Enjoy
Season your frittata with chopped fresh herbs, such as parsley, basil or cilantro. Choose seasonings that complement your filling.
Frittatas taste good cold and travel well – perfect for picnic fare or a take-along lunch.
Insider Information on How To Cook A Frittata Perfectly
Make fillings from your favorite foods or from leftovers. Use a combination of meat, seafood or poultry, cheese, vegetables and cooked pasta or grains.
For fewer or more servings: Adjust the filling, liquid, seasonings and pan size proportionally to the number of eggs used. For 2 eggs, use a 6-inch pan; for 6 eggs, an 8-inch pan; for 8 eggs, an 8 to 10-inch pan.
Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.
Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert frittata onto platter to show its nicely-browned bottom.
Follow these steps on how to make the perfect frittata you can enjoy anytime!
Broiler Method: Prepare frittata in a pan with an ovenproof handle. (To make handle ovenproof, wrap it completely in aluminum foil.) Cook on stovetop until eggs are almost set. Sprinkle with shredded cheese, bread crumbs or crushed chips. Broil about 6 inches from heat until eggs are completely set and no visible liquid egg remains and cheese is melted or topping is lightly browned.
American Egg Board
