There is both a lot and not all that much to say about frittatas.
I’ve made a lot of them in my day. They are flexible and delicious and ones of the easiest and fastest ways to use up leftovers that I know of. They can be served as appetizers, snacks, and a light main course. Hot, warm, or cold. Morning, noon, and night. All hail the flexible frittata.
This one features shiitakes mushrooms, bell peppers, feta, and onions. Also thyme. But – as with all frittatas, these are just suggestions.
Other Frittata Recipes I Have Known and Loved:
The word lardons gets me every time.
Ribbons of greens running around. You could use any greens in this instead of the chard, like kale or finely slivered collard greens.
This one also had noodles – a little unusual, but offering some body and chew which was very appealing. Putting pasta in a frittata might not be all that authentic (so someone told me), but it’s a great way to make use of a leftover cup of pasta and give a frittata some structure and bulk.
This one is kind of the blueprint recipe. When you come home from the market with more vegetables than you intended to buy, or you have half a cup left of roasted broccoli, a chunk of zucchini and a leek that needs using up, this is the way to turn all of those miscellaneous bits and pieces into a meal.
Pepper, Onion, Mushroom and Feta Frittata
- 2 tablespoons olive oil divided
- 1 tablespoon butter
- 1 small red onion halved and thinly sliced
- 5 ounces sliced shiitake or other mushrooms
- ½ cup minced red, yellow or orange bell pepper or a combination
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground pepper to taste
- 8 large eggs
- ¼ cup crumbled feta
- Preheat the broiler. Heat an 8 to 10-inch skillet over medium high heat. Add 1 tablespoon of the oil and the butter. Add the onions, and sauté for about 3 minutes until they have started to become tender, then add the mushrooms and sauté for 5 minutes, until fairly tender. Add the peppers and sauté for 2 more minutes until they start to become tender. Stir in the thyme.
- Beat the eggs, add them to the pan, stirring frequently for two minutes. Lower the heat to medium low and cook for 2 to 3 minutes until the eggs are set on the bottom. Sprinkle the top with the feta.
- Transfer to the broiler. Broil for 1 to 2 minutes until the top is set and the frittata is lightly puffed. Serve hot or at room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.