You Say "Frittata", I say "Frittata"
What is a frittata?
How is a frittata different than an omelette?
These are all questions I had when I first heard this lovely Italian word. The Italian word "frittata" derives from the word "friggere" which actually means fried. This was originally a general term for cooking eggs in a pan or skillet, anywhere from fried eggs to an omelet.
In the last fifty years, "frittata" has transformed to "Italy's version of an open-face omelette". That's right, no flipping of eggs will be happening when you make a frittata.
Here are some key tips on how to make the best tasting frittata in a clean and simple way!
1. Eggs for a frittata should be beaten vigorously, to incorporate more air than traditional omelettes, to allow a more filling and fluffier result.
2. Add a mixture of chopped vegetables, herbs and spices, and a little bit of feta in your egg mixture for a delicious tasting frittata.
3. The mixture should be cooked and covered over low heat for at least 10- 20 minutes, until the top is no longer runny.
Are you ready to practice these frittata tips??
Try out this simple recipe for a Bacon Bacon Frittata that will blow your mind!
Want a bread bottomed frittata? Just add pieces of your favorite bread to the bottom of your pan or skillet first. Click here to make your frittata bread bottomed!
BACON BACON FRITTATA
1. Heat the bacon fat in a medium to large skillet (make sure you have a lid that fits) on low- medium heat.
2. While your skillet is heating, chop your veggies and bacon. Then whisk your eggs together in a medium size bowl.
3. Add in your chopped vegetables and bacon pieces into the eggs and stir gently.
4. Once skillet has heated and bacon fat has melted, pour egg mixture into the pan. Sprinkle in your spices and feta on top of eggs and cover skillet with a lid.
5. Let the frittata cook for about 15-20 minutes, or until the top is no longer runny.
6. Once the frittata is done, cut into slices and share this delicious bacon-bacon breakfast!
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