Hard to believe this is the first frittata that has made it to the blog! This is after all, our go to at home and one that we love having for breakfast, lunch or dinner.
It starts by opening the fridge and seeing what could be used for ingredients. This is by the way, how I cook at home. Stocking up on essentials that help me put a meal together in no time. The perfect example of this food philosophy would be this Summertime frittata.
I've created this list of tips to set you up for success on your frittata endeavours :)
1. Use fresh ingredients
It's farmers market season. If you have one nearby, nothing beats adding the freshest vegetables to a frittata, plus by stopping by you are supporting your local farmers! My faves to pick up are asparagus, zucchini and peppers.
2. Cheese please!
Ok so this is also the reason why I can't be vegan. I am a big fan of cheese, and you can bet that every time I go to Barcelona I'm bringing several Manchego wedges and rounds of goat cheese home. When in Venice, all the Parmigiano and fresh mozzarella di bufala.
A frittata without cheeses is just sad, like a day with no sunshine (I know! Tragic). So make sure to use your favourites when you are choosing ingredients to make your own.
No rules when it comes to them, but make sure you include one or two. Bring the eggs to another level by infusing them with tons of flavours and adding depth to your frittata. For the recipe below I've used chives (easiest thing to grow in your garden!)
4. An extra protein kick
Though you can always make your fritatta vegetarian, try adding some extra protein too. I've added grilled pesto shrimp to this one. Salmon works great too.
5. The right pan
Ok so here's the deal. Without the right pan your frittata making plans can go downhill pronto. After mixing all your ingredients,adding all that precious cheese, if you don't have a pan to set it perfectly, everything will stick to it, burning the bottom and making it impossible to save a proper slice. You also want to make sure that pan is oven safe.
I recently got an All-Clad pan and after putting it to use several times, I'm happy to report I've found THE one!
The pan heats evenly allowing the eggs to be cooked at the same temperature instead of giving you an uneven crust. Best part? It's non stick. All-Clad made this pan with a 3 layer non stick system that delivers amazing release, meaning minimum oil is needed for cooking.
One of the best things about the frittata pan is the interlocking system making easy to flip on the cook top and it's dishwasher safe!
So with these tips, let's get cooking.
This Summertime frittata is perfect for brunch, lunch or dinner. Serve it with a green salad and you are good to go.
Any favourite ingredients you add to your own masterpiece? Comment below!
1/4 cup milk
1 tsp sea salt
1/2 tsp pepper
1/4 cup chopped chives
12-15 raw shrimp
1 tbsp pesto
1 1/2 tbsp olive oil
3/4 cup fresh mozzarella di Bufala - crumbled
1/2 cup goat cheese - crumbled
6 asparagus spears - chopped - 1 inch
1/2 large red onion
1 red pepper cut in slices
Pre heat your oven to 375 F.
In a medium bowl, marinate the shrimp for 5 minutes by adding the pesto. Set aside.
Place cut vegetables in a tray and add 1 tbsp of olive oil, plus 1/2 tsp salt. Roast for 15 minutes stirring every 5 minutes. Once ready, set aside to cool slightly.
Grill or use a frying pan to sautée the shrimp, 2 minutes per side.
In a large bowl, whisk eggs with milk, 1/2 tsp salt, pepper, chives, roasted vegetables, cheese and shrimp.
Pre heat your frying pan over medium heat ( I used this All-Clad) add 1/2 tsp of oilive oil and once is heated, add your frittata mixture. Cook over medium heat for 5 minutes and finish cooking it in the oven for an extra 15-18 minutes, setting your oven to broil for the last 45 seconds.
*This post was made in collaboration with All-Clad, however all views and recipe are my own.