Saute fresh vegetables before adding them to the
frittata. Unless you enjoy raw veggies
and eggs, be sure to sauté any fresh veggies before mixing them into the
eggs. If you prefer crisp tender
vegetables, sauté them for only a few minutes as they will cook a bit more as
the egg mixture sets up.
Potatoes need extra prep-work.
If using fresh, shredded potatoes as a crust for the frittata, which I
frequently do to protect the egg from over-browning, be sure to squeeze as much
of the liquid from the potatoes as possible.
They will fry more evenly and brown better if the potatoes are somewhat dried.
Use a mixture of butter and olive oil for frying and sautéing. Mixing half butter and half oil offers better
flavor and better browning to the final product.
Season both the egg mixture and the sautéed vegetables with
the same seasoning mixture. Be sure to
add part of the same seasonings to any fresh vegetables or meat that you plan
to add to the eggs. You don’t need to “overseason”—but,
seasoning both helps the spices distribute evenly through the dish.
Use a quality, non-stick skillet. While many of us hesitate to pop our
favorite skillet into the oven—we need to do just that with a frittata. If your skillet is a little less than
perfectly, non-stick, spray liberally with butter or olive oil flavored cooking
spray. Frittatas will stick—and stick to
the point of near-disaster in a worn out skillet!
Enjoy your frittata!
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