Cook like an Italian, speak like an American--
Today's lesson: F is for Frittata
I normally like my food & beverages hot. Piping hot. I'm the girl who doesn't go for a cold cappuccino just 'cause it's 102 degrees outside. I'd rather sweat and be slightly uncomfortable than drink an iced coffee. But this dish right here...the frittata...is just as yummy the day after it's been in the fridge overnight as it is when it's fresh off the pan. No need to reheat! Just grab it with your fingers and throw it in the hatch.
Enjoy!
Can't say that I blame them.
Today's lesson: F is for Frittata
I normally like my food & beverages hot. Piping hot. I'm the girl who doesn't go for a cold cappuccino just 'cause it's 102 degrees outside. I'd rather sweat and be slightly uncomfortable than drink an iced coffee. But this dish right here...the frittata...is just as yummy the day after it's been in the fridge overnight as it is when it's fresh off the pan. No need to reheat! Just grab it with your fingers and throw it in the hatch.
Enjoy!
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| Grab 3 eggs and mix together--season with your favorite herbs-- thyme, oregano, onion herb, etc. |
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| chop up some radicchio |
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| add in some ham or skip that if you do the vegetarian thing let brown with onions |
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| Warm your pan/griddle on high heat |
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| allow radicchio/ham mix to simmer spread it out on the pan evenly |
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| then pour egg mixture on top of pan |
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| and let cook on medium heat |
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| the edges will begin to puff up and about that time you should grab a plate, put it on top of the frittata, and flip it over so the other side can cook |
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| when the other side has browned, the frittata's ready! |
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| I couldn't take the picture quickly enough... by the time I grabbed my camera, someone had already helped themselves to a slice. |
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