Anything that is meant to be set just right “with a slight wobble to it” intimidates me. Cheesecake, crème caramel, quiche, custard pies..I fear you. The first recipe that I came across for a frittata looked pretty simple to follow, ingredients accessible, but the oven timings “varying widely” bit really got to me. I chickened out.
We usually end up eating out on the weekends. Checking out new restaurants flaunting different cuisines/fusion menus (re-fried beans replaced with green beans in a taco..don’t even ask), that’s our scene. Did I tell you about the time that I found chorizo in Chennai and yelped with joy? I had some sitting around in the fridge waiting to be used up along with some leftover spinach, and a frittata was the first thing that came to mind. Armed with my 2 packs of eggs (my husband eats only the whites and is a vegetarian, so that made me go through 1 whole pack for him so I made two separate pies), I very meekly set about this challenge. Amateur tip – watch them eggs like a hawk.
The eggs were perfectly set – slightly gooey because of the cheese, the flavours were delicious, and Sunday brunch turned out to be a real treat! The combination of chorizo and oven-dried tomatoes really elevated this frittata and made it so much more than just a glorified omelette.