{"id":4505,"date":"2014-06-02T04:18:24","date_gmt":"2014-06-02T04:18:24","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=4505"},"modified":"2021-01-25T17:51:35","modified_gmt":"2021-01-26T00:51:35","slug":"basic-frittata","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/basic-frittata\/","title":{"rendered":"North American Frittata &#8211; Basic"},"content":{"rendered":"<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2014\/06\/frittata.jpg\" rel=\"attachment wp-att-9422\"><img decoding=\"async\" class=\"alignright aiif9422\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2014\/06\/frittata.jpg\" alt=\"frittata\" width=\"200\" height=\"137\" \/><\/a><strong>BEFORE WE BEGIN . . .<\/strong><\/p>\n<ul>\n<li>Take note that onions cook a little bit longer than garlic. Onions will caramelize.\u00a0 Garlic will burn.<\/li>\n<li>Fresh herbs such as the basil and cilantro should be added at the last minute.<\/li>\n<li>If you want to add potatoes, place cut potatoes into a skillet or in the oven to cook most of the way. Add to the top later, otherwise you will have hard uncooked potatoes in your frittata.<\/li>\n<li>Once your ingredients are completely cooked, spread the ingredients out over the bottom of the pan and gently, and slowly, drizzle in your egg covering all the vegetables.<\/li>\n<\/ul>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>Four eggs<\/li>\n<li>Heavy cream<br \/>\n.<\/li>\n<li>Onion<\/li>\n<li>Garlic<\/li>\n<li>Tomatoes<\/li>\n<li>Optional: spinach, celery, green onion, bell peppers, garlic, jalape\u00f1os, cilantro, crimini mushrooms, etc<\/li>\n<\/ul>\n<p>NOTE:\u00a0 You can simply use a Pico de Gallo salsa as your base<\/p>\n<ul>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<li>Basil (chiffonade)<br \/>\n.<\/li>\n<li>Grated\/shredded cheddar cheese<\/li>\n<li>Ricotta cheese<\/li>\n<li>Grated mozzarella cheese<\/li>\n<li>Parmesan cheese<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Mix four eggs &#8211; Beat egg until white and yolk is incorporated, but not completely homogeneous<\/li>\n<li>Add a splash of heavy cream<\/li>\n<li>Add salt, pepper, basil chiffonade leaves<\/li>\n<li>Add grated cheddar cheese<\/li>\n<li>Set aside<\/li>\n<li>Use small nonstick OVEN SAFE pan<\/li>\n<li>Chop an onion and put into hot oiled pan<\/li>\n<li>Brown onion<\/li>\n<li>If using mushrooms, set onions aside and cook mushrooms, then add back in onion and continue with Step 10.<\/li>\n<li>Add sliced tomatoes to the top of onion to slightly cook, then remove tomatoes and set aside<\/li>\n<li>Add small amount of other veggies if you wish. Not too much, or it will be watery<br \/>\n&#8211; Add optional ingredients<\/li>\n<li>Let cook until most of the liquid has gone<\/li>\n<li>Pour in egg mixture<\/li>\n<li>Cook until sides start to solidify<\/li>\n<li>Add slices of tomato and nice pieces of ricotta<\/li>\n<li>Add grated mozzarella to top<\/li>\n<li>Sprinkle shredded cheddar cheese evenly over the top of the eggs<\/li>\n<li>Top with grated Parmesan cheese<\/li>\n<li>Bake under preheated broiler for 2-3 minutes or<br \/>\nfinish in the oven at 350\u00ba for about 25-30 minutes<br \/>\n. Should be puffy and golden brown, but not burnt<\/li>\n<\/ol>\n<p><span style=\"font-size: large; color: #ff0000;\">Oh, one more thing&#8230;<\/span><\/p>\n<ul>\n<li>Don&#8217;t add anything that is too wet into your frittata. Ideally drain things or set onto a paper towel to lose their moisture<\/li>\n<\/ul>\n\n","protected":false},"excerpt":{"rendered":"<p>BEFORE WE BEGIN . . . Take note that onions cook a little bit longer than garlic. Onions will caramelize.\u00a0 Garlic will burn. Fresh herbs such as the basil and cilantro should be added at the last minute. If you want to add potatoes, place cut potatoes into a skillet or in the oven to &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/basic-frittata\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;North American Frittata &#8211; Basic&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158,179,177,171],"tags":[],"class_list":["post-4505","post","type-post","status-publish","format-standard","hentry","category-casseroles","category-book-dinners","category-book-lunches","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4505"}],"version-history":[{"count":13,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4505\/revisions"}],"predecessor-version":[{"id":21094,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4505\/revisions\/21094"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}