Quick Frittata


I'm a total frittata freak. I grew up with my Grandmothers and Aunts making these on there regular. My Grandma Mary was the team leader on Frittata cooking in my family and like most things in my family, the preparation was laced with drama and suspense! Cook it, but not to much, flip it, but not to fast, break it up and put it back together, but carefully, now into the oven! it must go in the oven!


Frankly it stressed me out, I made one with my nonna once and felt like I was basically performing surgery! I didn't want to confess to her that I, for years, had been cooking these at home and strictly staying on the stovetop.... my little egg babies rarely went into the oven! And what I could never tell her, was I could barely detect a difference in taste. It's a minimal change, but it makes it a faster and a little less dramatic of a dish! It's the lack of drama and the ease of preparation is that makes this dish perfect for get togethers! Instead of rocking a heavy bread and cream filled breakfast casserole, knock out a frittata, it's a much healthier alternative and you can pack it with anything from veggies to herbs or tasty meats like pancetta. It's the ability to freestyle here that makes making a frittata so fun. I often make them on Sunday's with whatever is remaining in my refrigerator, last week it was a bunch of asparagus, garlic and mozzarella which is the recipe I am sharing here.


The true key here is a 12" non-stick pan! It's just a hunch, but I believe those that can make and flip these in cast iron skillets may be practicing dark magic. Also be sure to have a small rubber spatula, I'm a sucker for this pink set from Amazon.


So give this a whirl and feel free to play with ingredients!


Ingredients

1 Bunch of Asparagus, just the top 2/3" chopped fine

2 Cloves of Garlic, minced

12 Eggs

1 Cup diced Mozzarella

Salt & Pepper

Olive Oil


Now What

Heat a drizzle of olive oil in your non-stick skillet, allow to heat and add asparagus and garlic, sauce until fragrant - about 2 to 3 minutes, turn off heat and put asparagus and garlic in a bowl. In another medium sized bow, add your 12 eggs and beat well, add salt and pepper, mix in your cubed mozzarella, asparagus and garlic.


Turn heat on low and return your egg mixture to the pan, gently mix with a wooden spoon for about 1 minute, or until you see your eggs coming together a bit. Switch to your rubber spatula and cook your frittata for about 5 minutes, stirring gently with the spatula. When your eggs are mostly solid in the pan, it's time to flip! Place a large dish on top of the pan, lift your pan and flip the frittata onto the dish, place the pan back onto the burner and slide your frittata back into the pan. If you are scared, there is a flipping demo right here!


Return your frittata to the pan and cook for an additional 5 minutes. Remove from pan, allow to cool for a few minutes, slide out, slide like a pie and serve!


You can make this in advance and keep in the refrigerator. I typically will remove it an hour before serving as I prefer these at room temperature.


** Don't panic if your frittata is a bit more browned then the one pictured, it actually should be! I took this mid flip!**






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© 2016 - 2018 Angie Pontani. Cannot be copied, duplcated or used without permission.

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