Frittata roughly translates to ‘fried’ in Italian. It is a dish made with eggs, resembling an omelette or quiche that is cooked in a shallow pan, usually with additional ingredients in the omelette such as vegetables, tomatoes, ham or cheese. It can be a quick fix if you are in a rush as it is sufficient to serve at least 3 or 4 persons, especially if you add enough in the omelette to cook and serve with.
I took a very long time to realise that my shallow frying pan is kaputt. And the reason why I bought a new frying pan was because I failed to make this frittata NOT stick to the bottom of the pan the first time round. The old pan was quite worn out by this time, having already used it for a few years (can’t remember exactly how long but it is long), so the bottom was scratched out and the coating was worn out as well. That was why the frittata refused to get off the pan when I tried to flip it around.
The last time I cooked a frittata was in 2017 – Red & Green Christmas Frittata. That was for Christmas, with a small experiment to do it both as an omelette and as muffins. Back then, the saucepan was still working well so I had a lovely looking Christmas frittata. This version adds cheese to the frittata instead of vegetables, so it’s plainer, but cheesier as well.
Anyway, lesson of the day – you need a good pan to be able to make frittatas properly.
Ingredients:
- Butter: 1 tbsp + 2 tbsp
- Olive oil: 1/2 tbsp + 1 tbsp
- White mushroom: 90g, sliced
- White onion: 1/2, finely chopped
- Garlic: 1, finely chopped
- Risotto rice: 3/4 cup
- Chicken stock: 400ml
- Chicken stock cube: 1/2, dissolved in stock
- Parmesan cheese: 4 tbsp + extra
- Egg: 6
- Cold water: 8 tsp
- Salt: to taste
- Ground blackpepper: to taste
Method:
- Heat 1 tbsp butter & 1/2 tbsp olive oil in pan. Saute mushrooms till fragrant.
- Remove mushrooms from heat and set aside.
- Heat 1 tbsp olive oil in pan. Add onions & garlic. Fry till soft but not browned.
- Add risotto rice and cook 2min. Then add in 1/4 stock with dissolved stock cube to cook till absorbed.
- Repeat by adding 1/4 stock into pan till all are used up and rice is cooked.
- Remove rice from heat. Stir in mushrooms & Parmesan cheese.
- Set rice aside to cool.
- Beat eggs with cold water, salt & blackpepper.
- Add in risotto mixture into egg and stir to combine.
- Heat 2 tbsp butter in pan. Add in risotto egg mixture and spread out evenly.
- Cook on low heat for 5min. Slide the frittata onto a plate.
- Invert the frittata into the pan. Continue to cook for 2min.
- Slide onto plate and cut into wedges.
- Grate Parmesan cheese onto frittata wedges to serve.
Disclaimer:
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This recipe is adapted from the book ‘The Complete Book of Party Food and Appetizers‘.
Serving:
3 – 4 persons
