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Receta Sunday Brunch Frittata

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I worked many years (in my prime!) at a mountain lodge that served a popular Sunday brunch, and the main attraction was a cooked-to-order frittata. There’s no particular measurements because remember, this is prepared to order. Do you want one egg, two or three? Do you want a sprinkle of cheese or a healthy hand of it? No onions - no problem! Of course filling ideas today are endless - jalapeno, avocado cilantro and a variation of cheeses. This is really not a recipe, but a method - see the photo tutorial.

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Ingredientes

Cost per recipe $1.25 view details

Direcciones

  1. Heat a nice drizzle of peanut oil in skillet til hot, tilting pan to coat bottom well. If the pan is heated too high, the eggs will cook too quickly and toughen; the outside will burn before the inside is done. If the pan is not hot enough the eggs won't bubble, swell and steam the fillings to doneness. I set my electric skillet control to 350 degrees but can't guarantee that temp would work for everyone else's.
  2. Add eggs and immediately sprinkle preferred toppings evenly over top.
  3. Cover and cook up to maybe 2 minutes or until bottom is golden brown and top has just barely set; the lid helps hold the steam to cook the top. If you overcook the frittata it will split as you try to fold.
  4. Fold one third of frittata toward the center and then lift underneath and fold that part again to remaining portion to seal in the filling. Serve immediately with hot pepper sauce or other condiments of choice.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 178g
Calories 314  
Calories from Fat 244 78%
Total Fat 27.39g 34%
Saturated Fat 9.17g 37%
Trans Fat 0.0g  
Cholesterol 216mg 72%
Sodium 273mg 11%
Potassium 322mg 9%
Total Carbs 4.58g 1%
Dietary Fiber 1.3g 4%
Sugars 2.6g 2%
Protein 13.87g 22%
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Comentarios

  • ShaleeDP
    13 de Mayo de 2013
    I just like different kinds of omelette!
    • Salad Foodie
      25 de Enero de 2013
      Hey thanks, Chef Bobby Lovera, for letting me know this is a fritatta style omelette. It helps to know the egg terminology!

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