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
Shakir Mhar
[email protected]This frittata is a great way to use up leftover rice. I often add some cooked rice to the batter and it gives it a nice texture.
Naimah Aikins
[email protected]I've made this frittata in a muffin tin and it works great! It's a great way to make individual servings for a quick and easy breakfast or lunch.
MD Sakib Khan
[email protected]This frittata is a great gluten-free option. I use gluten-free bread crumbs and it turns out perfectly every time.
Md Soma
[email protected]I'm a vegetarian and I love this frittata! It's a great way to get my protein and vegetables in one meal.
Santo Ahmed
[email protected]This frittata is a great way to use up leftover ingredients. I often add whatever vegetables or meats I have on hand, and it always turns out great.
Adriana Fopixi
[email protected]I love that this frittata is so customizable. I've made it with all sorts of different vegetables and cheeses, and it's always delicious.
sheikh ali
[email protected]This frittata is a great make-ahead breakfast or lunch. I often make it on the weekend and then reheat it throughout the week.
Suchi Begom
[email protected]I've been making this frittata for years and it's always a favorite. It's so easy to make and always turns out perfectly.
ihtasham haq
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids love it and always ask for seconds.
Ali Faour
[email protected]I'm not a huge fan of eggs, but this frittata was actually really good! The vegetables and cheese add a lot of flavor.
Khaya Nhlane
[email protected]This frittata is perfect for a quick and easy weeknight meal. I often make it on a Sunday night to have for breakfast or lunch throughout the week.
eliud mwirigi
[email protected]I made this frittata for a brunch party and it was a huge success! Everyone loved it and asked for the recipe.
Qamer Bhatti
[email protected]This frittata is a great way to use up leftover vegetables. I used some leftover roasted potatoes, broccoli, and zucchini, and it was delicious!
Baqir Shamsi
[email protected]I've made this frittata several times now and it's always a hit! I love that it's so versatile and I can use whatever vegetables I have on hand.
Malikasgharali Malikasgharali
[email protected]This frittata was so easy to make and so delicious! I used spinach, mushrooms, and cheese, and it was the perfect breakfast or lunch. I will definitely be making this again.