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 1 hour 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.
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