how to make frittatas

https://cookieandkate.com/2018/best-frittata-recipe/

https://cookieandkate.com/2018/best-frittata-recipe/

specific  recipe at link above.  Suggestions for ingredients below.  Used red onion, red and yellow peppers and mushrooms.  Arugula would probably be good.  Can substitute some egg whites for some of the eggs (2:1).

1/1/19 - did it with ingredients above - 11 eggs and about 4 egg whites -  including some mozzarella balls cut up.   Sauteed the veggies in one pan, then greased the frittata pan well, poured the eggs  and cheese in at room temperature and added the veggies to it.  Was able to slide it out of the pan onto a flat serving platter - perfect.

Tried recipe from Canyon Ranch - will try the one below.

Important:  would saute veggies in one pan, then use a different oiled one for the frittata.  After preparing the veggies, there isn't enough oil to keep the eggs from sticking.

If the eggs stick, de-glaze by boiling water and vinegar in the pan, then using a non-metal tool to remove the solid or burnt material.  Can use BarKeepers liquid to finish the job, but by the instructions, rinse within 1 minute.

Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.

Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.

You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.

Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.

I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.

Traditional Frittatas vs. Baked Frittatas
In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas!

I’ve also provided instructions on how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.

Which version is my favorite? They all turn out equally well. The only real deciding factor is which method works best for you.

Basic Frittata Formula
12 eggs, whisked just until the egg yolks and whites are blended
3 tablespoons full-fat dairy
3 cups cooked and seasoned vegetables or other add-ins
1 cup (4 ounces) grated or crumbled cheese
1/2 teaspoon salt

Recommended Frittata Flavor Combinations
Spinach, artichoke and feta cheese
Broccoli, cheddar and green onion
Cremini mushrooms, arugula and goat cheese
Cherry tomatoes, zucchini, mozzarella and basil
Shown here: yellow onion, carrot, bell pepper, goat cheese and chives