I used to make frittata regularly when I was younger. Recently I don't eat so many eggs, but I made one this Easter. There are two kinds of recipes, ones that need to be flipped over, and ones that finish in the oven--fully cooking the egg without overcooking the bottom. With eight people coming, I thought I should try recipes for the non-flipping kind, even though I have less experience with those, and even though the buttery-brown egg crust is one of the best parts.
Easter Frittatas are often full of sausage, but I wanted it this one to be vegetarian. My favorite holiday frittata are cheesy and light, so I wanted to use cream or milk to soften the egg. I wanted flavorful cheese to compensate the missing meat. I wanted potato and mushroom to help cut the richness; some people use flour to cut the richness, but it changes the texture too much.
I started with a Martha Stewart online recipe, and I soon learned that she has at least six frittata recipes. I liked her use of heavy cream instead of milk; she used goat cheese instead of ricotta; and gruyere cheese instead of mozzarella. I found the gruyere inexplicable.
I found great recipes in the The Taste of Memories from Columbus Park, a book of Italian recipes from my home town in Kenosha by Catherine Murray. (I was surprised to see the book is up to $600 for a used copy on Amazon.) There are a few frittata recipes including a baked Frittata with vegetables. I also checked My Calabria by Rosetta Costantino, and that had a ricotta frittata with twice as much as I show below.
Here is the final recipe. I decided to use cauliflower with less potato to help the texture. I am using feta because I like the stronger flavor.
Ingredients
12 eggs
¼ c whipping cream
1 t salt
1 ¼ cup ricotta (drained if wet)
⅓ c spinach ( I used frozen.)
1-2 T shopped basil, fresh
4 oz feta cheese, chopped
4 oz Monterey Jack cheese, diced
1 med potato, boiled and mashed
1 c boiled crushed cauliflower
6 boiled and sliced mushrooms, yes boiled
¼ c olive oil or as needed (maybe I'll use butter next time)
¼ c grated Parmesan
Instructions
Heat oven to 375F. I used the convection setting.
Premix the items from the first group, eggs, cream, salt, and ricotta, and then beat lightly to break up the yokes and larger lumps of ricotta.
Prep the items in the second group so they are available to add quickly. It is ok vary the vegetables a bit, but take care to avoid vegetables that will produce water when cooking.
Use the oil to generously lubricate a large frying pan and heat the pan on medium heat.
Pour the egg mixture into the preheated pan. When a solid egg layer forms on the bottom and sides of the pan, about 60-90 seconds, pour the vegetable and cheese mixture in to the pan. Spread the dry materials evenly and submerge them in the egg mixture.
Cook on medium heat until the bottom is well set, but not so long that the sides or bottom brown. A lid on the pan is useful.
Sprinkle the grate parmesan cheese on top.
Place the pan in the oven until the top is just set, taking care not to over cook. I used convection heating in the oven. This took 25 minutes for me.
Martha suggested a table sauce based on Creme Fraiche. Mine was simple, garlic powder, parsley, and vinegar.
