2 large eggs
1 recipe filling
Place rack in upper third of oven. Heat oven to 350ºF. break eggs into a bowl
and lightly beat with fork. Spray 9" ovenproof skillet with nonstick cooking
spray. Heat over med high heat. Put filling in pan. Give eggs another stir, then
pour into the pan, covering the filling, and stir lightly with a fork until eggs
start to set, about 20 seconds. Reduce heat to med low. Once bottom is firm and
about 1/2" thick, about 2 minutes, use a spatula to lift the edge of the
frittata. Tilt the pan towards that edge so the uncooked egg runs underneath.
Lower the edge and swirl the pan gently to distribute the egg evenly. Continue
cooking until the egg on top, while still not set, is no longer runny, about 4
Place skillet in oven until top is set and just dry to touch, about 2-4 minutes.
Check each minutes after two, because frittata will turn tough if cooked too
long. Run spatula around edges and underside to loosen the frittata, and then
invert or slide onto serving plate. Season with salt and pepper, then serve
immediately. To double servings, use 4 large eggs and cook in 12" skillet.
Fillings: Grated or crumbled cheese: beat it in with the eggs before putting
eggs in pan. Use no more than 2 tbl. for each single serving frittata. For
veggies, slice or chop veggies like mushroom, spinach, asparagus, and so on
fine, using no more than 2/3 c. for each frittata, and saute them in skillet
using drop of oil until they're nearly cooked. (They'll finish cooking after
you've added the eggs. You'll get a more satisfying flavor if you include at
least 1 tbl. chopped onion or shallots along with veggies of your choice. When
veggies are cooked, pour eggs on top and cook as directed in basic recipe.
Herbs: For each single serving frittata, beat about 2 tbl. minced fresh herbs
into eggs before pouring them into heated skillet. Or use 1/2 tsp crumbled dry
herbs. Try parsley, basil, chives, marjoram, tarragon or oregano.
Source of Recipe: The Essential Vegetarian