My childhood is formed by memories of cooking frittatas. Every Sunday, my dad and I would arrive in the kitchen, pajama-ready and bed-head prepared to cook out two 12-egg frittatas for the week. He would aim to be healthy and use only egg-whites and smoked salmon, choosing to be light on butter and skimp on the cheese. I, on the other hand, would opt for the whole egg. It’s no surprise then, that when I think of frittatas – I think of home. Divvying up the workload and slowly allowing me to become the skillet holder (on occasion) rather than just the sous-chef are moments that remind me of home. Now that my dad has visited me, there’s no better time than now to cook up a delicious frittata and remind myself that you can make home wherever you go, so long as you have a decent kitchen and passable pan.
- 12 eggs
- Full fat milk for mixing
- 2-3 yellow onions, diced
- 2 red onions, diced
- 1 package frozen spinach (or fresh spinach)
- 2-3 red peppers, diced
- Smoked Salmon/Bacon/Chicken/Your Choice of Protein
- 5 cloves garlic, minced
- 1-2 packages of mozzarella cheese, shredded
- 1 cup mushrooms, diced
- Seasonings… mostly up to you depending on which version.
- Egg white version: Lighter flavour combinations like dill, oregano, parsley, cilantro, thyme, etc.
- Full egg version: Heavier mixtures like paprika, cayenne, rosemary, chives, dashes of nutmeg, etc.
- Begin your prep work now. If you are opting for a normal version of this frittata, crack all 12 eggs in a bowl and beat with milk added in for a fluffier and lighter end result.
- After you’re finished, begin to dice… yellow onions, red onions, red peppers, and mushrooms. Toss the frozen spinach in the microwave and defrost it, and decide what protein you’re going to use (I personally recommend a mixture between turkey and smoked salmon). Oh don’t forget to mince garlic! if there are other veggies you want to add, prep them now (Some examples… carrots, zucchini, squash, potatoes)
- Here comes the exciting part! Throw on a LOT of oil on the stove and add in onions. Simmer for 3-5 minutes until translucent. Add in the garlic and stir for a minute and THEN add the peppers and mushrooms – along with your spices of choice. It’s tempting to watch them all cook down as far as possible before adding spinach and protein. DON’T. Instead… keep testing your seasonings and salt proportions. Taste good yet?
- Wait maybe 5-8 minutes and add in the spinach, followed by the protein (whichever you’ve decided to use). If your protein like chicken or turkey is NOT cooked yet, then you’ll need to wait around 7-10 to make sure it won’t come out raw. If not, then you don’t have to necessarily wait if you want your meat to be overcooked.
- Time for the cheese and eggs… Add about half of your cheese and mix it in with the fillings – then pour over the egg mixture (make sure it’s fluffy enough) – and add the rest of the cheese on top.
- Turn to medium low heat, put a cover on, and wait… 20-30 minutes (more around the 30 minute mark). Check on your frittata maybe every 10 minutes or so… you don’t want it to burn on the bottom or overcook. – You’ll probably expect to see a light crust forming along the sides and top, courtesy of the egg.
- When it’s ready… you’ll know – that scent will waft out from under the hood and if you had a childhood identical to mine, it immediately summons up memories of the best parts of growing up with someone who loves to cook.
When people have told me that scent is one of the most powerful reminders of memory, there’s no further I need to look than here. When I smell this recipe, and when I taste it- I am immediately transported to a time where I could barely see over the counter without a stool to help me. While I know this recipe won’t conjure up that experience for everyone, I sincerely hope it brings as much joy to you as it does for me.