North American Frittata – Basic

by on June 2, 2014 » Add the first comment.
Print Friendly

frittataBEFORE WE BEGIN . . .

  • Take note that onions cook a little bit longer than garlic. Onions will caramelize.  Garlic will burn.
  • Fresh herbs such as the basil and cilantro should be added at the last minute.
  • If you want to add potatoes, place cut potatoes into a skillet or in the oven to cook most of the way. Add to the top later, otherwise you will have hard uncooked potatoes in your frittata.
  • Once your ingredients are completely cooked, spread the ingredients out over the bottom of the pan and gently, and slowly, drizzle in your egg covering all the vegetables.


  • Four eggs
  • Heavy cream
  • Onion
  • Garlic
  • Tomatoes
  • Optional: spinach, celery, green onion, bell peppers, garlic, jalapeños, cilantro, etc

NOTE:  You can simply use a Pico de Gallo salsa as your base

  • Salt
  • Pepper
  • Basil (chiffonade)
  • Grated cheddar cheese
  • Ricotta cheese
  • Grated mozzarella cheese
  • Parmesan cheese


  1. Mix four eggs – Beat egg until white and yolk is incorporated, but not completely homogeneous
  2. Add a splash of heavy cream
  3. Add salt, pepper, basil chiffonade leaves
  4. Add grated cheddar cheese
  5. Set aside
  6. Use small nonstick OVEN SAFE pan
  7. Chop an onion and put into hot oiled pan
  8. Brown onion
  9. Add sliced tomatoes to the top of onion to slightly cook, then remove tomatoes and set aside
  10. Add small amount of other veggies if you wish. Not too much, or it will be watery
    – Add optional ingredients
  11. Let cook until most of the liquid has gone
  12. Pour in egg mixture
  13. Cook until sides start to solidify
  14. Add slices of tomato and nice pieces of ricotta
  15. Add grated mozzarella to top
  16. Sprinkle shredded cheddar cheese evenly over the top of the eggs
  17. Top with grated Parmesan cheese
  18. Bake under preheated broiler for 2-3 minutes or
    finish in the oven at 350º for about 25-30 minutes
    . Should be puffy and golden brown, but not burnt

Oh, one more thing…

  • Don’t add anything that is too wet into your frittata. Ideally drain things or set onto a paper towel to lose their moisture

This is a recipe that has been created by Robert (Grandpa) Andrews.
Look for Grandpa's Cookbook coming soon. © 2016.

Find more like this: Casseroles and Pan Dishes, Dinners, Lunches, World Cuisine

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.