Frittata<< A Frittata is an omelet that cooked on the stove and finished off under the broiler - extremely easy and versatile. As far as egg recipes are concerned, this one is particularly adaptable: use your favorite herbs, spices, vegetables and cheeses. What you have to pay attention to is the number of eggs used and the method of cooking. A frittata makes a terrific brunch dish, can also be served for dinner or even cut-up into small pieces as an appetizer. Note: Use a large skillet or fry pan that is ovenproof -- if the skillet handle is not ovenproof, make sure to wrap it up with a generous amount of tin foil. Ingredients:
Using the same skillet from the vegetables, heat 2 tbsp. oil, butter or margarine to medium. Pour in egg mixture. Turn down heat a touch to medium-low. Cook the egg/vegetable mixture 8-10 minutes. The sides of the frittata may begin to pull away from the edges - the bottom should be set and the middle may be jiggly. That is fine. You have a choice: if the mixture is still very raw, bake it in the oven at 350 degrees F for 15 - 20 minutes until it has set. You may also choose to finish the cooking process by using the broiler. Simply set the skillet under the broiler for a few minutes until it has browned. Keep an eye on it the whole time because it can go from golden to burnt very easily. Remove skillet from oven. Slide frittata onto a plate and serve. It can be served either hot or cold. Serves 4. Note: You may adjust the frittata recipe for more or less servings depending on the number of eggs used and the size of the skillet. Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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