FRITTATA TEMPLATE
There is a technique to making a frittata that is always the same, no matter what the filling. The eggs are beaten with salt, pepper, and sometimes a little bit of milk, the filling stirred in, and the omelet cooked in a wide skillet. You can use cooked vegetables, chopped herbs, leftover vegetable stews like ratatouille, fresh tomato sauce, even leftover risotto to fill a frittata. Frittatas and omelets are a great way to stretch a small amount of leftovers into a meal. Templates will be useful to you, because you may have a different vegetable or filling on hand from the one called for in a given frittata recipe. Using the template, you'll be able to make the frittate, substituting what you have.
Provided by Martha Rose Shulman
Time 30m
Yield one 2- to 10-egg flat omelet
Number Of Ingredients 5
Steps:
- Beat the eggs in a large bowl. Stir in the salt, pepper, milk, and the filling.
- Heat the olive oil over medium-high heat in a heavy nonstick skillet. Use an 8-inch skillet for 2 eggs, a 10-inch skillet for 4 to 8 eggs, and a 12-inch skillet for 10 eggs. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. A 2-egg omelet will be done quickly, with just the tilting of the pan and letting the eggs run underneath until it is no longer or only slightly moist on the top. Once it is set, slip it out of the pan onto a plate. It's fine to leave the top a little runny (that's the way they like them in France.)
- A larger frittata, one cooked in a 10- or 12-inch pan, must be covered and cooked over low heat. Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 5 to 10 minutes, depending on the number of eggs, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn't burn. It will however turn a deep golden brown. The eggs should be just about set; cook a few minutes longer if they're not.
- A large frittata usually requires finishing underneath the broiler. Heat the broiler. Place the pan under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
S W
[email protected]This frittata was a great way to use up leftover vegetables. It was easy to make and turned out delicious.
Rachel Connolly
[email protected]I loved this frittata! It was so flavorful and filling. I will definitely be making it again soon.
Yash Thapa
[email protected]This frittata was really easy to make and it turned out great! I will definitely be making it again.
Ryan Dewar
[email protected]I'm not sure what I did wrong, but my frittata turned out really dry. I think I might have used too much flour.
Md Mejbha
[email protected]Overall, I thought this frittata was just okay. It wasn't bad, but it wasn't anything special either.
Raid Rind
[email protected]This frittata was a bit too oily for my liking. I think I would use less olive oil next time.
Punjabi FreshMovies
[email protected]The frittata didn't turn out as fluffy as I expected. I think I overcooked it.
Shahev ali Shahev
[email protected]This frittata was a little bland for my taste. I think I would add some more herbs and spices next time.
Juliana Awuni
[email protected]I've made this frittata several times and it's always a success. It's a great way to use up leftover vegetables.
Fjfjd fkfkr
[email protected]This is my go-to frittata recipe. It's always a crowd-pleaser.
AHAD Bepari
[email protected]I love this frittata! It's so versatile and can be made with any vegetables or cheese that you have on hand.
Thandeka Shongwe
[email protected]This frittata was easy to make and turned out great. I added some extra cheese and herbs, and it was perfect for a quick and easy breakfast.
Luke Tippey
[email protected]I'm not usually a fan of frittatas, but this one was surprisingly good. The vegetables were tender and flavorful, and the eggs were cooked perfectly.
Abbey crozier
[email protected]This frittata was a hit with my family! The flavors were perfectly balanced and the texture was light and fluffy. I will definitely be making this again.