FRITTATA! ONE IN EVERY CULTURE                                                               July, 2016

FLAVA WRITES 6119

FOOD · CULTURE. · LIFESTYLE

A FLAVALADY COMPANY                                                                       

Frittata. While there are indications that this quiche-like breakfast-brunch favorite food has its origins in Spain or Italy, depending on who you read the reality is that there is a frittata in every region, country, and culture.

Frittata is a very popular choice for breakfast or brunch, and it can easily be prepared to feed large or small groups. 

A serving of Frittata has the consistency to fill you up without ever making you feel uncomfortable.

You can make a Frittata with ordinary everyday ingredients – chances are most of these ingredients can already be found in the refrigerator or cupboard – which partly explains the simplicity of preparing this delicious favorite.

VEGETARIAN OR REGULAR FRITTATA –

Here are a few things to think about when preparing a Frittata:

VEGETARIAN FRITTATA-

In no particular order, choose green beans, spinach, broccoli, mushrooms, onions or shallots, tomatoes, asparagus, cauliflower, diced potatoes, and more.

REGULAR FRITTATA –

Combine a few of the vegetables mentioned above with chorizo, sausage, bacon, boneless chicken, turkey, leftover beef, and even finely flaked fish fillets, diced shrimp, or crabmeat. 

Selecting cheeses for a Frittata is certainly fun because of the wide variety of cheeses available on the market - let your imagination run wild.

What about herbs and spices? Choose fresh or dry herbs such as parsley, oregano, rosemary, pinch of salt, pepper, and onion powder.

Lastly, how many eggs are considered enough? The number of eggs used helps determine the size and depth of the Frittata.

Eggs perform double duty in the making of Frittata. First, the inclusion of eggs helps to bind the ingredients together, and, second, eggs add texture to the dish.

However, the suggested ratio is 3 eggs for 1 cup of vegetables.

These are some of the questions that should be addressed when putting a Frittata together. Once you have completed that process, it is all downhill, and, in fact, the Frittata is almost ready.

Frittata is very likely one of the easiest dishes to prepare, it is always in good taste, always seems to be the perfect choice, and is one that resonates with most, if not all, of your guests. As a host/hostess, that is your ultimate goal.

Frittata is known by other names as an Italian omelet with a Spanish influence, a Spanish omelet with an Italian influence, a large vegetable quiche, a casserole, and beyond.

Fortunately, most people remember and identify Frittata as good, filling, comfort food, regardless of the origin.  

In some southern states here in the USA, Frittata is a mainstay on the menu, no longer labeled as breakfast food. Therefore, it is not unusual to order this meal for lunch, if you are so inclined.

FRITTATA HOW TO

Speaking for most chefs, myself included, the preparation begins in a cast iron pot on the stove top. The goal is to get a semi-firm finish on the bottom of the Frittata, so use a spatula to pry the edges of the Frittata. Transfer the pot to a low lit broiler to complete the process for a firm bottom and a nice golden brown top.

A different method is to bake the Frittata entirely in moderate heat (350-400 degrees).

Baking is an easier process and the result is a casserole with a nice golden brown top and a firm bottom, worthy of admiration.

As stated before, one of the fun things about making a Frittata is having the liberty to choose the ingredients. For example, I generally use two vegetables in my Frittata - asparagus and spinach are a must for me to include. For cheeses, I choose Gruyere, Cheddar, or Fontina. I love the smoke that bacon brings to the mixture, and I generally choose another meat like chorizo. I use a small amount of hash browns or whatever potatoes are available.

Here is an interesting note - you can put a Frittata together from yesterday’s leftovers.  

So, grab that leftover pasta, potatoes, vegetables, ham, bacon, or whatever meat is available, add bell peppers, onions, parsley, herbs, spices, eggs, and cheese, and you’ve got FRITTATA!

Serving Frittata is always elegant and in good taste, particularly when paired with a small green salad and a cold glass of wine - you cannot lose.

Wherever life happens for you, include Frittata sometimes and surprise yourself and your guests.

MMMyrie

Chef/Author

Buen Provecho!

“Chef Marlene is Cooking with Flava: A Caribbean/Creole Concept”

An Amazon bestselling cookbook

“Chef Marlene is Cooking with Caribbean-Creole Flava SOUPS. STEWS. CHOWDERS” will be released soon.

http://flavacooks.com

https://www.linkedin.com/in/flavalady

https://www.facebook.com/FlavaCooks

Twitter #theflavalady

©