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!!!
@DrTCombs The #1 most important tip I will pass on is *make your fillings in advance*. You can toss all sorts of things into frittatas, and it's so much easier if you cooked up the fillings a day or two before and put 'em in the fridge.
The second tip is to figure out how many ladles of liquid your frittata pan takes. That way you can have a big bowl of egg mix all ready and know you just need one or two (or whatever) scoops of egg. Plus someone can possibly refill the egg bowl while you work
@wordshaper Thanks! So I mix the pre-cooked tasty bits in with the raw eggs ahead of time? Or do you mean prep just the tasty bits ahead of time?
@DrTCombs Prep the tasty bits ahead of time. Then when you make a frittata you ladle in the egg mix, scoop in some filling, and then cook.
If you cook the filling bits separately (one bin of onion, one of red pepper, one of cubed ham, one of green pepper, one of mushrooms, one of cheese...) you can even semi-easily do made-to-order (or at least made-to-respect-food-issues) fritattas.
Normally I'd say cook things together but in this circumstance separate is easier.
@wordshaper So basically prep like I'm going car camping. This I can do.
