The frittata formula!
Mar. 29th, 2012 10:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rydra_wong posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
playeatsleepThis is my latest culinary discovery, and is making me very happy.
The basic ingredients you need:
Definitely:
eggs (four to six)
vegetables
your fat/oil of choice
a frying pan which is fairly deep and also oven-safe
Almost certainly, though you might be able to do without:
several cloves of garlic and an onion, diced
Optionally:
pre-cooked starchy tuber (e.g. sweet potatoes)
herbs/spices
pre-cooked meat
a handful of grated cheese
I will illustrate the instructions with examples from the frittata I made today.
In your pan, saute your garlic and onions in your fat/oil of choice (in today's frittata, 1 tbsp olive oil) over a medium heat.
While that goes on, beat your eggs, together with your spices (I used 6 eggs with a half tsp of turmeric, a pinch of red chili flakes, and a metric fuckton of paprika; this requires use of the hand-cranked whisk so as not to end up with hideous paprika clots).
Turn on the grill in your oven about now so it has time to heat up (I went for around 240-50 degrees C).
Add your vegetables (red and yellow bell peppers!) to the pan and continue stirring them round occasionally for a few minutes.
Once the vegetables look about as cooked as you want them, turn the heat down to low. Add any pre-cooked tubers (sweet potatoes -- I had a whole colour theme going here) and meat (wasn't using any).
Give the whole lot a final stir, then pour your eggs over the top.
Leave the pan on the hob for about five minutes. The underside of the frittata should be cooked while the rest is still runny.
Then scatter the grated cheese on top, if you're using it (I was -- nice matured cheddar) and stick the pan under the grill for about five more minutes.
Alternatively, if -- by way of entirely hypothetical example -- you had some kind of hideous oven disaster involving the glass tray under the grill shattering and having to remove extremely hot broken glass from all over the place and then having no way to keep the pan near the grill I MEAN PURELY HYPOTHETICALLY, you can bake it, which will take a few minutes longer but work fine.
When it's done, the frittata should be solid, golden and a bit puffed up. Cut it into slices. Eat for several subsquent meals.
This is one of those recipes that actually tastes better after it's been in the fridge.
The basic ingredients you need:
Definitely:
eggs (four to six)
vegetables
your fat/oil of choice
a frying pan which is fairly deep and also oven-safe
Almost certainly, though you might be able to do without:
several cloves of garlic and an onion, diced
Optionally:
pre-cooked starchy tuber (e.g. sweet potatoes)
herbs/spices
pre-cooked meat
a handful of grated cheese
I will illustrate the instructions with examples from the frittata I made today.
In your pan, saute your garlic and onions in your fat/oil of choice (in today's frittata, 1 tbsp olive oil) over a medium heat.
While that goes on, beat your eggs, together with your spices (I used 6 eggs with a half tsp of turmeric, a pinch of red chili flakes, and a metric fuckton of paprika; this requires use of the hand-cranked whisk so as not to end up with hideous paprika clots).
Turn on the grill in your oven about now so it has time to heat up (I went for around 240-50 degrees C).
Add your vegetables (red and yellow bell peppers!) to the pan and continue stirring them round occasionally for a few minutes.
Once the vegetables look about as cooked as you want them, turn the heat down to low. Add any pre-cooked tubers (sweet potatoes -- I had a whole colour theme going here) and meat (wasn't using any).
Give the whole lot a final stir, then pour your eggs over the top.
Leave the pan on the hob for about five minutes. The underside of the frittata should be cooked while the rest is still runny.
Then scatter the grated cheese on top, if you're using it (I was -- nice matured cheddar) and stick the pan under the grill for about five more minutes.
Alternatively, if -- by way of entirely hypothetical example -- you had some kind of hideous oven disaster involving the glass tray under the grill shattering and having to remove extremely hot broken glass from all over the place and then having no way to keep the pan near the grill I MEAN PURELY HYPOTHETICALLY, you can bake it, which will take a few minutes longer but work fine.
When it's done, the frittata should be solid, golden and a bit puffed up. Cut it into slices. Eat for several subsquent meals.
This is one of those recipes that actually tastes better after it's been in the fridge.
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Date: 2017-08-31 07:46 pm (UTC)