Frittata: 30-Minute Meal

No Comments | Written on April 18, 2012 at 3:00 pm, by The Editors

What’s the difference between an omelet and a frittata, you ask? They both have lightly beaten eggs and are filled with veggies, meats, and cheeses (or not), and are sensational for breakfast, lunch, or dinner. Oh, and they’re fast!

You might call the frittata the omelet’s heartier sister. While the omelet is made fluffy with a touch of milk, and is delicately folded before serving, the frittata has all the fillings sautéed first, and the egg mixture (usually with no milk) is poured over the contents and allowed to cook (no folding required). Frittatas, such as the one shown here, are also often finished in the oven, where the cheese scattered over the top of the egg dish is allowed to brown and bubble a bit.

This Frittata recipe brings it all together, combining 8 eggs with your choice of vegetables (such as summer squash, broccoli, roma tomatoes, and/or sweet peppers), your choice of meat (pork or turkey sausage, ham, kielbasa) and your choice of cheese (Monterey Jack, Swiss, or Cheddar). And it takes just 25 minutes from the time you crack the first egg to putting the frittata (which serves four people) on the table.