Home Cooking 8

frittata, not in a skillet,

steph p | Feb 4, 200502:25 PM

two questions about frittatas

what ingredient makes the egg rise a bit?

i had a frittata recently that looks like it came out of a square pan instead of a round skillet and it had a edge that looked like it rose above the pan a bit and was browner probably from being broiled closer to the heat.

the other question is if it was in a square pan, would buttering the pan help get the frittata out with minimal damage, or what would you suggest?

thanks in advance

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH