Tip - Fritatas Come Out Of Their Shells

THE BAKER -- Frittatas Come Out of Their Shells

Flo Braker
The San Francisco Chronicle
Wednesday, December 6, 1995

Nothing is more welcome than the idea of a spontaneous meal, one that 
is fresh and honest, yet quick and easy to prepare. For a meal like 
this, the Italian frittata is ideal.

A frittata is usually cooked slowly in a large, nonstick, ovenproof 
skillet over low heat. When finished, its flat, round shape resembles 
an open-face omelet. A frittata may be made with a variety of foods. 
The Vegetable Frittata that follows is an example, although chunks of 
leftover potatoes, ham, chicken or sausage are fine additions, too. 
Herbs add zest to the delicate flavor of eggs and combine with them 
deliciously.

Not long ago I made a speedy meal based on some favorite ingredients. 
It was a frittata with a Southwest accent, composed of avocado 
chunks, black beans, corn and tomato pieces. Frittatas lend 
themselves perfectly to improvisation, especially when using 
leftovers.

If you wish to combine leftovers with eggs to devise your own 
frittata, here are some simple rules of thumb to keep in mind.

--For a 6- to 8-egg frittata, use about 3 cups ingredients, and cook 
the frittata in a 10-inch skillet. A 10-inch skillet fits well on the 
burner, and distributes heat evenly.

--Preheat the broiler before you finish the egg mixture so it will be 
hot when the frittata is ready for its flash finish.

--If you prefer cooking the frittata in the oven rather than on top 
of the stove, bake at 350 degrees for 20 to 25 minutes, or until set.

-- For the best flavor, serve frittatas warm or at room temperature 
rather than very hot.