Spring is here and there are few things better to enjoy over a long lazy brunch or as a delicious light dinner than the humble Frittata.
The Caprese Frittata is delicious to serve as part of a brunch
A lot of people will ask, “What is a Frittata?”. In simple culinary terms, it is an egg-based Italian dish similar to an omelette or crustless quiche. It is filled with any delicious vegetables, herbs, and cheese, and a good way to use up any leftovers such as gammon, bacon, chicken breasts etc.
The word frittata is Italian and roughly translates to “fried”.
A frittata is a great way to use up any leftovers in your fridge.
At Londolozi, we love to serve Frittatas at breakfast or small ones at lunch with a simple village salad. They are seriously quick and easy and – most importantly – delicious!
Baby Frittatas made in a muffin pan are a great addition to any picnic or brunch – simply pour the frittata mixture in to a greased muffin pan and there you go!
Londolozi Frittata
- 6 large eggs
- ¼ cup milk (you can also use almond milk)
- 2 garlic cloves, grated
- ¼ teaspoon sea salt
- Freshly ground black pepper
Caprese Variation
- 1 onion, finely chopped
- 2 cups halved cherry tomatoes
- ¾ cup halved mini mozzarella balls
- ½ cup ripped basil
Primavera Variation
- 4 spring onions or scallions, chopped
- ½ cup chopped asparagus, tender parts
- ½ cup frozen peas, thawed
- ½ cup halved mini mozzarella balls
- ¼ cup crumbled feta
- ¼ cup chopped tarragon or chives
- Freshly chopped herbs – fennel, parsley, basil, coriander
Method
For the Caprese Frittata:-
- Heat ½ tablespoon olive oil in a frying pan over medium heat.
- Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes.
- Add the tomatoes, half the basil and mix together
- Add the egg mixture to the tomato & basil mix and place in a lined spring form tin, or an oven proof skillet. Gently shake the pan to distribute.
- Add the mozzarella and bake 15 to 20 minutes at 180*C / 356*F (or until the eggs are set.)
- Remove from the oven and allow to rest for 2 minutes. Release the pan and place the frittata on a plate
- Top with the remaining basil.
- Season to taste and serve.
For the Primavera Frittata:-
- Heat ½ tablespoon olive oil in a frying pan over medium heat.
- Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes.
- Add the peas and freshly chopped herbs and mix together
- Add the egg mixture to the primavera mix and place in a lined spring form tin, or an oven proof skillet. Gently shake the pan to distribute.
- Add the mozzarella and feta and bake 15 to 20 minutes at 180*C / 356*F (or until the eggs are set.)
- Remove from the oven and allow to rest for 2 minutes. Release the pan and place the frittata on a plate
- Season to taste and serve.
Deliciously light for an early dinner – the frittata is great with a small salad on the side
Please let me know how you go in the comments section below. See you soon for more deliciousness with Londolozi’s Lockdown Larder!
Thank you for sharing Anna. It look amazing.
Thanks Marinda – the baby ones would travel well to the Kruger as well!
Yummy. Ann, when is your next trip to Sarasota
I hope next year when all has returned to the new ‘normal’! Hope you are both doing well.
Anna, I loved fritata🤗, I copied the fritata!
Thank you Joan!
Beautiful, Chef Anna!! I absolutely love the idea of making frittate in a muffin pan for home. Will be making this week and will let you know how it all works out. Keep the great ideas coming, and best wishes!
Thanks Paul! Look forward to hearing how it works out!
Looks and sounds delish!! Bob’s planning to treat us for dinner tonight!
Lovely! It’s a perfect light dinner with a tossed salad on the side!
Looks delicious as always!
OK Anna, We will give one of the recipes a try! Great way to use up leftovers. Thanks for the idea!
Thanks Team Klauber!
Thanks for the delicious recipe. I will make such a Frittata on my next Sunday brunch.
Thanks Christa! Let me know how it turns out!
Thanks Anna 🙏💕
Thanks for another amazing yummy treat, I look forward to trying this. I recently made blueberry bran muffins using your recipe, they were spectacular and now a firm favourite 🙂
Thanks Nicole! I am so glad you’re enjoying the muffins!
Sounds delicious and I can’t wait to try both versions!
Thanks Kelli – you can do so many variations – using your leftover hams and herbs as well!
Hi Anna,
Michele has been making mini-frittatas in muffin pans for years, using a mixture of eggs and egg whites. Ham, cheddar cheese, onion, mushroom & spinach is our favorite!
We are counting on seeing you next July!
Hello dear Vin & Michele – i am so going to try that combo! x
Anna my mouth is watering just looking at the picture. Thanks for sharing your recipe with us. Will have to give it a try. Thanks again. Take care, be well and stay safe to all at Londolozi.
Thanks Leonie – hope you are well x