Stop what you're doing, go to the store, and buy one of these:
If you have never had a frittata before, it's Italy's take on the French omelette. Instead of folding cooked eggs around a filling, the ingredients get mixed into the egg mixture and they are all cooked together.
Oh yea, and it's about a dozen eggs large.
The most wonderful thing about a frittata is that you can do absolutely anything with it. Add any mix of cheeses you like, your favorite combination of vegetables, even fresh herbs and meats. It's perfect for cleaning out the refrigerator- and it looks so elegant!
The egg mixture gets poured into the hot pan and a spoon is run along the side, letting the raw egg run underneath until the egg begins to set up.
And then you have this:
Can you tell that my stove is not level?
If you don't want to go grab yourself a super awesome pan set, you can always finish your frittata under the broiler. It's just not as fun.
1/2 c Ricotta
1/2 c Gouda, shredded
1/2 c Parmesean, shredded
1 Yellow squash, chopped
4 c Spinach
1 c Tomato, chopped
1/4 c Parsley, chopped
Salt and pepper
1. Saute vegetables in butter until soft. The tomatoes can be kept raw, as they will cook with the egg.
2. Beat the eggs and mix in the cheeses until smooth.
3. Add in the cooled vegetables, parsley, and season with salt and pepper.
4. Heat the larger pan over medium heat with 1 tbs butter and pour in the egg mixture. Run a spoon along the edge of the pan to allow the uncooked egg mixture to move to the bottom of the pan.
5. When the egg begins to set up, cover the pan with the smaller pan and let cook 6-8 minutes.
6. Pull the pan off the heat, uncover the dish, and heat the small pan over medium heat with 1tbs of butter.
7. When the pan is hot, recover the large pan, flip the egg mixture into the smaller pan and place back on the heat for 10-12 minutes.
8. When the mixture is cooked, flip the pan one more time and slide it onto your serving platter.
Tip: Don't rush the eggs! Make sure you cook them over medium heat, not medium-high or they might become tough or worse- burnt!
What will be your favorite frittata combination?