Currently cooking from Tasty by Roy Finamore
After the excesses of my last cookbook, I wanted something a little more waistline friendly. Tasty, by Roy Finamore, is more of an all-purpose cookbook. While there are some desserts in it, there are also lots of salads, soups and side dishes.
The dish first in the lineup is a bell pepper frittata. A frittata is sort of like an omlet, except it is started on the stovetop and finished in the oven. Frittatas are quick and lend themselves to all sorts of variations. In addition, frittatas are generally good warm or cold.
This frittata starts out by sauteing slices of bell pepper until slightly browned. I happened to have part of an onion sitting in my fridge, so I added that to the bell pepper. Once the pepper is soft and browned, you add a mixture of milk, pecorino cheese and eggs. Once the eggs are slightly set, the whole dish goes into the oven so the eggs finish cooking.
This frittata was good, but wet. See, I hate eggs that are even the slightest bit undercooked. I like my eggs cooked so they are only slightly less chewy than rubber. The peppers in the frittata are wet, and they made the eggs kind of, well, wet. A minor thing, I know, but it was enough to make me not want to eat more than a few bites. The flavor was good, I just didn’t like the texture.
sounds an awfully lot like an omelet to me. Just more work. Maybe the texture is different or something.
I always wanted to know why a frittata wasn’t just called an omlet. Now I know. This one is way to healthy for me. Let’s do one with ham or sausage with a bit of cheese. Now that sounds yummy. I’m with you though, it’s gotta be super done.