Frittata Recipe
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Ingredients: |
Ingredients: 12 eggs (6-7)
½ cup Pecorino cheese, grated (3 tbsp.)
1 medium clove garlic, finely chopped
1 tbsp. flat parsley, chopped (½ tbsp.)
1 small onion, chopped or thinly sliced (½ cup)
2 (8-9 inch) small narrow zucchini,* sliced thin (2-6 inch)
½ tsp. salt (¼)
½ tsp. pepper (¼)
*For Potato Frittata substitute 4 medium potatoes for zucchini but do not add onion.
Recipe is for a 10 inch skillet. Amounts in parenthesis are for an 8 inch skillet.
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Directions: |
Directions: 1. For Potato Frittata, slice potatoes ¼ inch thick. Spray skillet with cooking spray and add
enough oil to fry potato slices. Fry until golden cooked and potatoes do not break up.
2. Transfer to skillet that has been sprayed well and follow recipe from step 4.
3. For Zucchini Frittata, sauté onion and zucchini until tender in prepared skillet.
4. In a large bowl beat eggs, cheese, garlic, parsley, salt and pepper.
5. Pour the egg batter over sautéed zucchini or potatoes.
6. The egg batter will break away from sides of skillet.
7. With a long spurtle lift egg from the side of skillet and slightly tilt skillet so loose batter
from the top slides down and under.
8. As it cooks gradually lift frittata from skillet to prevent sticking. Add oil under frittata if needed.
9. When loose batter has fallen underneath and there is not too much on top, remove skillet from stove.
10. Carefully place a large flat plate over the top and invert the frittata onto the plate.
This takes practice. Do this slowly and carefully.
11. Add a little more oil into skillet and slip the frittata back into the pan.
12. Let the underside cook, pressing top with spatula/spurtle to allow final cooking.
13. When done place flat plate over top and invert the frittata onto serving dish. |
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Frittata Baked in Oven |
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Ingredients: |
Ingredients:
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Directions: |
Directions:1. Use an oven safe skillet. Start cooking frittata on top of stove. Follow steps 1-8.
2. After step 8, place skillet on top shelf of oven in order to cook top of frittata.
3. Check frequently to be sure top of frittata is solidifying. Keep in oven to complete cooking top. Using spatula, lift frittata to check bottom. Do not let it get too browned.
4. When done, remove skillet from oven. Transfer frittata to serving dish. |
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Personal
Notes: |
Personal
Notes: Grandpa learned how to make this frittata as well as the technique for turning it over from Nonna. He always made a really thick frittata for parties using 12-14 eggs. Now that he is older, he still makes it, but usually with 6-7 eggs in a smaller skillet. Many of the Grands enjoy the Potato Frittata. A Potato Frittata is in the photo at the beginning of this section.
We use the words omelet and Frittata interchangeably. Both dishes are made with eggs and vegetables. A frittata is cooked slowly over low heat and the fillings are mixed in with the egg. An omelet is cooked quickly over higher heat, the eggs cook until they are done, then the filling is sprinkled over the top. The egg is then folded and is prepared to serve one person. A frittata is served warm or at room temperature to several people. It can be sliced into wedges or smaller pieces.
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