Frittatas are an Italian version of an omelet. Because of the way it's cooked, I think it is more versatile, as it can easily be refrigerated, reheated, and eaten later. I have used several different techniques over the past few years. I tend to prefer sautéing fresh vegetables, usually from my own garden, fresh herbs, freshly grated cheeses, a little butter helps with the creaminess, and lightly whisking my eggs so they don't swell too high...this is not a soufflé. The following recipe is just one of many I have made, and can easily be modified to your own tastes and preferences.
1 TBSP, plus another 1 TBSP butter
2 medium baking potatoes, peeled and thinly sliced
Salt and Pepper
6 large eggs, beaten
4 oz shredded Cheddar cheese
2 oz shredded Swiss cheese
1 C sour cream
2 TBSP chopped chives
1 large tomato
2 TBLS grated Parmesan cheese
Preheat oven to 400.
2. In skillet, melt remaining butter and soft-scramble eggs, leaving them fairly liquid. Salt and pepper to taste. Sprinkle thin layer of Cheddar and Swiss cheese over potatoes. Spread sour cream over cheese. Sprinkle chives over sour cream. Add eggs and top with remaining cheese.
3. Peel (optional) and slice tomato. Place tomato slices in circle on top of frittata. Sprinkle grated Parmesan over the tomatoes.
4. Bake about 35 minutes or until frittata is completely puffed and slightly browned. If baked in quiche or pie pan, let it set for a few minutes, then slice and serve. Yields 6 to 8 servings.
Stratas (Italians sure know their eggs and cheese) are typically layers of egg, cheese, and bread making a casserole that puffs up when baking. A strata has the same ratio of liquid to eggs as a quiche, although traditionally milk is used, not cream. You can put anything into it you would put into a quiche or frittata. Here is delicious recipe, that again can be modified to your tastes and preferences.
6 C stale crusty bread or rolls, broken up into 1 inch pieces
8 large eggs
2 C half & half, heavy cream, evaporated milk, or a combination of these
1/2 tsp seasoning salt
1/4 tsp pepper
1/4 tsp freshly grated nutmeg
1/2 large onion, diced
2 clove garlic, grated
2 C of sautéed veggies of choice
3/4 tsp seasoning salt
1/2 tsp pepper
4 C fresh spinach leaves
2 1/2 C shredded cheddar cheese
1 C fresh shredded parmesan cheese
2 C chopped cooked ham
Directions1. Tear leftover bread or rolls up onto a cookie sheet, and toast in a 400 degree oven for 12-15 minutes or until light brown. Set aside to cool. Sauté onion in olive oil for a few minutes, add garlic and sautéed veggies, seasoning salt & pepper. Continue to cook until crisp tender then add spinach. Sauté 1 minute. Set aside to cool.
2. In a large bowl, beat the eggs well and add milk/cream, next seasoning salt, pepper & nutmeg, and half of both cheeses. Add in the bread, ham, and cooled veggies. Mix to combine well. Pour into sprayed 9"x13" baking dish. Cover evenly with remaining cheeses. Cover with foil that has been sprayed with Pam. Refrigerate for 5-6 hrs or overnight.
3. Bake in a 350 degree oven, covered with the foil for 40 minutes. Take off foil and continue to bake for another 20-30 minutes until light golden brown. Let stand for 10 minutes and then cut in squares.
Be Adventurous and Enjoy!