What exactly is a frittata?
Traditionally, a frittata is started on the stove top and then put under the grill for the final moments of cooking. It differs from an omelette in that an omelette is lighter and is made entirely on the stove top, with a fresh filling placed in the middle and the just cooked egg folded over it. This oven-baked frittata is more like a quiche, but without the fiddliness of the pastry.
Should I line my baking dish?
Baking paper is such a fine invention. It’s made light work of lining cake and slice pans
as well as operating as a “lid” (or cartouche in cooking terms) for the top of a stew. This baked frittata is one of the times I don’t line my dish with baking paper. Due to the amount of liquid in this recipe, I find the frittata tends to steam a bit when baked and the base and sides don’t go golden. An enamel or stainless steel dish works best as they conduct heat really efficiently. If not, a ceramic or glass dish is fine. Either way, make sure you grease the base and sides thoroughly.
Why is my frittata watery?
It’s really important that you cook the vegetables before pouring over the egg mixture, especially if the vegetables have a large water content. In the case of this baked frittata recipe, the spinach, in particular, needs to be well cooked. If thrown in uncooked it would leech extra liquid into the eggs making them curdle and split. Same goes for zucchini and mushrooms. Although tomatoes are normally watery, the fact that this recipe uses grape tomatoes which have thick skins means they can be just tossed in.
How do I know my frittata is cooked?
Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it’s standing. If the frittata is cooked but the top is not to the desired golden colour, pop it under the grill for a couple of minutes. You may have to take the rack out of the grill to allow it to fit.
FAQs
For a standard 12-egg frittata, stir in about one cup (shred it first). Want to top the eggs with cheese, too? Shoot for ¼ to ½ cup more. If it's an oozing texture you're after, pick cheeses that have superior melting quality: "This is your cheddar, gruyère, and fontina," says Perry.
How do you keep frittata fluffy? ›
Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream.
What kind of pan is best for frittata? ›
Use a cast-iron skillet.
The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.
How do I know when my frittata is done? ›
Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.
What makes a frittata so different from an omelet? ›
While it's similar to an omelet, crustless quiche, and Spanish tortilla, the way a frittata is cooked is what sets it apart. Frittatas are generally thicker than omelets. A frittata is made with the exact same ingredients as an omelet, but here, the milk, or more preferably, cream, is crucial.
Do you add milk to frittata? ›
Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy. It can be cream, whole milk, sour cream, yogurt, crème fraîche, even cottage cheese.
Do you flip a frittata out of the pan? ›
The Flip and Slice
Put whatever you're going to serve this on (we like a cutting board) on top of the skillet, and turn the whole thing over. Remove the skillet, slice up your perfectly-set, marvelously-browned frittata, and have yourself a day.
How do you keep a frittata from sticking to the pan? ›
Heat a frying pan over medium heat. Add olive oil to grease – this will stop frittata from sticking. Add frittata mixture to the pan.
When making a frittata which ingredient should be pre cooked prior to adding it to the egg mixture? ›
Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.
What is the frittata ratio to memorize? ›
The Frittata Ratio to Memorize
So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.
The Frittata Formula
Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.
What to eat with frittata? ›
Classic sides for a frittata include a fresh green salad, fruit salad, crispy potatoes and/or some fresh bread, scones or toast. Bacon, ham or sausage are also popular side dishes. In Italy and Spain, frittata is often cooled to room temperature and served as a snack or antipasti.
What type of cheese is best for omelette? ›
Cheese: Almost any cheese you love will work, but be aware some cheeses melt better than others. Cheddars, mozzarella, and alpine cheeses like Gruyère all melt perfectly for an omelet, but other cheeses like feta, parmesan, or manchego will work too.
What cheese is best to melt with eggs? ›
For ingredient-heavy egg dishes, there are so many great cheeses to choose from, like feta, fresh goat cheese, or really sharp pecorino. Similarly, the salty, punchy attitude of a cheddar, gouda, or blue, will compete with the eggs for center stage.
What kind of cheese for cheese eggs? ›
We usually choose Edam, Gouda, or Cheddar, but other semi-hard cheeses you love will work too. We would usually make this recipe on weekends when we love to slow down and enjoy the morning with freshly scrambled eggs and sourdough bread, but honestly, they are perfect on any day of the year.
What kind of cheese is Lorraine cheese? ›
Lorraine® cheese is a premium sandwich cheese that is widely known as the “Crown Jewel of the Deli Case.” This delicately lacey cheese's flavor is creamier and milder than Swiss and its texture makes it ideal for melting or shredding.
