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Frittata Recipes Made Easy

A Cookbook on Frittatas Perfect for Breakfast or Brunch

BY: SOPHIA FREEMAN

2021 Sophia Freeman All Rights Reserved

Liability

This publication is meant as an informational tool. The individual purchaser accepts all liability if damages occur because of following the directions or guidelines set out in this publication. The Author bears no responsibility for reparations caused by the misuse or misinterpretation of the content.

Copyright

The content of this publication is solely for entertainment purposes and is meant to be purchased by one individual. Permission is not given to any individual who copies, sells or distributes parts or the whole of this publication unless it is explicitly given by the Author in writing.

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Table of Contents

Introduction

No one knows the exact origin of frittata except that its historic roots trace back to Mesopotamia, Persia, Spain, North Africa. Eventually, the frittata made their way to Italy and then eventually to the United States.

Originating from the mothership of all pasta and pizzas, Italian cuisine was sure to include frittatas as the Italian version of breakfast omelets.

The word frittata is derived from the Italian word friggere, meaning fried.

Frittatas are made as precisely as from the word theyre derived from: the eggs mixed with an endless number of fillings and then fried until brown before flipped or finished in the oven.

Frittatas are commonly mistaken as quiches or strata. Although there is a striking resemblance, the recipes are different.

Quiches have higher milk and cream content and are made with a pastry crust, while frittatas only require a few tablespoons of milk or cream and no crust.

Stratas are similar to American layered cheese, bread, and egg baked in the oven, whereas frittatas do not require such due to the endless cooking possibilities.

Additional Useful & Interesting Information

Did you know that there was a dessert omelet? Surprising right? Its known as Baked Alaska or the Norwegian Omelet. However, even if it originated in Norway, the name that made it famous came from a chef in Delmonicos restaurant in New York.

Chicken eggs are the most consumed eggs in the world. Because of this, the production and prices increase every year as the demand increases. Eggs are widely known to be eaten in more than a hundred ways because of the different nutritional values emphasized in every dish.

Lastly, did you know that eggs are preferred to be kept at room temperature and not usually in refrigerators? Many states outside the United States of America keep their eggs at room temperature.

Vegetable Frittata

This medley of fresh and colorful vegetables is a great way to start your day. But this isnt only apt for breakfast. This can also be served during lunch or dinner or sliced into smaller pieces as an appetizer.

Serving Size: 8

Preparation & Cooking Time: 1 hour and 30 minutes

Ingredients:

• 3 tablespoons vegetable oil
• cup onion, chopped
• 1 cups chopped mushrooms
• 1 clove garlic, minced
• cup green bell pepper, chopped
• 1 cups zucchini, chopped
• 6 eggs, beaten
• cup half and half cream
• 4 slices whole-wheat bread, sliced into cubes
• 2 cups cheddar cheese, shredded
• 16 oz. cream cheese, sliced into cubes
• Pepper and salt to taste

Instructions:

Preheat your oven to 350F.

Spray a baking pan with oil.

Pour the vegetable oil into a pan over medium-high heat.

Add the onion, garlic, green bell pepper, mushrooms, and zucchini to the pan.

Cook for 3 to 5 minutes, stirring often.

Turn off heat.

Transfer to the baking pan.

In a bowl, whisk together the eggs and half and half cream.

Stir in the whole wheat bread cubes, cheddar cheese, and cream cheese.

Season with pepper and salt.

Pour the mixture into the baking pan on top of the vegetables.

Bake in the oven for 1 hour.

Let cool before slicing and serving.

Herbed Frittata

Using scarmoza and pecorino cheeses for this frittata adds a unique and exciting flavor to eggs that inevitably brighten up your day. Serve this with a fresh green salad or crusty bread on the side.

Serving Size: 4

Preparation & Cooking Time: 30 minutes

Ingredients:

• 1 teaspoon olive oil
• 6 eggs
• cup milk
• 1 teaspoons fresh mint, chopped
• 1 teaspoons fresh thyme, chopped
• 1 teaspoons fresh basil, chopped
• 1 teaspoons fresh rosemary, chopped
• Salt and pepper to taste
• 5 oz. plain Greek yogurt
• 1 teaspoon lemon zest
• 1 teaspoon honey
• 3 tablespoons pecorino cheese
• 5 oz. scarmoza cheese, grated
• Parmesan cheese, grated (as needed)

Instructions:

Preheat your oven to 400F.

Brush your baking pan with olive oil.

In a bowl, beat together the eggs and milk.

Stir in the mint, thyme, basil, rosemary, salt, and pepper.

In another bowl, combine the yogurt, lemon zest, and honey.

Stir in the pecorino cheese and scarmorze cheese.

Pour the egg mixture into the baking pan.

Sprinkle with the Parmesan cheese on top.

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