The frittata is a classic elaboration of Italian cuisine that is very reminiscent of our Spanish omelette. It consists of a mixture of egg with vegetables, cheese, meat and other fried stumps that are set in the oven. As you can see in these seven frittata recipes what we propose for the pecking of the weekend, admit as many variations as ingredients we have and give us the imagination.
Each and every one of these seven recipes are easy, irresistible and prepared in a jiffy. They are perfect for a different and original snack or for a snack at dinner, complemented with a salad, a cheese board, some dips and some rolls. With these seven frittata recipes You have to choose, either to make them as is or to adapt them to your liking.Live to the PalateSeven recipes with feta cheese for a peck with Greek airs
Mediterranean FrittataMediterranean Frittata
Ingredients: 2 eggs, 1 egg white (optional), 50 ml of milk or vegetable drink, 3 dried tomatoes in oil or rehydrated, 1 small and fine celery (central stem), half zucchini, 4 mushrooms, 25 g of feta cheese or curler of goat, dried oregano, dried thyme, granulated garlic, salt, ground black pepper, fresh parsley, extra virgin olive oil and 1 lemon.
Elaboration: Wash very well and dry the vegetables. Finely chop the celery, removing the filaments, and reserve the possible leaves you have for the final dressing. Cut the mushrooms into strips or slices and zucchini into small cubes. Chop the dried tomatoes. Beat the eggs and the egg white (optional) lightly in a bowl with a pinch of salt, black pepper and milk and set aside. Heat a little oil in the pan and brown the chopped celery over medium heat with the dried tomato. Add the zucchini with a pinch of salt and let it take color, sautéing it over high heat. Add the mushrooms, a splash of lemon juice, granulated garlic, oregano and thyme to taste, and cook a few minutes until they lose water. Remove to a plate. Grease the pan a little more if necessary and pour the egg mixture over medium-low heat. Spread well and let it begin to set slightly, just a minute. Spread the vegetables over and cover to finish cooking. Serve with parsley and the celery leaves washed and chopped, crumbled cheese, lemon zest and freshly ground black pepper.
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Leek Frittata and Cured Goat CheeseLeek Frittata and Cured Goat Cheese
Ingredients: 6 eggs, 4 leeks, 1 onion, 150 g of sheep cheese, 200 ml of fresh cream, 1 tablespoon of extra virgin olive oil, parsley, salt and black pepper.
Elaboration: Peel and chop the onion. We clean the leeks and cut into thin slices. In a pan add the oil and sauté the vegetables for 10 minutes. Grate the cheese, but not too thin, and reserve. In a bowl, beat the eggs, add the fraiche cream, salt and pepper and sprinkle chopped fresh parsley. Preheat the oven to 180º C. In a mold that can go to the oven, we put the mixture of eggs and cream, add the vegetables, and finally grated cheese. Bake for 20 minutes or until the surface looks swollen and golden. We serve hot or warm.
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Spaghetti carbonara frittataSpaghetti carbonara frittata
Ingredients: 4 eggs, 125 g of spaghetti, 80 g of bacon, 60 g of Parmesan cheese, ground black pepper and 1 tablespoon of butter.
Elaboration: Cook the spaghetti in a high saucepan with plenty of water and a good handful of salt. We leave them al dente after cooking for about eight minutes, since they will finish cooking in the oven when the frittata is set. We cook the bacon cut into small strips in a pan without oil, taking advantage of its own fat. On the other hand, in a bowl, beat the eggs with the cheese, pepper and a pinch of salt and add the bacon and its fat when they have cooled, to prevent heat from starting to set the egg. In a pan suitable for baking, put the butter and lightly sauté the cooked pasta and drained well. Then we distribute it homogeneously and cover it with the contents of the bowl of the beaten eggs with the rest of the ingredients. Cook in the preheated oven at 150º C for 30 or 35 minutes to make it ready.
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Frittata with figs and goat cheeseFrittata with figs and goat cheese
Ingredients: 3 eggs, 2 whites, 100 ml of liquid cream or milk, 10 ml of Dijon mustard, 1/2 teaspoon ground turmeric, 2 sprigs of fresh thyme or 1 teaspoon of dried thyme, 5 figs, 40 g of goat cheese , fresh parsley, ground black pepper, salt and extra virgin olive oil.
Elaboration: Preheat the oven to 180º C. Place the eggs with the whites, the cream or milk, the mustard, the turmeric and the thyme -only leaves- in a deep bowl and salt and pepper. Beat everything gently and heat an iron pan or clay pot about 18-20 cm in diameter, with olive oil, on the fire. Add the egg mixture and let it set at medium temperature, for about 8-10 minutes. Meanwhile wash the figs, remove the ends and cut into slices not very thick. Place the dish in the oven so that the top begins to set, about 3-5 minutes. Carefully remove and distribute the cut figs, the shredded goat cheese and add a thread of olive oil. Return to the oven for a couple of minutes or until the frittata is curdled. Serve with chopped fresh parsley.
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Frittata with spinach, portobello mushrooms and manchego cheeseFrittata with spinach, portobello mushrooms and manchego cheese
Ingredients: 400 g of portobello mushrooms, 200 g of fresh baby spinach, 1 leek, 4 L eggs, 50 ml of milk, 50 g of Manchego cheese, 3 tablespoons of extra virgin olive oil, 2 cloves of garlic, salt and black pepper.
Elaboration: We grease a round mold about 23 centimeters in diameter with a few drops of oil, and line its base with baking paper. In a pan we put the oil to heat and sauté the minced garlic as well as the leek cut into thin slices. Add the chopped portobello mushrooms, and cook until almost tender. Add the spinach sprouts and sauté them with the rest of the vegetables for five minutes. In a bowl, beat the eggs with a pinch of salt, add the grated Manchego cheese, the milk and add the sauteed vegetables. We pass the mixture to the mold and bake at 150º C for 30 minutes or until the curdled mixture is seen.
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Mediterranean frittata with quinoa, ricotta and pestoMediterranean Frittata with ricotta and pesto
Ingredients: 50 g of quinoa, 5 eggs, 1 clove of garlic, basil to taste, 100 g of ricotta, 1 scallion, 125 g of cherry tomato, salt and pepper.
Elaboration: We preheat the oven to 180 ° C. Cook the quinoa following the manufacturer's instructions in plenty of salt water. Once cooked, let it cool a little. We put the eggs and garlic in a bowl and beat them to beat. Add the basil, ricotta cheese, onion, tomatoes, salt, pepper and three quarters of cooked quinoa. Mix. Grease a pan or mold that can go to the oven. We add the mixture to the mold. Cover with the remaining quinoa and bake for 30 minutes or until firm and golden. We serve with pesto above.
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Potato, feta and pesto frittataPotato, feta and pesto frittata
Ingredients: 600 g of potato, 1 clove of garlic, 8 eggs, 15 g of extra virgin olive oil, 200 g of feta cheese, 50 g of pesto, salt and ground black pepper.
Elaboration: Peel the potatoes and cut them into thin wheels of approximately half an inch. We fill a saucepan with water and put it on the fire. When it begins to boil, season and introduce the potato. Cook for five minutes or until the potato is tender. We drain well so that there are no traces of water and let temper a few minutes. Meanwhile we peel the garlic clove and chop it finely, add it to the eggs, which we will have in a deep bowl and beat well. Add the drained potato and 150 g of the sliced feta cheese. Salpimentamos to taste, but generously, and curdle in a pan greased with oil for five minutes. We introduce in the oven, preheated to 200 ºC, and finish curdling for 10-15 minutes. If our pan has a removable handle, we remove it by introducing it into the oven. If this is not the case, we wrap the handle well with aluminum foil so that it does not burn and that's it. We serve the frittata with pesto and the rest of the feta cheese spread across the surface.
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