An opinionated blog beginning with advice on how to create the ultimate French sauces
Intro: The Frittatas is a classic Italian dish that incorporates eggs and cream (or milk) and other ingredients together to make what (I think) resembles an open-faced omelette. This dish is often served warm or at room temperature.
Being the Francophile that I am, I made two changes to the frittata to give it both an Italian and French theme.
First, eliminate the extra liquids from the eggs. I believe adding cream or milk robs the eggs of their rich flavor and color and keeps the eggs from rising to their potential height and puffiness.
Second, serve the dish right from the oven. Instead of serving at room temperature, serve the dish piping hot, so the eggs do not have a chance to deflate as the air leaves them.
The result: An enhanced frittata with more egg flavor, a golden color, and a soufflé-like texture.
Making the Frittata
1) Fry the filling. Fry the mushroom and/or vegetables together until they are cooked through.
2) Add your eggs and cook everything. On a low flame, add the eggs and slowly heat the egg mixture, and from time to time tilt the cooked part of the frittata away from the sides of the pan to ensure that the raw eggs slide to the sides and cook evenly. Use your spatula to keep the cooked eggs in place. (See picture below).
Tilting the eggs so that the frittata cooks evenly.
3) Finish in the oven. When the bottom of the omelette is cooked, flip it, top it with cheese, and finish cooking it in a 400 degree oven.
4) Serve your frittata. After the eggs puff up nicely, remove form the oven and serve immediately.
Cheese is added on top
Brent Littlefield has worked as a chef de cuisine, pastry chef, saucier, and sous chef, for more than 25 years in San Francisco, San Diego, and Las Vegas.