Technique Guide: Upside-Down Frittata

Everyone likes a good brunch dish, right?? Frittata is one of my favorites because it's relatively quick to make, can be made ahead, and can be served hot, room temperature, or cold, all of which make it a really versatile option for entertaining. Plus it's veggie-forward and isn't nearly as rich as quiche (no crust, no added dairy).

But this isn't any old frittata. This is an upside-down frittata! Here, I'll describe everything you need to know to put a 180-degree spin (literally) on the Italian classic. It's the same idea, but so much prettier!

In short, you make a frittata and flip it over. The beauty of this approach is that it allows you to decorate the bottom, which eventually becomes the top, leaving you with an awesome flat surface for all your beautiful veggies. You can really go crazy here with design, making this the star of your next brunch get-together.

Step #1: Prep your veggies
Things with a flat surface (e.g. zucchini) will work best. If I use onions (as shown in these photos), I like to grill them in rings beforehand since I find raw onions way too assertive. Soft veggies (zucchini, tomatoes) don't need to be pre-cooked since the ~10-15 minutes they'll get in the pan is sufficient. Hard veggies (potatoes, squash) need to be cooked to near-completion beforehand. Choose what you want to use, prep them as necessary, and cut them into thin slices. I try to have things ~0.25'' thick so that they'll cut easily and maintain their shape.

Step #2: Prep your eggs
Working in a 12'' skillet, I find that 6-7 eggs is the fewest I can get away with. More is fine (I think the most I've done is 12), you'll just need to cook slower and longer. If you want to do fewer, scale down to a smaller skillet. (Frittata makes awesome leftovers though, so don't be afraid of extra).

Crack your eggs and give them a good whisking. Add in any additional spices and seasonings. For example, for the Italian-inspired flavor profile shown in these photos, I added dried oregano, basil, and paprika. Salt and pepper generously.

Step #3: Oil a non-stick skillet
This is critical for making sure the frittata comes out cleanly. I generally use olive oil, but whatever you prefer is fine. Make sure the bottom and sides are thinly but evenly coated.

Step #4: Lay out your veggies
Before turning on the burner, lay your veggies out on the bottom of the skillet. Have fun with it! You can scatter them around randomly or make patterns. You can nest them inside one another, as I've done with the onion rings here. Do whatever you think will make your frittata pretty and unique.

Step #5: "Glue" the veggies in place
This is the single most important piece! Turn on the burner and get the skillet warm enough so that the veggies start to sizzle. Then, very delicately, spoon a small amount of your egg mixture around the veggies. Wait a minute or two until the egg has set. Don't move forward until you have done this!

Getting the veggies set into a thin layer of egg (i.e. before adding the rest of the egg mixture) is critical. If you add all the egg mixture right away, the veggies will just float to the top and you'll lose your pattern. It's very sad, I speak from experience.

Step #6: Add the rest of the egg
Very gently, pour in the rest of your egg mixture, making sure not to dislodge the veggies from their delicate position on the bottom of the skillet. I usually pour it over the back of a spoon. You could also ladle it in slowly.

Step #7: Cook (in two phases)
There are differing opinions about how to cook a frittata. My preference is to cook it about 75% of the way on the stovetop, then finish it under the broiler. Keep your burner low so that your eggs cook through without browning the bottom (which will eventually become the top). When you can see that everything except the surface has set, put it under the broiler to finish. Keep a close eye on it the whole time!

Step #8: Flip it!
When your frittata has finished cooking, flip it upside down to reveal your awesome design. A fast, smooth, single motion works best. Be brave, you can do it! I like flipping it onto a small plate that fits inside the skillet.

Step #9: Garnish and enjoy!
You can garnish the frittata with any of your favorite fixings (pesto, salsa, cheese, nuts, etc), or serve garnishes on the side so that people can dress up their slices individually. It's such a pretty dish and can be made with any veggies and spices you can dream up. Happy brunching!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for other dishes for your brunch table? Serve this frittata up alongside Brussel Sprout "Toasts" with Ricota Salata and Asparagus, then set up a make your own yogurt parfait station with Banana Bread Granola.


Please follow The Rogue Brussel Sprout on Instagram!