Frittata recipes can be made with farm fresh eggs, vegetables, meats, and soft Italian cheese or hard Italian cheese. Actually, you can throw in everything but the kitchen sink into a frittata.
You can make mini frittatas which are a great way to have instant snacks available for you and your children. Or you could make vegetarian frittatas or even low carb frittata recipes.
If you want to make an authentic Italian frittata, use a soft Italian cheese like ricotta with a hard Italian cheese like Pecorino Romano. Italian cheese is added to a frittata, but you can use whatever cheese you like in your frittata recipes.
Hard Italian Cheese
Parmigiano Reggiano - is the "true" Parmesan cheese which is traditionally made from raw cow's milk
This cheese must be produced in certain regions of Italy and be produced in accordance with strict regulations.
One regulation is cows must be fed only grasses and hay. This cheese is made between May and November.
Pecorino Romano - is another hard Italian cheese which is only made from sheep's milk.
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. It
also makes a great cheese for grating.
Frittata Recipe - Mini Low Carb Frittatas
1 to 2 Bison Chorizo Sausages (diced)
2 to 3 Tbsp. Organic Spring Onions (chopped)
4 Organic Cherry Tomatoes (chopped)
Big Handful of Organic Baby Spinach
10 Pastured Eggs (beaten with a splash of whole milk)
Grated Italian Hard Cheese or Shredded Cheddar Cheese
Mini Frittatas for a Quick Snack or Breakfast
I think the mini frittatas can make life a lot easier and I love the idea of keeping extra in the fridge.
Mini frittatas can 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!
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. When wilted, distribute evenly to your non-stick or greased muffin pan.
Top with beaten eggs (almost to the top) and sprinkle with cheese.
Place the mini frittatas in a 350 degree F. oven for about 10 to 15 minutes until golden brown. Remove from oven and cool your frittatas.
Frittata Recipe - Low Carb Kale Frittata
6 Large Pastured Eggs
1/2 tsp. Black Pepper
1/4 tsp. Sea Salt
1/4 cup Organic Ricotta Cheese
1/4 cup 100% Grass Fed Heavy Cream (do not use ultra-pasteurized)
1 Tbsp. Organic Italian Olive Oil
1 pat Unsalted 100% Grass Fed Butter
1 small Organic Yellow Onion (sliced)
1 Organic Minced Garlic Clove
8 Organic Dino Kale Leaves (stems removed & cut into ribbons)
1/2 cup 100% Grass Fed Shredded Cheese
12 Organic Grape Tomatoes (cut in half)
Soft Italian Cheese
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 the ricotta cheese and seasoning to the eggs - whisk together. Then whisk in the heavy cream - set aside.
Preheat oven to 350 degrees F. Heat an oven-proof frying pan on medium heat and then add the oil and butter.
Add the chopped onions and saute for a few minutes or until translucent. Add in the garlic and saute for 1 minute.
Then stir in kale a little at a time and cook for a few more minutes. Evenly pour in the egg mixture and cook until the outer edges of the eggs become firm.
Finally, top with grape tomatoes and shredded cheese. Place in the oven and cook 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.
Frittata Recipe - Spring Vegetarian Frittata
2 to 4 Tbsp. Italian Extra Virgin Olive Oil or Favorite Cooking Oil
1 Large Organic Leek (chopped & rinsed well)
1 Organic Jalapeno (seeded & diced)
3 small Organic Zucchini (halved & cut in 1/4 inch slices)
1 Bunch Organic Asparagus (cut tips and then cut stems into small pieces)
Handful Organic Baby Spinach Leaves
4 small Organic Yukon Gold Potatoes (baked, peeled, & sliced)
12 Large Farm Fresh or Pastured Eggs
Organic Cayenne Pepper (to taste)
Sea Salt & Black Pepper (to taste)
2 to 3 oz. Soft Italian Cheese or Goat Feta Cheese (crumbled)
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!
Add oil to your 10 inch 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 - then stir in potatoes with a pinch of salt.
Crack the eggs into a bowl and add cayenne pepper, black pepper, and salt. Whisk for 1/2 a minute. Then pour eggs into the skillet - leave on medium heat.
Stir in 3/4 of the cheese into the frittata. Then top frittata with the remaining 1/4 of crumbled cheese. Sprinkle with cayenne and turn off the heat.
Bake in 350 degree F. oven for about 12 minutes or until eggs are set. Then finish cooking by broiling frittata until golden brown.
Serve this frittata recipe warm with a dollop of homemade pesto aioli and a pretty edible flower.