The frittata can be eaten either hot or cold. Cut into thin wedges a frittata makes an excellent appetizer. A frittata is also a great picnic food, and is perfect for light meals, say with a tossed salad.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- Eggs, generally 4-6
- Whatever else the recipe (below link to frittata recipes) calls for
Preparation:
Prepare the filler, usually by sautéing it, and have it ready in the skillet.
Lightly beat the eggs (figure one-and-a-half to two eggs per person, depending upon the rest of the meal) to incorporate some air into them, which will make for a fluffier frittata.
Pour the eggs into the skillet, give the skillet a brisk shake to distribute them evenly though the filler, and let the frittata cook, without stirring, till the top begins to firm up. Cover the skillet with a lid that doesn't have a lip and flip it upside-down while holding the lid pressed to it (you may want to do this over a sink the first time).
The frittata will come to rest on the lid; turn the skillet right-side up, slide the frittata back into it, and cook it for a couple of minutes more to set it through. It shouldn't be runny, nor should it be bone dry.
As a variation in technique, if your skillet has heatproof handles you can slip it into the broiler for a few minutes once the top begins to set. In either case, slice the frittata into wedges as you might a pizza before you serve it.
Lightly beat the eggs (figure one-and-a-half to two eggs per person, depending upon the rest of the meal) to incorporate some air into them, which will make for a fluffier frittata.
Pour the eggs into the skillet, give the skillet a brisk shake to distribute them evenly though the filler, and let the frittata cook, without stirring, till the top begins to firm up. Cover the skillet with a lid that doesn't have a lip and flip it upside-down while holding the lid pressed to it (you may want to do this over a sink the first time).
The frittata will come to rest on the lid; turn the skillet right-side up, slide the frittata back into it, and cook it for a couple of minutes more to set it through. It shouldn't be runny, nor should it be bone dry.
As a variation in technique, if your skillet has heatproof handles you can slip it into the broiler for a few minutes once the top begins to set. In either case, slice the frittata into wedges as you might a pizza before you serve it.
