Friends of mine that have been to my house for brunch know that I love frittatas. Frittatas take away the timing issue with cooking eggs for guests. But this simplified omelet is great for a quick easy lunch or dinner as well. Here are some tips to help you make the perfect frittata:
Choose the right pan. Nonstick sauté pans work well, if you’re comfortable with them. However, don’t use it if you plan to brown cheese on top of it under a broiler as these pans should not be heated above 350F. Another great choice is a well-seasoned cast-iron skillet. Stainless steel will work, but be sure to use the full amount of your fat of choice to prevent sticking.
Go easy on the added sauté ingredients. A frittata is an egg dish, so let the proteins, veggies and herbs enhance, not overpower. Plus, if there if there is too much filler, it will break into chunks when sliced. A good ratio is 1 ½ cups diced ingredients to 8 eggs.
Use fresh herbs. Fresh herbs are perfect candidates for this light and quick dish. Your taste buds and nose will thank you!
Whisk room temperature eggs and an added liquid. Eggs need to be relaxed from the cold before whisking for better cooking and an added liquid, such as cream, milk, wine or broth helps to keep the eggs from toughening in the direct heat. Use 2 tablespoons of liquid for 8 eggs.
Cover the pan and cook on the stovetop with low heat. Stovetop cooking helps to keep the eggs tender and the covered pan stabilizes the humidity inside for the best texture.
Add salt only after the frittata is set. Salt will toughen eggs if added while they are raw.
Check out our Recipe Page for a delicious frittata recipe soon.
Source: Cooking Know-How, by B. Weinstein and M. Scarbrough