Want a lighter, fluffier omlette? Try a frittata
Unlike omlettes, however, they are heavy and crsipt on both sides.
A frittata may be baked, or it may be started in a frying pan. When started on a stove top the frittata can be finished in an oven or under a broiler. Or it may be flipped and finished in the pan.
The eggs for a frittata are beaten to incorporate air. For omelettes the eggs are usually stirred with less air incorporated.
The additional air in the frittata mixture allows for a deeper filling and a fluffier result.
Any kind of vegetable can be added to a frittata. Unlike with the preparation of an omlette, the veggies that go into a frittata are cooked before the egg is added. (For an omlette, the fillings are added on top of the egg.)
This is a fast and simple food that can be served at any meal.
Asparagus Frittata2 teaspoons olive oil
Vegetarian.
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
- Heat the olive oil in a 10-inch oven-proof frying pan over medium high heat.
- Add the onions and the salt and cook, stirring occasionally, until the onions are softened, about 3 minutes.
- Add the asparagus and reduce the heat to medium-low, and cook, covered, until the asparagus are barely tender.
- Pour in the eggs and cook until the eggs are just about set, but still runny on the top, about 2 minutes.
- While the eggs are cooking, pre-heat oven broiler.
- Sprinkle the cheese over the eggs and put in oven to broil for about 3 minutes or until cheese is melted and browned.
- Remove from the oven and slide frittata onto a serving plate.
Vegetarian.
