How to Make a Frittata?

Answer 1

The frittata is the Italian answer to breakfast -- and lunch -- and dinner. It's an egg dish that's similar to an omelette. It's also a blank culinary canvas you can flavor any way you want. If your favorite vegetable is asparagus (or avocado or artichoke heart), add it to a frittata. This simple dish will take on the flavor of almost any ingredient. It's also more forgiving to a little extra moisture than, say, your average quiche. Frittatas can be served warm or at room temperature. They also hold in the fridge for a day or so beautifully.

This recipe a perfect addition to your egg cooking repertoire because adding leftovers to a frittata is a very stylish and practical way to stretch your food dollar. Whether it's a handful of leftover pasta, green beans or fried potato, frittata bound ingredients get a marvelous makeover that will have you buying eggs in bulk.

How to Make a Basic Frittata

Here's the equipment you'll need to make a basic frittata:

• 10-inch, oven proof pan - We prefer a non-stick pan, but Italian grannies have been making frittatas in iron skillets for centuries, so use your best judgment. A 10-inch pan is a good size that'll cook eight eggs into a relatively thick frittata that will serve four to six comfortably. If you have a larger family, you can also go for a 12-inch pan (and use about 12 eggs for a basic recipe).
• Whisk - Whisking is one of the fastest and most reliable ways to break up eggs and stir them into a smooth consistency. You can use a fork, but whisks are faster and more fun to use.
• Silicone spatula - A heat resistant spatula is going to work wonders when making a frittata. You'll see why in a minute.

Basic Frittata Recipe

Ingredients

8 eggs

2 tablespoons half-and-half

1 tablespoon olive oil

2 teaspoons butter

4 ounces (approx.) vegetables (or meat or both)

Directions

The main ingredient in a frittata is, of course, the egg. Use fresh eggs, and leave them out about an hour to get them up to room temperature.

While the eggs are warming up a bit, cook or heat the vegetable ingredients in olive oil. You can use just about any combination that appeals to you, but if the mixture is wet like, say, sauteed mushrooms, it's a good idea to blot them to remove excess moisture.

Combine the eggs with the half-and-half and whisk to incorporate. For a frittata you don't need to incorporate much air into the mixture.

Melt butter in the pan and distribute the vegetable ingredients evenly.

Add the beaten egg mixture.

Cook on medium heat until egg curds start to form. As they develop, scrap them up off the sides and bottom with the spatula. Reintroducing them to the still-wet liquid egg will keep the curds moist. (This step is golden, and many people think it's the secret to uniformly moist egg dishes.)

After about 80 percent of the egg mixture has set, place the pan in a 350 degree F oven to finish off. This is also a good time to add cheese to the top. The process should take about five to seven minutes. The dish is done when the egg looks mostly set around the edges but is still slightly wet in the center. The center will continue cooking for a few minutes after you take the skillet out of the oven.

Let the dish frittata rest for ten minutes, and then cut it into wedges.