The versatility of frittatas combined with their delicious taste makes it easy to understand why they are so often found on brunch tables. Frittatas can be cooked ahead and served either warm or cold from the
refrigerator, cutting down on preparation time the day of the event. While the earliest recipes called only for eggs and herbs to be blended and fried to perfection, today there are many variations on those simplistic instructions. Frittatas
can be fried or baked, or fried for a period and then finished off in the oven to create a crispy golden top layer. They can be made with seasonal vegetables, cheeses and meats to make a dish that is tasty and suitable for the time of
year it is being served.
Springtime frittatas are often stuffed with fresh vegetables like onions, bell peppers, green beans and artichoke hearts. Asparagus spears or thinly sliced tomatoes can be arranged on top of the frittata before it is baked to create an aesthetically pleasing
vision. Frittatas served during the summer months can either be blended with or topped with grilled goodies like salmon, chicken and vegetables. Grilled eggplant, zucchini and summer squash make a great addition for summer frittatas. Autumn welcomes such
seasonal ingredients as apples or apple sausage to be blended into the mix. Heartier frittatas made with meats like ham or steak, and starchy foods such as rice and pasta are perfect for the winter months. No matter what season the brunch is being held
during, frittatas make a wonderful addition to any brunch table that is sure to keep guests happy and full.
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