Rubbery, over cooked, leathery eggs are not tasty eats. There are 2 secrets to a great frittata.
1. Use a dish that’s wide enough! The smaller the diameter of the dish, the longer the eggs take to cook–hence the leathery-ness and browning. Notice in the pic that the eggs come about half way up the dish.
You’ll never guess #2.
2. Acid. Vinegar, lemon juice, salt, etc. Acids actually tenderize the proteins in the eggs, so the end result is lighter and creamier…and NO, you don’t taste the acid in the finished eggs.
- 6 eggs
- 3 strips of bacon, crumbled
- 2 green onions, chopped
- 3 basil leaves, chopped
- 1/2 roasted red pepper, chopped
- 1/4 t vinegar or lemon juice
Grease an oven safe baking dish (a pie or tart pan works great here) and turn the oven to 350F.
In a bowl whisk together all the ingredients and pour them into the greased baking dish. Bake for approx. 20 minutes–or when you gently agitate the dish, the center doesn’t jiggle.