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Lunch break

Speaking of delicious food that happens to be meatless, here's Mario Batali making a ricotta frittata.

By Ezra Klein  |  May 4, 2010; 1:04 PM ET
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I'm sorry to say it, but Frittatas are bad. Really. A good frittata is worse than an average scrambled egg. The reason "Molto Mario" left his creation in the pan is because the bottom was stuck and browned (burned!), leaving the texture rubbery and the flavors off. Those eggs would have been so much better scrambled slowly! All that talk about "the great egg" and then he burns it!

Posted by: mkindc | May 4, 2010 2:40 PM | Report abuse


For a long time I agreed with you, it always seemed that frittatas were too dry (at best) or (at worst) lightly burnt. However, I always liked the concept of frittatas and so I did not give up hope that there might be a successful way to make them, and I recently discovered a pan that produces a really pleasing, moist frittata:

The slide surface does a great job with eggs, and frittatas are a really good way to go when you are making eggs for 4 or more people. The two sections also serve as excellent pans for omelettes and other small tasks.

Posted by: Patrick_M | May 4, 2010 3:30 PM | Report abuse

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