A frittata recipe can be made with many types of vegetables, fruits, meats, and soft Italian cheese or hard Italian cheese.
Actually, you can throw in everything but the kitchen sink when making a frittata.
You can make mini frittatas which are a great way to have instant snacks available for your children. And you could make a vegetarian frittata or a low carb frittata recipe.
If you want to make an Italian tasting frittata, use a soft Italian cheese like ricotta with a hard Italian cheese like Pecorino Romano.
Italian cheese is usually added to a frittata, but you can use whatever cheese you like in your recipe.
Parmigiano Reggiano - is the "true" Parmesan cheese which is traditionally made from raw cow's milk
True Parmigiano Reggiano must be produced in certain regions of Italy and be produced in accordance with strict regulations.
One of the regulations is that cows must be fed only grasses and hay.
It's one of the best grating cheeses available and is made between the months of May and November.
Pecorino Romano - is another hard Italian cheese which is only made from sheep's milk.
This cheese is made between the months of November and late June. It has a salty sharp taste and is one of Italy's oldest types of cheese. And it also makes a great cheese for grating.
Cook chorizo sausage on medium heat in a frying pan until the fat comes out from the meat.
Then add in the spring onions and saute until translucent.
Stir in the tomatoes and spinach - cover pan with a lid to wilt the spinach.
Then distribute evenly to your non-stick or greased muffin pan.
Top with beaten eggs (almost to the top) and sprinkle grated cheese.
Place the mini frittatas in a 350 degree F oven for about 10 to 15 minutes.
I think the mini frittatas can make life a lot easier and I love the idea of keeping some extra in the fridge.
If your children need a snack when they come home from school - it's already there.
Mini frittatas can also make a light breakfast for those mornings that your in a hurry and only have time for a quick bite.
You could even make a breakfast sandwich for yourself or your children by toasting an English muffin and sticking a mini frittata in between a sliced muffin - viola breakfast!
Beat the eggs and whisk in the heavy cream and ricotta cheese. Then stir in the seasoning - set aside.
In an oven-proof frying pan, add in the oil and butter or ghee and set to medium heat.
Then saute the chopped onions for a few minutes or until translucent. Add in the garlic and saute for 1 minute.
Then add the kale and saute for 3 more minutes. Pour in the egg mixture and cook until the outer edges of the eggs become firm.
Finally, top with cherry tomatoes and shredded cheese. Place in the oven and cook at 350 degrees F for 15 to 20 minutes to finish cooking.
Fresh Mozzarella - true mozzarella is made from water buffalo milk - although it can also be made from cow's milk.
And it is a sliceable curd cheese that is not aged.
This cheese will usually be found sitting in liquid when you
purchase it at the store.
Ricotta - is a whey cheese made from the whey of cow, sheep, goat, or water buffalo milk.
Ricotta is typically a fresh soft cheese, but it can also be an aged semi-soft cheese. Ricotta curds will usually have a creamy white color and a slightly sweet taste.
Add oil to your oven-proof skillet and set to medium heat. Saute the leeks for 5 to 6 minutes.
Stir in the jalapeno, zucchini, and season with salt - cook until tender.
Next stir in the asparagus and cook until a bright green color. Stir in the spinach leaves until wilted - add in potatoes with a pinch of salt.
Crack the eggs and add to a bowl along with cayenne pepper, black pepper, and salt.
Whisk for 1/2 a minute. Then pour into the skillet on medium heat.
Stir in 3/4 of the cheese and top with the last 1/4 of crumbled cheese. Sprinkle cayenne and turn off heat.
Bake at 350 degree F for 15 to 20 minutes until set. And finish by broiling frittata until golden brown.
Serve warm with a dollop of pesto mayonnaise and an edible flower.
Well now you know what to do with those leftover potatoes or those extra vegetables you always end up with - make a vegetarian frittata recipe!