Comments on: How to Make A Frittata

By: Judith L

Judith L — Mon, 24 Apr 2023 11:57:03 +0000

In reply to Lisa.

This is one of those magical template recipes. It’s quite fun looking through the veg I have and creating such a good dish. I often use 10oz. of frozen spinach that I’ve thawed and drained and fry 1/2 lb sausage. This is so good!

By: Jules

Jules — Sun, 19 Mar 2023 15:23:01 +0000

I used some of the leftover pot pie filling from your veggie pot pie recipe. Added some goat cheese as a topper. It was utterly delicious!

By: Marion - Budget Bytes

Marion - Budget Bytes — Mon, 09 Jan 2023 18:38:47 +0000

In reply to boyegcs. Hi, there! While the feta does contribute creaminess and some saltiness to the overall dish, it is more of a topping/mix-in than anything, and removing it won't really change the outcome of the dish too much but it will make a smaller final product. It could be made without the feta (There are also soy/vegan feta options available at most grocery stores.), or instead, the amount of cheese replaced with the same amount of another ingredient. I might reach for something like crushed olives, capers, or sauteed mushrooms. ~ Marion :)

By: Judith

Judith — Tue, 06 Dec 2022 03:46:15 +0000

This “recipe” has helped me make numerous good meals. The proportions of eggs, milk, veggies are just perfect! I was always getting them wrong before. Now I can reliably create good stuff in my trusty old 10 inch cast iron pan (Thanks, Mom!)
I do love the spinach, tomato, feta combination … it is scrumptious!
Six eggs, a bit of milk or half and half, and whatever-sounds-good-together is a great formula! And whipping up some corn bread or biscuits to go along with this makes my tummy happy.
Thanks.

By: Natalia

Natalia — Sun, 04 Sep 2022 18:06:16 +0000

In reply to aupanda. I would recommend doing a Spanish-type omelette if you can't use an oven. It's halfway between an omelette and a frittata and it's fully cooked on a stovetop. The key is that it's flipped so the top can cook

By: Monti - Budget Bytes

Monti - Budget Bytes — Fri, 02 Sep 2022 17:23:08 +0000

In reply to Lisa. That sounds like an interesting kitchen experiment! An air-fryer is really just a convection oven, so theoretically, it should work. Though you should keep in mind that items bake faster in a convection oven than they do in a regular oven. So I would reduce the amount of cooking time. XOXO -Monti

By: Lisa

Lisa — Thu, 01 Sep 2022 22:00:48 +0000

Just wondering if this could be done in a air fryer on the bake setting? Has anyone tried?

By: Monti - Budget Bytes

Monti - Budget Bytes — Tue, 30 Aug 2022 18:16:10 +0000

In reply to aupanda. I haven't tested the recipe that way, and the steam from the lid will pool at the top of the frittata, so I don't recommend it. If you leave the lid off and leave it on mid-low, it should cook. Again, I haven't tested it. XOXO -Monti

By: aupanda

aupanda — Mon, 29 Aug 2022 19:39:24 +0000

If you didn’t want to use the oven, would you be able to put a lid on the skillet and let it steam for 5 minutes?

By: JNH

JNH — Tue, 23 Aug 2022 19:27:33 +0000

This is great! By chance I didn’t have time to make my regular frittata recipe today (which cooks it very low and slow); when this was posted, I decided to try it out. The proportions and temp are just right for a light and delicious frittata! For those wondering, I almost always use nondairy milk (oat milk), and it works beautifully.