Despite the fact that I am a great egg lover (as evidenced by this story this story and this story ), I did not think so. I cook my first frittata until last year. For some reason, I was intimidated by the court, but I absolutely should not have. While it may seem odd, it's actually easier to prepare than an omelette or a quiche, as delicious as both, and a perfect container for all your leftovers and food preparations. Basically, it's the tastiest way to clean your fridge at the end of the week.
Frittatas are not only good for eating leftovers, they also make large scraps of food! If you keep boiled eggs in the refrigerator, they will eat well for three to four days so you can easily prepare, slice, and wrap a frittata (or two) during Sunday preparation. Enjoy it for breakfast, lunch or dinner almost all week.
In fact, Frittata's are foolproof, you do not even need a recipe to make one. As long as you follow a very simple formula, you can use all the ingredients that you prefer or that you happen to have in stock. Here I use my own experience in making frittata – plus tips from an egg-cooking expert and a registered nutritionist – to prove that it's absolutely possible to prepare delicious, nutritious and convenient frittata on your own.
In this case you do not know a frittata is a scrambled egg from Italy, and it resembles an omelet, quiche or tortilla Español.
Frittatas are simply beaten eggs in combination with vegetables, meat and dairy products (or whatever fillings you prefer), then cooked in a pan until cooked. Thanks to the top recipes of the oven, you can turn the frittata so that it cooks evenly on both sides. For other recipes you have to start the frittata on the stove and finish it in the oven. This is the decision I usually choose to avoid the risk associated with turning over a big, hot pancake sh * t gets messy!
Great for breakfast, lunch or dinner as they are usually filled with nutrients such as fiber and protein.
According to Amy Gorin, MS, RDN, owner of Amy Gorin Nutrition in New York City, a frittata is a good choice for any meal as it consists of eggs (which are a major source of protein) and usually high-fiber vegetables is filled.
If you need frittata, you should do this Always use 6 to 8 eggs and 2 cups of stuffing.
Before I made my first frittata over a year ago, I spent a while reviewing frittata recipes to see what her business was. I've found that almost all frittatas contain between six and eight eggs, and depending on the size of your frying pan you should use more or less. For a frying pan of 10 to 12 inches, eight and 8 eggs are needed -inch frying pan needs six to seven.
For fillings such as vegetables and meat you should always add about two cups – so if you only use vegetables, you should definitely use two cups. However, if you use meat and vegetables, you should do one at a time.
From there you can add spices, herbs or ingredients like Greek yogurt or cheese of any size – these ingredients do not really affect the volume of your frittata, so you do not have to worry about how much you consume.
As far as fillings are concerned, there are not many ingredients that you can not use .
"One of the reasons you find frittatas on so many brunch menus is that they are so forgiving," says George Weld, owner of Egg in Brooklyn, opposite SELF. When it comes to what you add to a frittata, you can really use everything and it will probably be great. At the end of the day, it's all about your preference.
Also, be careful not to add anything with too much liquid.
"The only things I would avoid are ingredients that add a lot of fluid," says Welding. Too much liquid prevents the setting of your frittata and makes them watery in some cases. For this reason, he warns against adding milk and recommends that you drain the vegetables that produce a lot of water. If you are using a fresh tomato, chop it and leave the juice before adding it to your eggs. And if you want to use spinach or another watery, greenish green, opt for the frozen version, as the liquid can be squeezed out more easily and you can handle a quick round in the microwave.
And cook all the fillings  before you combine them with the eggs.
Gorin says that you can fill your frittata with just about anything you want, but you need to think about whether the ingredient needs to be cooked in front of you or not, add it to your eggs. With meaty ingredients such as sausage or bacon you should cook them first, otherwise they give off a lot of liquid during cooking. It also guarantees that they are fully cooked and safe to eat. However, this may not be the case if you cooked them directly into the frittata. "The beauty of a frittata," she says, "is that you can use many of the leftover ingredients, like already cooked potatoes."
Before you start, be sure to use a pan without a stick.  Even if you do not want to turn your frittata around, using a pan with a non-stick finish is so much easier to get out of the pan after cooking. If your frying pan is not non-stick, it may fall apart if you try to remove it.
I used these simple rules to make three different fries without a recipe.
For this story, I have the and some creativity to make a vegetarian, a dairy-free and a meaty frittata, and I was genuinely shocked at how well they have developed.
Start cooking and prepare all the ingredients you need.
The first free-form frittata I tasted was a dairy-free, Mediterranean-inspired combination of 1/2 cup spiced carrots, 1/2 cup spinach, cilantro, mint and hummus. I rubbed the carrots and fried them for a few minutes with cumin and peppers until they softened. Then I heated the frozen spinach in the microwave, drained the excess liquid and cut my herbs.
For the second recipe, a ground pork, pumpkin and Parmesan, I had to prepare the pork and pumpkin before I could start with the actual frittata. I boiled the pork until it was completely finished and then drained off any liquid or fat that ran from it. Then I diced the pumpkin and fried it with some oil until it was forkable. With ingredients like pumpkin or potatoes you always have to cook them before you add them to a frittata.
My last frittata, a mixture of aubergines, zucchini, tomatoes, ricotta, oregano and thyme in the French style I cooked the aubergine and the zucchini before I started the frittata, but I decided to add fresh tomatoes. In this situation, I topped the frittata with the tomatoes just before putting them in the oven. That way, I'd get a nice frittata with cherry tomatoes, without worrying about the tomato juice ruining the integrity of the dish.
After cooking your ingredients, mix the eggs thoroughly. Then stir in the creamy ingredients. Wait until the end, until you have added your heavier items.
Using a whisk or a fork, you can chop your eggs in a large bowl until they are completely mixed together, and then stir in all the creamy ingredients you use. In my dairy-free recipe, I beat hummus directly into the eggs to give them a creamier texture. I did the same thing with the ricotta in the French frittata and the Parmesan in the recipe for pork and pumpkin.
Heat a frying pan over medium heat, sprinkle with a tablespoon of oil and add your fritta mixture. 19659035] Panning the mixture so that it covers the entire pan, and let it cook for about five minutes until it is firm. You know, it's set when you start fixing the edges, as in the photo above.
After setting the edges, transfer the frittata to the oven to finish cooking.
For my milk-free recipe and my French-style recipe, I just put it in the oven to finish cooking, which took about 10 to 12 minutes at 375 degrees. If you choose this method, you should know that frittata is ready when the eggs are bloated and slightly brown.
Or turn them over!
If you want to live life on the wild side, it may be easy to hit a frittata the activity you were looking for! You just have to turn a frittata over if you do not feel like cooking it in an oven, and I've used the method for my pumpkin and pork recipe just to try it out.
To do this, place a plate on the frittata while it is still in the pan. With one hand on the plate and another on the handle of the pan, you can quickly turn this frittata over! Do not hesitate – after you have decided to turn around, just keep going, otherwise you may have a mess in your hands. Then push the raw side of the frittata back into the pan to complete the cooking process. If you're not sure what I'm talking about, watch the video below.
And that's all you need to know to make yourself a frittata! When you're done cooking, transfer it to a plate or cut it into slices and store it for later. Before you know it, your life will have a lot of frittatas.