Cooking Preacher: Fritatta

This week I am going to be doing a breakfast dish for you, and that dish is one of my wife’s favorites and mine as well. That is the Fritatta. The frittata is an Italian fried beaten egg dish like quiche mixed with an omelet. So just imagine a quiche without the crust basically with all the goodness.


Now this dish is somewhat complex compared to the previous Cooking Preacher post, as you are going to have patients and a little more skill to pull this dish off than some previous as well. Do not worry, though, as with everything I will show you, you do not have to be a trained chef to cook these.


Ingredients: 8 eggs (or size you will make), Potatoes, 1 cup of chopped Broccoli, Chorizo, Shredded Cheddar Cheese, Paprika, Garlic Minced, Dill Weed, Butter, Olive Oil.


We start this dish off by placing olive oil and butter into our frying pan, and for this, I prefer a 15” to 18” pan with at least a 3” raise. We start with the potatoes first as they will take the longest, we will cut two of them into slithers and cook them until they start to get soft. While the potatoes are cooking in a mixing bowl, we will break our eggs and mix in our spices and cheese. All spices are going to be to your taste. Cheese will be at least a cup at first then go from there. For mine, I went with two cups as I did 10 eggs.


Now add the broccoli to the potatoes and cook until soft which will take right around 3 minutes give or take depending on your stove.


At this point add your egg mixture to the pan, it should almost look like pie when filled into the pan. Add more cheese on the top and cover pan with top and allow cooking and eggs to firm. You will need to check and add oil down the side to make sure the egg does not burn throughout the cooking process. It will take eggs to fully cook and you will have a pie like crust on the bottom, though not burnt, in roughly 8 minutes to 10 minutes. Again it is important to keep an eye on the temp and to make sure you keep from burning using oil or gently separating now and then but do not disrupt the egg too much.



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