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seven easy, fast and irresistible recipes

25 mayo, 2021

The frittata is a classic preparation of Italian cuisine that is very reminiscent of our Spanish omelette. It consists of a mixture of egg with vegetables, cheese, meats and other sauteed bits that is curdled in the oven. As you can see in these seven frittata recipes what do we propose for the weekend snack, admits as many variations as ingredients we have and gives us the imagination.

Each and every one of these seven recipes are easy, irresistible and ready in no time. They are perfect for a different and original aperitif or for a snack at dinner time, complemented with a salad, a cheese board, some dips and some rolls. With these seven frittata recipes You have to choose from, either to make them as is or to adapt them to your liking.

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Mediterranean frittata

Mediterranean frittata Mediterranean frittata
  • Ingredients: 2 eggs, 1 egg white (optional), 50 ml of milk or vegetable drink, 3 dried tomatoes in oil or rehydrated, 1 small and fine celery (central stem), half zucchini, 4 mushrooms, 25 g of feta cheese or roll goat, dried oregano, dried thyme, granulated garlic, salt, ground black pepper, fresh parsley, extra virgin olive oil and 1 lemon.

  • Elaboration: Wash very well and dry the vegetables. Finely chop the celery, removing the filaments, and reserve any leaves you have for the final dressing. Cut the mushrooms into strips or slices and the zucchini into small cubes. Chop the dried tomatoes. Beat the eggs and white (optional) lightly in a bowl with a pinch of salt, black pepper and milk and set aside. Heat a little oil in the pan and brown the chopped celery with the dried tomato over medium heat. Add the zucchini with a pinch of salt and let it take color, sautéing it over high heat. Add the mushrooms, a splash of lemon juice, granulated garlic, oregano and thyme to taste, and cook for a few minutes until they lose the water. Remove to a plate. Grease the pan a little more if necessary and add the egg mixture over medium-low heat. Spread well and let it begin to set slightly, just a minute. Spread the vegetables on top and cover to finish cooking. Serve with washed and chopped parsley and celery leaves, crumbled cheese, lemon zest and freshly ground black pepper.

More details here.

Leek frittata and cured goat cheese

Leek frittata and cured goat cheese Leek frittata and cured goat cheese
  • Ingredients: 6 eggs, 4 leeks, 1 onion, 150 g of sheep’s cheese, 200 ml of fresh cream, 1 tablespoon of extra virgin olive oil, parsley, salt and black pepper.

  • Elaboration: Peel and chop the onion. We clean the leeks and cut into thin slices. In a frying pan we add the oil and sauté the vegetables for 10 minutes. We grate the cheese, but not too fine, and reserve. In a bowl, beat the eggs, add the creme fraiche, the salt and the pepper and sprinkle with fresh chopped parsley. We preheat the oven to 180º C. In a mold that can be baked, add the mixture of eggs and cream, add the sautéed vegetables, and finally the grated cheese. Bake for 20 minutes or until the surface looks puffy and golden. We serve hot or warm.

More details here.

Spaghetti carbonara frittata

Spaghetti carbonara frittata Spaghetti carbonara frittata
  • Ingredients: 4 eggs, 125 g of spaghetti, 80 g of bacon, 60 g of Parmesan cheese, ground black pepper and 1 tablespoon of butter.

  • Elaboration: Cook the spaghetti in a high saucepan with plenty of water and a good handful of salt. We leave them al dente after cooking for about eight minutes, as they will finish cooking in the oven when the frittata sets. Cook the bacon cut into small strips in a frying pan without oil, taking advantage of its own fat. On the other hand, in a bowl, beat the eggs with the cheese, pepper and a pinch of salt and add the bacon and its fat when they have cooled, to prevent the heat from starting to set the egg. In an oven-safe skillet, add the butter and lightly sauté the cooked and well-drained pasta. Then we distribute it evenly and cover it with the contents of the bowl of beaten eggs with the rest of the ingredients. Cook in a preheated oven at 150º C for about 30 or 35 minutes so that it is just right.

More details here.

Frittata with figs and goat cheese

Frittata with figs and goat cheese Frittata with figs and goat cheese
  • Ingredients: 3 eggs, 2 whites, 100 ml of liquid cream or milk, 10 ml of Dijon mustard, 1/2 teaspoon of ground turmeric, 2 sprigs of fresh thyme or 1 teaspoon of dried thyme, 5 figs, 40 g of goat cheese , fresh parsley, ground black pepper, salt and extra virgin olive oil.

  • Elaboration: Preheat the oven to 180º C. Arrange the eggs with the whites, the cream or milk, the mustard, the turmeric and the thyme -only leaves- in a deep bowl and season with salt and pepper. Beat everything gently and heat an iron pan or clay pot about 18-20 cm in diameter, with olive oil, over the fire. Add the egg mixture and let it set at medium heat for about 8-10 minutes. Meanwhile wash the figs, remove the ends and cut into thin slices. Place the dish in the oven so that the top starts to set, about 3-5 minutes. Carefully remove and distribute the cut figs, the crumbled goat cheese and add a thread of olive oil. Return to the oven for a couple of minutes or until the frittata is set. Serve with chopped fresh parsley.

More details here.

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Frittata with spinach, portobello mushrooms and Manchego cheese

Frittata with spinach, portobello mushrooms and Manchego cheese Frittata with spinach, portobello mushrooms and Manchego cheese
  • Ingredients: 400 g of portobello mushrooms, 200 g of fresh baby spinach, 1 leek, 4 L eggs, 50 ml of milk, 50 g of Manchego cheese, 3 tablespoons of extra virgin olive oil, 2 cloves of garlic, salt and black pepper.

  • Elaboration: We grease a round mold about 23 centimeters in diameter with a few drops of oil, and line its base with greaseproof paper. In a frying pan we put the oil to heat and sauté the minced garlic as well as the leek cut into thin slices. Add the portobello mushrooms, chopped into pieces, and cook them until almost tender. Add the spinach sprouts and sauté them with the rest of the vegetables for five minutes. In a bowl, beat the eggs with a pinch of salt, add the grated Manchego cheese, the milk and add the sautéed vegetables. We pass the mixture to the mold and bake at 150º C for 30 minutes or until the curd mixture is visible.

More details here.

Mediterranean frittata with quinoa, ricotta and pesto

Mediterranean frittata with ricotta and pesto Mediterranean frittata with ricotta and pesto
  • Ingredients: 50 g of quinoa, 5 eggs, 1 clove of garlic, basil to taste, 100 g of ricotta, 1 spring onion, 125 g of cherry tomato, salt and pepper.

  • Elaboration: We preheat the oven to 180 ° C. Cook the quinoa following the manufacturer’s instructions in plenty of salted water. Once cooked, we let it cool a little. We put the eggs and garlic in a bowl and beat them and beat to combine. Add the basil, ricotta cheese, onion, tomatoes, salt, pepper and three-quarters of the cooked quinoa. We mix. We grease a pan or mold that can go into the oven. We add the mixture to the mold. Cover with the remaining quinoa and bake for 30 minutes or until firm and golden. We serve with pesto on top.

More details here.

Potato, feta and pesto frittata

potato, feta and pesto frittata Potato, feta and pesto frittata
  • Ingredients: 600 g of potato, 1 clove of garlic, 8 eggs, 15 g of extra virgin olive oil, 200 g of feta cheese, 50 g of pesto, salt and ground black pepper.

  • Elaboration: We peel the potatoes and cut them into thin wheels of approximately half a centimeter. We fill a saucepan with water and put it on the fire. When it starts to boil, season and introduce the potato. Cook for five minutes or until the potato is tender. We drain well so that there are no traces of water and let it temper for a few minutes. Meanwhile we peel the garlic clove and finely chop it, add it to the eggs, which we will have in a deep bowl and beat well. Add the drained potato and 150 g of the chopped feta cheese. Season to taste, but generously, and curdle in a pan greased with oil for five minutes. Put in the oven, preheated to 200 ºC, and finish curdling for 10-15 minutes. If our pan has a removable handle, we remove it when placing it in the oven. If this is not the case, we wrap the handle well with aluminum foil so that it does not burn and that’s it. We serve the frittata with the pesto and the rest of the feta cheese spread over the surface.

More details here.

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