I eat the same thing for breakfast everyday: a breakfast frittata, though one now I flip and finish on the stove instead of in the oven.
This morning, I changed things up dramatically, by making one simple change . . . I used a different pan.
I have really great cookware that I have been acquiring over the past 8 years or so. It’s almost all calphalon. In the beginning, it was the calphalon starter set with a pebbled bottom and rubber handles. I have added to that some beautiful calphalon pieces: 2 “everyday” pans — one nonstick, the other plain — an omelette pan, a chef’s pan, a medium saucepan.
I baby these pans and I use them daily. The ex loves them too and a couple of them have become “his” pans, which I am happy to send with him whenever he wants to start setting up his place, as opposed to doing his cooking here.
A couple of years ago, I had a few meals with my mother at a restaurant in SoHo called Oliviers, I think, which no longer exists. The food was great and I watched the chefs in the open kitchen make frittatas. They used a pan I have looked for years. It was a small sauté pan with rounded sides that came up maybe an inch. They cooked the frittatas (smoked salmon, dill, and feta — aka heaven on plate) on the flame and then put them through an oven apparatus.
When I bought the chef’s pan, I thought I was close, but it’s too big. The omelette pan is too shallow and too wide. Still, I have persevered with them for years, adjusting the dish depending on which pan I happened to grab.
This morning, I found the perfect pan: the ex’s favorite sauté pan. The sides are perfect. The size is perfect. It’s nonstick, but I cook eggs over medium to medium low heat. It is from my cheap original calphalon $200 starter set and it’s on the stove every day (he keeps oil in it to quickly cook his food).
I washed it and used it this morning and it made a perfect frittata: it was fluffy with great texture and a perfect distribution of ingredients. It was just deep enough to be frittata-like. It was still puffy when I took it off the heat. It was perfect. I am tempted to make one for lunch, too.
Whenever the ex decides to take his pan, and really he should, I will probably replace it with this stainless Calphalon one. Until then, my breakfasts justs got a whole lot better.
Click here for My Breakfast Frittata Technique.