Tonight, I decided to make a frittata. I have never made one before. We have had them for dinner many times, but Jamie has always made them following a Skinnytaste recipe, with strict instructions to not deviate from the recipe. This time, I was going to do it myself and I was not going to use a recipe.
Simply Cooking gives a nice explanation of the frittata basics and I used that as a guide.
I decided to go a Mediterranean route. First, I sauteed red pepper, mushrooms and spinach. Then I whisked together 3 egg whites, four whole eggs and a dash of cream. Salt, pepper, dried oregano and a little bit of crushed red pepper for flavor. Oh, and some feta. I love feta.
I did a little stir/scramble until the eggs started to set. Then I popped it in a 350 degree oven. Eight minutes later and we were ready to go.
(I know it doesn’t look very different, but I promise this is the baked one.)
Jamie wasn’t sure if it was set in the middle. “Sure it is,” I said as I grabbed the handle of the pan to pick it up and show him. Silly me. That handle was a touch warm. 5 minutes running my hand under cold water and I seem to have recovered. (Well, it still stings a little, but I’m tough.)
I think it turned out well. Jamie even liked it and he is not a feta fan. Overall, a success.
Things I learned:
1. It never ceases to amaze me how spinach cooks down to nothing.
2. I think I need a little smaller pan. I would like my frittata to be a little thicker.
3. Always use a hot pad when picking up the pan that was in the oven. It’s hot.
4. Frittatas are good, but not as good a quiche.
I think I really like egg month.