Follow a few tips for better frittatas.
Making a frittata doesn’t appear to be too hard. Or maybe not.
The great chefs at bon appetite® have a few tips for you to follow.
Here are two:
Use the Right Pan for the Job
We like well-seasoned cast-iron pans for our frittatas—emphasis on the well-seasoned, which combats crusty-egg-on-the-side-of-the-pan syndrome. Whatever oven-safe pan you choose, be aware of how well it conducts heat. Because it retains heat well, a heavy pan like a cast-iron will continue to cook your frittata after you remove it from the oven.
4. Fully Cook (Most) Add-Ins
A frittata makes use of fully-cooked leftovers like last night’s roasted potatoes or this morning’s leftover sausage. But if you’re starting from scratch, it’s best to fully cook any addition that might release moisture into the eggs—mushrooms, tomatoes, and summer squash or zucchini are common “wet” culprits than can water down your eggs. Sauté them separately.
For their Mushroom, Leek and Fontina Frittata Recipe…read on!
Here are the ingredients needed:
2 tablespoons olive oil, divided
2 medium leeks, whites and pale green parts only, chopped
8 ounces crimini (baby bella) mushrooms, thinly sliced
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
3/4 cup shredded Fontina cheese, divided
Kosher salt, freshly ground pepper
Make sure to use a cast iron pan for cooking and baking in the oven. A 10″ skillet is recommended. This recipe serves 6.
Team Your Gluten Free Kitchen.