Cooking with Eggs

Making My First Frittata!

by Sharon Gaughan, PCLF Education Program Director

Last night for dinner, I made my first frittata ever!  And I can guarantee that it will not be my last!

I (mostly) followed a recipe from The Fresh Egg Cookbook: From Chicken to Kitchen by Jennifer Trainer Thompson (Storey Publishing, 2012).  This is a new cookbook for me, and the frittata was only the second recipe that I’ve made from this cookbook so far – but, if you’d like some new ideas for recipes that will make good use of your farm-fresh eggs, I would highly recommend this book!  I’ve already bought two more copies and given them as birthday gifts for two of my friends! 

I made the “Red Pepper and Potato Frittata” (p. 111) – one of three frittata recipes that Thompson includes in the book.  I assumed that I would like it, since I love red peppers and I love potatoes – and I was right!  

I should have taken a photo of my frittata to include in this post, but I didn’t think of it until I had already eaten yesterday’s and today’s dinner from it.  Not much left now!  So instead, I've included a photo that I found on google images…

 

 

If you’re unsure what a frittata actually is (I know I was), here’s a definition from http://culinaryarts.about.com:

Definition:  In the culinary arts, a Frittata is a flat Italian-style omelet that's usually prepared in a cast-iron skillet. A brunch menu classic, the frittata may also have its origin in Spanish cuisine.

To make a frittata, beaten eggs are cooked briefly in a hot skillet along with other ingredients such as onions, spinach, bacon and/or potatoes, and then topped with cheese and finished in the oven. When cooked in a round skillet, the frittata is then typically sliced into wedge-shaped portions for serving.

I hope this post inspires some frittatas in your future! Happy cooking!