My family LOVES frittatas...we call them refrigerator velcro...we don't use any specific recipe (although this one looks delicious)...we use it to clean out the refridgerator...have put green beans, spinach, goat cheese, potatoes, bacon, sausage, prosciouto, etc (not all at the same time but whatever we've got in the fridge at the time). Can't say we've ever had a BAD one but sometimes the combinations have been very interesting...

Enjoy this fun meal that is actually quick to make in the scope of cooking.

Jackie in CT

Any suggestions on methods for cooking this if you don't have an oven-proof skillet?

Hi Jackie - "refrigerator velcro" - I love it! That's exactly what they are, a great way to use up leftovers.

Hi Jen - Once you have cooked up the spinach and onions you can put them in a casserole dish. Pour the egg mixture over that and put that in the oven. You may need to butter the dish first and you may need to keep it in the oven longer for the eggs to cook.

You can also skip the oven step by using a smaller skillet than the one I used and "flipping" the frittata over in the pan - let the whole thing slide out on to a plate and carefully invert the pan over the plate and then flip it. This seemed a little too tricky for me which is why I opted for the oven method.

Have you tried artichoke hearts in the frittata?

This is vegetarian and low-carb! Thanks for sharing, I have to try this!

I never flip over my pan frittata. I usally serve it as is. People seem to still eat it.
Donna A.

Hi, this is concerning all of your recipes --

Of the ones I've tried, they are all very delicious. I was just curious if it is alright to substitute veggie broth for chicken broth? I do not eat meat and I saw many of your recipes under "veggie" were made with chicken broth, so I just wanted to ask.

Thank you!

Leftover bits of roasted vegetables are very tasty in this. Sometimes a little bit is all you have - not enough to even be a side dish. But add it with the eggs and cheese and dinner is on the table quickly. My husband is always impressed.

Happy New Year, Elise! :-) May you cook more delicous food and write recipes and may you have good health and new exciting adventures in 2006.

All the food you've been making are making me 'really' hungry. You know that is true. You know I'm a true eater. I love it all :-) Wish I could be one of the testers everytime all the time. Wish you were closer to Antibes :-) Hope to see you soon in France this year, maybe?

Love always, M

I love the refrigerator velcro metaphor. I cook frittatas the same way, anything leftover in the fridge. Instead, we call them emergency food!

Elise, your frittata looks yummie!

Bea

Made this Sunday for dinner as my daughter, who does not like eggs, was babysitting.
My wife and I loved it. My son, who likes
eggs but not onions or sun-dried tomatoes,
thought it was so-so. Served it with some
crusty bread and a salad. Wonder if the
idea for Joe's Special came from the
concept of frittata?

Yum...Just made this tonight. Added a few more sundried tomatoes because I love them. Delicious! Thanks for all of your great recipes!

Recipe looks amazing...I love goat cheese. I am hesitant to make frittatas because my last two attempts made it out of the oven beautifully but once they were cool enough to eat had become a soggy bottomed mess. The top was picture perfect but the bottom had serious moisture issues. What am I doing wrong?

as for the ice on the handle comment, ever hear of a "pot holder"? just a thought!

My mom used to make it with garlic, asparagus, pepperoni and the fresh artichoke heart as well as she scrapped the artichoke leaves too. My brother made it with ham sometimes too. I wish I had the recipe but this looks very good. Thanks.

I have a question about this recipe -- the Wikipedia entry you cited says that a frittata is cooked slowly, but your recipe says to cook it at medium high heat, correct? Just wanted to make sure. I've never made a frittata before and looking at recipes there seems to be two schools of thought on it -- low and slow, or high and fast. Thanks.

Hey Joe Smoe,
Consider this. Imagine being in a very busy commercial kitchen, or a sometimes even more stressful home kitchen situation with perhaps a couple of children thrown into the mix. Having the foresight to cool dangerously hot surfaces can literally be a life saving move. I've been cooking profesionally for the past 21 years, and I still occasionally get stung by the "Heat Miser".
Way to go Elise !!! Keep Cool...

Thanks for the receipe. I didn't have all your ingredients or an ovensafe pan,so I subsituted and cooked it on the stove with fresh tomatoes and served it with cottage cheese. There was a little too much water during cooking, but the taste was great and the parmesean helped firm the eggs. I also add salt, pepper and garlic powder to the spinach for more flavor. Thanks for your post!

I finally used your Frittata recipe. Having never made it, I was somewhat hesitant with the technique, but it turned out wonderful in the end. Everyone who ate it was very impressed! I will definitely be making this again! Thank you!

I grew up eating frittatas, and I have yet to find a recipie the way my grandmother made them. We use eggs, italian bread crumbs grated pecarino/romano cheese and sauteed vegtables. Like in summer zuccini and onions or asparagus onions and mushrooms, or anything you prefer. I cook in lg skillet it is very thick, when cooked almost all the way through I slide onto a plate and invert back into pan to continue cooking. it can be served either hot or cold.Makes a great main dish or appetizer.

Made a version of this tonight to use up veggies in our fridge before we go on a trip. Delicious.

Can you cook this the night before, then put it in the refrigerator and reheat it the morning of??
Or is this a bad idea???

I have pet chickens and usually more eggs than I know what to do with and I'm always on the look out for a recipe using lots of eggs, made this tonight and loved it. So super easy and if you use frozen spinach, like we did, easy to keep the ingredients on hand. Just remember to cook the spinach mixture long enough to reduce the moisture level so it won't be soggy.

I made two spinach frittatas for Easter brunch and everyone raved about them. I subbed feta for the goat cheese and fresh tomatoes (sprinked on top after cooking) instead of sun dried. It turned out lovely and was actually quite easy. Thanks Elise!