We combined eggs, ricotta, pesto and spaghetti squash. We poured the mixture into a pan and slid it into a CVap set to 75°C with no additional browning. The frittata took longer than we estimated to cook. We ended up leaving it in the Cvap for 1hour and 45 minutes. When it was done we let it rest for ten minutes before slicing it. The texture was soft and smooth, silky as a custard. The spaghetti squash was nutty, with a hint of roasted bananas. There was a slight crunch from the almonds in the pesto and a rich earthy flavor from the herbs. The slow, gentle cooking allowed the essence of all the ingredients to come forward, while leaving us with a juicy, just set frittata unlike any we've tasted before..
March 9, 2009