I love this lesson. I just finished dinner, and now I'm hungry again. Time to experiment on friends. I've made frittata before, but it was always dry. I never understood what all the fuss was about. Now I understand!
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
Glad you are all liking the lesson! Cooking the frittata half way through lightens the texture. If you were simply to pour the egg mixture into the pan and bake it, the texture would be very dense. Hope this helps!
I have never made a frittata before but after the video I made one this morning with green onions, sauteed mushrooms and cheese. I also added a little thyme and rosemary. It was excellent!
It's a great time saver since I am doing the Atkins diet. Usually in the morning I have eggs. I don't feel like waking up and making eggs all the time, but I have 3/4 of the frittata in the fridge and that should keep me for several days of breakfasts and a light dinner or lunch by doctoring it up a couple different ways.
Thanks for this lesson! I'll have to make one frittata per week :-)
I always make salad to go with my frittatas, but you could also serve them with hash browns (if you are not adding it to the frittata itself, as that maybe potato overload, though not for me as I have a bit of Irish in me :-)..ha ha!).
Really anything could work as a side. Even this nice carrot salad or some roasted tomoatoes would work. I guess it sort of depends whether or not you want a lighter meal or something more substantial.
Hope this helps, enjoy dinner!
I made this last night for dinner, with a big salad. It was great. I had lots of mushrooms, fresh herbs, and cheese, so I just went for it. Honestly, now that I know how to make a frittata correctly, I'll make it more often. It didn't matter if the frittata came from a restaurant or some one's home, they were always dry. What a difference technique makes.
Rouxbe,this was simply awsom!! I cooked a two egg frittata for myself and a date one morning and had to cook another one before we finished the first.And as your staff say's, the hashbrowns complement it very well along with a slice of Texas toast and jelly! I made the basic with backan as the only meat and cheese along with the trinity....Yummy!!! The course was very very nice in it's presentation and easy to follow along.
Wallace....A.K.A. CHEF TEE!!!
I am hosting a brunch tomorrow so I'm not sure this will be answered on time. I'm feeding 12 people and figured a couple fritattas would fit the bill nicely. My problem is pan selection. I only have one decent sized 10" non stick All-Clad Skillet. My other choices are 10" stainless All-Clad skillet, 4 Qrt All-Clad Stainless Saute Pan (about 12") or 10-12" Cast Iron Skillet. Seasoned but not certain how well. It's black but not shiny. Are there any tricks for using any of these pans for a fritatta without it sticking? If I use the cast iron, which I am going to guess is the one you'll suggest, is there any way to promote the non-stick properties and how long should I pre-heat this pan?
Just curious if you have watched the lesson on "How to Make a Frittata" as there is a topic called Choosing a Frittata Pan that you might find helpful.
Perhaps give that a look and if you have any other questions ask away. Good luck with your brunch :-)
I had already planned to make a frittata for dinner tonight before taking this class. The recipe was a Paula Dean one, and after taking the lesson, I was surprised that she had chopped tomatoes in it. After taking the lesson, I omitted the tomatoes and added sauteed mushrooms. She also never mentioned stirring the eggs when they are cooking on the stove top. Had I not taken the class, I probably would have had them cook in the pan without much, if any, stirring. Thanks to the class, the results were great. I will definitely make more frittatas in the future.
I have never cooked with this product, but I have 2 x 0.5oz bags of dried wild mushrooms that we bought at a farmers market. Have you ever worked with dried and how would I convert this recipe to use the dried mushrooms?
I want to prepare this dish for my husband's meeting at 6am. Can I prepare it in advance?
I am not totally sure what "Egg Beater" is but if they are the liquid eggs that come in cartons then they will likely work; however, we have not tried these so you will need to try making a frittata to see how it works for you. Cheers!
First here is a link to egg beaters http://www.eggbeaters.com/about-egg-beaters/faq.jsp.
Egg Beaters is a natural egg product make by CanAgra Foods. It is made from natural eggs. iot is in fact eggs. However, it is processed in such a way as to eliminate the bad stuff like cholesterol. There is a terrific chart at this site which will help at a glance. Unless you must have over easy or sunny side-up eggs, egg beaters is great for all egg uses.
I've used this product for years and made many frittata, quiche', cakes and cookies without noting a difference between natural eggs and egg beaters.
Also, it is a great egg substitute if you need to lower your bad choleserol which it has for me.
I hope this is of help. Best regards, and continued success to ROUXBE.