Fritatta, where have you been all my life?
Saturday afternoon I actually had time to cook before going into work, so I decided to try a recipe I had found a while back for Frittata with Potato and Prosciutto.
Why have I never made a frittata before this? It's so easy, and it now tops my list of Quick and Easy Recipes that Use Stuff Around the House.
Besides being really easy to cook, the best thing about frittatas is that you can substitute ingredients very easily. No prosciutto sitting around? Diced Canadian bacon or ham would work very well with this recipe. Last night I made another fritatta, this time adding a handful of chopped mushrooms and diced tomato in the last couple minutes of cooking the potato and onion mixture. Very good.
Tip: In the recipe I linked to, there are a couple of things that aren't clear. You should remove the lid when putting the pan in the oven. Also, I found that putting the pan on the bottom rack yielded a more pleasing golden brown color to the top of the frittata -- as opposed to an almost burnt dark brown when on the the top rack.
Comments (1)
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I discovered frittatas when my wife was with child and egg dishes were one thing she could eat and keep down during the barfy bits of pregnancy.
I've found that dopy-ol' packaged sausage like Jimmy Dean or the stuff in that red-and-white checker package does well in one along with some onion and a little potato.
And you can finish with cheese, if you're into that sort of thing. Just let the top get all nice and brown and then stick some shredded cheese on top for about 30 seconds...yummy...and reheatable.
Posted on September 5, 2005 8:31 PM