The frittata, both versatile and beautifully made, was originated during the Roman empire and made it’s journey to the Southern United States in the early 1800s. Even though it was a weary time, Sicilians brought this delectable dish to the Southern states during the Italian unification.
The craft of making a frittata, much like the omelet, offered a delightful means to make the most of the limited produce and local ingredients accessible to our ancestors in our little part of the world. Nowadays, with a plethora of ingredients readily available, I often whip up this tasty dish as a way to “clean out the kitchen.” This means utilizing my ingredient staples such as onions, potatoes, tomatoes, and herbs, as well as whatever seasonal ingredients I have on hand to craft a fluffy, savory, and richly-flavored frittata.
The formula for the perfect frittata is: 6 eggs, ½ cup of heavy cream, 1 cup of cheese, 2 cups of vegetables and/or meat, all combined in a 12-inch iron skillet greased with 3 tablespoons of bacon grease or butter. With a baking time of 20-30 minutes at 350°F, the frittata’s versatility shines through, inviting a plethora of flavor experiments. My personal favorites include an heirloom tomato and bacon frittata, a cowboy steak version, and a sweet kale frittata, each offering a distinct taste profile. I’ve written up a few combination ideas, including my three favorites, to guide you on your frittata-making adventures!
Heirloom Tomato & Bacon: 2 medium heirloom tomatoes (¼ inch width slices), 4 strips of crispy chopped bacon, Colby jack cheese, salt and pepper for taste.
Cowboy Steak: left-over steak (chopped), ½ red onion (sliced), sliced mushrooms, ½ green pepper (sliced), thinly sliced red baby potato, Monterey jack cheese, garlic powder, onion powder, salt and pepper to taste.
Sweet Kale: slightly sauteed kale, thinly sliced sweet potato, fresh sweet corn kernels, feta, and mozzarella, salt and pepper to taste.
Asparagus: chopped asparagus, feta, shredded parmesan, halved cherry tomatoes, salt and pepper to taste.
Smoked Salmon: sliced smoked salmon, fresh dill, halved grape tomatoes, sliced red onion, shredded gouda, salt and pepper to taste.
Buffalo Chicken: shredded rotisserie chicken, substitute ¼ cup of heavy cream for your favorite buffalo sauce, diced green onions, shredded cheddar cheese, salt and pepper to taste.
Mushroom spinach: sliced mushrooms, fresh baby spinach, freshly grated parmesan, shredded mozzarella, salt and pepper to taste.
Southwestern: rinsed black beans, fresh sweet corn kernels, cooked brown rice, 1 can rotel (strained), shredded 3 cheese, fajita seasoning, salt & pepper to taste. Sliced fresh avocado and parsley garnish.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to. Instagram: @Southrngritskitchen
