Bacon, Roasted Red Pepper, Onion Frittata

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Ingredients
Rubbery, over cooked, leathery eggs are not tasty eats. There are 2 secrets to a great frittata. 1. Use a dish that’s wide enough! The smaller the diameter of the dish, the longer the eggs take to cook–hence the leathery-ness and browning. Notice in the pic that the eggs come about half way up the dish. You’ll never guess #2. 2. Acid. Vinegar, lemon juice, salt, etc. Acids actually tenderize the proteins in the eggs, so the end result is lighter and creamier…and NO, you don’t taste the acid in the finished eggs.
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About this recipe
Rubbery, over cooked, leathery eggs are not tasty eats. There are 2 secrets to a great frittata. 1. Use a dish that’s wide enough! The smaller the diameter of the dish, the longer the eggs take to cook–hence the leathery-ness and browning. Notice in the pic that the eggs come about half way up the dish. You’ll never guess #2. 2. Acid. Vinegar, lemon juice, salt, etc. Acids actually tenderize the proteins in the eggs, so the end result is lighter and creamier…and NO, you don’t taste the acid in the finished eggs.
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