Frittata is the Italian Style open Omelette. “He turned over the frittata” we say in Italy of somebody (mainly politicians) that changes his opinion without a justification. “You don’t even know how to cook a frittata”, we also say to those without any kitchen skills.
Frittata is considered the easiest dish to prepare, the dish of last resort if you are hungry and you only have a couple of eggs.
In spite of the simple ingredients and preparation, in order to make a good frittata, you need to learn some easy steps.
In the past the frittata was fried in an iron skillet. Preventing the frittata from sticking to the pan was the main problem. Today the non-stick skillets are making our life much easier.
In addition, you need to know how to turn over the frittata. After you have cooked the bottom, you have to turn it over to cook the top. In order to cook the top without having to turn the frittata over, many chefs place the pan under a broiler.
Some chefs cook frittata in the oven in a rectangular pan. I don’t think this is appropriate or practical, unless you want to cut it into cubes to serve it as an appetizer. The name “frittata” comes from the Italian word for frying. If it is done in the oven, the taste is different. Also, the frittata can be done quickly in a skillet in 5 to 10 minutes, while it will take from 25 to 40 minutes in the oven.
Many like to serve frittata as an appetizer, but its true place is among the second courses. With a salad on the side, eggs become a nutritious alternative to meat or fish. Frittata can be made with a variety of flavoring ingredients, mostly vegetables, making it a very versatile dish. The most common frittatas include onion, spinach, asparagus, potato, tomato, herbs, swiss chard, artichokes, cheeses, and mushrooms.
Basic Frittata – Italian Style Open Omelette
2 + 2 tablespoons extra-virgin olive oil
6 to 8 eggs
salt and pepper
Pour 2 tablespoons of olive oil in a non-stick skillet on medium heat.
Lightly beat the eggs in a bowl, until fully combined.
When the oil is hot, pour the eggs in the skillet.
When the egg starts to solidify, lightly scramble the center using a fork to let all the egg penetrate on the bottom. Shake the pan lightly back and forth to loosen the frittata and use a fork to loosen it from the edges of the pan.
Lift the frittata to check that the bottom is cooked and golden. Make sure the egg on the top is not too runny. Place a dish slightly larger than the pan over the pan.
Rotate the pan and the dish together so that now the frittata is upside down on the dish.
Add 2 tablespoons of olive oil to the skillet, then slide the frittata back into the pan so that the uncooked face is now on the pan.
Lift the frittata to check that the bottom is golden. Slide the frittata on a serving dish and serve warm.