RECIPE MAGIC!

ANYTIME FRITTATA

A frittata, loosely translated to “fried” in Italian, is a freeform egg dish that turns simple ingredients into something rich and golden. It starts on the stovetop, then bakes in the oven until fluffy inside and lightly browned on top. Extra virgin olive oil adds depth at every step — and a drizzle at the finish makes it shine.

A frittata looks simple but it trips up home cooks when it’s baked too long and comes out dry. Our method keeps it creamy inside and golden on top by starting on the stovetop and finishing in the oven just until the centre is barely set. The eggs continue to cook as it rests, so every slice is tender. The base recipe is balanced — not too much milk, just enough cheese, and room for whatever add-ins you like. Another useful tip is to cook the frittata on low heat to ensure even cooking, and tenderness.

INGREDIENTS:

  • 8 large eggs
  • 1/2 cup whole (or 2%) milk
  • 1/2–1 cup grated cheese (Parmesan, Pecorino, Gruyère, cheddar, or your choice)
  • 1/2 tsp salt (reduce slightly if using salty cheeses)
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp EVOO
  • 1 small onion, peeled, trimmed, diced
  • Add-ins (see variations below)

DIRECTIONS:
Preheat oven to 375°F. In a large bowl, whisk eggs, milk, cheese, salt, and pepper. Set aside. Warm EVOO in a 10-inch cast iron skillet over medium-low heat. Add onion and cook 5–7 minutes until softened and translucent. Add any other vegetables or meats that need cooking and sauté until tender. Pour in the egg mixture, gently stirring to distribute ingredients, then smooth the top. Cook on stovetop 2–3 minutes, until edges begin to set. Transfer to oven and bake 10–12 minutes, until puffed and just set in the centre — a slight wobble is ideal as it will finish cooking while it rests. Remove from oven, rest 5 minutes, then slice into wedges and serve warm.

SAUSAGE + BROCCOLI: Pictured above. Remove sausage skin. Place in small amount of EVOO in skillet. Cook sausage until browned. While cooking break into small pieces. Remove and set aside. Sauté onion in EVOO until soft. While cooking steam or blanche medium-small broccoli florets until just tender. Add sausage and broccoli, then pour in eggs and bake.

BUTTERNUT SQUASH + SAUSAGE: Dice squash into small cubes and roast or pan-sauté until caramelized and tender. Brown sausage separately. Sauté onion in EVOO, add squash and sausage, then pour in eggs and bake.

RED + GREEN PEPPER + TOMATO: Dice peppers and onion. Sauté in EVOO until softened. Add halved cherry tomatoes just before pouring in eggs. Bake until golden.

SPINACH + FETA: Sauté diced onions in EVOO in pan on medium. Add spinach and cook until just wilted. Crumble feta into whisked eggs, pour over spinach/onion mixture, and bake.

POTATO (SPANISH TORTILLA: Slice potatoes thinly and cook slowly in EVOO with until tender. Remove and set aside. Sauté sliced onions until soft and golden. Add potatoes to pan in layers with onions. Pour in eggs mixture directly over the potatoes, keeping layers intact, and bake.

CARAMELIZED ONION + MUSHROOM: Cook sliced onions in Butter (or Garlic) EVOO slowly until golden and caramelized. Remove and set aside. Add mushrooms to pan and sauté until browned. Add onions and pour in eggs, stir and bake.

SPAGHETTI + BACON + TOMATO: Leftover spaghetti until al dente. Crisp chopped bacon, then remove. Sauté onion with halved cherry tomatoes. Add leftover spaghetti and bacon to pan, pour in eggs, and bake.