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I suggested this to my husband. He's been very unhappy with his "ugly" omelettes.
He would probably just put some cheese in his, does anybody have a recipe for a smaller one that is designed as a meal for one? We have an 8 inch skillet he could use.
"does anybody have a recipe for a smaller one that is designed as a meal for one?"
One of the beauties of a fritatta is that it's extremely scalable.
Allow 2 eggs, 2 oz of meat (if meat is in the recipe) and ~1/4 cup of vegetables per person. You can serve from 1 to X with the basic proportions.
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The other nice thing about frittatas is that they make really good leftovers, so even if you make a four-egg one in a 10" skillet, you can use it all. Take a hunk of frittata in your lunch and you'll be set for the afternoon. If you want to make something that my father-in-law called a St. Paul Sandwich, put the leftover wedge of frittata between a couple of slices of toasted bread smeared with mayonnaise. Sounds weird, I know, but it's amazingly tasty.
I used eggs, half & half, a little shredded cheddar, and some previously sauteed mushroom slices, green pepper strips, and yellow squash medallions that didn't go in last night's pasta. I seasoned with Mrs. Dash. It was good, but I'm thinking that in order to make a frittata in the way I'd most like it, I'm gonna HAVE to forgo the stove-top technique and at least finish it in the oven (not a huge fan of the softer top). But I don't have an ovenproof skillet at the moment other than my Lodge, and I have a real love-hate relationship with cast iron, so I'm probably not gonna bust it out anytime soon.
Coat a nonstick pan with olive oil, add thinly sliced zucchini to cover the bottom of the pan. Cook until translucent. Thin the eggs a little with water or milk (if you want it more fluffy), and pour the egg mixture in. I use 3 eggs for one serving, 5 for two.
As the eggs thicken, tilt the pan and slide a thin spatula under the cooked egg, allowing the uncooked egg to slide to the bottom of the pan. Turn the pan around as you repeat. When most of the egg is cooked, slide the frittata onto a plate, and then flip it back into the pan so that the cooked side is up. Cook it for a minute or two over low heat. Voila.
Top with parmesan cheese and hot pepper flakes, if you dare.l
I've been using a 10-inch cast iron skillet on the stove top, then finishing with a minute or so under the broiler.
Also I use red pepper flakes liberally on just about everything, even if all I'm doing is nuking a frozen dinner! I've also discovered that drizzling hot sauce (Tabasco etc) over cold frittata slices is quite yummy. I'm going to the store after work today and will pick up ingredients for MBW's Italian sausage one.
Made one last night with left over grilled chicken. Cubed up the chicken, chopped some onion, roasted red pepper (from a jar), and jalapeno. Sauted the onion and jalapeno in some olive oil till tender then added the red pepper and cubed chicken just to warm them up a bit and added feta cheese at the last second. It was a tasty combo. I know it's weird to have cooked chicken and egg together but it works!
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Fritatta recipes
