The Successful Frittata

The time has come again for posting a recipe.

It has been too long since I’ve posted, mainly due to the fact that I have a new, amazing (but very time consuming) job, which I love. I basically just cook awesome food all day long and learn a lot of very interesting and new things about food and produce and recipes that I have never yet known before. 

Just yesterday, in fact, I asked my chef to demonstrate to me how to make a frittata…and guess what? He agreed. That’s the awesome part about working in a restaurant. You can just walk around asking the chef for recipes all day long and he gives them to you. It. Is. Wonderful. This particular frittata is made to celebrate the light and fresh flavors of the coming spring, with serrano chiles for heat, green onion for, well, green onion, and a generous helping of salty, briny, feta cheese.

At the restaurant, it is featured in a light salad of frisee and arugala, with a vinaigrette made of guanciale fat instead of oil, and while all of the above is served cold, the fritata is heated with a satisfactory helping of crispy guanciale and sourdough croutons. It really is a delicious salad, and it serves its purpose well. However, the frittata is so genuinely delicious (yes, even cold from the fridge) that I wanted a large slice of it for Sunday brunch, with a belgian white ale and crunchy garlic toast. So that’s what I did, merely a few minutes ago. 




Frittata with Scallions, Serranos and Feta

12 eggs
1/4 cup water
salt and white pepper, to taste
1 bunch scallions, sliced thinly on the  bias
1 serrano chile, sliced thinly (with the seeds left in)
1 1/2 cups brined, crumbled feta cheese
Olive oil, as needed

Throughout this process, I realized just how simple and easy it really is to make a frittata. As such, it really is a great weekend breakfast. You’ll need a nonstick pan with a heatproof plastic handle (or a metal one) and a rubber spatula  that is able to withstand a moderate amount of heat, along with a whisk and a medium sized mixing bowl. Preheat the oven to 400.

Crack the eggs into the mixing bowl and beat fairly well, until they are combined and there are several bubbles popping up on the surface. Add a splash of water (about 1/4 cup) and some salt and pepper. You don’t need a lot of salt, because the feta will be salty enough on its own. Mix again. Heat the pan over medium high heat, with enough oil to liberally cover the bottom (probably about 1/4-1/3 of a cup). Let the oil heat until the viscosity is well thinned and it is slightly fragrant. You don’t want it to smoke, but you want to be almost at that point.

Fold the scallions and serrano into the egg mixture until well combined. When the oil is sufficiently hot, add the mixture into the pan. Let it set until the edges are opaque, then lift the edges with the spatula to let some of the uncooked egg run underneath. Continue doing this until you have a thick “crust” on the bottom of the pan. At this point, sprinkle the crumbled feta over the top and use the spatula to press it down until it covered in egg. Place the pan in the oven and bake for about 10-15 minutes.

You want the frittata to be lightly browned on the top edges and fully set, slightly puffy in the middle. If you bake it too long, it will become hard and the air will cook out causing it to be tough and flat. Let the frittata cool for about 10 minutes before attempting to slice it, 20 minutes or more if you plan to take it out of the pan before slicing. Eat warm or at room temp (or even cold!). It would be wonderful with a salad, toast, and a beer or breakfast cocktail.