Tuesday, August 17, 2010
Making six eggs look like a lot - Fluffy Layered Frittata
6 large eggs
1/4 c milk (opt.)
1/4 c shredded cheddar
little green onion or other add-ins
tsp vinegar (opt.)
Separate yolks from whites carefully. Make sure the bowl you put the whites in is perfectly clean, and not a speck (Not a speck!!) of yolk gets into the whites. I usually crack the egg in half and gently toss the yolk back and forth between the two shells to get out all the white. Turn the oven on to 350º. Beat the eggs yolks with the milk, if using, greens, some of the cheese, and any other add-ins. Grease thoroughly you 9x9 pan. I usually use butter for this, but any kind of good saturated fat will work.
Beat egg whites with clean beaters until stiff. Add salt and vinegar as you go along. The vinegar is not critical, but I think it is supposed to help it stay fluffier as it bakes. Once egg whites are stiff, pour the egg yolk mixture into the pan, followed by the egg whites. A spatula is helpful to spread them in the pan - keep in mind that the center will become taller as it cooks - if you want it more even, then make it slightly more shallow in the center. Top with the rest of the cheese and chopped up bacon bits.
Bake for around 40 minutes. I flipped upside down onto our plates, to emphasize the layered look, but, either way it will taste delicious!