Frittata - basic recipe

FRITTATA –BASIC RECIPE

(adapted and original by H&I Jackson)

This recipe is ‘basic’ as it gives proportions and some suggestions for content and flavor.  Contents can vary but proportions should probably stay about the same with the exception of filling.  More filling produces a less egg-y dish.

Serves: 4 to 6 for light lunch or dinner

Prep Time: 10 minutes (if filling already prepared)

Prep Time for preparing filling: 15-20 minutes including cutting to dice or coins, roasting,

           steaming or other cooking preparation before using in frittata.

Cook Time: 10-12 minutes on top of stove to set, 1-2 under broiler to finish

Cooking utensils:  10 inch wide, 2 inch deep oven proof pan, medium bowl, mixing tools

INGREDIENTS

    8 extra large or jumbo eggs (more eggs if smaller)

**1 cup of previously cooked filling (1 ½ cups or more if uncooked esp if using greens or

      bulky  veg like eggplant or summer squash)

    1/2  to 3/4 cup of cheese (mixed parmesan and gruyere or comte) or any strongly

       flavored cheese)

   Butter for lining cooking pan

   Salt and pepper to taste

**If you are cooking a filling allow 8-10 minutes for roasting large diced or coined vegetables such as green beans, eggplant, carrots, potatoes, or squash.  Watery vegetables such as zucchini are less desirable.  Tomatoes, however, are great! Broil them for a couple of minutes or put in uncooked as they will cook along with the eggs.  Greens such as rapini, kale, chard or spinach should be steamed or cooked as they give up water in the cooking process and will make your frittata watery if used raw.  Keep filling pieces small for easier eating.

PROCEDURE

Turn oven broiler on

In medium bowl, whip eggs with fork/whisk only until uniform in color and texture and a

        bit airy. 

Add filling and cheese to eggs and stir until uniformly distributed

Butter heavily the bottom and sides of a 10-inch oven-proof pan or skillet.    

Pour egg/filling/cheese mixture into pan or skillet and set over low to medium heat.  You

        may need to rotate or move pan slightly during cooking process so sides cook

        evenly and center  bottom doesn’t cook faster than the rest of the pan. 

Once eggs have set, (frittata will still be runny on the top ¼ inch, but edges will start to

         look firm) place pan under broiler for 1 minute or until top is brown.

Frittata should still be a little wet, as it will continue cooking once removed from broiler.

If it’s too runny, put it back on top of the stove but watch carefully so bottom doesn’t burn! 

NOTES ON FILLINGS and FLAVORING

Previously roasted or cooked vegetables/meat are great to use, but the frittata will only be as flavorful as the veggies/meat and cheese, so roasted veggies seasoned heavily with za’atar, tarragon (or other herbs) will do best.  Use strong cheese or a combo. 

If you are preparing a filling, whether fish, meat, veggies or just herbs use a LOT of flavoring so the filling has some character.  Roasting is preferred to steaming or boiling (except for greens), however, all can be delicious if ingredients are fresh.

Please note that if you use fewer eggs, use a smaller pan or the frittata will be very thin and be prone to dryness.