09 April 2014

The perfect frittata everytime . . .




I have a secret to share with you.  I've found the answer to make perfect frittatas every time.

It's so simple that I kinda feel a little stupid not thinking of it myself, as it took reading a little post by Jules from The Stone Soup and then practicing my backside off to find out that she's 100% spot on.....

Bake your frittata!  Doh!

Over the past many, many, many years I have always cooked my frittata on the stove top, sometimes finishing if off under the grill, to colour the top.  70% of the time this method would work and I would turn out a delicious looking frittata in one piece.  However 30% of the time it looked as though I was eating a frittata that had been dropped from a great height.  Not so pretty, let me tell you.

Well, not any more.  Now I throw everything into my little baby individual spring form pans, whack them in the oven and voila....the perfect frittata...EVERY TIME!








Chickpea and Rosemary Baked Frittata









2 comments:

  1. What are the dimensions of your spring form pans?

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    Replies
    1. Hi Chantelle - as mentioned above, the recipe is suitable for a 20cm springform pan, however on the day I actually used 2 x 10cm pans. You could use pretty much any size just monitor the frittatas after the first 15 minutes of baking. You want the centre to feel firm but still a little springy. Hope this helps? :)

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