HOME > Chowhound > Home Cooking >
Do you create unique foods? Tell us about it
TELL US

Fantastic Frittata

c
ChiliDude Aug 16, 2011 08:23 PM

This frittata is prepared so that flipping, as suggested by many recipes, is not necessary. Dried egg whites are used to attain a lower amount of cholesterol since about 9 eggs are needed. Dried egg whites are available from vendors online. I had it for lunch today.

Ingredients

4 level tablespoons dried egg whites (equivalent to 6 eggs)
3 large whole fresh eggs
7 fluid ounces warm water
1 rib celery, diced
1 medium onion, diced
Olive oil to cover bottom of a 10½ inch cast iron skillet
8 ounces of uncured Italian sausage, casing removed
2 Roma tomatoes, sliced into rounds
4 ounces of shredded mozzarella cheese

Add the dried egg whites well in advance of cooking to a 2 cup measuring cup. Add half of the warm water and start wetting down the egg whites as they start absorbing the water and get gummy. Once that stage occurs, add the rest of the water and proceed with rehydration process. Allow the mixture to rest stirring every so often to get the egg whites completely absorbed. Add each of the whole eggs, one at a time, breaking the yolk as stirring is done to completely incorporate the whole eggs with the rehydrated.

Preheat a 10.5" cast iron skillet on the cooktop at medium heat. Add the olive oil. When the olive oil starts to shimmer, lower the heat and add the diced celery and diced onion. Sautè until the onion appears to be translucent.

Add the Italian sausage to the skillet, breaking it up as it browns. Once the sausage is browned, evenly spread the sausage, celery and onion mixture over the skillet surface. Then evenly add the egg mixture to the skillet. Watch the skillet to determine that the bottom of the eggs is setting. Once the eggs seem to be set, transfer the skillet under the broiler. As the top of the frittata starts to brown a bit, pull the oven shelf out and add the slices of tomato to the top of the frittata. Slide the shelf back under the broiler to cook a bit, but do not allow the exposed surface of the frittata to burn.

Remove the skillet from the broiler and turn off the broiler. Add the grated mozzarella to the top of the frittata, and place in the cooling oven to allow the cheese to melt. Once the cheese is melted, the frittata is ready to serve.

No salt and black pepper need be used because the sausage is seasoned.

Serves 2 to 4 depending on the appetite of the diners.

Buon appetito!

  1. c
    ChiliDude Sep 2, 2011 01:21 PM

    Isn't there anyone here who makes 'frittate?' Spelling is correct because it is plural.

    7 Replies
    1. re: ChiliDude
      mcf Sep 2, 2011 03:48 PM

      I make frittata often, never flip them, always finish by broiling the top, and I always use whole eggs. It's pretty old news that dietary cholesterol is not a source of heart disease and I'd rather eat dirt than dried egg whites, sorry. I most often use sausage, cheese and tomatoes, too. I have to watch carbs, so I skip the onion and add fresh herbs. One note; I find it really important to slice the tomatoes and blot on paper towels, after shaking the soggy seedy part out. I don't like the extra moistness effect on the area around them even after broiling otherwise.

      1. re: mcf
        c
        ChiliDude Sep 3, 2011 03:20 AM

        What can I say? The dried egg whites, which are somewhat difficult to get into solution, are just a filler with nutrients. Eating dirt doesn't appeal to me. The nice thing about frittate (plural) is that they are so versatile, often a good way of using leftovers.The important thing is to enjoy the result.

        1. re: ChiliDude
          mcf Sep 3, 2011 08:34 AM

          I prefer to eat whole eggs to dirt. They yolks are a nutrient goldmine, very healthy.

          1. re: mcf
            hotoynoodle Sep 3, 2011 08:46 AM

            and the yolk holds all the flavor. besides, cholesterol from food doesn't translate to elevated cholesterol in the blood. eggs are a perfectly, safe healthy food in their own natural form.

            1. re: hotoynoodle
              c
              ChiliDude Sep 3, 2011 09:55 AM

              No argument about the flavorful yolk. As my Chowhound name indicates, I tend to eat very spicy food, and I just noticed that there's a typo in my ingredients list. The sausage was not Italian, but homemade uncured chorizo that contained ground chile (notice the spelling, not stuff from the supermarket) powder.

              I ground about 4 pounds of pork loin using an old-fashioned hand cranked, table clamped meat grinder. Other ingredients were then added including a little cider vinegar. The final product was divided into 8 ounce patties and frozen.

              The variety of the replies to my post indicates how versatile frittate are.

              1. re: ChiliDude
                hotoynoodle Sep 3, 2011 02:50 PM

                am a big fan of dishes like this: frugal ways to get protein and veggies in 1 dish.

            2. re: mcf
              chowser Sep 3, 2011 02:18 PM

              Yes, I'm more likely to go heavy on the egg yolks than to use more egg whites.

      2. i
        Isolda Sep 2, 2011 04:03 PM

        Hmm, I've never heard of flipping a frittata. I just start on the stove and finish under the broiler as you've done here. I'd probably make it with whole eggs, though. The best use I've found for powdered egg whites is to mix them with lemon juice, zest, and powdered sugar to make a yummy soft candy.

        3 Replies
        1. re: Isolda
          b
          bob96 Sep 2, 2011 11:15 PM

          Flipping frittate has been the Italian (and Italian American tradition). My favorites are with few ingredients : potatoes and onions and peppers; boiled, chopped, and seasoned greens like broccoli di rape,chicory, or swiss chard, with a little grated parmigiano; sometimes even leftover veg, like green beans (or zucchini) long cooked with onion and tomato and basil until very soft. These, with a little diced boiled potato, are wonderful fillings. Raw tomato, even drained, doesn't work for me.I use a well seasoned skillet and never have a problem flipping--broiling does not yield the same surface texture: for me, the frittata needs to be not very high and firm all the way through. Makes for good, olive-oily wedges on crusty rolls.

          1. re: bob96
            c
            ChiliDude Sep 3, 2011 09:59 AM

            Alright bob96, you achieved your goal. After reading your 2nd sentence, I was already drooling with whetted appetite.

            1. re: bob96
              chowser Sep 3, 2011 02:22 PM

              I oven roast tomatoes first for anything like this--intensifies the flavor of the tomatoes and eliminates any problems w/ moisture. I generally use whatever I have leftover in the house.

          2. e
            escondido123 Sep 2, 2011 05:07 PM

            You can also buy egg whites in a carton so you don't have to use the powdered ones. I took put it under the broiler or a very hot oven--no flipping.

            1. c
              ChiliDude Sep 3, 2011 03:22 AM

              Everyone, thanks for your input.

              Show Hidden Posts