Have you ever made a frittata? I had always intended to make but never quite got around to it. About two years ago, I finally tried one and I was hooked.

A frittata is basically an Italian omelet.

A French omelet is a light, moist, almost dainty dish that is usually made to order and eaten as soon as it's cooked. Any fillings are usually pre-cooked and delicately folded into the almost finished omelet so as not to risk overcooking or deflating the dish. French omelets are usually sized for an individual, or perhaps for two to share.

The frittata is a whole different story. It's a substantial egg dish that can take almost any kind and amount of filling you like. The filling and egg mix are cooked in the same pan, simplifying the process - and making one less pan to wash!

While a frittata can be made in an individual size, it's usually made to serve 4 to 8 people. Far from delicate, this omelet is sturdy enough to cut in wedges for serving. To make it even more versatile, a frittata is equally delicious warm, at room temperature, and even cold. This makes it a wonderful addition to a buffet table, and means any leftovers hold up well.

When you add in the fact that a frittata can be cooked in a variety of methods, you can see why it's a valuable addition to your cooking repertoire.

Making a frittata is more about technique than recipes. Once you know the basic method you can improvise freely with almost guaranteed success.

No fancy equipment is needed. A 10 to 12 inch sauté pan will allow you to make enough for 4 to 8 servings. A nonstick finish is a big help, but your pan must be able to go into the oven or under the broiler for two of the cooking techniques.

Chose your fillings; almost anything works, including leftovers. You'll want a generous amount - at least enough to cover the bottom of the pan. Add butter, oil, or use an aerosol spray to coat your pan, and then sauté your fillings to the desired consistency -somewhere between crisp tender and soft.

At this point, pour a beaten egg mixture over the fillings and let it begin to cook and set. Stirring a little from the edges to the center evens the cooking, but it's not necessary. In fact, sometimes the filling is laid out in a pleasing pattern that stirring would disturb, e.g., asparagus placed in a spoke pattern. As the eggs firm up cheese or toppings may be added.

The omelet is now a pretty thick affair. Trying to finish cooking it through as is will most likely result in a burnt bottom and a not set top. Stirring will turn the mix into scrambled eggs. Covering the pan will cause the top to steam and get soggy, and the bottom is still likely to be burnt before the frittata is finished.

What to do? There are three choices to finish cooking the frittata. (just click the link for the next steps)

Frittatas - Part 2