Frittatas are essentially open-faced omelets of Spanish-Italian heritage. They may be cooked in small pans as individual portions or in large pans, then cut into wedges for service. A relatively large amount of hearty ingredients are mixed directly into the eggs. The eggs are first cooked on the stove top, then the pan is transferred to an oven or placed under a salamander or broiler to finish cooking.
Procedure for making Frittatas
Fully cook any meats and blanch or otherwise prepare any vegetables that will be incorporated into the frittata.
Heat a sauté pan and add clarified butter.
Whisk the eggs, flavoring and any other ingredients together; pour into the pan.
Stir gently until the eggs start to set. Gently lift the cooked eggs at the edge of the frittata so that the raw eggs can run underneath. Continue cooking until the eggs are almost set.
Place the pan in a hot oven or underneath a salamander or broiler to finish cooking and lightly brown the top.
Slide the finished frittata out of the pan onto a serving platter.
Try it in the following recipe by Chef Jean-Philippe.
4 oz. Chicken breast
1 tsp. Garlic, chopped
Salt and Pepper
2 oz. Mushroom, sliced
3 Tbsp. Unsalted butter
1 tsp. Jalapeno, seeded, minced
2 oz. Red bell pepper, roasted, seeded, peeled and julienne
1 oz. Green onion, sliced
2 tsp. Cilantro
2 Eggs, beaten
2 oz. Monterey Jack or cheddar cheese
Rub the chicken breast with the garlic, cumin, salt and pepper. Grill or broil the chicken until done. Allow it to rest briefly, and then cut into strips.
In a well- seasoned 9-inch sauté pan, sauté the mushrooms in the butter until tender. Add the jalapenos and sauté for 30 seconds. Add the chicken, roasted pepper, green onions and cilantro and sauté until hot.
Add the eggs and season with salt and pepper. Cook the mixture, stirring and lifting the eggs to help them cook evenly, until they begin to set.
Sprinkle the cheese over the eggs and place under a salamander or broiler to melt the cheese and finish cooking the eggs. Slide the frittata onto a plate or cut into wedges for smaller portions.