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Old 03-05-2008, 05:57 PM   #11
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Quote:
Originally Posted by auntdot View Post
.

To me the frittata is a canvas upon which one can paint many meals.
I like that
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Old 03-05-2008, 06:37 PM   #12
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I have made frittata a couple of times and loved it, and DH seemed to really like it at the time, but now says he doesn't care for it.
Sometimes he just gets contrary. I'm going to fix one some night for myself and see if he changes his mind.

I have questions: how thick should the frittata be to cook properly? Should it stand away from the edge of the skillet when it's done? Should you take it off the heat while it's still a little runny inside and let it stand to finish cooking?
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Old 03-05-2008, 06:45 PM   #13
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Quote:
Originally Posted by Constance View Post
I have made frittata a couple of times and loved it, and DH seemed to really like it at the time, but now says he doesn't care for it.
Sometimes he just gets contrary. I'm going to fix one some night for myself and see if he changes his mind.

I have questions: how thick should the frittata be to cook properly? Should it stand away from the edge of the skillet when it's done? Should you take it off the heat while it's still a little runny inside and let it stand to finish cooking?
connie,
when I make mine, I put the skillet or the pan in the oven and cook til the eggs are set..DH like it golden on top I prefer it a pale color. For me I hate getting pieces with the egg not quite dry YUK
kades
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Old 03-16-2008, 04:35 PM   #14
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I'm trying my first frittata -vegetable- that I found in a recipe book that I picked up at the checkout of the grocery store. I'm super excited and I can't wait to try it out! If this one turns out I will come back here to find different variations! Wish me luck!
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