(Unless you don’t eat eggs. If you don’t eat eggs, sorry! This post isn’t for you… maybe check out this tofu scramble instead!)

Frittatas are oversized omelettes you start cooking on the stove, finish off in the oven or under the broiler, then slice into wedges and serve with a side salad or fruit. And they are super good. Since you can use a variety of meats, cheeses, and veggies in your dish, your frittatas can take on many different flavors. These egg-centric meals are perfect for breakfast or brunch but also make a nice change for dinner, and leftovers are great for lunch. You can eat ‘em up warm, or stuff a slice into a pita bread or roll it up in a wrap for a quick and easy burrito-style meal.

The best thing, in our humble opinion, about frittatas is that you can do a lot of the prep ahead of time. Sure, the eggs need to be cracked right before cooking, but all the veggie and protein chopping, and cheese shredding can happen days if not weeks before. Simply seal your ingredients individually, in freezer safe containers or bags, then thaw before cooking.

Want an example?

We love making a “Denver-ish Frittata” and prepping it ahead of time makes it a perfect weeknight meal along with a side salad of mixed greens. You’ll need to decide how much of any given ingredient to add based on the number of people you want your frittata to feed, and we generally think 1-2 eggs a person is enough.

Denver-ish Frittata
Ingredients: ham, bell peppers, mushrooms, onion, cheddar cheese and eggs (plus butter, oil, or cooking spray to grease your pan)

To Store:
1. Cube ham and seal in a container.

2. Dice veggies and seal in a container.

3. Shred cheese and seal in a container.

4. Place all containers in the fridge if cooking later today or tomorrow. Cooking next week or later? Stick everything in the freezer, labeled and dated clearly.

5. When you’re ready to cook, thaw your ingredients in the fridge overnight.

To Cook:
1. Saute veggies in a little butter, olive oil, or cooking spray until al dente.

2. Stir in cubed ham and cook for 1-2 minutes.

3. In a separate bowl, lightly beat the eggs with half of the shredded cheese, then add eggs to the ham and veggie mixture.

4. Push the frittata mixture around, tilting the pan as you go to ensure the eggs cover the whole pan.

5. Sprinkle the top with the remaining cheese and place in a warm oven  or under the broiler to finish cooking.

6. Once out of the oven, let stand for 5 minutes before slicing and serving.

Want a more concrete recipe? We love this Farmer’s Market Frittata from the Washington Post
Note: you can lighten this recipe up further by using a mix of whole eggs and egg whites, or egg replacer.

Farmer’s Market Frittata
Ingredients
4 ounces greens, such as kale, spinach or chard, stemmed and finely shredded
Kosher salt
3 medium spring onions or 2 bunches scallions, trimmed (white and light-green scallion parts)
About 3 tablespoons olive oil
2 cloves garlic (green germ removed), minced
Freshly ground black pepper to taste
9 large eggs (or a mix of whole eggs, egg whites and/or egg replacer)
3 1/2 tablespoons Dijon mustard
3 tomato slices, each cut into two half-moons
2 tablespoons grated or shredded cheese, such as Parmigiano-Reggiano or cheddar

Instructions
1. Preheat the oven to 400 degrees.

2. If you’re using kale, place the shredded leaves in a bowl, sprinkle them with salt and use your fingers to massage them for about 1 minute. (This isn’t necessary with other greens.)

3. If you’re using spring onions, cut them in half and slice into thin half-moons. If you’re using scallions, thinly slice the white and light-green parts.

4. Pour 1 1/2 tablespoons of the oil into the skillet over medium-low heat. Once the oil is hot, stir in the onions or scallions and the garlic, season lightly with salt and pepper, and cook until softened, stirring occasionally, about 7 minutes. Add the greens; increase the heat to medium and cook, stirring constantly, until they are soft enough to enjoy, about 2 minutes (although kale might need a minute more). The greens will be a lot for the skillet, but they cook down quickly and dramatically. If the greens are sticking, drizzle in a bit more oil.

5. Meanwhile, whisk the eggs and mustard together in a mixing bowl. Season lightly with salt and pepper (keep in mind that the cheese you use might be salty); stir in the just-wilted greens.

6. Wipe out the pan, which must be clean before you start the frittata or the eggs will stick. Return it to the stove top over medium-high heat.

7. Pour in the remaining 1 1/2 tablespoons of oil. Once the oil shimmers, pour in the egg-greens mixture. Cook undisturbed for 2 minutes, then run a flexible spatula around the sides, between the pan and the eggs, pulling the eggs gently toward the center and tilting the pan a little so that the unset eggs fill the space. Cook for 4 minutes (total time is about 6 minutes), running your spatula around the eggs and a little under them every 2 minutes. After about 5 minutes, the eggs around the edges will be set and you won’t be able to pull them in (but run the spatula around and under them anyway to keep them from sticking). At the 6-minute mark, the frittata should look half-done; if it doesn’t, cook for 1 minute more. Remove from the heat.

8. Arrange the tomato slices over the frittata, sprinkle on the cheese and slide the skillet into the oven (middle rack). Bake until the frittata is cooked through to the center and lightly golden, about 10 minutes. It won’t brown much; if you want more color, run it under the broiler.

9. Transfer the skillet to a wire cooling rack; run a spatula around the edges. You can leave the frittata in the pan or unmold it. To do the latter, place a cutting board over the skillet, invert the frittata onto the board and then invert it onto a serving platter.

Note: You can eat the frittata hot, like an omelet, but it is traditionally served at room temperature. The mustard flavor will be more pronounced once the frittata cools.

Makes 6 servings

Nutrition info (made with whole eggs only): Calories 190 | Fat 15g | Protein 11g | Carbs 4g
Nutritional information is provided by The Washington Post

Do you love making frittatas in your home? Share your favorite flavor combos in the comments below!

Keep Moving,
– Team Fitstar

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  • Nancy Farrell

    I love a greek syle omolette or frittata. I use feta, spinach, cherry tomatoes, a bit of oregano, garlic, and if I have a lemon in the crisper that is on it’s way out, a bit of lemon zest. Mmm…