- Take note that onions cook a little bit longer than garlic. Onions will caramelize. Garlic will burn.
- Fresh herbs such as the basil and cilantro should be added at the last minute.
- If you want to add potatoes, place cut potatoes into a skillet or in the oven to cook most of the way. Add to the top later, otherwise you will have hard uncooked potatoes in your frittata.
- Once your ingredients are completely cooked, spread the ingredients out over the bottom of the pan and gently, and slowly, drizzle in your egg covering all the vegetables.
- Four eggs
- Heavy cream
- Optional: spinach, celery, green onion, bell peppers, garlic, jalapeños, cilantro, etc
NOTE: You can simply use a Pico de Gallo salsa as your base
- Basil (chiffonade)
- Grated cheddar cheese
- Ricotta cheese
- Grated mozzarella cheese
- Parmesan cheese
STEP BY STEP
- Mix four eggs – Beat egg until white and yolk is incorporated, but not completely homogeneous
- Add a splash of heavy cream
- Add salt, pepper, basil chiffonade leaves
- Add grated cheddar cheese
- Set aside
- Use small nonstick OVEN SAFE pan
- Chop an onion and put into hot oiled pan
- Brown onion
- Add sliced tomatoes to the top of onion to slightly cook, then remove tomatoes and set aside
- Add small amount of other veggies if you wish. Not too much, or it will be watery
– Add optional ingredients
- Let cook until most of the liquid has gone
- Pour in egg mixture
- Cook until sides start to solidify
- Add slices of tomato and nice pieces of ricotta
- Add grated mozzarella to top
- Sprinkle shredded cheddar cheese evenly over the top of the eggs
- Top with grated Parmesan cheese
- Bake under preheated broiler for 2-3 minutes or
finish in the oven at 350º for about 25-30 minutes
. Should be puffy and golden brown, but not burnt
Oh, one more thing…
- Don’t add anything that is too wet into your frittata. Ideally drain things or set onto a paper towel to lose their moisture
Look for Grandpa's Cookbook coming soon. © 2016.