you all ever make a Frittata?

[vash]

I've never made one. hell, I don't remember ever eating one..certainly never eaten a quiche.

but yesterday after a hellish commute (single car accident along the way) going to the grocery store wasn't an option. I already own beer so no need for the beer-run.

I open the fridge and saw what looked like a frittata in my mind. eggs, spinach, smoked chicken leftovers, a block of gruyere cheese. I screwed up a tiny bit by trusting my cast iron too much, but overall, it blew my mind. so good!!

I am going to be trying many many versions for the rest of my life. my go-to fast meal was a couple of fried eggs over a bowl of hot rice, with Japanese Nori flakes sprinkled on top..glass of wine. I now have another option.

just proves, the Egg is the swiss army knife of ingredients.

[masraum]

We occasionally make a Spainish tortilla (which are completely different from what most of us in the US think of as tortilla (Mexican style). The Spanish tortilla that we make is potato, cheese, and onions and then maybe/probably meat (usually sausage).

I love almost all things egg. What you made sounds like it was tasty.

Interesting, I just checked, according to the Internet is that a frittata and tortilla are essentially the same, but frittatas are started in a skillet and finished in the oven, while a tortilla is all skillet. If that's the criteria that we are going by, then we've been making frittatas

[vash]

I immediately wished I had a leftover potato last night..

great tip STEVE!! i'll google a tortilla. thanks.

[javadog]

I’ve made hundreds of them. Spanish tortillas, too. They are good for breakfast, but brunch, lunch and dinner are just fine, too.

One thing I am careful about is to not brown the eggs. Lots of people like that, it makes it more attractive visually, but I don’t like the leathery texture of eggs cooked to that point. I’ll even turn down an omelette if that’s how it comes out. (which goes along way to answering why I never order omelettes in a restaurant, unless they are cooked to order with me watching.)

A couple suggestions. Save the cast iron skillet for your next camping trip and get a small, nonstick omelette pan. By small, I mean maybe no more than 8 inches across at the top. I start the eggs (either omelette or frittata) On a medium heat in copious quantities of butter. Lots and lots of butter. I continually fold the egg under itself to always keep runny egg on the bottom and when it’s about half cooked I toss it under the broiler to finish cooking the top. Not so close as to brown it, just close enough to firm up the top, while leaving the middle slightly moist.

One of my favorites involves asparagus. Cut some asparagus into quarter inch diagonal slices and blanch it, then drain it. Season it with salt and pepper. Start the eggs in the usual way and after cooking them briefly, add the asparagus and incorporate it evenly. Finish it, as before, under the broiler and finely grate a little fresh Parmesan cheese over the top.

I find that four eggs gives enough for two people to have adequate portions, asumming there is a decent amount of veg in there.

Wild mushrooms makes another fine frittata, sauté those in copious quantities of butter, then add the eggs, and finish as above.

Eggs cook quickly, so you want whatever you’re putting in them to be essentially cooked before they are added.

Fresh crab, with a crab sauce, is also tasty, although I find it better in an omelette than a frittata.

Spanish tortillas are also pretty good, there’s a jillion variations of those.

[stevej37]

I stop in at Panera Bread once in a while for their morning menu Quiche....excellent.

[vash]

Originally Posted by javadog

A couple suggestions. Save the cast iron skillet for your next camping trip and get a small, nonstick omelette pan. By small, I mean maybe no more than 8 inches across at the top.

i already own that pan (i dont know why i didnt use it - 8" non-stick)...the CI failed me. haha. it was really the lack of sloped side for ease of removal. there was some cussing going on.

[javadog]

More butter…

The problem with egg cookery is that eggs cook so stinking quick and that they continue to cook for a little bit, even after they leave the pan. The hardest thing in the frittata is to get it evenly cooked all the way through without burning the bottom or the top. Seconds count.

Never leave an egg unwatched under a broiler, even for a moment.

[javadog]

PS: I don’t even own a cast iron pan…

[craigster59]

I use a non stick skillet and Sautee my vegetables (onion. red pepper, asparagus, zucchini) then add the eggs, stir and season. Then I cook on very low flame and shake the pan and look at the "jiggle".

When just an inch or so of the top layer is still jiggling I toss it under the broiler to finish, top with some cheese and finish under the broiler.

There was a Swiss restaurant up in Mammoth Lakes that made a house frittata with Hollandaise sauce. Good stuff!

[jcommin]

Yes I have. Chorizo, onions, Mexican cheese with a few jalapenos just to give it some kick. I used a non stick pan. I made it on weekends when all the family was home -not so much any more but I will make an omelet with the same ingredients.

[masraum]

Originally Posted by javadog

I’ve made hundreds of them. Spanish tortillas, too. They are good for breakfast, but brunch, lunch and dinner are just fine, too.

One thing I am careful about is to not brown the eggs. Lots of people like that, it makes it more attractive visually, but I don’t like the leathery texture of eggs cooked to that point. I’ll even turn down an omelette if that’s how it comes out. (which goes along way to answering why I never order omelettes in a restaurant, unless they are cooked to order with me watching.)

Breakfast/eggs, good ANY time day or night!

It sounds like you're more of a French omelette kind of guy than a diner omelete kind of guy.

I'm equal opportunity. I don't want them to be hard or leathery, but I'm no bothered by a little maillard.

Hell, I'll even eat eggs cooked in the microwave.

The best fried egg I've ever had was cooked using the technique from the Swedish Michelin starred chef, Magnus Nilsson. I've got his cookbook.

https://www.mindofachef.com/blog/2015/10/26/magnus-nilsson-teaches-you-how-to-fry-a-really-good-egg

[javadog]

Yeah, I’m definitely more a fan of French cooking, in general. I quit going to diners years ago. Breakfast is the hardest meal to get cooked properly in a restaurant, so when I go, it’s usually for brunch and it’s usually a pretty high-end place.

Another of my favorite chefs, when it comes to eggs, is Jaques Pepin. Eggs and chicken are his two favorite things to eat, so naturally he’s got eggs dialed.

Speaking of chorizo, if making a Spanish tortilla, use Spanish style chorizo, not the Mexican variety. Spanish chorizo is completely different and vastly superior.

[Skytrooper]

I make them with potatoes, onion, and green pepper. I throw in whatever meat I have (bacon, sausage, chorizo, ham...

Love 'em !

[craigster59]

My only pet peeve about omelets and frittatas is that I can't stand combining chicken with eggs. It gives me the heebie jeebies. I call it "The Mother And Child Reunion", it just doesn't seem right....

[javadog]

I can’t say that I’ve ever heard of putting chicken together with eggs.

[dafischer]

It's just a matter of which comes first. Sorry...

[Starless]

Let me just add, there is no chorizo in a traditional Spanish tortilla. You can add anything you like, but the traditional tortilla has eggs, potatoes, and onions. That's it.

[javadog]

And olive oil! Lots and lots of olive oil!

[Googam]

My last minute go to leftovers dinner. Been eating them for years. My old home town was famous for them. Mother's has been on TV many times. Adam Richman did the challenge. It has existed for at least 30 years. Just get a regular for $7.25.

https://www.youtube.com/watch?v=7ns59FXK-XE

[vash]

Spanish chorizo and Mexican chorizo are as different as tortillas from the same origins. Not interchangeable, but both delicious in their own realms.

Chicken meat with eggs? My favorite quick Japanese dish is Oyakadon. I think it means parent and child dish. It’s a badass chicken meat and egg rice dish. With a play on words name that celebrates the two ingredients.