CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Frittata is an egg-based Italian dish similar to an omelette or crust less quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to “fried”. The word “frittata,” which derives from the Italian verb “friggere,” or “to fry,” connotes the simplicity and pleasures the “humble cuisine” that most of us innately love. Egg is the main ingredient. With its high protein and mineral content, easy availability and low cost, eggs are an essential part of the diet almost everywhere in the world. From China and Southeast Asia to India and Iran, up to the Maghreb, Spain, France, and Italy some kind of frittata-like dish is prepared. Surprisingly, in Italy, it’s rare to find a restaurant that offers frittata on its menu; it’s the quintessential home food.
- The word “frittata,” which derives from the Italian verb “friggere,” or “to fry,” connotes the simplicity and pleasures the “humble cuisine” that most of us innately love. Egg is the main ingredient
- Also, a frittata is a perfect way to entice children into eating vegetables; it can often be a complete meal in itself
In Italy, foodies and chefs make delicious frittata with leftover pasta (with or without sauce or seasoning). Also, a frittata is a perfect way to entice children into eating vegetables; it can often be a complete meal in itself. It can be tastier hours later, eaten at room temperature, or enjoyed the next day, with a side of arugula. For a quick lunch, frittata can be served along with sautéed greens, salami or various local cheeses. When stored in the fridge, be sure to put your frittata in an airtight plastic container, as water and humidity can ruin the taste. Remember: any greens or veggies you add into the frittata should first be sautéed, in order to eliminate most of their water. As for whether to use butter or extra-virgin olive oil—besides just personal preference, you should also consider which of those tastes marries best with the other ingredients you’re using in the dish.
Basic ingredients used in making Frittata
- Use between 6-12 eggs, while usually 6-8 is probably the most common number. Too many eggs can be a bit difficult to handle, especially if the frittata is turned over.
- If you have a broiler, you won’t have to worry about flipping over your frittata. Just stick the pan under a low flame and remove when the frittata is golden.
- Use a 10-12” pan with a thick bottom and round borders. A sturdy, non-stick pan makes it easier to detach the frittata without having to add extra butter or oil.
- Fresh, sautéed or steamed lightly seasoned vegetables: Boiled or roasted potatoes, Fresh greens, Cauliflower, Cabbage Wild mushrooms, Zucchini, Asparagus, Eggplant, Peppers, Artichokes and the list goes on…
- Good-quality cheeses are ideal for frittata: Melting cheeses—such as provolone, mozzarella and Emmenthal, Parmigiano, grana, and Pecorino Romano, Ricotta—for a lighter taste and texture
- Cold cuts or air-cured meats: Sausages, Salami, Mortadella, Prosciutto, Ham, Roasted chicken or turkey are ideal options to go with.
The fundamentals of cooking a good Frittata
If you’re not using leftovers, prepare the ingredients to be added to your eggs by sautéing or roasting them. Put these aside and allow them to cool. Usually, this mixture is poured into the same pan in which you sautéed your vegetables; add some more olive oil or butter before you cook the frittata. Mix vegetables or ingredients, into your eggs, which should be salted, peppered and lightly beaten with a fork. Immediately pour the mixture into the hot pan, and reduce the heat to a moderate-to-low flame.
This next phase can be a little challenging, With the help of a spatula and a wooden fork, allow the upper, liquid part of the mixture to slip down below the solidified part, so that all parts of the frittata are cooked. Then, using just the spatula, lift the sides of the frittata and check that the bottom is not starting to burn that’s important. As soon as you see that the top is firm, pull the pan away from the flame, half cover it with a lid, and leave it that way for 30 seconds. Shake the pan to be sure that it’s not sticking to the bottom. If it does stick, gently detach it with a spatula. The frittata can now be turned over.
If you want to use the traditional method for flipping the frittata over, you’ll need to be careful and quick. Using a flat dish that is larger than the pan or you can use a flat lid—place one hand firmly on top of the lid and the other hand on the handle, and quickly turn the whole arrangement upside down. Immediately slide the frittata—the golden-brown side will now appear on top back into the pan to finish cooking for the last few minutes. A frittata concept and preparation is great to include in a brunch menu, kids parties, supper meals, it is also a good change to serve at small get together/parties as a snack as well.
Here are a few of my favorite options of preparing Frittatas:
ZUCCHINI & SPINACH FRITTATA
Ingredients
Eggs- 6- 8 no
Garlic- 1 tsp chopped
Onion- 1 small chopped
Star anise- 2 no
Shallots- 6- 8 no
Spinach- 1 cup blanched, chopped
Green zucchini- ½ cup sliced
Yellow zucchini- ½ cup sliced
Sliced mushrooms- ½ cup
Boiled sweet corn- ¼ cup
Salt and pepper to taste
Mixed herbs- ½ tsp
Chili flakes- ½ tsp
White sauce- ½ cup
Grated cheese-1/4 cup
Parsley- 2 tbsp. chopped
Oil- 2 tsp
Butter-1 tsp
Method
- Pre-prep all the ingredients for the frittata recipe as listed. Beat the eggs in a bowl, add a pinch of salt and a few drops of cold water for better aeration and keep ready.
- Heat 2 tsp oil in the pan add in the star anise, garlic, onions and saute for a few seconds add in the sliced zucchini, mushrooms, corn and other veggies. Add in seasonings to taste and cook for 1 min.
- Add in the white sauce and spinach and cook the veggies for 2-3 mins in the pan. Now add in the beaten eggs and butter and allow to settle and set. Cook it on a low flame, cover it.
- As the mixture starts cooking in the pan the base will be easy to slide into and will help us to flip it over to cook on the other side as well. Add in the cheese and parsley and herbs of your choice and carefully turn the side and cook the frittata on the other side as well for 3-4 mins.
- Once it is firm to touch on both sides and well cooked, turn off the flame and cut the frittata into wedges, slices and serve it hot with breads of your choice and ketchup or dips as desired.
VEGAN VEGGIE FRITTATA
Ingredients
Olive oil- 2-3 tsp
Vegan butter- 1 tsp
Garlic- 1 tsp chopped
Onion- 1 small chopped
Tomato -1 small chopped
Green capsicum-1 small chopped
Besan/ chick pea flour- ½ cup
Baking soda/ baking powder-1/4 tsp
Coriander/parsley- 2 tbsp. chopped
Green chili-1 tsp chopped
Salt and pepper to taste
Turmeric powder-1/4 tsp
Red chili powder-1/4 tsp
Water-1/4 cup
Almond/ cashew milk- ¼ cup
Tofu- ½ cup
Vegan cheese-1/4 cup grated
Vegan paneer-1/4 cup grated
Flax seeds/ pumpkin seeds/ sunflower seeds- 2 tsp any one
Method
- Prepare all the ingredients for the vegan frittata recipe as listed above.
- The vegan version can use various products which are prepared and available to suit the taste and flavors from vegan cheese/ paneer/ vegan sausages etc.
- Using the jar of a mixer grinder/ food processor combine together the tofu, almond milk/ cashew milk, chick pea flour, baking soda, turmeric and little water. Keep aside.
- Heat oil in a pan saute the garlic, onions, tomatoes, capsicums etc for a couple of mins and then add in the seasonings, flavourings, spices as per taste and mix well, form into a nice dropping textured mixture.
- Pour in the mixture as blended above and allow to set, settle, cover and cook for 2-3 mins. as the binding effects start happening the frittata will be easy to flip side and cook on the other side, add in the vegan cheese and seeds as well before turning the side over.
- The mixture will take around 4-5 mins to cook on both sides, ensure the even cooking of the frittata and then turn off the flame. Cut it into slices/ wedges and arrange on a serving plate/ platter and enjoy it with assorted vegan dips/ sauces.
BEAN AND PULSE FRITTATA
Ingredients
Eggs- 6- 8 no
Oil-2 tsp
Butter- 1 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Green chili- 1 tsp chopped
Cumin seeds- ¼ tsp
Baked beans- ½ cup tinned/canned- drained
Boiled kidney beans- ½ cup, lightly crushed
Sprouts- ½ cup
Capsicum- ½ no chopped
Garam masala powder-1/4 tsp
Tomato- 1 small chopped
Salt and pepper to taste
Mixed herbs- ½ tsp
Chili flakes-1/2 tsp
Coriander/ parsley-2 tbsp. chopped
Cheese- ½ cup grated
Milk- 2-3 tbsp.
Method
- Pre-prep all the ingredients for the frittata recipe as listed above.
- In a bowl, beat up the eggs with a pinch of salt and a few drops of cold water and keep aside.
- Heat 2 tsp oil in a pan add in the cumin seeds, garlic, onions, chilies and saute for 1 minute. Add in the capsicums, tomatoes, sprouts, pulse and beans and mix well.
- Add in the seasonings, herbs, spices and mix, cook for 2-3 mins, add in the eggs, milk and cheese and allow to set, settle, cover and cook for 3-4 mins or until well set at the base.
- Once done on the lower side, carefully turn it over and allow to cook on the other side for 3-4 mins. cut the frittata into wedges, slices and serve hot with dips and sauces.
CHEFS SPECIAL FRITTATA
Ingredients
Eggs- 6- 8 no
Oil- 2 tsp
Butter- 1 tsp
Garlic- 1 tsp chopped
Onion- 1 small chopped
Green chilies- 1 tsp chopped
Tomatoes- 2 small chopped
Chicken sausages- 2-3 no
Boiled sliced potatoes- 1 cup
Red capsicum-1/4 cup shredded
Green capsicum ¼ cup shredded
Salt and pepper to taste
Mixed herbs- ½ tsp
Chili flakes-1/2 tsp
Red chili sauce- 1-2 tsp
Cheese-1/2 cup grated
Cream-2 -3 tsp
Parsley/coriander/cilantro- 2 tbsp. chopped
Method
- Pre-prep all the ingredients for the frittata recipe as listed above.
- In a bowl, beat up the eggs with a pinch of salt and a few drops of cold water and keep aside.
- Heat 2 tsp oil in a pan and saute the garlic, onions, chilies for a few seconds. Add in the tomatoes, capsicums, sausages and saute for 1 min.
- Add in salt, pepper, herbs, chili flakes, red chili sauce, boiled sliced potatoes and allow to cook for 2-3 mins. now add in eggs, cream, cheese, parsley/coriander and allow to set, settle and cook for 3-4 mins.
- Once the frittata is cooked on both sides and firm to touch, turn off the flame and cut into slices/ wedges and arrange on a serving plate/platter and serve with dips/ sauces.
FRITTATA ITALIANO
Ingredients
Eggs- 6-8 no
Oil- 2 tsp
Butter-1 tsp
Garlic- 1 tsp chopped
Shallots- 10-12 no, cut 1 x 2
Refried beans- ½ cup or use rajma
Tuna fish – ½ cup tinned, drained
Tomatoes- 1 cup sliced
Green peas- ½ cup boiled
Potatoes- 1 cup sliced, boiled
Green/ yellow zucchini- 1 cup sliced
Salt and pepper to taste
Mixed herbs- ½ tsp
Chili flakes-1/2 tsp
Cream- 2 tbsp.
Cheese- ½ cup grated
Parsley/ coriander- 2 tbsp. chopped
Boiled macaroni pasta- ½ cup
Olives- 4-5 no
Jalapenos- 2-3 tsp sliced
Tomato salsa sauce/ ketchup- 2-3 tsp
Bread crumbs- ¼ cup
Method
- Pre-prep all the ingredients for the frittata as listed above.
- Beat the eggs in a bowl with a pinch of salt and a few drops of cold water and keep aside.
- Heat 2 tsp of oil in a pan and add in the garlic, shallots, tomatoes and green peas, saute for 30 seconds. Add in the beans, seasonings, herbs, spices as per taste and mix.
- Add in boiled pasta, re-fried beans, salsa or tomato sauce and mix, cook for 2-3 mins adjust the texture, add in little cream, cheese, parsley, jalapenos etc and mix.
- Now add in the beaten eggs and allow to set, settle, cover and cook for 3-4 mins and then check if it is easy to turn sides. If yes, go ahead and flip it, cook for 4-5 mins.
- Once the frittata is well done and cooked, firm to touch it will be advisable to cut into triangles/ wedges/slices and serve hot. Accompaniments can be dips and sauces as per taste.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
