Just The Tip: How To Make a Perfect Frittata
Happy Friday, peeps! We haven’t played Just The Tip in a while, so let’s get right to it.
In this episode I’m teaching you how to make a basic frittata, which is pretty high on my list of life-changing culinary skills (right up there with idiot-proof chicken breasts and fluffy quinoa). In case you didn’t already know, frittatas rock. Not only are they ridiculously easy and satisfying, they can be made with whatever random ingredients happen to be kicking around in your fridge. Plus, they come together pretty quickly, can be dressed up or down, and are eggcellent any time of day. Now that I think about it, this tutorial is rather aptly timed. A frittata is the perfect simple meal for the batshit holiday season! Just add a salad and some crusty bread (and wine). Boom, done.
I’m showing you how to make a medium-size frittata today (which serves 2-3), but the technique is the same for making a larger or smaller one—just add or subtract a few minutes from the cooking time. Easy. With that said, I like to make a medium-size frittata even when I’m cooking for one. Re-heated/room temp frittata is surprisingly bomb.
Please watch and learn.
Sidenote: I’m going dark until the New Year to finish up my manuscript (T-11 days…I might throw up), but I promise to be back in January with a bang. And just to get touchy-feely for a second (because it’s allowed during the holiday season), I’d like to send a huge virtual thank you to all the Domesticate ME! regulars for your support this year. Nothing gives me more joy than the fact that you hang out here, read my (often ridiculous) words and cook my creations. I know I’ve been a shoddy blog lady for the past few months, but I appreciate you sticking with me, and I really hope I can make it up to you with The Dude Diet in 2016. Oh, and speaking of The Dude Diet, I also want to thank all of you that tested recipes for the book. YOU ARE ANGELS, and I love you. Because of you, future dudes won’t burn their pita chips or meltdown over under-seasoned meatballs, and for that I am eternally grateful.
Merry everything, friends! I’m sending you my very best happy, healthy vibes.
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