Easter weekend might be a whole week away, but I figure it’s never too soon to start spring brunching with friends. We could call it Friendster—get it? Like “Friendsgiving” but for spring… (and not like the late 90’s social media website). Ok, maybe not. I can hear you groaning through the computer screen.
Hipster holidays aside, I have to talk about this fritatta. I’ve been making fritattas for years but I’d say they were just average (it’s pretty hard to mess them up). This time I’ve gotten it really right and I have a couple of good tips to share.
First thing: blend your eggs in a blender. I’m sure many of you do this already. I, myself, have been lazily ignoring this tip for years thinking my whisking arm strength was enough. But aerating them in the blender is really the trick to a lighter, fluffier fritatta.
Number two: add your fillings in two stages so they don’t all sink to the bottom. I learned this one by accident. (At first, I did this purely as a food styling trick). It not only made my fritatta look prettier, it created a better texture since the veggies were more evenly distributed.
So that’s it – easy and eggy. Happy weekend!
