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- Frittata – ready and fluffy
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- Frittata – liquid
You might know the problem – frittatas are thick, so it tends to be hard to get them cooked all the way through before the bottom is burned. The solution: a cast iron pan. I can’t advertise these enough. They cost 20 USD and are great for everything!
I used to use expensive non-stick skillets but they don’t get the same results as the cast iron frying pan.
So for the frittata, beat up however many eggs you need (2 or 3 per person, depending on the hunger) with some herbs and salt, sauté your favorite greens, mushrooms, or onions in the cast iron pan.
Once they are done, pour the egg mixture over the greens or mushrooms. The pan should by now be hot enough to maintain its heat for a while. Turn it to medium hot so the bottom does not burn and cover the pan with a lid. That’s the key. This will make the frittata thick and fluffy and delicious. Darn, I’m getting hungry just writing this.
Serve with a slice of your favorite bread and if you like, add some cheese on top.
