Anyone know how to make a fertata?

Question

I know it with eggs and veggies and.....how long?

Answer 1

Mushroom Frittata

Ingredients
1 tablespoon olive oil
1 small red potato
2 cups diced mushrooms [oyster mushrooms are particularly good]
coarse salt
freshly ground black pepper
4 eggs
1/4 teaspoon crushed, dried thyme
2 ounces grated Fontina cheese

Method
Heat oven to 350
Heat oil in a 9-inch nonstick skillet. Scrub potato and cut into 1/4-inch thick slices. Peeling isn’t necessary. Sauté potato slices and mushrooms over medium-high heat, turning them occasionally, until potato slices are tender, about 10 minutes. Season with salt and pepper.

Beat together eggs, thyme, and salt and pepper to taste. Pour over potatoes and cook over medium high heat until eggs are moist but set 4 to 5 minutes.

Sprinkle cheese over eggs. Bake until cheese melts 3 to 5 minutes.

Cut into squares and serve immediately.

Answer 2

Golden Frittata with Fresh Herbs
INGREDIENTS

6 large eggs
4 green onions, finely chopped, including some green parts
1 tablespoon finely chopped fresh dill
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh marjoram
1 teaspoon salt
Pinch of saffron threads, crumbled in 1 tablespoon hot water
1/2 teaspoon freshly-ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
Fresh herb springs for garnish, if desired

1. In a medium bowl, whisk the eggs, then stir in the green onions, herbs, salt, saffron, and pepper. Allow to stand for 15 minutes for flavors to develop.

2. Preheat broiler. Using a 10-inch cast-iron skillet, melt butter and olive oil over medium-high heat until foaming. Pour in egg mixture and cook for 1 minute, then lower heat and cook about 10 minutes, until golden on the bottom and almost completely set.

3. Place pan under broiler until top is golden brown and finished. Invert frittata onto a serving plate, cut into wedges, and serve warm, garnished with herb springs, if you like.

Serves 4.

Answer 3

Frittatas are great pretty much like a quiche without the pastry, make a big one and it lasts for days. experiment and put whatever you want in them if u use root vegies cook them a bit first. put all the veges in the pan pour over egg and cream mix put in oven for about 20min depending on size
vioila good luck

Answer 4

Love these! Here are some of my favorites.

Spinach Frittata with Tomato Salsa

INGREDIENTS
Frittata:
1 tablespoon extra-virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 large eggs
3 egg whites
1/3 cup fat-free evaporated milk
1/2 cup shredded reduced-fat mozzarella cheese

Salsa:
4 plum tomatoes, seeded and chopped
2 scallions, minced
1 clove garlic, minced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
DIRECTIONS
To make the frittata: Preheat the oven to 350 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.
To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, limejuice, salt, and pepper. Serve fresh, at room temperature, over the frittata.

Potato and Cheese Frittata

INGREDIENTS
2 tablespoons olive oil
2 large russet potatoes, peeled and shredded
1 medium onion, diced
salt and pepper to taste
1/2 cup shredded Cheddar cheese
4 eggs, beaten
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.


Smoked Salmon Frittata

INGREDIENTS
4 tablespoons olive oil
1/4 medium onion, chopped
salt and pepper to taste
4 ounces pepper smoked salmon
8 black olives, chopped
6 eggs
2 tablespoons milk
2 tablespoons heavy cream
1/2 (8 ounce) package cream cheese, cubed
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

Zucchini Frittata

INGREDIENTS
1/2 cup chopped onion
1 cup shredded zucchini
1 teaspoon cooking oil
3 eggs, beaten
1/4 teaspoon salt
1 cup shredded Swiss cheese
DIRECTIONS
In an 8-in. ovenproof skillet over medium heat, saute onion and zucchini in oil for 2-3 minutes. Pour eggs over top; sprinkle with salt. Cook until almost set, 6-7 minutes. Sprinkle with cheese. Bake at 350 degrees F for 4-5 minutes or until the cheese is melted

Answer 5

That would be a fritatta.

Answer 6

go to (www.cooks.com)