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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!
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"Prayer isn't a parachute. It's a compass. It doesn't save you from the storm. It guides you through it." - Bear Grylls
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