The Universal World of the Frittata

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

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