The Big and Bigger Frittata
By Pam Anderson 

Cook eggs without stirring until set around the edges Bake until puffy, then cut it into wedges.

To make a frittata, start by setting the oven rack to the upper middle position and heating the oven to 400 degrees. Because the frittata will have already gotten enough bottom heat from the burner, bake it mid-oven. Depending on whether you're making a frittata for four or six, pull out a 10-or 12-inch heavy-duty nonstick skillet. To be quick and efficient, cook filling and frittata in the same skillet.

After heating the oven and selecting the skillet, start preparing the filling ingredients, one of which is always a vegetable. Depending on the vegetable, there are two methods for cooking the filling. Steam/sauté harder vegetables like potatoes and asparagus. Exactly as it sounds, the vegetable is first steamed or "wet cooked" then sautéed, or "dry cooked" right in the frittata pan. To steam/sauté, place the prepared vegetable, other filling ingredients, and a minced garlic clove in the skillet, along with a few tablespoons of water, some olive oil, and a sprinkling of salt and pepper. Cover the skillet and turn the heat to medium-high. In just a few minutes, the vegetable has steamed and the water in the pan has almost evaporated. At that point remove the lid, and as the last of the water evaporates, the oil kicks in, sautéing the steamed vegetable.

Softer frittata vegetables like peppers, mushrooms, and onions need only a quick sauté. For these, heat the oil while preparing the vegetable. By the time you're done, the oil in the skillet should be shimmering and ready. If vegetable preparation takes longer than the three or four minutes to heat the oil, start the skillet over medium heat, increasing it to medium-high a minute or so before adding the vegetables. When sautéed with the vegetables, the garlic tends to burn. For this reason, reduce the heat once the vegetables are cooked, then add the garlic.

While the filling ingredients cook, prepare the eggs and grate the cheese. By the time the filling is done, the eggs are ready. And by the time you've added the eggs and they start to set around the edges, the oven is preheated.

I have tried making frittatas stovetop from start to finish with little success. Even with reduced heat and a cover, the frittata bottom overcooks before the eggs cook through. A frittata needs the enveloping oven to cook evenly and to puff.

While the frittata does its oven time, we usually eat a salad or other simple first course. When we're done, so is the frittata. Even if you don't time it right, frittatas are just as good at room temperature or even cold.

Big and Bigger Frittatas at a Glance
- Adjust oven rack to upper-middle position and heat oven to 400 degrees.
- Sauté or steam/sauté frittata filling ingredients in frittata pan.
- Beat eggs with Parmesan (optional cheese), herb of choice, and salt and pepper to taste.
- Shake skillet to evenly distribute filling ingredients; add eggs and cook until they start to set around the edges.
- Transfer pan to oven and bake until eggs are puffed and set.


THE BIG FRITTATA
Serves 4
2 tablespoons olive oil
Filling ingredients (see recipes that follow)
Salt and ground black pepper
1 medium garlic clove, minced
8 large eggs
3 tablespoons Parmesan cheese
3 ounces additional cheese (optional, see individual recipes)
2 tablespoons minced fresh parsley or basil

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees.
2. For sautéed filling ingredients, heat oil in a 10-inch oven-proof non-stick skillet over medium-high heat until shimmering. Add prepared ingredients, seasoning them with salt and pepper; sauté until lightly browned, 6 to 8 minutes. Reduce heat to low, add garlic and cook to blend flavors, about 1 minute longer. For steam/sautéed filling ingredients, put oil, 2 to 4 tablespoons water (see recipe for specific amount), filling ingredients, a sprinkling of salt and pepper, and garlic in the 10-inch skillet. Set skillet over medium-high heat, cover, and steam until filling ingredients are cooked through, (see recipe for specific times). Remove lid and continue to cook, stirring occasionally, until liquid evaporates and ingredients start to sauté and lightly brown (see recipe for specific time)
3. Meanwhile, lightly beat eggs with Parmesan (optional cheese), herb of choice, and salt and pepper to taste.
4. Shake skillet to evenly distribute filling ingredients, then add eggs. Without stirring, cook until they start to set around the edges, about 1 minute. Transfer pan to oven and bake until eggs are puffed and set, 10 to 12 minutes longer. Slide or invert onto a large plate, cut into 4 wedges and serve.


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THE BIGGER FRITTATA
Serves 6
3 tablespoons olive oil
Filling ingredients (see recipes below)
Salt and ground black pepper
1 large garlic clove, minced
12 large eggs
1/4 cup Parmesan cheese
4 ounces additional cheese (optional, see individual recipes)
3 tablespoons minced fresh parsley or basil

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees.
2. For sautéed filling ingredients, heat oil in a 12-inch oven-proof non-stick skillet over medium-high heat. Add prepared ingredients and salt and pepper to taste; sauté until lightly browned, 6 to 8 minutes. Reduce heat to low, add garlic and cook to blend flavors, about 1 minute longer. For steam/sautéed filling ingredients, put oil, 2 to 4 tablespoons water (see recipe for specific amount), the filling ingredients, a sprinkling of salt and pepper and garlic the 12-inch skillet. Set skillet over medium-high heat, cover, and steam until filling ingredients are cooked through, (see recipe for specific times). Remove lid and continue to cook, stirring occasionally, until liquid evaporates and ingredients start to sauté and lightly brown (see recipe for specific time)
3. Meanwhile, lightly beat eggs with Parmesan, (optional cheese), herb of choice, and salt and pepper to taste.
4. Shake skillet to evenly distribute filling ingredients, then add eggs. Without stirring, cook until eggs start to set around the edges, about 1 minute. Transfer pan to oven and bake until eggs are puffed and set, 10 to 12 (check) minutes longer. Slide or invert onto a large plate, cut into 6 wedges and serve.

FRITTATA WITH PEPPERS AND ONIONS

Ingredients for Little Frittata:
1 medium bell pepper, cut into 1/4- inch strips
1 medium onion, halved and cut into 1/4-inch
wedges

Ingredients for Jumbo Frittata:
1 large bell pepper, cut into 1/4-inch strips
1 large onion, halved and cut into 1/4-inch wedges

Follow instructions for sautéed vegetables.


FRITTATA WITH SAUSAGE AND POTATOES

Ingredients Little Frittata:
6 ounces mild Italian sausage, removed from casing
2 new potatoes, sliced thin

Ingredients for Jumbo Frittata:
8 ounces mild Italian sausage, removed from casing
3 new potatoes, sliced thin

Follow instructions for steam/sautéed filling ingredients, adding 1/4 cup water to the skillet and steaming ingredients until sausage looses its raw color and potatoes are just cooked, 4 to 5 minutes. Remove lid and continue to cook until liquid evaporates and potatoes and sausage start to brown, 4 to 5 minutes longer.


FRITTATA WITH ASPARAGUS AND HAM

Ingredients for Little Frittata:
8 thin or 12 medium asparagus spears,
trimmed and cut into 1-inch lengths 4 ounces cooked ham, cut into 1/4-inch dice

Ingredients for Jumbo Frittata:
12 to 18 asparagus spears, depending on thickness
6 ounces cooked ham, cut into 1/4- inch-dice

Follow instructions for steam/sautéed filling ingredients, adding 2 tablespoons water to the skillet and steaming until asparagus is just tender, 2 to 3 minutes. Remove lid and continue to cook until liquid evaporates and ham starts to brown, 3 to 5 minutes longer.


FRITTATA WITH SPINACH AND SAUSAGE

Ingredients for frittata serving 4:
3 cups spinach leaves, chopped coarse
6 ounces Italian sausage, removed from casing

and crumbled Ingredients for frittata serving 6:
4 cups spinach leaves, chopped coarse
8 ounces Italian sausage, removed from casing
and crumbled

Follow instructions for steam/sautéed filling ingredients, adding no water to the skillet (since spinach is so moist, it does not need it), steam until spinach wilts and sausage losses its raw color, 2 to 3 minutes. Remove lid and continue to cook until liquid evaporates, 2 to 3 minutes longer.



FRITTATA WITH TOMATO AND GOAT CHEESE
Ingredients for frittata serving
4: 2 medium plum tomatoes, sliced 1/4-inch thick 3 ounces mild goat cheese, crumbled

Ingredients for frittata serving 6:
3 medium plum tomatoes, sliced 1/4-inch thick 4 ounces mild goat cheese, crumbled

Follow instructions for sautéed vegetables, making the following changes: Add tomato slices to the hot oil in a single layer until lightly brown, 1 1/2 to 2 minutes. Turn tomatoes, then continue to cook until remaining sides of tomatoes have lightly browned 1 1/2 to 2 minutes longer. Reduce heat, add garlic, and continue with recipe, gently stirring goat cheese, along with Parmesan into beaten eggs.

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FRITTATA WITH ZUCCHINI AND MOZZARELLA

Ingredients for frittata serving 4:
1 medium-large zucchini, cut into 1/4-inch rounds
1/2 cup (3 ounces) grated mozzarella

Ingredients for frittata serving 6:
2 medium zucchini, cut into 1/4-inch rounds
3/4 cup (4 ounces) grated mozzarella

Follow instructions for sautéed vegetables. Stir shredded mozzarella, along with the Parmesan, into beaten eggs.


FRITTATA WITH MUSHROOMS, FONTINA, AND THYME

Ingredients for frittata serving 4:
8 ounces mushrooms, sliced
2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried
1/2 cup (3 ounces) fontina cheese

Ingredients for frittata serving 6:
12 ounces mushrooms, sliced
1 tablespoon minced fresh thyme leaves or 3/4 teaspoon dried
3/4 cup (4 ounces) fontina cheese

Follow instructions for sautéed vegetables, adding thyme along with garlic and stirring shredded fontina, along with Parmesan, into beaten eggs.



FRITTATA WITH CHICKPEAS AND KALE

Ingredients for frittata serving 4:
3 cups kale, chopped coarse
1/2 cup canned chickpeas, drained and rinsed

Ingredients for frittata serving 6:
4 cup kale, chopped coarse
3/4 cup canned chickpeas, drained and rinsed

Follow instructions for steam/sautéed filling ingredients, adding 3 tablespoons of water to the skillet and steaming until kale wilts, about 3 minutes. Remove lid and cook until liquid evaporates, 2 to 3 minutes longer.

FRITTATA WITH POTATOES AND GREEN OLIVES

Ingredients for frittata serving 4:
3 new potatoes, rinsed and sliced 1/4-inch thick
1/4 cup pimento-stuffed olives chopped

Ingredients for frittata serving 6:
4 new potatoes, rinsed and sliced 1/4-inch thick
6 tablespoons pimento-stuffed olives

Follow instructions for steam/sautéed filling ingredients, adding 3 tablespoons of water to the skillet and steaming until potatoes are just tender, 2 to 3 minutes. Remove lid and continue to cook until liquid evaporates and potatoes lightly brown, 6 to 8 minutes longer.


FRITTATA WITH FENNEL AND FONTINA

Ingredients for frittata serving 4:
1 medium fennel bulb, fronds removed, bulb halved, cored, and sliced thin
1 small red onion, halved and sliced thin
3 ounces grated fontina or swiss (1/2 cup)

Ingredients for frittata serving 6:
1 large fennel bulb, fronds removed, bulb halved, cored, and sliced thin
1 medium red onion, halved and slice thin
4 ounces grated fontina or Swiss (3/4 cup)

Follow instructions for sautéed vegetables. Stir shredded fontina or Swiss, along with the Parmesan, into beaten eggs.

FRITTATA WITH POTATOES AND ARTICHOKE HEARTS 

Ingredients for frittata serving 4: 2 new potatoes 8 canned artichoke hearts, quartered.

Ingredients for frittata serving 6:
3 new potatoes 12 canned artichoke hearts, quartered.

Follow instructions for steam/sautéed filling ingredients, adding 3 tablespoons of water to the skillet and steaming until potatoes are just tender, 2 to 3 minutes. Remove lid and continue to cook until liquid evaporates and potatoes lightly brown, 6 to 8 minutes longer.