How to Make a Simple Frittata

I'm going to give you the tools to make the most delicious frittata that will wow your guests. Since my philosophy is "made not to measure"—I rarely use recipes—and go with my gut instinct. Cooking is about trusting yourself. I've been in cooking classes with 20 people following the same recipe, and each one came out differently. I've also used popular cookbooks and had the recipes completely flop. I'd rather teach you to fish—not just give you a fish—so I will walk you through it step by step.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Large 9 or 12-inch nonstick frying pan with metal handle
• Rubber spatula
• Olive oil
• 1 Dozen egggs
• 1 Large zucchini or 2 small, shredded (or whatever shape you like)
• 1/2 of each, red pepper, yellow pepper

1. Preheat the oven to 350 degrees F. Heat the olive oil in a frying pan.

2. Saute the onion until translucent, then add other vegetables and cook until soft. If the vegetables release a lot of water, drain the vegetables. While vegetables are cooking, beat the eggs (or place in blender), then pour over the vegetables.

3. Move eggs and vegetables around with the spatula as if you're scrambling eggs. Add salt and pepper now and not before. Salt brings out water in the vegetables and we don't want a watered-down frittata.

4. Do this for a few minutes until some minor solidification occurs. Place in the oven for approximately half an hour. Don't go by the clock; touch the center and feel if it is firm. If it is firm, sprinkle feta on top of frittata and leave in the oven until browned. When it's finished, garnish with shredded fresh basil.

5. Now is the tricky part. Place a large plate on top of the frittata and flip it. Then place a cake plate on top of the frittata and flip again for a beautiful presentation. Cut into triangle slices before serving.

Tips & Warnings

• You can substitute any vegetable you have lying around. The farm stands have such great produce that you can make several varieties, such as assorted mushroom with pecorino, spinach sundried tomato feta; the possibilities are endless. And don't worry about the amount of vegetables. You won't screw it up. Saute whatever you have; cover with egg and you won't believe how much you will love it.

[amylaine]

on 7/15/2009 I will have to give this a try thanks.

[barbiecrafts]

on 4/11/2009 This is a new technique for me! Can't wait to try this...very budget friendly....I guess you can use any cheese? My husband hates FETA. I like recipes with freedom and flexibility!