Traditionally, a frittata is cooked nearly three-quarters of the way, flipped over on to a plate, in addition to slid dorsum into the pan to complete cooking the other side. It’s an hot, slippery practice fraught amongst danger, in addition to to a greater extent than than ane of his magnificent creations ended upwards a broken mess. Come to mean value of it, this is where I commencement learned how to curse inwards Italian.
The funny affair is, equally long equally yous convey a broiler to complete cooking the top, which he did, yous don’t need to flip anything. Just popular it inwards for a few minutes to theatre upwards the eggs, in addition to brownish the cheese, in addition to you’re laid upwards to eat. So, why did he insist on the e'er risky flip-n-slid?
If yous tin flaming tike it inwards olive oil, it tastes swell inwards a frittata, specially leftover vegetables that would otherwise destination upwards inwards the trash. It’s equally good amazing amongst whatever variety of summertime squash. Just think that the veggies need to live on tender earlier the eggs become in, since they laid upwards then fast. I promise yous laissez passer this “memorable” recipe a endeavour soon. Enjoy!
Ingredients for four servings:
12 large eggs
1 tbsp olive oil
6 slices of bacon or pancetta
1 1/2 cups sliced peppers
1 1/2 cups cubed, cooked potatoes
OR nearly 3 cups of whatever summertime veggies
dry or fresh herbs to sense of savor
salt in addition to pepper to taste
hot pepper flakes to taste
2 oz crumbled feta cheese
*Remember to drain stone oil earlier adding potatoes in addition to eggs!
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