Frittatas are a fantastic brekky option. They’re inexpensive to make and quick cooking. However, the trouble is they often tend to be over cooked or too watery.
Here’s a few tricks and techniques for the perfect frittata:
- Use cooked ingredients. If you use raw ingredients your frittata will end up watery.
- Select cheeses that are lower in moisture.
- Try not to over-beat the eggs as it will create volume and a collapsed frittata.
- Cook eggs on medium heat to prevent overcooking.
- 1 tablespoon unsalted butter
- 1 onion, thinly sliced
- 1.5 cups zucchini and summer squash combination
- 12 large eggs
- 1/4 cup heavy cream
- 1 tablespoons of chopped fresh chives
- 4 basil leaves, cut into pieces.
- 1/2 cup grated parmesan cheese
- 85g of fresh goats cheese
- Heat fry pan, melt butter and add the onion. Cook for a few minutes until onions are translucent.
- Add 1 1/2 cups of zucchini and summer squash to frying pan. (Halved length wise and cut into quarter slices). Cook for about 3-4 minutes or until slightly brown and soft; the volume will be much less. This means all of the moisture has been cooked out.
- Crack 12 eggs into a large bowl. Add cream. Whisk together gently; try not to over beat the eggs. Then add chives and basil and season with salt and pepper. (Whisk enough to combine the ingredients but not to incorporate the air)
- Make sure temperature is on medium heat and add egg mixture to pan. Gently pull some of the egg mixture into the middle; this will help create a fluffy frittata. Cook until bottom is fairly set but the top is still loose and runny.
- Sprinkle parmesan cheese on top and then add goat cheese (place in dots on top).
- Preheat broiler on high and have a rack situated near the top. Place pan in oven for 1 to 2 minutes; watch closely.
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