I recently had a delicious veggie-filled frittata during a boat trip with my friend, Chef Deborah Pittorino of The Greenporter Hotel in Long Island’s wine country. We ended up fishing for baby bluefish off the dock
and having some luck there (and enjoying an incredibly show of juvenile ospreys…I will include Leandro’s amazing picture here!)
The frittata was a wonderful pick-me-up after a morning of unsuccessful fishing. It fueled us just enough to keep trying. I have yet to get the recipe for Deborah’s version but it reminded me that I have been sitting on my own frittata recipe for a couple of weeks and it is high time to share it with you, especially during summer high season for eggs!
A frittata is a wonderful way to take tiny bits of this and that and bind them in egg to make a hearty yet light picnic-worthy meal that is totally fun. You can slice them into wedges and make them into finger food, or serve them on a proper plate with salad greens and crusty bread, sliced thin.
I learned to make them in Italy, where folks take leftover pasta and cook it up with eggs so it is similar to a Spanish tortilla or an omelette with the ingredients blended into the egg as opposed to being wrapped in egg. You will want a skillet that can go from stove top to broiler to finish the top. The following recipe is designed to use up leftovers, but you may also want to try my Duck Egg and Asparagus Frittata or a classic Spanish Tortilla.
This is really easy to do and the results are so satisfying so read on for the recipe!!
2 Tbs extra virgin olive oil
½ onion, chopped (red preferred)
Approximately 1 Cup leftover pasta (plain or seasoned with sauce)
1 Cup mixed cooked vegetables (preferably seasoned) chopped small
6-8 hen’s eggs
¼ Cup grated Parmigiano Reggiano or other good grating cheese (optional)
1 Tbs mixed chopped herbs (choose herbs that complement the existing flavors in your pasta and vegetables)
Pinch of salt
Heat oil in a small to medium ovenproof skillet at medium until loose and fragrant. Add onions, stir to coat and sauté for five minutes or more – until tender and browned. Add vegetables and pasta after onions are tender and browning.
Meanwhile, in a separate bowl whisk eggs, optional cheese, and salt together to mix thoroughly. Pour eggs over vegetables in skillet and mix thoroughly. Preheat the broiler to high/450°F.
Using a flexible spatula, turn the egg mixture away from the sides of the skillet as the egg solidifies, allowing the uncooked egg to run to the bottom of the pan. Continue this until egg mixture is well set – 5-10 minutes, depending on the thickness of the frittata (depth of skillet) and the stove top heat. Don’t rush this. You can stick a knife in the center to measure progress.
Use the spatula to get under the frittata occasionally and make sure it doesn’t stick to the bottom. Shaking gently every so often can also help.
When egg is set, put the whole skillet under the broiler for 3-5 minutes (longer if your frittata is thick) until the top is browned.
Let sit for five minutes, then serve.