𝘔𝘺 𝘐𝘵𝘢𝘭𝘪𝘢𝘯 𝘍𝘳𝘪𝘵𝘵𝘢𝘵𝘢 𝘤𝘰𝘮𝘣𝘪𝘯𝘦𝘴 𝘐𝘵𝘢𝘭𝘪𝘢𝘯 𝘴𝘢𝘶𝘴𝘢𝘨𝘦, 𝘷𝘦𝘨𝘦𝘵𝘢𝘣𝘭𝘦𝘴, 𝘢𝘯𝘥 𝘵𝘸𝘰 𝘤𝘩𝘦𝘦𝘴𝘦𝘴 (𝘰𝘯𝘦 𝘵𝘢𝘯𝘨𝘺 𝘢𝘯𝘥 𝘰𝘯𝘦 𝘮𝘦𝘭𝘵𝘺) 𝘵𝘰 𝘮𝘢𝘬𝘦 𝘢 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘮𝘦𝘢𝘭 𝘪𝘯 𝘶𝘯𝘥𝘦𝘳 𝘢𝘯𝘥 𝘩𝘰𝘶𝘳.

Italian Frittata

Frittatas are one of the most deceptive weapons I have in my culinary arsenal. They look super fancy and never fail to impress, but no one needs to know that they can be easily made from almost anything you have in your pantry. A kind of ‘Choose your own adventure” - with eggs! You can take almost any savory flavor combination and frittata-cize it, like the frittata I based on my favorite bagel combination. This morning I decided to riff off of a frittata I used to make when I worked in a pastry shop: an Italian frittata with Italian sausage, sautéed veggies, and double the cheese for double the flavor

How do you make a frittata?

Making a frittata is foolproof, if you follow a simple formula. My frittata formula is easy to customize, even without a detailed recipe. All you need is my perfect base to guide you! Start with 8 eggs whisked with one cup of heavy cream, add about one cup of cheese, then two cups of whatever your heart desires. You can add anything from potatoes and ham, to a medley sautéed vegetables. You can plan ahead and buy goodies in advance, or just toss in whatever deliciousness is sitting in your fridge or pantry. Sometimes, to make things easier in the morning, I prepare all the filling ingredients the night before. That way, all I need to do in the morning is put everything in a skillet, pour in the egg mixture, and bake! 

Ingredients for Italian Frittata

• Eggs Whenever I write a recipe with eggs, I always use large eggs. It's an industry standard and makes writing and cooking from recipes easier. If you only have medium eggs, use the same number of eggs. If you have small eggs, use one more egg than the recipe calls for. And next time buy large eggs 😊
• Heavy Cream Yes, you can use milk. Yes, you can use non-dairy milks. Almond milk, oat milk, and coconut milk are all popular alternatives.
• Italian sausage I love the fennel flavor of Italian sausage in this frittata, but feel free to leave it out if you want to go all veggie.
• Cheese You can really use any cheese that you enjoy eating. In this instance, I am using goat cheese, for its tanginess, and mozzarella for it's excellent melting.
• Vegetables I use a combination of vegetables that won't release too much liquid when they are cooking; red bell peppers, halved cherry tomatoes, jarred marinated artichokes, and just a handful of spinach leaves. Feel free to change that up to your preference.

Tips for a great Frittata

• Whisk your eggs and cream very well. I may or may not have baked a few whole yolks in my day due to incomplete whisking. It was delicious, but startling to find.
• Drain you sausage well on a paper towel lined plate. Too much oil might affect the texture of your frittata.
• Avoid large amounts of water releasing vegetables, as they can also affect the texture and flavor of your frittata. One way to do that is to sauté your vegetables before adding to your eggs. I've done it with onions, spinach, mushrooms, etc. and love the flavor it adds. Also, keeping to two cups of add in total (meat and vegetables) will help keep everything in balance.

Serves 4-6 people, depending on how you slice it 😉