How to Make a FRITTATA with a Crispy Parmigiano Crust
Recipes in this Video
The frittata, an Italian dish, has become a beloved staple in American breakfasts. It's a versatile dish that allows for creativity with ingredients, making it perfect for using up leftovers. Traditionally, it features eggs and various fillings, often topped with cheese. The Parm Crusted Frittata highlights the rich flavor of parmesan, making it a delightful and satisfying meal any time of day.
Ingredients
- ●eggs
- ●parmesan cheese
- ●spinach
- ●bell peppers
- ●onion
- ●garlic
- ●milk
- ●olive oil
- ●salt
- ●black pepper
- ●fresh herbs
- ●cherry tomatoes
- ●zucchini
- ●mushrooms
- ●red pepper flakes
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Heat olive oil in a large oven-safe skillet over medium heat.
- 3Sauté chopped onion and garlic until translucent, about 3-4 minutes.
- 4Add diced bell peppers and zucchini; cook for another 3-4 minutes until softened.
- 5Stir in chopped spinach and cook until wilted, about 1-2 minutes.
- 6In a bowl, whisk together eggs, milk, salt, black pepper, and red pepper flakes.
- 7Pour the egg mixture over the sautéed vegetables in the skillet.
- 8Sprinkle grated parmesan cheese evenly on top.
- 9Transfer the skillet to the preheated oven and bake for 20-25 minutes until set and golden on top.
- 10Remove from the oven and let cool for a few minutes before slicing.
- 11Garnish with fresh herbs and cherry tomatoes before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated mozzarella
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is less expensive and has a neutral flavor.
Techniques
Equipment
Also Known As
Cacio e Pepe, originating from Rome, is a classic Roman dish that translates to 'cheese and pepper.' Traditionally enjoyed by shepherds, it highlights the simplicity of few ingredients—pasta, cheese, and pepper—transformed into a comforting meal. Today, it's celebrated worldwide, often featured in Italian restaurants and home kitchens alike.
Ingredients
- ●spaghetti
- ●pecorino romano cheese
- ●black pepper
- ●salt
- ●water
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add spaghetti to the boiling water and cook until al dente, about 8-10 minutes.
- 3Reserve 1 cup of pasta cooking water, then drain the spaghetti.
- 4Return the drained spaghetti to the pot off the heat.
- 5Grate pecorino romano cheese into the pot with the spaghetti.
- 6Add freshly cracked black pepper to the pot.
- 7Pour in a small amount of reserved pasta water and toss to combine.
- 8Continue adding pasta water gradually while tossing until a creamy sauce forms.
- 9Taste and adjust seasoning with more cheese or pepper as desired.
- 10Serve immediately, garnished with extra cheese and black pepper.
The frittata hails from Italy, where it has been a staple for centuries, often made with leftover ingredients. This dish embodies the Italian philosophy of using simple, fresh ingredients to create satisfying meals. Traditionally enjoyed at any time of day, frittatas have gained global popularity, with countless variations reflecting local tastes and available ingredients.
Ingredients
- ●eggs
- ●cheese
- ●vegetables
- ●cooked meat
- ●herbs
- ●olive oil
- ●salt
- ●pepper
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Whisk eggs in a bowl until well combined.
- 3Add cheese, vegetables, and cooked meat to the egg mixture.
- 4Season with salt and pepper to taste.
- 5Heat olive oil in an oven-safe skillet over medium heat until shimmering.
- 6Pour the egg mixture into the skillet and stir gently to combine.
- 7Cook on the stovetop for 3-4 minutes until the edges start to set.
- 8Transfer the skillet to the preheated oven.
- 9Bake for 10-15 minutes until the frittata is set and lightly golden on top.
- 10Remove from the oven and let cool slightly before slicing.
- 11Garnish with fresh herbs if desired.
- 12Serve warm or at room temperature.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: cream cheese
Nutritional yeast adds a cheesy flavor with fewer calories.
cooked meat
Healthier: tofu
Cheaper: beans
Tofu provides protein while being plant-based.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point and is healthier.
herbs
Healthier: spinach
Cheaper: frozen herbs
Spinach adds nutrients and can be more economical.
Techniques
Equipment
Also Known As
Originating in Rome's working-class trattorias, Carbonara was a hearty meal for charcoal workers (carbonari). The dish celebrates simple ingredients—eggs, cured pork, cheese, and black pepper—transformed through technique. Today it's beloved worldwide, though purists insist on guanciale over bacon.
Ingredients
- ●spaghetti
- ●guanciale
- ●eggs
- ●Pecorino Romano cheese
- ●black pepper
- ●olive oil
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook spaghetti in boiling water until al dente, about 8-10 minutes.
- 3While pasta cooks, heat olive oil in a skillet over medium heat until shimmering.
- 4Add guanciale to the skillet and sauté until crispy, about 4-5 minutes.
- 5In a bowl, whisk together eggs and grated Pecorino Romano cheese until smooth.
- 6Remove the skillet from heat and add the drained spaghetti, tossing to combine.
- 7Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce.
- 8Add reserved pasta water as needed to achieve desired consistency.
- 9Season with freshly cracked black pepper to taste.
- 10Serve immediately, garnished with additional cheese if desired.
Ingredient Alternatives
guanciale
Healthier: pancetta
Cheaper: bacon
Pancetta and bacon are more accessible alternatives to guanciale.
Pecorino Romano cheese
Healthier: Parmesan cheese
Cheaper: Grana Padano
Parmesan and Grana Padano are less expensive and still provide a rich flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●400g spaghetti
- ●150g guanciale, diced
- ●100g pecorino romano cheese, grated
- ●1/2 tsp black pepper
- ●salt to taste
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add the spaghetti to the boiling water and cook according to package instructions until al dente.
- 3While the pasta is cooking, heat a large skillet over medium heat.
- 4Add the diced guanciale to the skillet and cook until crispy, about 5-7 minutes.
- 5Once the pasta is cooked, reserve 1 cup of pasta water and then drain the spaghetti.
- 6Add the drained spaghetti to the skillet with the guanciale and toss to combine.
- 7Remove the skillet from heat and add the grated pecorino romano cheese and black pepper, tossing quickly to create a creamy sauce.
- 8If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 9Taste and adjust seasoning with salt if necessary.
- 10Serve immediately, garnished with extra pecorino and black pepper if desired.
Equipment
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