I made a ham, Swiss cheese & onion frittata last week.
I made a ham, Swiss cheese & onion frittata last week. Google doesn’t like how I spelled ‘frittata” and put a red squiggly line under it, even though I know it’s right.
I love the new 10″ French ceramic pan I bought recently, for eggs and stuff. Yes, that’s my hand reflected in the handle.
No Comments
Leave A Comment
and I put some herbs in it… thyme and parsley
https://plus.google.com/photos/…
How much thyme did it take? What did you do with the rest of Herb’s body?
Isn’t a frittata basically a quiche without a crust?
I don’t know
I just don’t want to call it “8 eggs and heavy cream and salt and pepper and baking powder and herbs in a pan with cheese and ham and I put it in the oven”
Several people chime in with this argument every time I post a crustless quiche, which I always bake in a glass pie pan
I don’t ever use a crust because I’m low carb.
I was told a frittata was fried and then baked (in a skillet).
what brand is the pan? i’ve ditched all my stovetop non-stick stuff, and i’m pretty handy with the cast iron, but i’ve been thinking about ceramic for eggs, cheese, and other things that can go horribly wrong.
emilio g I got it at Williams-Sonoma
williams-sonoma.com – Williams Sonoma Professional Ceramic Nonstick Fry Pan | Williams Sonoma
sweet, thanks! so many different names have popped up in a few years, and i’m not sure which are worth it. the WS store brand probably has its shit together, though.
I’ve only had this pan since…August? But I have used it almost every day, even banged a couple metal utensils on it (I won’t do it again though). My mom has had those seen on TV ones for years and they’re still slick AF, I think she got them at Walmart. So you may have luck with that kind, for less.
youtube.com – BIG TIME Red Copper Pan Dub
hahahahah how could i not buy it now?!
The french make the best ceramic.
https://lh3.googleusercontent.com/I2KL9PhZ5mEAVczKw_SlzvKYHa94Tfoh9zJt3cmUaTCeIX27QjyrPWcOUmpc-KEgxrQfgQSOe3Y
Aleks Fatuesi goddammit