"frittatarecipes" news and stories

As someone who has spent hours reading about how to perfect the omelet, the Italian frittata is another egg-based culinary delight I admit takes a certain skill. Like making an omelet, you must use just the right amount of ingredients so that the dish is not too cheesy or full of too many mushrooms. A frittata is somewhat a mix of an omelet and a quiche. It cooks over the stove in a skillet and is finished off in the broiler.

When entertaining, I often make frittata, because just one can serve up to 6 people. There are several different ways to make frittata. In southern Italian cuisine, especially Neapolitan cuisine, the frittata can contain spaghetti, macaroni, or another kind of pasta. Check out AOL's leftover spaghetti frittata recipe. A more traditional yet simple frittata might contain onions and Parmesan cheese.

Below are 8 savory frittata dishes:

1. Artichoke and Mushroom Frittata
2. Asparagus Frittata
3. Leek and Ricotta Frittata
4. Mustard Green and Sweet Onion Frittata
5. Alton Brown's Frittata
6. Ranchero Frittata
7. Mushroom and Potato Frittata
8. Gruyere, Ham, and Spinach Frittata

One frittata is not enough, especially if you have company. With that, here's a simple version with asparagus, basil and tomatoes. Begin by setting aside four large eggs so that they can begin to approach room temperature. Rinse a good handful of asparagus stalks and snap off the woody lower portions. Blanch the stalks and then transfer them immediately to ice water to keep their color. Drain the stalks, cut them into thirds and set them aside. Seed and dice half of a medium-sized tomato and finely slice a handful of basil leaves. Also, halve a small onion and slice it into half-inch thick strips. Preheat your broiler. Heat a few tablespoons of olive oil over medium heat in a medium (9-10") non-stick skillet and cook the onion until it turns translucent and takes on a little color. Beat the eggs in a bowl with a good pinch of salt and a few grinds of black pepper. Add the tomatoes, basil, asparagus to the beaten eggs and stir to combine.

[Photo: Nick Vagnoni]