Serves: 5
The classic way to cook a frittata is in a skillet on top of the stove. The eggs are cooked on low heat until they are partially set, then the frittata is flipped onto a large plate and slid bottom side up into the pan to finish cooking. This technique is a little bit tricky, especially if you are making a large frittata or using a heavyweight skillet.
To avoid flipping the frittata, there are two alternatives. One is to slide the partially cooked eggs under the broiler to finish cooking. The second is simply to cover the skillet and allow the frittata to cook through over low heat. I have used all of these methods in the recipes that follow. Once you get the knack of making frittate, the sky's the limit as far as what to put in them. Freshly cooked or leftover vegetables are good, chopped or sliced ham, cooked sausages, or salami can be used, and so can practically any cheese.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This _* Frittatas recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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