For the longest time I’ve assumed that I’ve mastered the art of making the perfect frittata-until that memorable day when my mother-in-law offered to teach me her secret “trick.” (There was no way I was going to have a frittata-off with her! At Easter, in her part of the country, they make mammoth-sized frittatas,…sometimes with up to 40 eggs!).
Having said that (to my credit), I think my frittatas were pretty good, but now, thanks to her, I’ve finally figured out what that one little technique was that I was missing!
I think the word “frittata” is pretty intimidating for many people. In reality, they’re really not that hard to make! Not only are they quick and easy to prepare, they are also very versatile! Try changing up the ingredients every now and again…why not try sausage and tomatoes, chorizo, onion, and potato, or a simple mushroom frittata?
Trust me when I say this is a “no-fail” trick! However, practice does make perfect so I suggest practising with baby’s frittata first because, let’s be honest, they won’t know the difference (if for some VERY odd reason) it doesn’t turn out!
Once you’ve mastered the trick, you can handle the “grown-up” version. Show off your skills at your next dinner party (just remember that to be the star of the party you should keep the secret trick to yourself!).
(Makes 2 portions)
* If you prefer a smaller portion halve the asparagus and potato and use only 2 eggs.
1 tbsp. extra-virgin olive oil
1 tbsp. finely chopped red onion
1/4 cup chopped, boiled asparagus (about 5-6 asparagus stalks)
1/4 cup mashed potato (about 1/2 medium potato)
* I boil 1 or 2 potatoes at a time and store the rest in baby cubes in the freezer!
3 eggs, whisked
1 tbsp. water
1 tsp. freshly grated Parmesan (optional)
* I often use Parmesan in my baby food recipes to add a salty bite…without actually adding salt!
Heat oil in a small saucepan on medium heat for about 1 minute. Add the onions and sauté for about 3-4 minutes or until translucent.
Add potato and asparagus and heat through for about 2 minutes.
Whisk eggs with water (and Parmesan, if desired) then add to the pan. Cook eggs, stirring constantly, for about 3 minutes or until they ressemble loosely scrambled eggs.
And here it is…the trick you’ve all been waiting for…
1.) Remove the eggs from the pan and set aside in a small bowl. (I use the same bowl used to whisk them!).
2.) Increase the temperature to medium-high heat for about 1 minute. (You also might need to add a little bit more oil or cooking spray before adding eggs back to the pan.)
3.) Put the eggs back in the pan-you should hear a sizzle!!
4.) With your spatula, bring in the sides of the eggs to form a patty and cook for 2-3 minutes.
5.) Remove the frying pan from the burner and place a plate over the frying pan.
* The plate must be large enough to completely cover the pan.
Holding the plate tightly to the frying pan, flip the frittata over into the plate.
Slide the frittata back into the pan…and voila!
Congrats, you did it! ;-)
Cook for about 2 more minutes. Serve warm or at room temperature!
Someone’s crashing mom’s photo shoot!
If he gets THIS excited about asparagus he can crash my food photo shoots anytime!
What are your favourite frittata flavour combinations?!