How to Make a Frittata
You need six eggs.
They should be as fresh as possible.
You do not have to wait by the hen and grab them as they come rolling out.
Get some nice fat eggs at the market.
Organic or natural if they are available.
Get out a mixing bowl and break the eggs into the bowl.
Put a few tablespoons of water in the bowl.
Add some fresh or dried herbs.
Oregano, rosemary, thyme, mint, cilantro amd parsley are good choices.
Mix the eggs well with a fork or wire whisk.
Set the bowl aside.
Put a 10 inch non-stick frying pan on the stove.
Turn the heat up to medium-high or high.
You will have to decide based on your own stove.
Ok now you have to decide what kind of frittata you are going to make.
Actually, you should have already decided that.
Here are a few ideas.
Asparagus and mushrooms.
Roma tomatoes and green onions.
Carmelized onions and gorgonzola cheese.
Left over pasta with a little sauce.
Zuccini and tomatoes.
You could add ham or other cooked meat.
Put the vegetables in the pan with some extra virgen olive oil.
Add salt and pepper. Add a little dried chile flakes.
Cook until al dente.
That means a little cruchy not mushy.
If you are using carmelized onions you already slow cooked them in butter until they turned brown and sweet.
The pasta just needs to be warmed up.
If you are using any cheese add the cheese to the eggs.
Now pour the egg mixture into the pan.
Stir the eggs into the vegetables or pasta.
Now let it cook for awhile.
When the eggs are no longer runny on top but have begun to solidify run a spatula around the frittata and seperate it from the pan.
Slide it out of the pan onto a plate.
Now turn the pan upside down over the plate and turn it over.
Try not to burn yourself.
The uncooked side should now be facing down.
Cook for a few minutes more.
Slide the frittata back on the plate.
Let it cool.
Slice into pie shaped wedges and serve it with a salad and crusty bread.
I like the frittata at room temperature.