Frittata is a delicious Italian dish in which the egg is the main ingredient. It's one of the most versatile dishes being a wonderful venue for different types of vegetables, meats and cheeses and which can be easily be served for breakfast, lunch and even dinner. In today's frittata recipe, I decided to use only fresh summer vegetables like baby spinach, heirloom tomatoes and Portabello mushrooms. The result was healthy, light and tasty but also nourishing!
You may wonder what is the difference between frittata and omelette. The cooking technique is the main distinction between this two types of egg dishes. In frittatas, the eggs and the other ingredients are mixed together and cooked more slowly on the stove and then finished in the oven. On the other hand, in omelettes, as the beaten eggs are cooking in the pan, the rest of the ingredients are carefully placed on them. The final shapes are also different, while the omelette is usually folded in a semi-circular form, the frittata is round and it's served sliced.
Let me tell you the reasons why I love frittatas. They are very easy to prepare, are more sophisticated than omellets and are easily stored in the refrigerator for the next day. They can be enjoyed warm or at room temperature, on their own for breakfast or as a complete meal along with a side of arugula or sauteed greens. Also, you have the flexibility to choose what kind of ingredients you want to use (or have in hand). You can go for the vegetarian version as I did or you can add sausages, ham, prosciutto or salami for a more satisfying dish.
In this summer frittata recipe I used all my favorite vegetables such as baby spinach, mushrooms and fresh heirloom tomatoes because I wanted something wholesome but also healthy. My family enjoyed it very much and even asked for more. I was very happy with the result so I decided to share the recipe here and hopefully you'll love it as much as we do!
Yield: 4 servings Time: 30 minutes
- 5 eggs
- 2 cups Portabello mushrooms, sliced
- 2 cups baby spinach
- 8 heirloom or cherry tomatoes
- 1/4 cup heavy cream
- 1 tablespoons extra-virgin olive oil
- 1/2 cup Parmesan cheese - optional
- Preheat the oven to 205 °C (400 °F).
- In a medium bowl, whisk together the eggs and heavy cream and season with salt and pepper. Add the Parmesan cheese if using.
- In a 10-11-inch pan, heat the olive oil and over medium heat.
- Add the mushrooms and cook, stirring often until they become soft, for 3 to 5 minutes.
- Add the spinach and stir until wilted.
- Add the halved tomatoes and sautée the vegetables for 2 more minutes.
- Add the egg mixture and swirl the pan to distribute the egg and the vegetables over the surface.
- Cook, undisturbed, on medium-low heat, for about 3 minutes, until the eggs are set.
- Transfer the pan in the oven and bake until slightly puffed and set, for 10 minutes.
- Loosen the edges with a rubber spatula and transfer to a plate, if desired. Cut into wedges.
- Serve hot, warm or at room temperature.
Tips and Tricks:
- Store it in the refrigerator for up to 3 days. Place in an airtight container as the water and humidity can alter the taste.
- Use a pan with thick bottom and round borders as it's easier to slide the frittata when finished.