Things You'll Need<\/h2><\/div>\n- An oven-safe pan such as a cast iron skillet<\/li>
- A bit of cream<\/li>
- 4-5 eggs<\/li>
- Any other ingredients you\u2019d like in your frittata<\/li>
- An oven<\/li>
- <\/li><\/ul><\/div><\/div>\n <\/div><\/div>\n\n\n
Instructions<\/h2><\/div>\n- Step 1<\/div>
Preheat your oven to \u201cbroil.\u201d Whisk together the eggs and cream until smooth. Be careful not to over-beat the eggs, as it can cause the albumen to toughen. At the same time, make sure that your filling ingredients are cooked, warm and any liquid is drained.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li>- Step 2<\/div>
Mix together all of your ingredients with the eggs, saving any cheese until the end.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li>- Step 3<\/div>
Grease your pan with butter or cooking spray. Pour the mixture into a pan over low heat, and begin moving the cooked egg away from the edges, creating large curds, much like you would with an omelette.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li>- Step 4<\/div>
When the bottom is cooked, the centre will still be slightly runny. At this point, sprinkle the cheese on top and place under the broiler for 2-3 minutes or until the top is set.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li>- Step 5<\/div>
Using a rubber spatula, loosen the frittata from the edges. Place a cutting board over top of the pan and invert to turn out the frittata. Let it sit for 2-3 minutes, then cut into slices and serve warm.<\/p>\n
Of course, what you get out of a frittata depends on what you put in. If you\u2019re looking for a bit of inspiration, try our Zesty Eggplant Frittata<\/a>, or our Baked Parma Ham, Pesto and Ricotta Frittata<\/a>.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li><\/ul><\/div><\/div>\n <\/div><\/div>\n\n\nFrequently Asked Questions<\/h2><\/div>\n\n \n
- An oven-safe pan such as a cast iron skillet<\/li>
- A bit of cream<\/li>
- 4-5 eggs<\/li>
- Any other ingredients you\u2019d like in your frittata<\/li>
- An oven<\/li>
- <\/li><\/ul><\/div><\/div>\n <\/div><\/div>\n\n\n
Instructions<\/h2><\/div>\n
- Step 1<\/div>
Preheat your oven to \u201cbroil.\u201d Whisk together the eggs and cream until smooth. Be careful not to over-beat the eggs, as it can cause the albumen to toughen. At the same time, make sure that your filling ingredients are cooked, warm and any liquid is drained.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li>Step 2<\/div>Mix together all of your ingredients with the eggs, saving any cheese until the end.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li>Step 3<\/div>Grease your pan with butter or cooking spray. Pour the mixture into a pan over low heat, and begin moving the cooked egg away from the edges, creating large curds, much like you would with an omelette.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li>Step 4<\/div>When the bottom is cooked, the centre will still be slightly runny. At this point, sprinkle the cheese on top and place under the broiler for 2-3 minutes or until the top is set.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li>Step 5<\/div>Using a rubber spatula, loosen the frittata from the edges. Place a cutting board over top of the pan and invert to turn out the frittata. Let it sit for 2-3 minutes, then cut into slices and serve warm.<\/p>\n
Of course, what you get out of a frittata depends on what you put in. If you\u2019re looking for a bit of inspiration, try our Zesty Eggplant Frittata<\/a>, or our Baked Parma Ham, Pesto and Ricotta Frittata<\/a>.<\/p>\n<\/div>
<\/div><\/div><\/div><\/li><\/ul><\/div><\/div>\n <\/div><\/div>\n\n\nFrequently Asked Questions<\/h2><\/div>\n
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