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Making a Frittata - General Instructions - How To Make a Frittata

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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

Total Time: 20 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.

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