The Daring Bakers: Eclairs

This month's challenge was hosted by Meeta of What's for Lunch, Honey? and Tony of A Warm Welcome. They chose to have us make eclairs this month. I was going away with my family for a vacation at the beginning of the month and thought it would be a great idea to make it while there since there would be more people to help eat them. Lee and I end up eating to many when I make the challenges at home.

I've never really been fond of eclairs, nor have I ever made them. My family was excited for eclairs, though. We were given the choice of flavoring, as long as we kept one chocolate element of the dish. My dad chose to have a vanilla flavored filling with the chocolate glaze instead of the chocolate pastry cream. I have heard other Daring Bakers say that the chocolate pastry cream was delicious, so part of me was disappointed that I didn't make it!

I made this while at my grandfather's cottage in New Hampshire. Since he rents out the cottage, they don't have the best cookware. People tend to take nice things in rental properties. I don't understand that, but it's a sad fact. Unfortunately, that meant I had to make these without modern conveniences such as my Kitchen Aid.

I was a bit nervous when I read the directions and it said you could make the batter for the eclairs by hand "if your arms aren't too tired" since I had no choice but to mix by hand, but it wasn't bad.

I didn't have any pastry tips with me. I had already left my house before the recipe was announced, so I didn't know I would want to bring them. I just used a plastic Ziploc bag with a hole clipped out.

My eclairs worked out ok, but one sheet of eclairs deflated. This was a pretty common problem with some Daring Bakers and I think it was due to steam.

Both my glaze and pastry cream turned out well. I wasn't able to spread my glaze with a spatula like the directions said, so I just used a spoon to pour it over the top of the eclairs.

The pastry cream ended up being a group effort! My grandfather's cottage didn't have any electric mixers, so I had to use a rotary beater. Actually, my dad and sister's boyfriend had to use a rotary beater to beat the whipped cream (Lee wasn't able to come up for the vacation). I thought we were going to have to use a whisk, so my dad and sister's boyfriend were happier to use the rotary beater that we found. It didn't actually take them all that long. I did chill the bowl down in the fridge for a while before whipping the cream, though.

Everyone loved the eclairs and I loved that I was able to be creative with my picture taking! I didn't take pictures of the process, but I did take a picture of the eclairs on a lily pad. I had been planning all week to take a picture of them on the lily pads. Unfortunately, none of the pink flowers close enough to shore were blooming when I took the picture, but I'm pretty pleased with this one. When I showed the picture to Lee, he started to ask if the picture was photoshopped before he realized he was looking at it in the camera!

My Favorite Blueberry Muffins

Lee and I went blueberry picking at the beginning of blueberry season. I used some of the blueberries to make muffins, but forgot to post about it!

On Wednesday, Lee and I did some more blueberry picking (we picked some raspberries as well, but that's another post) I made them again today so I decided to post about it.

Well, these muffins were amazing , I couldn't get enough!

The first time I made these muffins, I hadn't yet been to Penzeys to get spices. Well, I am now officially in love with Penzeys' spices (must go to special spice stores from now on!!!) and decided to use one of the three types of cinnamon I bought there. I went with the Korintje Cassia cinnamon. Also, because Penzeys' spices are so much fresher than the supermarket spices and have much more scent and flavor to them, I used a little less cinnamon.

There are two main types of cinnamon [Cassia and Ceylon "true" cinnamon (I'll post more when I make something with it)], but there are several variations within the cassia cinnamon family, each tasting different depending on where it was grown. I went with the Korintje Cassia cinnamon because it has the mildest flavor out of the three Cassia cinnamons. (Chinese and Vietmanese are the other types Penzeys carries.) I didn't want the cinnamon to be the star of the show, just add a bit of flavor.

I used the basic recipe from How to Cook Everything by Mark Bittman. I remembered learning that vanilla can help bring out flavors in fruit dishes, and remembered how delicious the apple filling for the Daring Bakers danish challenge was and decided to add some vanilla.

I made some vanilla sugar with my vanilla beans and added that to the mix. The vanilla sugar was really easy to make.

Vanilla Sugar

1 vanilla bean, sliced lengthwise, per 2 cups sugar.

Allow to infuse for a week.

I used one Bourbon and one Tahitian bean and shook this once a day to help mix it up well.


Blueberry Muffins

3 tablespoons unsalted butter, melted
2 cups all-purpose flour
1/2 cup vanilla sugar
1 teaspoon ground cinnamon (I used 1/2 to 3/4 tsp of Korintje Cassia cinnamon)
1/2 teaspoon salt
3 teaspoons baking powder
1 large egg
1 cup milk
1 cup fresh blueberries

1. Preheat oven to 400°F. Spray muffin tins with non-stick spray, or line with paper cups.
2. Mix together the flour, sugar, cinnamon, salt, and baking powder.
3. Make a well in the center.
4. In a separate bowl, mix together the butter, milk, and egg.
5. Pour the wet ingredients into the well in the dry ingredients.
   
6. Using a spoon or rubber spatula, mix until just blended. Be sure to fold and mix gently, do not beat.
7. Carefully mix in blueberries at the last minute.
8. Spoon into muffin pans.
9. Bake for 20-30 minutes depending on size of muffins.

Recipes to Rival: Thank George's Bank

This month I was able to co-host the challenge for Recipes to Rival with Lori from Lipsmacking Goodness. We made Thank George's Bank from The Black Dog Summer on the Vineyard Cookbook. I had bought this cookbook a few years ago on a trip to the Vineyard and have tried several of their dinner recipes with great success, but had never tried one of their breakfast ones. I wasn't sure how many people would think of a challenging breakfast recipe for their turns to host, so I thought a breakfast recipe would be a good choice.

Since so many people only really have time on the weekends for a cooked breakfast, I think many people, including myself, made this for a brinner (breakfast for dinner) to complete the challenge. I was glad I made this for dinner rather than a brunch or breakfast, it took a lot longer than I thought it would to make! It wasn't that the recipe itself is a long, involved recipe, it would actually be a great special occasion brunch or breakfast, it's that I had a few problems.

The recipe for the fishcakes is pretty runny. I tried forming patties and ended up with this:

I found that using a ladle to pour the batter onto the non-stick skillet and cooking them like pancakes (the American kind, not English) did the trick.

I then moved on to poaching eggs. I have never poached eggs before and was so scared! It wasn't as bad as I thought it would be. I tried both cracking the egg right over the water and dropping it in, then cracking the egg into a bowl and pour it from the bowl into the pan, but that worked about the same. Jeanette of Cooked from the Heart mentioned cracking the egg into a ladle and allowing it to begin to set before pouring it into the liquid helped prevent feathering and Temperance of High on the Hog mentioned using muffin tins to create a hot water bath and cooking them in the oven (she recommended 350°F) for cooking larger batches. I think I would use large muffin tins for this, I'd worry about the smaller ones. I'll have to give each of these a try. The only problem with the muffin tins would be how to get them out....I used a fine mesh skimmer to get my eggs out of the pot, but I guess a slotted spoon would work for the muffin tins?

When melting the butter, I put it in a plastic container and it popped and the butter sprayed over the whole microwave!! It was a mess to clean up (sorry, not the best picture, eggs and fishcakes were done and all I had to do was hollandaise sauce and was ready to just be done with it all!!!).



We both really liked this dish. I'd love to make it again for guests.

Black Dog Fishcakes
(this says 4 patties, but even with wasting a lot on mistakes, I still got 6. I think this more closely yields 12)

These fishcakes are a popular Black Dog alternative to bacon or sausage. These are excellent for using up leftover potatoes!

2 cups cooked potatoes, mashed
1 pound skinless and boneless codfish
1 cup diced yellow onion
1 tablespoon fresh chopped thyme (1 teaspoon dried)
1 teaspoon white pepper
1-2 teaspoons salt
1 egg, beaten
½ cup cream
2 tablespoons butter

1. If you don’t have leftover mashed potatoes, peel and dice two large potatoes. Boil in salted water for about 20 minutes or until soft. Mash and set aside.
2. Place fish in a steamer, cover with diced onion and seasonings. Cover and steam for 10-15 minutes or until the onion is cooked.
3. In a medium bowl, combine cooked fish and seasoned onions with the mashed potatoes. Mix in the egg and cream, divide into four patties.
4. Sauté the fishcakes in a sauté pan in butter over medium heat until browned.


Easy Hollandaise Sauce
(yields ½ cup)

2 egg yolks
1 tablespoon fresh lemon juice
¼ pound (1 stick) butter, melted
splash Tabasco sauce
dash cayenne pepper
dash salt

1. Combine egg yolks and lemon juice in the bowl of a food processor.
2. Turn on the food processor and slowly add the melted butter.
3. Allow to run until the sauce emulsifies.
4. Add Tabasco, salt, and cayenne pepper.


Alternately, you may use this hollandaise sauce from The Joy of Cooking (yields 1 cup) (for those without a food processor):

10 tablespoons (1¼ sticks) butter
3 large egg yolks
1½ tbsp cold water
½-2 teaspoons fresh lemon juice
dash of hot pepper sauce
salt and white pepper to taste

1. Over low heat, melt the butter.
2. Skim the foam off the top and keep warm.
3. In a double boiler (or a bowl on top of a saucepan), place the egg yolks and water.
4. Off the heat, beat the yolks with a whisk until they are light and frothy.
5. Place on top of saucepan or double boiler and whisk continuously until eggs are thickened, 3-5 minutes, making sure the eggs don't get too hot.
6. Pour into a separate bowl to cool, and while whisking continuously, slowly add the butter, omitting the milk solids.
7. Whisk in the lemon juice, hot pepper sauce, salt, and white pepper.
8. If sauce is too thick, add a few drops warm water.
9. Serve immediately or you can keep it warm up to 30 minutes by placing the bowl in warm water.

Thank George’s Bank
(serves 2)

4 Black Dog Fishcakes
2 teaspoons white vinegar
4 eggs for poaching
½ cup hollandaise sauce
toast or breakfast bread of choice

1. Prepare fishcakes and hollandaise sauce.
2. Fill a large saucepan with water and bring to a boil. Add white vinegar and reduce the heat to a simmer.
3. Crack and gently drop in the eggs.
4. Simmer about 3-5 minutes or until whites are firm and yolks are done to your likes.
5. To serve: place each poached egg on a fishcake, cover with hollandaise sauce. Serve with your favorite breakfast sides.

Stardust Chocolate Pancakes

I've mentioned the Zaar World Tour before. It's winding down, but I haven't been good about posting some of the recipes I've been making.

For the Germany/Benelux region, I found this recipe for Stardust Chocolate Pancakes. I'm not sure how authentic these are, but they were the cookbook for that region and I enjoyed them!

I made these one morning while Lee was at work. He's not a big fan of chocolate at breakfast, while I love me some chocolate chip pancakes or waffles!

These were delicious, but so sweet that I felt finished after eating just one and a half. After eating them, I think they are good for either a kid's breakfast or a dessert pancake. I think they are too rich for most adults' breakfast tastes!

These won't go well with maple syrup. I served these with a dusting of powdered sugar (hence the "stardust" part of the name).

Daring Bakers: Danish!

I was a bit intimidated when I saw what Kelly of Sass and Veracity and Ben of What's Cooking? chose for us, but that's the whole point of the Daring Bakers. I don't tend to like Danish, but I really think that's because they have all had cream cheese in them and I don't like cream cheese. I was excited to make a Danish that had a flavor I liked.

This Danish recipe called for orange in the dough. I wasn't sure how I would like that with my apple filling, but I went for it since it was in the recipe. Next time, I'll leave out the orange, it had a strong enough flavor that I didn't like it with the sweet fruit. Lee bought some bing cherries instead of maraschino cherries for ice cream, so I decided to use up the bing cherries for a second Danish.

My braids turned out pretty well, although not as nice as some others. I think most of us who tried a cherry filling ended up with a bit of a "cracked rib" look to our Danish, that one seemed to expand and spread apart the braid a lot more than other fillings. Someone mentioned it had to do with the liquid. I also think it may have been my layer of pastry cream that didn't allow the braid to stick together as well.

The trickiest part of this was the rolling. I made this on a day when it was 90°F outside!! I cranked the A/C and went for it. I had some butter popping out (definitely made a crackle sound as it popped out!) After the first turn it was fine and no more butter popped out. It wasn't as difficult to roll it out as I thought it would be.

The best part of this challenge? Discovering my love of real vanilla beans!!! Kelly mentioned seeing a blog where the person stated she bought vanilla beans off e-Bay. They are a lot less expensive than the grocery store and they are better quality too. I bought mine from The Organic Vanilla Bean Company. I ended up buying both Tahitian and Bourbon vanilla beans so I have loads on hand. The scent from the vanilla beans is incredible! It's such a clean, fresh scent.

The other best part of the challenge? The apple filling! This has got to be, hands down, the best apple filling I have ever tasted in my entire life. I could not stop eating it when it had cooked. It's apple crack. They're like Pringles, once you start you can't stop!!

As I said before, I made one apple filling, that was just the one from the recipe and one cherry. I found a cherry pie filling recipe from Recipezaar that I decided to try as well as a pastry cream recipe. The pastry cream used my new favorite ingredient: vanilla bean!

As I was talking about making the cherry filling, I mentioned I would need to buy a cherry pitter so I could pit the cherries. Lee thought I was just looking for an excuse to buy a new toy, but I told him no way was I picking cherry pits out of my mouth as I was eating a Danish. He didn't think they were too big. I beg to differ! The pitter definitely make it much easier to pit about 100 cherries!

The assembly wasn't too bad, I just had a bit of difficulty getting the first Danish onto the baking sheet because I didn't think to put my Silpat under it before assembling. I made sure to do my second one on top of parchment paper so it would be easier to transfer.

The Danish needed to proof for two hours. Lee and I went swimming while it was proofing and came back to find the power went out!! I couldn't cook dinner, and I couldn't cook the Danish. My Danish ended up getting a bit of an extra rise time. The Danish tasted just fine, though.

I'm not sure with all the time this takes if it is really worth making a lot, but maybe as a once in a while treat it would be good. I really like that I can make whatever fillings I want.

Here are some pictures in my first try making a slideshow! I hope it works. :-)

Quiche

I've never tried quiche before. Something about it just scares me. I can't put my finger on it, but it's just creepy to me.

On Monday, there was a Teacher's Appreciation breakfast at school. One of the choices was quiche. I've heard loads of good things about quiche, so I figured it must just be me who thinks it's creepy. I was surprised to find that I liked it! These were tiny, mini quiche, but they were good. I'm not sure what was in it, but it was green. I'm thinking maybe it was spinach. I wonder if I'd like a full-sized quiche. I guess I'll have to try one sometime!

Breakfast for Two

Woops! I didn't realize it had been so many days since I last updated! Well, it's been school vacation, and although I had to go in to work for a few hours on Wednesday, and a little bit today, I've been trying to take it easy.

On Tuesday, Lee didn't have to work until the afternoon and I didn't have to go to work at all, so I made breakfast for us. I had bought some egg rings at Crate and Barrel and have been waiting for a chance to use them. I made egg sandwiches on cinnamon swirl bread.

I liked the egg rings. I prefer my little egg pan that is so cute with the egg guy on the handle, but when you're making more than one sandwich, it's so much better to have the egg rings so you can make them faster. I love the cinnamon swirl bread and it was great with the egg and cheese. I forgot to take a picture because I was planning to make something else for the blog later on, but didn't end up doing that.

Egg Sandwiches on Cinnamon Swirl Bread

1 tablespoon butter
2 eggs
4 slices cinnamon swirl bread
2 slices American cheese
pepper

1. Melt butter on a non-stick skillet over medium-low heat.
   
2. In a small bowl, place in one egg, add pepper, and whisk together.
   
3. Place egg ring on skillet and pour egg mixture inside. Repeat with other egg.
4. Meanwhile, toast bread in toaster, butter lightly when finished.
5. When the egg looks almost set, remove ring and flip to finish off the top.
   
6. Place a slice of cheese on each egg round and melt slightly.
7. Put egg between two slices of cinnamon swirl bread and enjoy!
   

Cinnamon and Spice and Everything Not Quite Nice...

I usually have oatmeal for my breakfast at work because I'm always running late and I can make it real quick before the kids come in. Shaws was having a buy one get one free special on oatmeal, so I got a few different types and I tried the Cinnamon and Spice kind. I usually love cinnamon flavoured things, but this just didn't do it for me. The ingredients list doesn't tell what the spices are, but they definitely don't seem to make this good tasting at all. I might finish this box, but I definitely don't think I'll buy it again. By the way, I make my oatmeal with milk instead of water because I think it tastes so much better and creamier.

Easter Brunch

I thought that since Easter is a holiday, I would make a special breakfast for Lee and me. We both love a Full English breakfast. We don't have the right type of bacon here in the States, but I figured I would make do with what we had and try my best. For a Full English, there is usually some fried toast and baked beans as sides. I didn't do the toast or beans, but I did decide to make an English/American fusion breakfast by adding home fries.

I had never made home fries before, but I thought I'd try them. I looked around online and decided to try to make a recipe that was my own and a combination of what I saw.

I was worried about the breakfast turning out well. I love the flavor of the mushrooms for a Full English and was afraid I wouldn't be able to get mine to taste so good. I was also unsure of how long it would take. I started as soon as I got up and it ended up taking me about an hour to make the breakfast. I could probably do it a bit faster with a griddle, but I was using one skillet and a sauté pan for the home fries.

I had a hard time with the home fries. Mine kept sticking to the pan and they didn't brown properly. The home fries did have excellent flavor, though.

English/American Easter Breakfast

vegetable oil
2 potatoes, peeled and diced
butter
mixed herbs
4 links breakfast sausage
4 slices of bacon
½ cup button mushrooms, brushed
1 tomato (medium-sized)
2 eggs

1. Heat 1/3-1/2 cup vegetable oil in a large skillet.
   
2. Meanwhile, melt a slab of butter in a separate skillet. Add breakfast sausage and cook until done.
   
3. Transfer the cooked sausage to a ovenproof pan and keep warm.
   
4. Pour some of the sausage grease into the skillet for the home fries. Add potatoes and sprinkle with mixed herbs. Cook for about 20 minutes or until tender and golden brown.
5. In the skillet used for the sausage, add the bacon. Cook until done.
6. Transfer the cooked bacon to the oven to keep warm.
   
7. Place the button mushrooms in the skillet and cook until done. Transfer to oven.
8. Cut tomato in half, season with salt, pepper, and mixed herbs. Cook flat side down until beginning to be tender (about 2-3 minutes). Turn over and cook 2-3 minutes more until tender, but still holding its shape.
   
9. Transfer the tomatoes to the oven to keep warm.
10. Add a small bit of butter to the skillet and cook eggs as desired.
    

Topless English Muffins

I grew up eating English muffins on occasion for breakfast. I tried crumpets for the first time in England and found them to be like a thicker, more doughy and squishy English muffin.

My boyfriend loves crumpets and they are very difficult to find here in the States. I have found them once or twice at our local supermarket, but that's about it. I thought I'd make a nice surprise for him and do some homemade ones. I wanted him to be able to have them for breakfast, so I actually made them late last night after I got home from the movies. I ended up starting at about midnight and finishing at 2am. Luckily, he loved them and appreciated the effort I went through. He fell asleep on the chair waiting for them to be made and woke up long enough to eat three before going back to sleep! I wasn't too fond of crumpets when I tried eating them in England and I figured I would try my homemade ones. I think crumpets are ok, but definitely not one of my favorite foods, although I do prefer my homemade ones to the store-bought.

These crumpets did not end up looking like the traditional ones you find in the stores. I wasn't able to get the little bubbles on top. I'm wondering if it was my fault since nobody else who reviewed the recipe mentioned that problem. The important thing is the taste, and they taste just like crumpets.

I feel bad these crumpets didn't have the holes, so I'm definitely going to try them again sometime. They did an excellent job of satisfying my boyfriend's craving for crumpets, so I'd make them again for that reason alone.

I used a ¼ cup measuring cup to drop the batter onto my sauté pan (I don't have a griddle). I sprayed it lightly with a non-stick cooking spray before dipping in the batter and it worked perfectly.

These can be spread with butter or peanut butter.

Crumpets

3½ cups all-purpose flour
2 tablespoons butter, melted
2 teaspoons salt
2 teaspoons sugar
2½ teaspoons dry active yeast
1 cup warm water
1 cup warm milk
½ teaspoon baking soda dissolved in ¼ cup water
butter for greasing griddle

1. Put yeast and warm water in a large bowl. Allow yeast to proof for 5-10 minutes or until frothy.
   
2. Add the milk, butter, salt, and sugar.
3. Slowly stir in flour until dough is slightly elastic.
4. Cover and let stand 45 minutes.
5. Stir in soda and water mixture. Let rise for 20-30 minutes.
6. Melt butter on griddle over medium-low heat.
   
7. Drop ¼ cup batter onto griddle. Space batter about 2 inches apart.
   
8. Reduce the heat to low, cover, and cook for about 15 minutes or until the tops look dry and gummy.
9. Allow to cool. Toast before serving.

Pancakes Around the World...

...or at least pancakes in England and the US. Happy Shrove Tuesday/Pancake Day! In the UK, instead of Carnival or Mardi Gras and partying like there's no tomorrow, they make pancakes. Kind of mundane in comparison, but I can't say that to my boyfriend! He told me not to say things I can't take back, I said I won't plan to take it back.

A little back story, last year I was in England for Shrove Tuesday (my boyfriend gets mad if I just say Pancake Day) and I was told about this holiday. I had never heard of English pancakes before, and was confused when a family of people who sounded so excited for pancakes just got up and did their thing without making them! I asked my boyfriend what happened to making pancakes, and he realized that nobody told me that the English eat pancakes as a dessert or with savory filling for dinner (I learned the filling part this year)! His family then explained it to me and had a good laugh. I know better this year!

Anyway, in honor of Pancake Day, I made American pancakes in the morning to get in both of our cultures. I had chocolate chip and my boyfriend had plain. Of course we had real Vermont Maple syrup on top.

Tonight was English pancakes which are much thinner than the American version and are more like crepes. I've never had a crepe, but I'm told English pancakes are a bit thicker. It's traditional to serve them sprinkled with superfine sugar and lemon, rolled, and sprinkled once again with lemon and sugar. I am not a big fan of lemon flavor, so I just do a little drizzle of that once, not after rolling.

I actually did pretty well with making the pancakes. The batter was a bit lumpy so I had to strain it. I think it's because I followed the recipe's directions to whisk in the eggs, but maybe whisked a bit too much. I was also worried about flipping them because they are so thin, but I was actually able to flip them up in the air and get them in the skillet! I only messed up one and that was because it ended up folding when I flipped it. The first one was also a little messed up, because I hadn't gotten a hang of pouring the batter into the pan and rotating it so it's a thin layer.

The English pancakes were ok, but a little plain. I learned today that people put different things in them and don't just do the lemon and sugar. I'll have to try that sometime, see if it tastes better.


English Pancakes

220 grams all-purpose flour
1 pinch salt
4 eggs
400 ml milk mixed with 150ml water
100 grams butter

lemon wedges to taste
superfine sugar to taste

1. Sift flour into mixing bowl.
2. Make a well in the flour and crack eggs in the well. Slightly whisk in eggs.
   
3. Slowly add the milk and water mixture, whisking to get lumps out of flour. The batter should be runny, like cream.
4. Melt the butter in a skillet, put 4 tablespoons into the batter and pour out the rest into a bowl to save for buttering the pan between pancakes.
5. Heat the pan to medium heat.
   
6. Ladle some batter (about 1/4 cup) into the hot skillet, tipping the pan to coat the batter evenly around the pan. When the bottom has browned and the pancake is dry around the edges and bubbling, flip over.
   
7. Cook until browned. Place on plate, sprinkle with sugar and lemon, keep warm until serving.
8. Before serving, roll into longs and sprinkle with additional sugar and lemon.
   

Frittata

I haven't done a breakfast recipe yet, so I decided to try one today. I was looking through the America's Test Kitchen Family Cookbook that I borrowed from the library and came across a recipe for frittata.

I saw a recipe variation that included tomatoes, and decided to go with that and use the plum tomatoes I had, rather than the sun-dried tomatoes the recipe called for since I didn't have any. I also left out the onion since I only had a red onion and I thought a while would have been better.

This was a lot easier to make than I thought it would be. I wasn't able to get the tomatoes and herbs on the bottom of the frittata, but it still tasted very good.

Here's my version of the recipe:

Frittata with Tomatoes and Basil

6 eggs, beaten
2 tablespoons basil (I used dried), chopped
3 plum tomatoes, seeded and chopped
1 tablespoon olive oil
salt
pepper

1. Preheat oven to 350°F.
2. In an oven proof, nonstick skillet, heat up to medium and put in olive oil and heat.
3. Mix eggs, basil, salt, pepper, and tomatoes in a bowl. Once skillet is hot, pour in the egg mixture.
4. Once the bottom has set (about 30 seconds) start lifting up the bottom and allowing the uncooked egg to run down. Keep doing this until the frittata is mostly set but still soft.
5. Place in oven and finish cooking until completely set.
   
6. Invert onto serving dish and slice for serving.