Thursday, April 17, 2014

Easter or Mother's Day Frittata

Making an frittata is a lot like making and open faced omelet. Making a frittata is not as difficult as it seams. The key is to beat a lot of air into your eggs so that when the frittata is cooked it will be fluffier and taller than an omelet. The difference is that making a frittata often involves starting it in a skillet and finishing it in the oven, although it can be done on the stove top as well. . Ideally you will need an oven proof non-stick skillet.
Six farm fresh eggs
Deciding on what fillings to use in your frittata is also important, since these will be added in with the uncooked eggs. When making an omelet optional ingredients are added to the partially cooked omelet and before folding it over. 
Beaten until really fluffy
Prepping all of your frittata ingredients (mise en place) is essential before starting your frittata. If the ingredients that you're adding to the uncooked eggs are cold, you're going to heat them up or saute them before starting your eggs. 
Green peppers chopped
I really like cooked onions with my eggs. So I think I dice them up as well.
Chopped onions
Grate some cheese
Maybe some Swiss cheese is needed
Saute some green peppers and onions
Do you like mushrooms?
Add 1 to 2 tablespoons of oil to the non-stick skillet and heat it over moderate heat until hot and shimmering. Pour in your sauteed ingredients into the hot skillet and heat
Last minute call, add chopped and drained tomatoes

Pour the egg mixture over the ingredients until well mixed. Lower the heat to medium and cook it over moderately low heat until the bottom side is golden brown and set. 
Waiting to set up
Sprinkle with half of the cheese
Oven Method: When the edges are set and the bottom is golden brown and firm place the pan into the broiler. When the top is set and golden sprinkle with the remaining cheese and return to the broiler. When the cheese is melted and turning golden brown remove the pan from the oven and let sit for a couple of minutes before cutting. Serve immediately.
Looks good doesn't it?
Stove top Method:  Invert a plate over the skillet and flip the frittata onto the plate. Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Sprinkle the top with cheese and cover with a lid. Cook until the cheese is melted and completely set. Transfer to a plate and cut into wedges. Sprinkle with parsley and serve.
Where did I put that knife?

You can almost anything to your frittata. How about a breakfast sausage, Gouda, and brie cheese frittata?
I'm in the mood for sausage, gouda, and brie cheese
Ready to serve
© TMelle 2014

No comments: