Lockdown continues here in Nigeria. As much as we(including myself) are all tired of staying at home, we continue to wait it out day after day hoping this will end soon and we will be back to our normal lives soon.
As for me, like I said in my last blog, I mainly cook daily and also create contents for you all to enjoy.
Yesterday, I made Tomato Frittata.
So what is Tomato Frittata?
The word frittata is Italian and roughly translates to “fried.” Tomato Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables.
What will you need?
-3 pieces of tomato, well diced
-1-2 pieces of Nigerian Ata rodo (Scotch Bonnet Peppers),
– 1 whole onion ( a small size), chopped.
– 1/4 cup of milk
-1-2 tablespoons of unsalted butter
-Pepper(If you like)
– A large non-stick frying pan/Griddle or a skillet
-A silicon spatula
How to go about it.
So first all I want to give you heads up that this is my own way of doing it for me and it surely worked for me. Here is my own recipe. You may not find it in other places but be rest assured that it works very well.
- Place your frying pan on fire(medium-heat) and add oil(1-2 spoons) to the pan.
- Add your diced tomatoes, peppers, chopped onions, chicken and fish to the pan and allow it to fry/pre-cook for about 3 minutes
- Pour out the sauteed mix into another plate and keep aside for a while
- Break 2-3 eggs into a bowl, add your milk, salt, pepper and whisk well together
- Pour your sauteed mix into the bowl and mix all together.
- Put butter into a neat frying pan, allow to melt and spread the melting butter across the pan and around the edges and then pour your egg mixture into the pan and allow to cook on the stove top, keeping the heat at medium-low to low, just until the edges have set, which takes about a few minutes.
- If you have an oven, Transfer skillet to oven and bake until top of frittata is just set( just until the center is no longer jiggly and the edges are golden-brown). bake for another few minutes; if the eggs are just set, pull the frittata from the oven and let it stand 5 minutes before slicing.
The Frying and Flipping Technique.
- If you don’t have an oven, you may keep cooking the frittata on the stove-top. Once the eggs start to cook, you should start pushing the curds to the middle of the skillet, lifting the flat surface on the bottom and letting the raw, liquid eggs move to the outside. This ensures that all of the eggs in the pan cook at the same rate. Do this frequently. Your eggs will appreciate it.
- Now we have to flip the eggs, so the other side can cook. Here’s an important tip: Don’t flip your eggs until they’re mostly cooked on the first side. We want to cook 85% of the eggs initially, and then flip them to finish off the last bit. Flipping the eggs requires a large round plate and some confidence. Place the plate face-down on top of the frying pan, and flip the two, so that the frittata falls onto the plate. When you remove the skillet, you’ll see the browned underside of frittata.
- After this, its time for the egg to re-enter the pan i.e the other side directly on the pan. There will be a little bit of loose egg that gets lost in the flip and re-entry (because it’s not 100% cooked), but that’s just part of the process. Re-oil the skillet, and slide the frittata off of the plate and back into the skillet, finishing off the last 15% of the eggs. Once you turn off the heat, let your frittata rest in the skillet for a minute before taking it out.
- You’ve made it to the final flip. Put whatever you’re going to serve this on (can be a plate or cutting board) on top of the skillet, and turn the whole thing over. You may bend it into two or slice it in different portions if you want.
Things to note ( 3 mistakes you should not make)
-Using the wrong pan.
You won’t like to have a futile result right and waste all your eggs and ingredients right? Hence why you need to use a non-stick pot. If you will be placing in an oven, you will need a skillet/a stainless steel which can stay on a stove top and also go into an oven.
-Forgetting to add milk
Milk is a very important component in Frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense.
-Not sauteing the vegetables before adding the egg mixture into the pan.
It’s important to cook any vegetables before pouring the eggs into the pan. This is especially important when using veggies with a high water content, like mushrooms, tomatoes, peppers, and spinach. If you skip pre-cooking them, that excess liquid can make for a watery frittata that steams rather than bakes in the oven.
– Not frying at a low- medium heat
This could either end in tears or end in a black brown frittata, in other words, a partial burnt offering.