Frittata Recipe for Two with 5 Variations
Making a frittata may seem intimidating but with this simple guide you can make a frittata recipe for two perfectly every time.
Servings: 2 people
Ingredients
Frittata Egg Base:
- 6 extra large eggs
- ¼ cup cream or milk
- 1 garlic clove ,minced
- ¼ teaspoon kosher salt
- Olive oil
- Ingredients from one of the variations
Mexican Frittata Variation:
- ¼ cup yellow onion finely chopped
- ¼ cup red bell pepper finely chopped
- 1 jalapeno finely chopped
- ¼ teaspoon salt
- Pinch of freshly ground pepper
- ½ cup carnitas meat optional
- ¼ cup chopped cilantro approx. 10 – 15 sprigs
- ¼ teaspoon ground chipotle pepper
- ½ cup hashbrowns found in the refrigerated section of most grocery stores.
- ¼ cup Monterey jack cheese , shredded
- ¼ cup feta cheese
Cherry tomatoes , onion and basil Variation
- 1 cup cherry tomatoes ,halved
- 1 shallot ,finely chopped
- ¼ cup sweet or yellow onion finely chopped
- ⅓ cup mini mozzarella balls ,halved
- ¼ cup basil , sliced in thin strips
Asparagus and Onion Variation
- 4 spring onions or scallions ,chopped
- ½ cup chopped asparagus ,tender parts
- ½ cup fresh spinach .torn
- ¼ cup mini mozzarella balls .halved
- 2 Tablespoons feta ,crumbled
- ¼ cup tarragon or chives ,chopped
Instructions
Prepare the egg base
- Preheat the oven to 400°F. In a large bowl, whisk the eggs, cream or milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the frittata variations below:
Mexican Frittata Variation
- Heat 1 tablespoon olive oil in a 8 inch cast iron skillet over medium heat. Add onion, pepper, and jalapenos to pan stirring until they glisten in oil. Lower the heat and season with salt and pepper, slowly cooking until onion begins to soften.
- Adding Meat: If using leftover carnitas meat, skip to step 2. If adding sausage, add sausage to the skillet along with ½ teaspoon salt, ¼ teaspoon pepper. Using a spatula or wooden spoon break apart the meat into small pieces, until fully cooked and browned, about 4 minutes.
- Meanwhile, add cilantro, chipotle powder, hashbrowns, and cooled vegetables to egg mixture. Using a wooden spoon, create an even layer of meat and vegetables on bottom of skillet. Make sure the skillet is hot, then pour egg mixture over meat. Immediately lower the heat and cook for 2 minutes, without stirring, until the edges of the frittata are set without browning or adding color to the eggs.
- Sprinkle cheeses on the top and bake in the oven just until the center no longer jiggles and the edges are brown, about 20 - 22 minutes. Remove from oven and let set in pan on baking rack for 5 minutes before cutting and serving. Season with salt and pepper to taste and serve.
Cherry Tomatoes, Onion and Basil variation
- Heat 1 tablespoon olive oil in an 8 inch cast iron skillet over medium-high heat. Add the onion and shallot, and sauté until they glisten with oil. Lower the heat and season with salt and pepper, slowly cooking until onion begins to soften, about 5 minutes. Turn the heat back up to medium-high, add the tomatoes, half the basil, stir, then pour in the base egg mixture, shaking the pan gently to distribute. Immediately lower the heat and cook for 2 minutes, without stirring, until the edges of the frittata are set without browning or adding color to the eggs. Add the mozzarella and bake in oven just until the center no longer jiggles and the edges are brown, about 20 - 22 minutes. Remove from oven and let set in pan on baking rack for 5 minutes before cutting and serving.Top with the remaining basil. Season with salt to taste and serve.
Asparagus and Onion Variation
- Heat 1 tablespoon olive oil in an 8-inch cast iron skillet over medium-high heat. Add the onion and asparagus and sauté until they glisten with oil. Lower the heat and season with salt and pepper, slowly cooking until asparagus is tender and still bright green, about 4 minutes. Turn the heat back up to medium-high, add spinach. sauté until wilted, then pour in the base egg mixture, shaking the pan gently to distribute. Immediately lower the heat and cook for 2 minutes, without stirring, until the edges of the frittata are set without browning or adding color to the eggs. Add mozzarella and feta and bake in oven just until the center no longer jiggles and the edges are brown, about 20 - 22 minutes. Remove from oven and let set in pan on baking rack for 5 minutes before cutting and serving. Top with chopped tarragon or chives. Season with salt to taste and serve.
Notes
Variation #4 - Add Sausage to one of the variations above.
Variation #5 - Change out or use a combination of cheeses. A few of my favorite cheeses are melty cheeses like Monterey jack, mozzarella, goat cheese or a mild cheddar. Combing cheeses like a melty cheese with a feta and parmesan adds just the right amount of sharp, salty, tangy and creamy taste to the frittata.
Note: Nutritional information is based off of the Frittata egg base only.