Cutting a Green Chile Frittata Without Scratching the Platter

[tinat51796]

I'm making the green chile frittata tomorrow at my show. I don't have a platter to serve it on, what's the best thing to use to cut it? Obviously I don't want to do anything to scratch it...I borrowed it from my director. Thanks!

 

[vwpamperedchef]

Do you have the nylon knife? there was a pink one last year for HWC, and in March is the sea green color. I would advise using one of those. If you can't get your hands on one, I would try to us the mini serving spatula. But be careful, or cut on a cutting board first. HTH

 

[chefann]

The nylon turner will go through it, too, since it's just eggs. It looks prettiest cut into wedges, but it's easier to serve (especially a lot of servings) if you cut it into squares.

 

[PamperedDor]

I'm making the green chile frittata tomorrow at my show. I don't have a platter to serve it on, what's the best thing to use to cut it? Obviously I don't want to do anything to scratch it...I borrowed it from my director. Thanks!

You can always ask the host if she has a platter and use something of hers --

 

[pamperedlinda]

I used the nylon turner when I made it for shows.

 

[chefjeanine]

I don't turn it out onto a platter (BTW, I don't put chicken in the recipe, I think it's better w/out).

I still have my nylon Slice 'N Serve so I use that (I just don't talk about it at all). As Ann said, it's just eggs so a nylon turner should work fine.

 

[tinat51796]

I don't have the nylon knife...but I want to get one. I remembered the nylon turner just as I was falling asleep last night. I think I'll use that. Thanks for all the suggestions!