Master Frittata-Frittata DIY
- 8 large eggs
- 1/2 cup milk, low-fat
- 1 tablespoon flour, all-purpose
- 1 x salt and black pepper freshly ground pepper
- 1/4 cup herbs freshly chopped
- 1 x spices and aromatics
- 23 cup cheese
- 1 1/2 tablespoons olive oil or more as needed
- Frittta DIY:
- For Vegetable and Meat:
- Choose 3 or more following ingredients for up to 3 cups:
- Asparagus, steamed and cut into 1 1/2-inch pieces
- Roasted Red Bell Pepper: Peeled and cut into 1/4 inch strips
- Chorizo: Cut into small slice and browned
- Fresh Mushrooms: Cut into 1/4 inch slices and sauteed with garlic if desired
- Leeks or Onions: Thinly sliced and sauteed
- Pancetta or Bacon: Cut into 1/4 inch dice and sauteed
- Potatoes: Peeled boiled, and cut into 1/4 inch slices.
- Spinach, Arugula or Kale: Trimmed, sauteed, drained and chopped
- For Cheeses:
- Choose 1 or 2 or more for 23 cup
- Feta, Fotina, Fresh and soft goat cheese, Fresh ricotta, Parmesan, or any your favorite cheese
- For Aromatics and Spices:
- Choose 2 or more
- Crushed red pepper flakes: 1/4 1/2 teaspoon, or to taste.
- Garlic: Minced, 1 teaspoon, sauteed, or to taste.
- lemon Zest: Finely grated, 1 teaspoon
- Scallions: Thinly sliced, 1/4 cup, sauteed
- Paprika or Smoked Paprika: 1/2 teaspoo
- Fresh Herbs:
- Choose 2 or more for 1/4 cup
- Basil, Chives, Dill, Marjoram, Mint, Parsley
- To make the frittata:
- Arrange a rack in the center of the oven and preheat to 350F (180C).
- In a bowl, lightly whisk the eggs with your milk, the flour, about 1 teaspoon salt, and several grinds of pepper.
- If you are going to use salted cheeses, then reduce the amount of salt to 1/2 teaspoon now.
- Combine your favorite ingredients from the lists with the egg mixture, folding them gently.
- Allow any cooked ingredients to cool a bit before you add them to the eggs.
- Don't overcook them.
- Heat the oil in an ovenproof 10-inch nonstick skillet over medium heat.
- Wen the oil is hot, add the egg mixture, spreading everything evenly.
- Reduce the heat to medium-low, cover and cook about 10 minutes, reduce the heat to low, go on cooking until the eggs are set about 1-inch in from the sides of the pan, another 15 to 20 minutes.
- Uncover the pan and continue cooking frittata in the oven until the top is puffed and completely set, about 15 to 20 minutes.
- Remove the pan from the oven, let cool for about 5 minutes.
- Run a rubber spatula around the sides of the pan to loosen the frittata.
- Split it out of the pan and onto a cutting board or a plate.
- Cut and serve warm.
eggs, milk, flour, salt, herbs freshly, aromatics, cheese, olive oil
Taken from recipeland.com/recipe/v/master-frittata-frittata-diy-50470 (may not work)