Frittata
Introduction: Frittata is simply an open faced omlette. The recipe which follows could be increased to a 12 egg recipe. Of course the size of the pan must be large to accommodate the increased ingredients. In this case it is far easier to use a pan which can be placed under a boiler for finishing rather than flipped in the pan. The filling of a frittata is limited only by your imagination. Use any vegetable, meat, or cheese to suit your preference. Be mindful of the ratio of eggs to ingredients so that in the end you have a dish that holds firmly together and can be sliced like a pie.
Ingredients:
6 eggs
1 onion
2 cloves of garlic
1 small zucchini
Handful of parsley
6 mushrooms
Salt & Pepper
Preparation:
Slice the mushrooms, onion, zucchini and garlic and saute in olive oil using a large skillet that is slightly smaller than a plate. Beat the eggs together well, adding the parsley, salt and pepper.
Pour the eggs over the other ingredients in the pan. Gently cook over medium heat. When the eggs are firm, cover the skillet with a large plate. Using oven mitts, place one hand on top of the plate while holding the skillet handle tightly. Quickly flip the pan over flipping the frittata onto the plate. Slide the frittata back into the pan and continue to cook for 3-5 more minutes. This is an acquired skill trick. You might want to practice with an empty pan and plate before you begin. The first time you try this this with ingredients you might want to try flipping over the sink. Serve right out of pan.