Making frittatas with Chef Michelle Fuerst

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Fresh-picked mint, chives, cilantro and parsley
Fresh-picked mint, chives, cilantro and parsley
Use a mortar and pestle to make a fresh herb sauce with garlic, oil and lemon.
Use a mortar and pestle to make a fresh herb sauce with garlic, oil and lemon.
onions
Chef Fuerst prepared caramelized onions and several other frittata fillings in advance of PPS Cooks.
Chef Fuerst demonstrates a typical frittata technique before adding eggplant and caramelized onions as filling, and pounded herb sauce as a topping.
Chef Fuerst demonstrates a typical frittata technique before adding eggplant and caramelized onions as filling, and pounded herb sauce as a topping.
Begin with a good-quality pan. Add a knob of butter and, over medium heat, allow it to sizzle. Add egg mixture, sliding spatula beneath the cooked edges and tipping pan to allow uncooked mixture to flow beneath.
Begin with a good-quality pan. Add a knob of butter and, over medium heat, allow it to sizzle. Add egg mixture, sliding spatula beneath the cooked edges and tipping pan to allow uncooked mixture to flow beneath.
The pan goes off the heat while toppings are added.
The pan goes off the heat while toppings are added.
Frittatas are sometimes left open, but can be folded into various shapes.
Frittatas are sometimes left open, but can be folded into various shapes.
The finished frittata, garnished with fresh crumbled feta.
The finished frittata, garnished with fresh crumbled feta.