A.k.a: Frittata in a Bundt Pan. I made this dish for a New Year's brunch because, you have to admit, it looks spectacular. With red bell peppers, kalamata olives, artichoke hearts, and a handful of cheddar, it also tastes great. The recipe comes from Earthbound Farms' cookbook Food to Live By.
The one trouble I keep having with the recipe is that no matter how well I butter the pan, the frittata ends up sticking, leaving large chunks (often the entire middle section) stuck inside. Since the presentation is the point of baking a frittata in a bundt pan, I'm tempted to give it up as a lost cause. However, I think the problem may lie in my particular pan, which has sharp edges and a deeply fluted interior. I think I'll give the recipe one more chance in a rounder, less cathedral-like mold. Either that, or I'm going to have to come up with something good to put in the middle to hide the carnage.
No comments:
Post a Comment