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Feta Cheese Frittata with Sun-Dried Tomatoes
Why this recipe works:
While testing frittata recipes, we found that starting the frittata on the stovetop and finishing in the oven set the frittata evenly and prevented it from burning or drying out. We used a nonstick skillet with an ovenproof handle. Conventional skillets required so much oil to prevent sticking that frittatas cooked in them were likely to be greasy. In addition, we found that eggs often cook more evenly in a nonstick pan because they won't cling to the surface in various places.
Ingredients:
1 tablespoon olive oil or reserved sundried tomato oil
1 small clove garlic , peeled and flattened
1 tablespoon minced fresh basil leaves or 1 teaspoon crumbled dried leaves
1 tablespoon minced fresh oregano leaves or 1 teaspoon crumbled dried leaves
1/4 cup oil-packed sun-dried tomatoes , drained, oil reserved, and tomatoes chopped coarse
1/3 cup crumbled feta cheese
1/4 teaspoon ground black pepper
6 large eggs , lightly beaten
Instructions:
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees.
2. Heat oil and garlic in 10-inch nonstick, ovenproof skillet over medium heat. Remove garlic from skillet when it begins to color. Swirl skillet to distribute evenly over bottom and sides. Add herbs, tomatoes and olives, stir to coat with oil. Spread into single layer.
3. Meanwhile, stir cheese and pepper into eggs.
4. Pour mixture into skillet; stir lightly with fork until eggs start to set, (illustration 1, below). Once bottom is firm, use thin, nonmetallic spatula to lift frittata edge closest to you. Tilt skillet slightly toward you so that uncooked egg runs underneath, (illustration 2). Return skillet to level position and swirl gently to evenly distribute egg. Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny.
5. Transfer skillet to oven; bake until frittata top is set and dry to touch, 2 to 4 minutes, making sure to remove frittata as soon as top is just set.
6. Run spatula around skillet edge to loosen frittata; invert onto serving plate. Serve warm, at room temperature, or chilled.
Technique:
Setting Eggs for a Frittata:
1. Pour the egg mixture into the nonstick skillet and stir lightly with a fork until it starts to set.
2. Once the bottom of the eggs is firm, use a thin, nonmetallic spatula to push the frittata back so the uncooked egg runs underneath.
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