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Frittta DIY:
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For Vegetable and Meat:
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Choose 3 or more following ingredients for up to 3 cups:
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Asparagus, steamed and cut into 1 1/2-inch pieces
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Roasted Red Bell Pepper: Peeled and cut into 1/4 inch strips
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Chorizo: Cut into small slice and browned
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Fresh Mushrooms: Cut into 1/4 inch slices and sauteed with garlic if desired
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Leeks or Onions: Thinly sliced and sauteed
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Pancetta or Bacon: Cut into 1/4 inch dice and sauteed
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Potatoes: Peeled boiled, and cut into 1/4 inch slices.
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Spinach, Arugula or Kale: Trimmed, sauteed, drained and chopped
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For Cheeses:
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Choose 1 or 2 or more for 23 cup
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Feta, Fotina, Fresh and soft goat cheese, Fresh ricotta, Parmesan, or any your favorite cheese
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For Aromatics and Spices:
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Choose 2 or more
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Crushed red pepper flakes: 1/4 1/2 teaspoon, or to taste.
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Garlic: Minced, 1 teaspoon, sauteed, or to taste.
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lemon Zest: Finely grated, 1 teaspoon
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Scallions: Thinly sliced, 1/4 cup, sauteed
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Paprika or Smoked Paprika: 1/2 teaspoo
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Fresh Herbs:
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Choose 2 or more for 1/4 cup
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Basil, Chives, Dill, Marjoram, Mint, Parsley
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To make the frittata:
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Arrange a rack in the center of the oven and preheat to 350F (180C).
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In a bowl, lightly whisk the eggs with your milk, the flour, about 1 teaspoon salt, and several grinds of pepper.
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If you are going to use salted cheeses, then reduce the amount of salt to 1/2 teaspoon now.
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Combine your favorite ingredients from the lists with the egg mixture, folding them gently.
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Allow any cooked ingredients to cool a bit before you add them to the eggs.
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Don't overcook them.
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Heat the oil in an ovenproof 10-inch nonstick skillet over medium heat.
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Wen the oil is hot, add the egg mixture, spreading everything evenly.
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Reduce the heat to medium-low, cover and cook about 10 minutes, reduce the heat to low, go on cooking until the eggs are set about 1-inch in from the sides of the pan, another 15 to 20 minutes.
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Uncover the pan and continue cooking frittata in the oven until the top is puffed and completely set, about 15 to 20 minutes.
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Remove the pan from the oven, let cool for about 5 minutes.
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Run a rubber spatula around the sides of the pan to loosen the frittata.
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Split it out of the pan and onto a cutting board or a plate.
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Cut and serve warm.
