I have a hankering for a frittata, which I've never made and saw this recipe, except I don't have a cast iron pan to put under the broil to finish it off. What else can I do? Another recipe?
frittata - giada
2 T whpg cream
salt & pepper
asparagus, cut 1/4"
1 t butter and olv oil
3 oz Fontina, diced
saute the asparagus 2 min,
then saute ripe vine tomatoes or roma, cherry, etc.
add egg mix
wait a min til egg sets a bit,
finish top off under broiler
I completely bake my frittata -- sauté vegetables, then add them to egg, milk mixture and pour it all into a pan and bake at 350 until it's set.
I used to do it on top of the stove then under the broiler but baking the whole thing is so much easier -- perhaps not authentic but it's good!
I did a cooking class on brunch and did that . . . used little cast iron pans but you can use any oven pan -- a pie dish even.
Thanks so much Martha. I was hoping to make it work for breakfast tomorrow. Happy Easter!This message has been edited. Last edited by: nance425,
O, one question (well actually 2)
For how long?
350 degree oven -- the best I can tell you is until it is set -- I'm thinking 30 minutes or so but check after 20 and keep checking until it's done. It may be 45 minutes -- depends on the size of your pan.
I put it all in a pie pan. Cooked 350/30 min.
Added added s & p, 1/2 t dried basil.
I was disappointed in the recipe. It was a bit bland and I probably cooked it about 5-10 min too long. I used 1% milk, too. So maybe the heavy cream would have made a difference.
Sorry you didn't like it -- we love frittatas. Yes, the cream would have made a difference and depending on what you use as far as vegetables and herbs, I think they could be considered "bland".
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