Now, understand that this is a dish that I don't really have an actual "recipe" for because I make it a different way every time. Sometimes totally on the stove top, sometimes totally in the oven, sometimes a little of both. Also, each time I make it I put in different veggies, cheese, or occasionally meat. Recently I saw Chef Mario Batali throw leftover spaghetti in a frittata on The Chew! Brilliant!
I will share with you my favorite way to make and eat a frittata. I prefer a Mediterranean medley of flavors. Italian cheeses, fresh herbs... yum!
Serves 6-8 (or 3-4 in the Renn house)
- One dozen large eggs
- 3-4 TBSP whole milk
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp butter
- 1 TBSP olive oil
- 1/2 C diced onion (red or sweet)
- 1/2 C diced raw mushrooms
- 3 C fresh baby spinach
- 1/2 C diced sweet grape tomatoes
- 1/4 C crumbled feta cheese
- 1/4 C grated asiago cheese
- 1/4 C grated Parmigiano Reggiano cheese
- 2 TBSP chopped fresh herbs (such as basil or Italian parsley) for garnish. (Optional)
- In a large bowl, beat eggs and milk together. Add salt and pepper and set aside.
- In a large non-stick oven-proof skillet over medium heat, melt the butter then add the olive oil.
- Add the onion and mushrooms and saute until soft, about 5 minutes.
- While the onion and mushrooms are cooking, microwave the spinach in a bowl for 2 minutes then drain all liquid out of it by squeezing it in a clean kitchen towel. Let cool then finely chop and add to onions and mushrooms. Stir well.
- Add the grape tomatoes, stir, then add the egg mixture.
- Cook, over medium heat, occasionally stirring for about 7 - 10 minutes or until the mixture is just about 3/4 solid, 1/4 liquid.
- Stir in all of the cheeses.
- Place the skillet in the oven under the broiler (about 4 inches from flame) for about 3 minutes to finish cooking the eggs.
- Let cool slightly then turn the finished frittata onto a large plate and slice into 6-8 servings.
- Serve each slice with some fresh herbs and a little additional shredded cheese for garnish.