Step-by-step tutorial on how to prepare a frittata in a skillet without oil.
The skillet frittata without oil is light, fluffy and moist and represents a good alternative to the oven-baked frittata.
Once you learn the technique, you can make endless variations.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop, Electric oven, Air frying
- Cuisine: Italian
Ingredients
- 4 eggs
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- aromatic herbs (parsley, sage, rosemary)
- spices
- to taste vegetables
Suggested tools
- Bowl
- Skillet non-stick with lid, preferably glass
- Pan mold for pastiera diameter 9 1/2 in
- Parchment paper
Preparation
Break the eggs into a bowl.
Add a pinch of salt for each egg and grind the pepper.
[I don’t add cheese – I don’t like the pairing, but feel free to add it].
Beat with a fork.You can add:
– aromatic herbs [parsley, sage, rosemary];
– spices.You can add raw or cooked vegetables, cut into small pieces or chopped.
In a non-stick skillet
Use a good-quality non-stick skillet.
You can oil the surface with a paper towel.
Preheat the skillet.
Pour the egg mixture and spread it.
Cover with a lid [preferably glass] and cook over low heat until the egg is set even on the surface.
If you don’t want to flip the frittata, finish cooking carefully to avoid burning the bottom.In a skillet using parchment paper
Cut a sheet of parchment paper to fit, wet it, wring it out and place it in the skillet.
Pour the mixture and move it gently with a fork until the egg begins to set.
Poke a few holes with the fork to help even cooking.
Cover with a lid [preferably glass] and cook over low heat until the egg is set even on the surface.
When the surface is well set, lift the frittata with the parchment paper and transfer it onto the lid.
Flip it back into the skillet: the side without paper should touch the bottom.
Gently peel off the parchment paper and finish cooking over low heat.Your skillet frittata without oil is ready.
Plate it.
Enjoy your meal!
It is a main course that is easy to balance with a carbohydrate source [bread, preferably whole-grain pasta or rice] and vegetables to compose a balanced meal or one-dish plate that helps keep blood sugar stable.
Light oven-baked frittata
Line a baking pan with parchment paper; I usually use a pastiera pan diameter 9 1/2 in.
Pour the mixture into the pan or baking dish.
Preheat the oven.
Bake in a convection oven at 356°F for about 30 minutes, until golden.
[times vary depending on the height of the mixture and the moisture of added ingredients].Light frittata in the air fryer
Pour the mixture into a parchment-lined tray or into an air fryer-safe pan.
Follow the instructions – program, temperature and times – indicated in your appliance manual.
Check the degree of doneness from time to time.
In general, air fryer cooking times are shorter: approximately 15-20 minutes at 356°F.
[times vary depending on the height of the mixture and the moisture of added ingredients].
Storage, tips and variations
Storage
The frittata keeps in the refrigerator in an airtight container for 1 day, at most 2.
You can reheat it in the oven or in a skillet.
Tips and variations
You can add a couple of tablespoons of grated cheese to the eggs.
You can add a couple of tablespoons of breadcrumbs or whole-grain breadcrumbs to the eggs.
FAQ – Questions and Answers
Dialect curiosities
In Sicily the frittata is called “piscirovu” – pesceduovo or “egg fish” – rolled onto itself to resemble the shape of a fried fish but without fish.
It was prepared when fishermen returned home empty-handed and this poor but tasty recipe was used.
Grated cheese and breadcrumbs were also added to the egg preparation.Can people with high cholesterol eat eggs?
Follow the indications of your dietary plan.
In the case of familial congenital hypercholesterolemia it is recommended not to exceed two eggs per week [source Humanitas].For other doubts read:
– Why not to wash eggs before storing them | safe storage guide.
