Wednesday, April 22, 2009

F*ck Yeah, Frittata

If you can handle cracking open some eggs, chopping up some ingredients, and you have the following:
  • deep sided pan about 12" in diameter
  • oven with working cooktop and broiler

Then you can make a frittata. 

It's basically scrambled eggs with stuff in them but without the having to scramble part. It's seriously easy.

This is my adaptation of a Better Homes and Gardens recipe (I was getting something less geriatric and suburban but it went away ... thanks recession. Thanks a lot. And I want my Domino back as well. Thanks.)

I call it the "F*ck Yeah, Frittata" because it ACTUALLY turned out magnificent and was easy. Can you make a frittata? F*ck yeah!

Theirs. (BHG, May 2009)


Here's the full equipment list:
  • bowl for egg mixture
  • chopping device (those who are skilled can use a real knife. I have one that does it for me)
  • cutting board (don't mess up ma's counters!)
  • high-sided pan suitable for top and inside stove use
  • spatula or other flipping lever
  • oven
  • whisk
  • pie server
  • vegetable peeler

Ingredient list
  • 8 eggs
  • water
  • salt and pepper to season
  • 1/4 cup finely diced onion (more if you like onions, less if you don't)
  • 1/2 cup cilantro (if you don't like cilantro, use parsley or, say, bacon)
  • Olive oil for greasing up pan
  • shredded cheese mixture (enough to cover top of frittata in sin)
  • Parmesan
  • extra cilantro for sprinkling around like a chef
  • carrot (BHG added this. They also tossed on some edamame--not sure either is important though the orange of the carrot was pretty).

What you do:
  • Turn on the broiler
  • Before it gets too hot, remember to set your rack in the middle of oven
  • Heat up the pan at medium heat with olive oil on the stove
  • Whisk up the eggs with water then add onions and cilantro (or bacon)
  • Pour mixture into pan
  • Let the eggs set up, occasionally lifting the sides of the egg to let the goo flow underneath and cook up
  • When mostly cooked, stick pan under broiler to finish off top
  • When top looks not lethal, pull out pan and put the cheese layer on top
  • Put pan back under broiler to melt the cheese
  • Take out pan
  • Use oven mitts because formerly harmless handles are now murder weapons
  • Hack the frittata into pizza-shaped wedges
  • Using the pie server, take out wedges and artfully arrange them on a plate
  • Put some carrot and LOTS of Parmesan shavings on top (carrot peeler worked great for both)
  • Yell at your family to come eat before their eggs get cold. Watch their faces of joy when the realize you MADE dinner and didn't just whip up stupid eggs. Or not. My spouse just said, "Wow." And then ate them with gusto. I don't think he liked the carrot peel garnish, though hard to tell when EVERYTHING will go in that maw without much comment.
As you can see, this recipe is pretty easy. It's messy. But if you did the cooking, you shouldn't have to do the cleaning so don't worry about it. I think this concept of throwing things into eggs and then baking them is going to be big in my house. Leftover chicken? Frittata. Olives and feta? Frittata. Wrinkly sad cherry tomatoes from last week? Frittata.

If you have some awesome variations on this that you love, please leave them in the comments!

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