Bleah.
OK. Reminder to self. Frittata wants two things always: Real parmesan cheese, preferably reggiano, and at least a small amount of meat. Otherwise it tastes REALLY bland.
Also, don't let the egg build up to the point where it has to be made in the dutch oven. It ends up scorched on the edges before it's cooked in the middle.
OK. Reminder to self. Frittata wants two things always: Real parmesan cheese, preferably reggiano, and at least a small amount of meat. Otherwise it tastes REALLY bland.
Also, don't let the egg build up to the point where it has to be made in the dutch oven. It ends up scorched on the edges before it's cooked in the middle.
- Current Mood:
Bleh!
Comments
A tuna frittata...ain't no passing thing! ;-)
Hooray for cooking! I'm not a fan of frittatas, myself.
-Spiritwolf.
OK, you have to try a bit of a real frittata, with the rendered bacon diced in, and asparagus and red peppers and little bits of mushroom and basil and lots of parmesano reggiano, and not scorched because it was too big and I left it in too long, and with seasoning added before I cooked it.
This one was just... no. Wrong and bad. I'm not even going to be frugal and try to save the rest of it.
It's like quiche for me -- I had one good one, everything else before and after has been terrible.
-Spiritwolf.