A
Andy
Guest
This morning I decided to make a frittata.
I small diced one large red onion, one medium yellow and one medium
orange bell pepper and cooked it with two pinches of course salt in a
evoo oiled large cast iron pan over medium-high heat until soft and added
2 cloves minced garlic at the end for about a minute.
I mixed 7 eggs (musgovian) and 1/4 cup whole milk. I transferred the veg
mix to a 6" cast iron pan and added the eggs and stirred it all up (it
filled up almost to the top of the pan) and cooked it on medium heat
until some of the egg started to set, then transferred it to a 325 F.
oven for 15 minutes.
It rose a little as it cooked and looked and smelled great. I sat it on
the stove and let it cool a little bit. When I sliced a piece it looked
more like quiche than a frittata.
Should I have done a courser dice or cooked it in a wider pan? Or should
I just call it a quiche and shut-up about it?
In either case, it sure was yummy, served on open face english muffins,
sprinkled with parmesan cheese.
--
Andy
I small diced one large red onion, one medium yellow and one medium
orange bell pepper and cooked it with two pinches of course salt in a
evoo oiled large cast iron pan over medium-high heat until soft and added
2 cloves minced garlic at the end for about a minute.
I mixed 7 eggs (musgovian) and 1/4 cup whole milk. I transferred the veg
mix to a 6" cast iron pan and added the eggs and stirred it all up (it
filled up almost to the top of the pan) and cooked it on medium heat
until some of the egg started to set, then transferred it to a 325 F.
oven for 15 minutes.
It rose a little as it cooked and looked and smelled great. I sat it on
the stove and let it cool a little bit. When I sliced a piece it looked
more like quiche than a frittata.
Should I have done a courser dice or cooked it in a wider pan? Or should
I just call it a quiche and shut-up about it?
In either case, it sure was yummy, served on open face english muffins,
sprinkled with parmesan cheese.
--
Andy