Notes on Frittatas (photo by Chris Greene, stock.xchng)

Notes on Frittatas

Published in Tips and Notes

There are a myriad fillings for frittatas. The recipe was originally developed by the thrifty Italians as a way of dealing with leftovers, and turning them into a fairly substantial meal. One of the more ‘famous’ fillings is leftover spaghetti bolognaise! From this you can deduce that the types of frittata are legion – you are limited only by your imagination and the contents of your ‘fridge and pantry!

However, I must own up – this method of cooking it is the cheat’s way – it shouldn’t be baked at all, but cooked on top of the stove in a non-stick pan. The traditional way to complete cooking is to slide it out onto a plate once the bottom has cooked and it is set on top, then upend it back into the pan. A slightly easier way than this to finish the cooking, once the bottom is cooked and the top set, is to place it under a hot grill until it cooks through. Cheating, though, makes the cooking of a frittata a whole heap easier!

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