I forget about this and love it again!
- Carbohydrate 12.0928995317304 g
- Cholesterol 188.661927079266 mg
- Fat 6.29239255056507 g
- Fiber 1.02817501768424 g
- Protein 7.57013822919522 g
- Saturated Fat 2.11584631674096 g
- Serving Size 1 1 Serving (84g)
- Sodium 259.106031293799 mg
- Sugar 11.0647245140462 g
- Trans Fat 0.915122614480719 g
- Calories 134 calories
Step-by-step
- Use a skillet that can go in the oven!
- Mix in a separate bowl the eggs, cornstarch, capers, olives and parsley.
- Saute the onion in the skillet with the butter, and cook the macaroni on the side. Add the macraoni to the skillet and add generous salt/pepper. Pour the egg mixture over the skillet and cook on low for 10min. Transfer to the boiler for another 15 minutes until the eggs are set.
- Serve as pizza wedges.
Cornstarch does the heavy lifting in this skillet dish by forming a starch network that traps moisture and binds the protein matrix of the eggs together. When heated, hydrated starch granules swell and gelatinize, creating a viscous gel that prevents the eggs from separating into watery curds as they set. Whisking the cornstarch thoroughly into the liquid components before adding them to the pan ensures uniform distribution without lumps. This scientific mechanism turns simple pantry staples into a sturdy, sliceable structure.
Repurposing day-old cooked pasta in an egg mixture capitalizes on retrograded starches that hold their shape better under heat than freshly boiled noodles. As pasta cools in the refrigerator, its starch molecules recrystallize, making them less prone to absorbing excess moisture and turning mushy inside the egg batter. Incorporating these cold noodles requires distributing them evenly across the sautéed onions so the thermal mass remains consistent throughout the pan. Utilizing previously cooked ingredients prevents the frustrating soggy centers that plague poorly planned egg bakes.
Common failures in frittata cookery usually stem from unmanaged thermal zones, particularly rushing the stovetop phase or burning the dairy solids. Cooking the base on low heat for ten minutes sets the bottom gently without toughening the delicate egg proteins before the top even registers warmth. Moving the skillet to the broiler requires close visual monitoring because direct radiant heat can quickly overcook the exterior while leaving the middle liquid. Keeping the handle away from direct exposure protects both the cook and the equipment.
Precision in pan selection remains critical since cast iron or heavy-gauge stainless steel retaining high thermal capacity will continue cooking the eggs off the heat source. Slicing the finished wedge only after a five-minute resting period allows the internal steam pressure to subside and the proteins to firm up completely. Storing leftovers in a sealed container within the refrigerator maintains food safety for up to three days without severe textural degradation. Proper cooling prevents condensation buildup that ruins the crisp edges achieved under the broiler.
