herbs, and other robust ingredients. Their versatility allows them to be served either warm or at room temperature, and they can be prepared in thin layers, stacked and held together with mayonnaise.

Frittatas are perfect for various occasions, such as appetizers when cut into small squares, as part of a salad plate when sliced into wedges, for picnics, brunch, and more.

Preparing a Frittata:

  1. Start by lightly whisking the eggs.
  2. Follow your recipe’s instructions to incorporate salt, pepper, herbs, garlic, and cheese, followed by the vegetables you’ve prepared.
  3. In a nonstick skillet, heat your choice of butter, olive oil, or a combination.

The skillet’s size is crucial as it dictates the frittata’s thickness. Thicker frittatas require slower cooking to avoid burning and ensure thorough cooking. An 8- to 10-inch skillet typically works well for six eggs. Once the fat in the skillet is hot, swivel the pan to evenly coat it. Let the eggs settle for a moment, then occasionally shake the skillet gently to prevent sticking, using a thin rubber spatula if necessary. Cook over low to medium heat until the eggs are firm and the top is nearly dry, which usually takes around 10 minutes.

Frittatas are a versatile and delicious dish that you can customize with various ingredients. Here’s a step-by-step guide to preparing a basic frittata:

  • Whisk the Eggs: Start by lightly whisking the eggs in a bowl. You can use as many eggs as you need for your desired serving size.
  • Seasoning: Add salt, pepper, herbs, garlic, and cheese according to your recipe’s instructions. These seasonings enhance the frittata’s flavour.
  • Prepare the Vegetables: Dice or chop the vegetables you’ve chosen to include in your frittata. Be creative with your choices, as frittatas can accommodate a wide range of ingredients.
  • Heat the Skillet: In a nonstick skillet, heat your choice of butter, olive oil, or a combination of both. The size of the skillet is important as it determines the thickness of your frittata. An 8- to 10-inch skillet is suitable for six eggs.
  • Pour in the Eggs: Once the fat in the skillet is hot, swivel the pan to evenly coat it, and then pour in the whisked eggs.
  • Cooking: Let the eggs settle for a moment, and then occasionally shake the skillet gently to prevent sticking. You can also use a thin rubber spatula to move the eggs around if needed. Cook over low to medium heat until the eggs are firm, and the top is nearly dry. This usually takes around 10 minutes.
  • Serve: Once your frittata is cooked to perfection, servyou can serve it either warm or at room temperature, depending on your preference. Frittatas can be sliced into wedges or squares, making them suitable for various occasions.
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Zucchini Frittata with Marjoram:

Here’s a specific recipe for Zucchini Frittata with Marjoram:

Ingredients:

  • One ¼ pounds of coarsely grated zucchini
  • 1 teaspoon of sea salt
  • 3 tablespoons of olive oil or butter
  • 6 eggs
  • Freshly ground pepper
  • 1 large garlic clove, either crushed or minced
  • 1 tablespoon of chopped marjoram
  • ⅓ cup of freshly grated Parmesan or dry Jack cheese

Instructions:

  • Combine the grated zucchini with sea salt and leave it in a colander for 20 to 30 minutes. After this time, rinse the zucchini briefly and then squeeze out the excess moisture.
  • Heat half of the olive oil (or butter) in a wide skillet over medium-high heat. Sauté the zucchini until it becomes dry and slightly golden, about 6 minutes. Transfer the zucchini to a bowl and clean the skillet.
  • Preheat the broiler. Whisk eggs with salt, pepper, garlic, zucchini, marjoram, and cheese.Preheat the broiler. Whisk eggs with salt, pepper, garlic, zucchini, marjoram, and cheese.
  • Heat up the remaining olive oil or butter in the skillet until it becomes hot., and then add the egg mixture. Lower the heat and keep cooking the mixture for some time. Shake the skillet occasionally to prevent the eggs from sticking. You can also use a spatula if necessary. Cook the eggs over medium-low heat until they are set, and the top is almost dry. It should take about 10 minutes.
  • Finish by placing the frittata 4 to 6 inches from the broiler’s heat source to cook the top to your desired level.

Variations:

  • Zucchini Frittata with Basil: To make this dish, you can use chopped basil instead of marjoram, add pesto, or omit the cheese.
  • Zucchini Frittata with Ricotta: Mix in ½ to 1 cup of ricotta cheese with the eggs.
  • Zucchini Frittata with Salsa Verde: Substitute fresh herbs with ¼ cup of Salsa Verde or its variations.
  • Zucchini Frittata with Nuts: Add toasted walnuts or pine nuts on top before the frittata sets.
  • Zucchini Frittata with Squash Blossoms: Towards the end of cooking, incorporate sliced squash blossoms into the zucchini.
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Onion Frittata with Vinegar and Walnuts:

Here’s a recipe for Onion Frittata with Vinegar and Walnuts:

Ingredients:

  • 1½ pounds of onions, peeled and quartered
  • 1½ tablespoons of olive oil
  • 2 tablespoons of sherry vinegar
  • ¾ teaspoon of sea salt
  • Freshly ground pepper
  • ⅛ teaspoon of ground cloves
  • 6 eggs
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of butter
  • ½ cup of roasted walnuts

Instructions:

  • Slice the onions about ¼ inch thick and cook them in olive oil in a 10-inch skillet until golden and tender, which takes around 30 minutes.
  • Add half of the sherry vinegar and let it reduce. Season the onions with salt, pepper, and ground cloves.
  • Preheat the broiler.
  • Beat eggs with salt, then mix in onions and parsley.
  • To make an omelet, start by heating a skillet on medium heat. Once it’s hot, add a tablespoon of butter and wait for it to sizzle. Then, pour in the egg mixture and cook it over low heat until it sets, which should take around 8 to 10 minutes for the bottom to get brown. Once the bottom is cooked, use a spatula to flip the omelet and cook the other side for another minute or two. Your delicious omelet is now ready to serve!
  • Top the frittata with roasted walnuts and broil to finish the top, taking care not to burn the nuts.
  • Loosen the frittata and transfer it to a platter. Return the skillet to the heat, add the remaining butter and vinegar, and stir until combined. Pour this mixture over the eggs.

Spaghettini and Parsley Frittata:

Here’s a recipe for Spaghettini and Parsley Frittata:

Ingredients:

  • 6 to 8 eggs
  • 1 heaping cup of chopped parsley
  • 2½ tablespoons of chopped marjoram
  • 2 garlic cloves mashed with ¼ teaspoon of sea salt
  • ½ teaspoon of finely grated lemon zest
  • ½ cup of freshly grated Parmesan
  • Sea salt and freshly ground pepper
  • 4 ounces of dried spaghettini or linguine (2 to 3 cups when cooked)
  • 2 tablespoons of butter or olive oil, plus additional oil for finishing

Instructions:

  • Whisk the eggs and stir in most of the herbs, garlic, lemon zest, and Parmesan, seasoning with salt and pepper. Let this mixture stand while you cook the pasta.
  • Once cooked, cool the pasta under cold water, drain, and then add it to the egg mixture.
  • Preheat the broiler.
  • In a large nonstick skillet, heat the butter until foamy, then add the egg mixture. Lower the heat and gently shake the pan to distribute the pasta, cooking until the eggs firm up, about 8 to 10 minutes.
  • Broil the frittata until the top is brown. Use a spatula to loosen it and transfer it to a serving dish.
  • Mix the remaining herbs with a little olive oil and brush over the frittata before serving.
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Spanish Potato and Onion Frittata

Here’s a recipe for Spanish Potato and Onion Frittata (Tortilla Española):

Ingredients:

  • Scant 8 tablespoons of fruity olive oil, preferably Spanish
  • 2 pounds of thinly sliced white or red potatoes, peeled
  • 1 large onion, thinly sliced or diced
  • Sea salt and freshly ground pepper
  • 6 to 8 beaten eggs

Instructions:

  • Heat 5 tablespoons of olive oil in a wide non-stick or cast-iron skillet.Cook the potatoes over medium heat until they turn golden brown. This should take about 20 minutes.
  • Once cooked, transfer the potatoes to a bowl. If needed, add more olive oil and sauté the onions until lightly browned, then add them to the potatoes, seasoning well with salt and pepper.
  • Mix in the beaten eggs.
  • Clean the skillet, heat the remaining olive oil, and add the egg mixture. Smooth out any protruding potatoes.
  • Cook for 10 minutes. Invert the frittata onto a plate, then slide it back into the pan to cook the other side for a few minutes.

Frittata with Tomatoes and Feta:

Here’s a recipe for Frittata with Tomatoes and Feta:

Ingredients:

  • 6 eggs
  • Sea salt and freshly ground pepper
  • 1 bunch of finely sliced green onions, including an inch of the greens
  • 1 minced garlic clove
  • ¼ cup of chopped parsley
  • 1 tablespoon of chopped marjoram, plus extra for garnish
  • To make the dish, you will need to use one tablespoon each of butter and olive oil. or a mix
  • 4 diced Roma tomatoes, halved and seeded
  • 2 ounces of thinly sliced feta cheese

Instructions:

  • Beat the eggs with salt, then mix in the green onions, garlic, and herbs.
  • Preheat the broiler.
  • Heat the butter and egg untill it becomes foamy, then pour in the eggs, reducing the heat.
  • Sprinkle the tomatoes and feta evenly over the top. Cook until the eggs are set, then broil to brown the top. Instead of flipping, slide the frittata onto a platter, top side up. Garnish with additional marjoram to serve.
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