I always love the idea of a frittata. I mean, as long as you have a carton of eggs, you can throw one together in 30 minutes, and they're great for using up any leftover veggies, bits of meat or hunks of cheese you might have languishing in the fridge. Problem is, they're usually dry, tough and spongy--and just not that good. Whenever I have one, I find myself thinking that, for the same calories, I'd so much rather be eating quiche! So, this is my kind of frittata: delicate and creamy, almost like a crustless quiche. There are three secrets to success: 1) squeeze as much water as possible out of the zucchini; 2) add heavy cream and lots of cheese to the egg mixture; and 3) bake the frittata in the oven at a low temperature, instead of the traditional stovetop-to-broiler method, so the eggs cook gently into a custard without scrambling. |
|
No comments:
Post a Comment