making frittata - help!

r.mac_2

Right - fridge full of little bits and pieces and looking to fill myself up.

Got a couple eggs, some red pepper, half a corgette, bit of aubergine, red onions and pasta in the cupboard....so was going to make a frittata.

not entirely sure how to do it.

Going to soften all the veg, then add the cooked pasta and egg and cook until set. Is that right I've not ever made this before.

Also - can i include cheese and if so when ?

Thanks

tiff

Hiya, sounds fine to me. I've never put cooked pasta in a frittata but no reason why you shouldnt. Just pour the beaten eggs over the veg and add the grated cheese on top.

Lucie_2

Your method sounds fine to me. I've never put cooked pasta into a fritata, normally cooked sliced potato, but it'll serve the same purpose.
If I add cheese, I just grate some on top before it goes under the grill. I grill the top as it's too difficult to turn over in the pan!

r.mac_2

mmmmm it looks yummy. I think i put in too much pasta and one less egg that it really needed, but smells amazing and looks delicious. About to pop it under the grill to finish it off - thanks for the help guys

nikibella

Hi,
to turn frittata properly, you shall use a big saucepan lid, cover the frying pan with the lid, turn upside down, so that the frittata stays in the lid, then remove the pan, put it on a surface and slowly let the frittata glide back in the frying pan. It's the method my mum use. She also put grated cheese in the batter together with the other ingredients, and I do the same when I make frittata.
It's better if you turn the frittata when the eggs are set, so you won't risk spillage all over.

Paulie'sGirl

Hey,

I have a kind of cheaty method for this, cos I'm scared of turning it over, and even more scared of ruining a good thing by burning it.

I use cooked potato as mentioned, but pasta sounds like an interesting twist.

So I get a quiche dish, or a small stoneware dish (essentially anything ovenproof), put the slices spud in a layer on the bottom, add the soften veg on top. Pour in the eggs beaten with salt, pepper and origano (it adds a wonderful flavour) and then the grated cheese. Pop it in a preheated (not sure how necessary that is... but I do it cos my mum did) oven and its cooked when a knife comes out clean.

It comes out a cross between a frittata and a quiche without pastry, but you don't have to stand over it.

Might work out dearer in fuel. Not sure. But less stress works for me!!!

HTH

PG

debtworrier

nikibella wrote:

Hi,
to turn frittata properly, you shall use a big saucepan lid, cover the frying pan with the lid, turn upside down, so that the frittata stays in the lid, then remove the pan, put it on a surface and slowly let the frittata glide back in the frying pan. It's the method my mum use. She also put grated cheese in the batter together with the other ingredients, and I do the same when I make frittata.
It's better if you turn the frittata when the eggs are set, so you won't risk spillage all over.

I've found that a plate works better than a saucepan lid, because it doesn't have a little lip which can catch the frittata and cause it to slide unexpectedly sideways onto the floor where the dog can get it (and your OH to cover the children's ears and look at you reproachfully.) :rolleyes: