Saturday, August 4, 2007

OLS- Week 6

This week I made my first ever frittata. The official verdict was, "it isn't great, but I kind of like it" It didn't fluff up at all while cooking.

The cast of characters for this frittata, all from my garden: blue potatoes, onions, rosemary, marjoram and basil.


Here it is served up, see how thin it is? How do you get these things fluffier?

Onion-Potato Frittata:
Eggs - Whimsical Farm - 4 miles
Onion - my garden
Potatoes - my garden
Rosemary - my garden
Majoram - my garden
Basil - my garden
Cheddar cheese - Lancaster, PA - 50 miles

4 comments:

Wendy said...

That sounds awesome! I love egg dishes - quiche, frittata, omelets ....

More eggs, fewer fillings, adding milk, whipping the eggs until they are frothy are all methods I've seen used to make the egg dishes more fluffy when cooked. My problem has always been that it fluffs up when it's cooking, and then falls. I don't know the remedy, but regardless of looks, it's always yummy ;).

hillbilly2be said...

"The way to a man's heart is through his stomach."

How true. Your meal looks awesome. Thanks for commenting on my blog. I do not worry too much about details when it comes to food, but I sure do appreciate a well-done meal.

Thanks for making me drool. :)

Ron

Liz said...

Looks yummy! I, too, was going to say "more eggs". I usually use 6 or 7 duck eggs for a frittata in a round skillet (10 or 11"?). Also, after it sets on the stove top, I whack it under the broiler for about five minutes, so the top cooks, the cheese browns and it gets a little puffy. Frittatas are like omelettes and don't really fluff up the way a souffle does.

Christy said...

Thanks for the suggestions. I only had 4 eggs left so that was probably the problem. I baked it but can see that my cheese isn't brown, I guess I will try to broiler next time.