A Simple Frittata
Not too many people hear these words from their child… “Mom, can you please not make any more frittatas?”
Seriously. I guess I got a little carried away for a while when they were young. I was very creative with frittatas, but still, one of my daughters wasn’t fooled. I remember thinking how funny her request was at the same time. I mean, it’s like a kid asking the mom to quit serving liver.
I’d always made good breakfasts for my kiddos when they were young, even though it meant getting up extra early. It was worth it.
At some point back then I was introduced to this cookbook – The Villa Table, by Lorenza de Medici, published in 1993 – and I was smitten.
If you don’t already love the foods of Tuscany, this book will win you over. In this book Ms. Medici has a recipe for a frittata to which she adds leftover spaghetti. Seriously! And I mean, why not?
You can really put just about anything in a frittata, so why not leftovers like a pasta dish! I had so much respect for her for including such a mundane, yet perfectly practical recipe in the book, that I think I went a little crazy then, throwing just about everything left over from the previous night’s dinner into the next morning frittatas for my girls. That is, until I was asked to stop.
So I hadn’t made a frittata in years, thanks to that daughter. Decades, in fact. Frittatas are delicious, and a perfect dish to make for breakfast, lunch, or brunch. Unlike an omelet, you can slice up an frittata and serve 6-8 people. And they’re pretty. Here’s another one I made recently.
There’s nothing mysterious to a frittata. It contains the same ingredients as an omelet, primarily beaten eggs, cheese, and often accessory ingredients as well. These can include something as simple as asparagus and fontina, potatoes and gruyere, or tomatoes and smoked mozzarella, or…
A frittata is essentially an open-faced omelet – made like an omelet, except the last step is to place cheese on top of the frittata and put it in the oven. Some care has to be taken with the frittata, however, because just like with an omelet, it shouldn’t be overcooked.
I’m offering up my version of a simple frittata, based on what I had in the fridge. I chose uncured bacon, red bell pepper, shallot, parsley, and I used some leftover raclette.
Trust me, once you start adding your leftover pastas or stews or vegetables to yours, you’re going to be making them often, just like I used to! Hopefully you won’t burn out your children.
A Simple Frittata
Serves 4
6 eggs, at room temperature
1/2 teaspoon salt
Freshly ground black pepper
Drizzle of olive oil
2 ounces diced bacon
1/2 red bell pepper, finely chopped
1 shallot, diced
Chopped parsley, to taste
3-4 ounces cheese, cut in small cubes or coarsely grated
1/2 cup grated Parmesan
Place the eggs in a medium bowl and whisk them well with salt and pepper. Set aside.
Preheat the oven to a broiler setting, or at least 400° F.
In the skillet in which you will be making your frittata, which much be able to withstand broiler temperatures, heat up a little oil and add the bacon. Cook over low heat.
Add the red bell pepper and shallots and cook until fairly soft, about 5 minutes. Season with salt and pepper.
Stir in the parsley until well distributed, then pour in the whisked eggs. Add the cubes of cheese evenly amongst the omelet.
Cover the skillet with a lid, and over low heat still, begin cooking the omelet through to the middle, but not thoroughly. This should take at least 10 minutes.
At this point, sprinkle on the grated Parmesan, and place the skillet in the oven. The broiler should finish the last little bit of cooking, but also brown the Parmesan. I personally don’t like a lot of browning, so once there’s no liquid remaining in the center, I pull the skillet from the oven and let the frittata cool slightly.
Cut the frittata into four wedges and serve immediately.
I’ve seen in another Lorenza de Medici cookbook that sometimes a wedge of frittata is served between two slices of bread for lunch! Doesn’t that sound like a wonderful idea?!
I love frittata. It’s been ages since I’ve made one so your post is a timely reminder! Love the fact that you’ve crowned yours with a mound of cheese. I am exactly the same, I love cheesy, eggy goodness like this. Yum!
Why not! Eggs and lots of cheese – the best!
I know! That’s why I had such a respect for Ms. de Medici. It’s not a hoity toity cookbook!
It’s so easy to do it that way, plus lots of skillets can’t handle being right under the broiler!
I have some left over sausage pasta sauce from last night – you have inspired me to make a frittata with it! Thanks Mimi!
You’ll love it!
Frittata! in italian we use that word whenever you want give the impression of having mixed a lot of stuff together (not only with food)! your frittata has to be delicious!
Interesting!
Now that looks like a frittata that I could love. I know what you mean about overdoing some meals. When I had some medical problems years ago, my husband graciously took over the cooking but he was pretty much a 3 recipe kind of guy. To this day all you have to say is “tortellini soup” and my daughter & I kind of groan.
That sounds like a great cookbook – I’ll have to check it out.
That’s a funny story! Do look into the cookbook. She’s quite the expert on Tuscan cuisine!
Thank you!
Thank you!
My friends call me the frittata queen. I absolutely loathe waste, leftovers make incredibly delish frittata and if you don’t reveal it’s made with leftovers, guests will be left thinking you’re incredibly creative!! I deliberately choose pans that can go from the stovetop to the oven, or under the grill to make life simple.
Hahaha! That’s funny! I back to being queen myself. It feels good!
Hahahaha!!! That’s so funny!
Hmmm. I can say I’ve never come across it. How did it change the texture? This is very interesting!
I can attest that leftover frittata does make a delicious sandwich.
Oh, I believe it. It’s just that I would gain ten pounds just looking at that sandwich. Sadly.
Thanks Suzanne!
I’ve never thought of adding pasta to frittata, but you are right, it’s such a practical idea! I might also start going overboard with frittata, haha!
It is practical, and it’s delicious!
I love fritattas! Can’t get enough!
Aren’t they the best?!!!
Hi Mimi, your pictures look better and better :-) Have you taken classes?
No, Charlotte, but thank you. I’m trying to be more patient. I love photography, but I have to plan more and take my time, which is hard for me!
That looks dazzlingly delicious. I don’t think you could make too many. :)
Thank you!
Beautiful! That oozy cheese should keep them happy!
You know, I make frittatas frequently with leftovers (and even spaghetti!) and it really is a wonder I haven’t been asked to stop as well!
I can’t think of anything that didn’t work!
Isn’t that amazing! Frittatas are wonderful!
I would NEVER have said that to you (or my mother)… probably more like, “Mom, can we have more frittatas?” I don’t know that book of Lorenza’s but I’m going to look today. I have several others of hers and love them. Thanks for a beautiful frittata, Mimi!
Funny! Well, I don’t really remember, this kid is 37 now, but I really must have made them often! I hope you can find this old book. I really love it.
It is very Italian to turn leftovers into frittata, that’s also why you don’t see it on restaurant menus often. I don’t make them often because I rarely have leftovers thanks to meticulous planning 😉
I am the opposite, because I don’t get excited about feeding/cooking for my husband because his tastes are limited and his needs are as well. And I really don’t want to be cooking boring food on a daily basis. Steaks/filets would be something with no leftovers of course. But that is why I really love blogging! Fun food with fun ingredients. Unfortunately, or fortunately, I get to eat most everything I make!
Frittatas are the best nvention for the saver of leftover food. I always think the leftovers are better than the original meal sometimes.
I had forgotten about making Frittata but it will now go back into my memory now. That also can become a leftover as well. :))
I loved that tip from the author about putting the leftover frittata in between 2 slices of bread!
Looks delicious! I love that you added chunks of cheese vs shredded so that there are little pockets of cheese to discover as you eat.
I happen to be a cheese-a-holic!
We call frittatas “clean out the fridge eggs” Looks great Mimi
That’s a perfect name!
I haven’t made a frittata in a couple of years…I think we have been eating too much of our spaghetti. 😊 Yours looks terrific.
Thanks, Karen! I don’t blame you!
They really are very good, and fun to improvise as you know.
Little bits are great! I love leftovers!
You are so welcome! Creativity is so important in cooking! Plus it’s the fun part.
I didn’t expect to read that “spaghetti” was what was added to the frittata! but as you say, why not? I used to make fritattas when I had breakfast guests but have actually forgotten about them. Enjoyed your post..
Exactly. And, it’s so good!
Hi Chef Mimi! I adore the simplicity of frittate! And I appreciate others like you who do too! I purchased this cookbook and more from Lorenza Medici back in 2020. You’re right . . . it’s a treasure. I need to return to it for more deliciousness!
She certainly knew her local cuisine!
I just love frittatas and I don’t think that I would burn out, but it’s entirely possible my family might think I over do it! I don’t get too fancy, but eggs and cheese are total comfort food. Your photos inspire me, Mimi. And I’m sure curious about the addition of spaghetti you mentioned. I might need this cookbook. 😉
I hope you can still find it! I was just so impressed that that sort of suggestion was in the cookbook. But so was placing leftover frittata between two slices of bread! Brilliant!
You know, some of the best recipes are the basics! A good frittata is hard to beat, and this post reminds me that I haven’t made one in quite some time. I’ve got all of the ingredients, so I think it shall happen. I even have some leftover spaghetti right now….
Oh good! Try it, you’ll love it!!!
I just coincidentally was watching someone make a frittata on TV and was wondering why I’m not making them all the time. Thanks for the recipe!
You are so welcome! They’re fun to make, and even better to enjoy!
Interesting! Well I wish I knew why, but I have no idea.
I can’t believe I am so behind in reading my favorite blogs!!! The days and months from early October till January 3rd just fly by, I can hardly catch my breath. What a great idea. My husband makes omelets when it’s his turn to cook, I think I like this even better. Happy New Year Mimi.
Happy New Year Liz! It’s so easy to get behind. And blogging is really a job! A fun job and we’re in charge, but still! Live happens!!!
Thank you Mimi. Life does get in the way.
Indeed it does. The good and the bad.