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By Chef Ed Dychauco

Pots and Pans

Thursday, April 10, 2014

AN ITALIAN word, Frittata was derived from the word Fritta, meaning to fry and was originally used to mean cooking eggs in a skillet in the general term. Although it can also mean making omelette or tortilla de patatas and others.

And because we are also super egg eaters, this would be another way of preparing our day to day egg menu!

Aside from scrambled eggs, sunny-side ups, omelette (where we add a lot of this and that, whether something fresh or from yesterday’s meal), hard-boiled, poached and all in-betweens, we can elevate this “ordinary” eggs to something spectacular and special!


And the best thing here is that we have the basic ingredients and tools at home to prepare this savoury dish.

A stove, a skillet or frying pan, some oil, some veggies, cheese or meat and a lot of eggs is what we all need to make our very own version of “Frittata!”

Compared to the conventional omelet where the filling are cooked before being laid on the scrambled cooked egg and folded, frittata would have the other ingredients combined with the beaten egg mixture while it is still raw before poured unto a skillet.

Egg foo yong on the other hand uses julienned cut of assorted vegetables and meats, stir-fried before the scrambled eggs are poured, cooked while mixing everything continuously till done.

Typically, a sauce is poured over the dish for added taste.

The eggs in frittata can be beaten vigorously to incorporate more air and thus make it fluffier.

The addition of water, milk or cream can also enhanced the texture and flavor of the finished product, aside from the salt & pepper or other spices which one can use depending on one’s preference.

And what kind of additional ingredients can be added to this dish? I guess I could say it can be endless. Almost anything and everything. But make sure to slice, chop, julienne, cube or cut them into smaller pieces for even cooking.

Say, we have garlic, onions, bell pepper, carrots, broccoli, spinach, jicama, green onions, cabbage, turnips, squash, bitter gourd and many more for the vegetable side.

For the meats & sea food lovers: sliced, ground, chopped pork, chicken, beef, lamb, shrimp, lobster, oysters, etc.

Cheese would be a good addition. Like half of the amount be incorporated into the egg batter while the rest are sprinkled on top during the final cooking process.

The mixture should be cooked in a very low heat and usually between 5-15 minutes until the bottom part is set but top is still runny.

Some would try to stir the mixture while it is being cooked until some are parts are “chunky” then left to cook till set.

Once the bottom is set, the skillet (preferably non-stick) is transferred to the oven to grill for a few minutes to continue cooking to set the top part and also melt the cheese.

Unlike omelette, frittatas are sliced and served as segments, usually accompanied by fresh green salads (with some sprinkling of avocado slices), breads (toasted with some butter would be terrific!), beans (fresh from the can, maybe?), potatoes, sweet potatoes, bananas, etc.

Personally, I don’t mind having it with steam rice and some catsup… simple pleasures with eggs!

But again for this Lenten season, this would be a great dish sans the meat.


Published in the Sun.Star Cagayan de Oro newspaper on April 10, 2014.


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