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fritattas - bake/broil

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fritattas - bake/broil

luvfood | Dec 3, 2002 02:03 PM

Im hosting a christmas brunch and would like to make 2 fritattas, one with Breakfast meat (sausage/bacon/ham) and cheese, another with veggies.

Im good to go, as far as preparing the filling.
However, I keep reading about 2 distinct cooking methods.

1) cook on low heat for a few minutes and then bake for about 25 minutes until fluffy
2) cook very slowly on the stove top until almost done, and then put on cheese (if desired) and broil for a few minutes to finish?

What is the best method? What are the differences? Im assuming that the slow bake is a fluffier fritatta? Is there any "fluff" with the broil method. I like the presentation of the Fritatta in a skillet, so baking it in a dish, as ive read, has absolutely no appeal to me.

thanks in advance...

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