TL;DR: frittata #help needed!
My niece is getting married next weekend and I have just learned I have been assigned the tast of making frittatas for pre-wedding #brunch. I'm a capable home cook, but my partner generally handles all breakfasty-things, so I'm not exactly in my comfort zone here.
Please send me your best frittata #recipes and tips, esp. re #cooking for a crowd! Assume I'm an idiot.
Thank you!!!
I usually wing 'em and my best advice is not to overthink! Baked frittatas are an awesome simple option for a crowd! My basic is something like 6 eggs, just a splash of cream, a bit of some kinda shredded cheese, selt+pepper to taste. Bake at like 385F until solid but not overdone.
From there just mix it up! Sweet peppers, carmelized onions or red onion, mushroom, sausage/chorizo, goat cheese, ricotta, fresh herbs, spinach are all favs depending on what I have on hand that day.
@thekitmalone Thanks! 6 eggs in a 9" skillet?
And would you alter it for cast iron? (it's all I got)
@DrTCombs @thekitmalone cast iron is great if you want to brown the outside a little extra. If so, heat the cast iron pan for about 10 minutes before pouring your mixture in. The eggs should sizzle for a sec as you pour.
If you don't want to do that, you can follow the same recipe the other person listed above with a cold pan, but you might want to grease with butter or crisco to help keep it from sticking.
@DrTCombs @thekitmalone one more tip, don't sweat any "mistakes".
Stuck to the pan? Some people like more crispy parts. Too many veggies? Too few? Personal preference.
There's a huge range of what people call a frittata, from an ingredient heavy omelet made just on the stove to a crust-less quiche put in the oven cold.
If the ingredients combo tastes good and no one gets sick, that's all that really matters. All the rest is preference.
@DrTCombs
I actually use a 9" cast iron for almost everything! You might experiment with quantity because I'm infamous for just eyeballing things until they look right.
You don't want it to be so deep (around 1/2-3/4") that it doesn't set up well in the oven.
If you need to cook *many* of these you might try doing several kinds in pie pans (if you have them) at once to save time. Or if you don't need variety, you could even use a big baking dish or cake pan.