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4 (3)

Frittata base

Frittata base
Gary Friedman / Los Angeles Times

It started out an ordinary enough morning. I was on vacation in London with Ruth Reichl and two other girlfriends, and naturally we'd planned our day around where we wanted to eat. For breakfast, we went to the Toe Path ... Read more

Total time: 15 minutes | Serves 1 or 2
  • 3 eggs
  • 2 teaspoons cold water
  • 1/4 rounded teaspoon kosher salt
  • 1 tablespoon and 1 teaspoon unsalted butter
  • Toppings, as desired

Step 1In a medium bowl, beat the eggs, water and salt with a fork until well combined.

Step 2In a 9- to 10-inch nonstick skillet, heat butter over medium-low to low heat until melted, 2 to 3 minutes, without letting it brown or sizzle.

Step 3Pour in the eggs without swirling, but shake the pan very gently, until the sides are set.

Step 4Using a heatproof rubber spatula, draw the set edges of the egg mass inward, away from the sides of the pan, tilting the pan so the raw egg runs into and fills the space created. Continue gently cooking and pulling the eggs in this way until almost no egg runs off when you tilt the pan.

Step 5Immediately scatter the toppings "artfully" over, and if the eggs seem as if they are setting, remove the pan from the heat. If the eggs are still a bit runny, continue cooking as you add the toppings.

Step 6When finished, slide onto a plate and serve.


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