The frittata is an extremely tasty way to stretch eggs. Though most are savory, one can make a sweet frittata for dessert, and they were indeed quite common in the past. This sweet frittata is easy to do and quite quick. To serve 4-6:
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 6 eggs
- 1 tablespoon sugar
- 1/2 cup (125 ml) cream
- 1/2 teaspoon vanilla extract
- 6 ounces freshly made or canned fruit cocktail (drain an 8-ounce can)
- Unsalted butter
- Confectioner's sugar for dusting
Preparation:
Lightly beat the eggs with the tablespoon of sugar, the cream, and the vanilla extract.
Drain the fruit cocktail, mince the pieces, and stir them into the egg mixture.
Heat a pat of butter in a skillet and add a quarter of the egg mixture; cook it until the bottom firms up, then flip it (cover the skillet with a lid, flip the entire skillet while pressing the lid against it so the frittata comes to rest on the lid, and then slide the upended frittata back into the skillet) and cook a few minutes more, and then roll the frittata up and put it on a serving dish.
Repeat the procedure three more times, dust the frittate with the confectioner's sugar, and serve.
Yield: 4-6 servings sweet frittata.
Drain the fruit cocktail, mince the pieces, and stir them into the egg mixture.
Heat a pat of butter in a skillet and add a quarter of the egg mixture; cook it until the bottom firms up, then flip it (cover the skillet with a lid, flip the entire skillet while pressing the lid against it so the frittata comes to rest on the lid, and then slide the upended frittata back into the skillet) and cook a few minutes more, and then roll the frittata up and put it on a serving dish.
Repeat the procedure three more times, dust the frittate with the confectioner's sugar, and serve.
Yield: 4-6 servings sweet frittata.
