A frittata is an Italian omelette that often has fillings such as vegetables, meats, and cheeses.
The difference between a frittata and a regular omelette that we know is that a frittata is prepared in a skillet, partially cooked on a stovetop, then finished under the grill (broiler) and is served open-faced, whereas an omelette is cooked on a stovetop and served folded.
In this recipe, I used ground beef, but feel free to use chicken or turkey instead of beef. The turkey or chicken meat has to be cooked longer, say about 10-12 minutes, in order to brown the meat.
I used tofu as a meat extender in my frittata filling (a friend of mine has been asking me ways to use tofu in different dishes...this one really works), and since tofu mimics the flavor of other ingredients, do not worry that it will taste anything different at all if you use tofu. Fry the tofu in a little bit of olive oil and cut into small thin pieces.
Of course using tofu is optional. If you are not using tofu, simply replace the quantity of tofu I used here with extra meat or other veggies.
On the other hand, this dish can be made meatless as well, so just double the quantity of your tofu to replace the part of the meat in this recipe.
[CHICHAY TIP: The other option I can suggest is that you use potatoes chopped into tiny cubes. Potatoes are an excellent extender in your filling of course. If using potatoes, cook it the same time you will cook the meat. You can use other additional ingredients for your frittata. Just like fried rice, frittata is a good dish in which you can use your leftovers. Just make sure you have enough eggs to use to bind all the ingredients of your frittata together.]
If you do not have an oven-free skillet, simply fold the frittata on the pan ( as soon as partially cooked)...just use this recipe for a really yummy omelette then!
The cheese I used here is Parmesan for the crusty top of the frittata, but if you can get the "QUICKMELT" cheese (available in Filipino and/or Asian stores), you may shred this cheese and use this instead of the Parmesan.
Some people find the frittata quite dry or plain (even if you think you cooked it perfectly), but serving it with Marinara Sauce moistens the dish and gives it that tangy, tomato finish.
Just a thought: the frittata reminds me a lot of the "Tortang Giniling" that my grandma and mom used to cook for our family when I was younger. Instead of broiling it to finish cooking, it is flipped over to cook the other side. I remember it was often served with tomato catsup, and it was a really tasty "ulam"!
-CHICHAY
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"MEAT AND TOFU FRITTATA"
What You Need:
- 7 eggs, beaten
- 2 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 1/2 cup of chopped bell peppers
- 1/3 cup chopped parsley
- 1 medium tomato, chopped
- 1 large clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 lb ground meat (beef, turkey or chicken)
- 1/3 cup grated Parmesan
- 3 pcs fried Tofu (optional), cut into small cubes (abt 1/2 cup)
How To:
-Beat the eggs and season with some salt and pepper. Set aside.
-Heat the olive oil in large nonstick skillet (oven-proof) over medium
heat.
heat.
-Add the onion and bell peppers, cook for about 2-3 minutes, stirring
occasionally until softened.
occasionally until softened.
-Add the beef and brown for about 5-7 minutes, stirring constantly.
-Stir in the tomatoes, tofu, parsley, garlic, salt and pepper and cook for about 2
minutes.
minutes.
-Pour the eggs evenly over the meat, tofu and vegetables mix.
-Lower the heat to medium-low and cook for about 5-7 minutes, or until
eggs are set on the edges, but not in the middle.
eggs are set on the edges, but not in the middle.
-Preheat the broiler.
-Sprinkle the top of the frittata with cheese and place under the broiler.
-Cook until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the frittata will become tough.
-Cut into wedges and top with Marinara Sauce.
-This can be served with toast and butter on the side as well.
