Fritatta recipes

Hi I have never made a fritatta.  Do you bake them?  What are some of your recipes.  Can they be re-heated?

Just so happens I whipped one up this morning. We did a one pan chicken breast roast recipe last night and had some yellow pepper, shallots, and  chuncks of red potatoes all infused with garlic, rosemary lemon and chicken juices leftover.
 
I tossed those in a small skillet with butter and browned them a bit. I then scrambled a couple eggs poured it over the top, turned back the heat to low,  grated some extra sharp NY cheddar over it and seasoned with salt and pepper then covered it.
 
Once the top was mostly congealed I flipped it and cooked for a minute or two to finish. This is a little tricky, if you're not confident of your flipping skills, use an oven proof skillet (no plastic) and broil the top. It should be nicley browned on the bottom but still moist.
 
I rarely make them from scratch, almost always using leftovers. You can use left over pasta too. They do microwave nicely

Wow Cosmos sounds delicious with the garlicky potatoes!  I know I could not flip without a mess!

I've witnessed some drivers who were very confident of their flipping skills.

Cosmos has it right-leftovers are awesome in a fritatta. Usually anything goes. The only difference from the above recipe is I bake mine in an oven proof skillet-15 minutes or so at 350. Thats how I was taught in cooking school. And I usually use about 4-6 eggs. And yes, it reheats very well in a microwave.

I usually finish mine on top of the stove. I turn down the heat real low, sprinkle with cheese, and put the lid on it. I'm a terrible flipper. SO bad that instead of omelets, I make "scrambled eggs with _________" due to bad flipping.

I've been making Fritatta's all my life and didn't even know it.  My father always made them on Sunday morning from whatever was in the refrigerator.   And now it has a name. 
 
My mother used left overs to make soup de jour---- on Monday or Tuesday the bones from Sundays roast would go into the pot which went on the coal burning stove.  Left overs were added every day and, voila, the soup was different every day too.  Soup de jour, mon ami. 
 
The special tonight is soup de jour followed by the fritatta of the day.
 
 
 

By definition, a fritatta is an open-faced (unfolded) omelet that originated in Italy - usually round in shape with other ingredients mixed into the eggs. Frittatas can be baked or fried, or half-fried and then baked.
A lesser-used method to make a frittata is to cook the egg mixture in a pan until the bottom is set and then invert the frittata into another pan to cook the top. Most frattatas are served warm, but there are some - usually in appetizer-sized portions - that are served at room temperature. Fritatta's can contain anythng that is edible! So, scrambled eggs with anything mixed in can be a fritatta if cooked this way. 
There are tons of recipes all over the Internet for making Fritatta's.
And then there's the age old question--- Whats the difference between a Fritatta, an Omlet and a Crustless Quiche?

Yep, fritatta means clean out the fridge in my house.  I don't scramble the eggs though.  I just break the yokes and keep lifting and moving, then I put it under the broiler with chunks of cheese added on top.
 

Instead of flipping, once the frittata is set, I use the plate/flip  method:
Place a plate large enough to cover the opening of the skillet upside down over the top of the skillet.  Holding the plate firmly to the skillet, invert the skillet and plate in one motion so that the frittata is now cooked side up on the plate.  Then slide the frittata, uncooked side down, from the plate back into the skillet to finish cooking.

Frittatas are great for people on Atkins or gluten free. I use whatever is in the refrigerator mixed with four or five eggs. Bake in a cast iron skillet about 350 until almost done. Turn on the broiler to finish. This is a go-to when I'm tired, because it is so easy and quick.

I make an omlet that I finish under the broiler,a sorta fritatta.
4 eggs, kosher salt, fresh cracked pepper
2T butter
2T cream
fillings_ I make my fillings in a separate pan.  Usually ham sauteed in butter with onions, green peppers, mushrooms.
Cheese- I like a mixture or colby  & swiss/
Diced tomato.
 
Preheat broiler.
Break eggs into bowl, beat 80 times( I got this from Cooks Illustrated), eggs are just right, not too overbeaten,but whites & yolks well mixed
Add butter & cream to 8 inch non-stick.skillet,med/high heat. Melt butter in cream,bring to boil.  Add eggs, after 30 seconds,using a heatproof spatula begin gently folding over eggs.  Cook eggs until eggs are wet on top,but not runny.  Place skillet under broiler, to set eggs.  Watch the eggs constantly, remove the pan with the eggs are just set,no longer looking wet.  Add fillings, top with cheese, place back under broiler, broil until chesse is melted.  Remove, fold omlet over onto plate, top with diced tomato.
 

Hi,
Try this recipe for potato, chorizo and feta frittata -

Ingredients

250g/9oz potatoes, peeled and sliced into 1cm/½in cubes
6 tbsp olive oil
1 onion, peeled and sliced
8 free-range eggs
100ml/3½fl oz single cream
1 tsp salt
1 tbsp fresh marjoram, chopped
125g/4½oz chorizo, sliced
125g/4½oz feta cheese, crumbled

125g/4½oz feta cheese, crumbled
Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Place the potatoes into a saucepan of boiling water. Boil for five minutes, or until just cooked. Do not overcook the potatoes or they will go mushy. Drain the potatoes of the excess water and set aside.
3. Heat a 25cm/10in ovenproof frying pan. Add three tablespoons of olive oil and the
sliced onion to the pan. Cover the frying pan with a saucepan lid and sweat the ingredients over a gentle heat until the onion becomes soft and slightly golden. Then remove from the heat and set aside.
4. Whisk the eggs in a clean bowl until they are slightly frothy. Then add the cream, the salt and the fresh marjoram.
5. Add the sliced chorizo, the cooked onions and the potatoes to the bowl and mix well.
6. Heat the remaining olive oil in the frying pan. When the oil is hot, pour in the egg
mixture and stir briefly to distribute the ingredients evenly.
7. Sprinkle the crumbled feta cheese on to the top of the mixture. Place the pan in the preheated oven and bake for 25-35 minutes or until the centre of the mixture has set. Then remove from the frittata from the oven and allow it to cool for a couple of minutes.
8. To serve, place the frittata onto a large serving plate or a large cake tin lined with baking parchment (if you want to transport it on a picnic). Serve warm or at room temperature.
Thanks,
================================
and

Thompsonjack,
It's Unamerican to make any recipe that uses Grams, Liters etc.
However, since Frittata is an Italian word, I guess it's OK in this case. WELCOME TO ROADFOOD! Home of the thick skinned who can take it as well as give it!

Fry up 1 giant onion till just about browned, take off heat.
Fry up some potatoes in oil till soft, remove and drain on paper towels.
Clean out pan, now add some EVOO and when warm, add 6 beaten eggs.
When partially cooked, add onion.
Add potatoes. Top with salt and pepper.
Slide off pan, fold, onto a plate.
Microwave about 1 minute till done.