Recipes

[cece5231]

Last week we were treated to a luncheon that included a broccoli frittata(sp?). It was delicious! I checked the search in this forum but did not find a substitute. I watched it being made but not the cooking/baking of it. How does that go? It was delicious. I make quiche often but never w/o a crust. Help please.....thanks. cece

[house cat]

I have a small cast iron skillet that I use for frittata. The skillet has to be very hot. It's pretty much just scrambled eggs with a little extra punch. I like onions, spinach, mushrooms.. sometimes even ham or bacon.

I sautee the extras, then pour in the egg mixture. You have to make sure it cooks all the way through, so I poke it and wiggle itwith a fork to allow the middle to cook. Be careful not to mix it too much while it's cooking or you'll get scrambled eggs instead of more of an egg pie.

[house cat]

Laura Vitale is a great resource for cooking anything Italian.

Here's her frittata instruction.

[cece5231]

Thank you, housecat. How easy is that.

[house cat]

On 3/8/2014 cece5231 said: Thank you, housecat. How easy is that.

My mom wasn't exactly an expert cook.. nor was she very adventurous.

Most Friday nights she'd make a frittata with tuna salad on the side. I don't know why, but that was her thing and if it wasn't easy, she wouldn't have done it.

[smilealot]

Cece, I generally follow the tips given above, but after the eggs have "set", I stick the pan under the broiler for a few minutes. This makes it puff up a little and gives a little bit of color to it. It makes me hungry just thinking about it!