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My First Frittata: It Tasted Better than It Looked

See My First Frittata for Yourself


Even though I like eggs, I’ve never made an omelette before because I have a deep-seated and slightly irrational fear of destroying the beauty of the omelette with a poor egg flip. I’ve seen it happen all too often to other cooks, so haven’t been brave enough to attempt an omelette, which has a 4.3 level of difficulty with 6 being the highest. Since frittatas are baked in the oven and have a 1.8 level of difficulty, I knew my poor spatula skills wouldn’t even come into play with a frittata.



I picked a frittata recipe at random and largely ignored most of the ingredients in the recipe and just followed the simple steps; the side bar in the cookbook had a variety of ingredient recommendations for frittatas. I used pretty much everything I had in the fridge and then some: red potatoes, onions, garlic, carrots, asparagus, Parmesan cheese, and smoked salmon.


I sautéed everything but the cheese and eggs together in olive oil for approximately eight and a half minutes, then I whisked the eggs, and then cooked the eggs on the stove in a cast iron skillet for a little less than seven minutes (until the eggs were soft, but still wet). I poured the potato-salmon-veggie mixture on the eggs and put the whole cast iron skillet in the oven and relaxed for the next twelve minutes.


The frittata was good. El Chef even complimented me on my frittata, so I know it was good. I can’t really brag too much though; I get the feeling that frittatas are next to impossible to screw up even for the most challenged of cooks.


 The only concern I have about my frittata is that the toppings remained on top: is that normal?


I don’t really have any special frittata tips to offer yet. I was extremely generous with my use of olive oil; I’m not sure if that affected the end result at all, but I do have a sneaking suspicion it helped soften  the red potatoes. I also diced everything into very small pieces, based on the advice of El Chef who is of the firm opinion that small-sized square pieces of vegetables taste much better than large square pieces or triangle pieces of vegetables. Again, this could just be another one of El Chef’s personal biases (like his preference for small-breasted chickens), so you don’t have to take the recommendations too seriously.


What other frittata tips do you have for me?