Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Frittata

I've heard the term kicked around for years but never bothered to find out what they are.

Don't laugh but for some reason I thought it was a Mexican dish that probably involved Tortillias.

Anyway someone mentioned them the other day so I looked em up today.

Far as I can tell it's pretty similar to a crustless Quiche......which is fine with me so I'm gonna try making one.

What do you guys put in yours?

Years ago there was a cooking show called “The Urban Peasant”. The host, James Barber, once did a show on frittatas.

Basically, he said a frittata is any leftovers you’ve got, heated up and then covered in beaten egg and cooked till finished.

So, to answer what I put in mine - whatever happens to be sitting in the fridge! And it works.

A lot of the internet chef's say the same thing.

I like the looks of this one but I'll probably use green chili's instead of scallion.....might throw a little ham in too.

https://www.fifteenspatulas.com/potato-cheddar-frittata/

We've put about everything in them over the years; probably have one a couple of times a month. Bacon, ham, onion, potatoes, mushrooms, zucchini, spinach, sometimes cauliflower instead of potatoes. Like was said, whatever you have on hand. Wife doesn't care for tomatoes but I like them sliced on top with lots of cheese and then I cover with a good salsa.

Never eaten such a thing.

I made some the other day for breakfast in a muffin pan

Eggs, spinach, bacon and cheese.

I've even added beef chorizo.

From what I gather it's too complex to be an Omelette but not sophisticated enough to be a Quiche.

I have eaten both of those things.


Might try a frittata some day. I personally like a breakfast skillet the best.

Sweated a bunch of spinach this morning for a frittata in my new to me CI pan. Add eggs , bacon, feta cheese. Simple or fancy. You be the boss

I make 'em a lot.

After they're sweated ain't much to look at. Tomorrow I'll just dump in some eggs and cheese and cook. Glorified scrambled eggs.

Love to make them out of previous nights Chinese food dinners.

Talk about quiche, my grandmother was German Saxon, from Transylvania.

We used to love her thin pancakes, never realizing it was crepes. Fancy.

Same thing with quiche. We called it egg pizza. Wasn't till I was 25 that I realized I'd been eating quiche all those years.

Frittatas are Spanish. The traditional one uses thin slices of potato, par boiled, (not fried) in hot oil, then cooked with onion and cheese in beaten eggs. Frittata con queso de patata y cebolla. The trick is in flipping the frittata. I bought a nylon flipper from a Spanish web site. Looks like a big plastic dish with a knob on one side. Slide the half cooked frittata out of the pan and onto the flipper, then invert and drop if back into the pan to finish the other side. Flipping a 12 inch half cooked frittata with a quick snap of the wrist (without making a huge mess), is beyond my skill level. 😁

i made a smaller one, wasn't hard...i prefer la frittata italiana...

I have never planned a frittata. They are nomally made the evening before the wife and I go to the grocery store and it's an effective way to eat most of the random stuff left in the fridge.

Never had one....but I dont like the name.

Tasty stuff, Jim. Don't miss out. Frittatas are a regular thing here in the AM.

What else could we call em?