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
Crumbled Feta Cheese: I love the creamy, salty tang of feta, but a shredded hard Italian cheese, such as parmigiano reggiano or pecorino romano, would also be delicious in this Mediterranean-inspired frittata.
What is the frittata formula? ›
Easy Formula For a Frittata
6 eggs. 1/4 cup heavy cream. 1 cup cheese. 2 cups veggies and/or meat.
How do you keep frittata fluffy? ›
Beat eggs until just blended: Overbeating the eggs invites too much air in to the egg mixture. As the frittata bakes, the eggs will expand and puff up. That can leave them with a spongy texture that's dry and unappealing. You want to combine the eggs well, but stop once everything is fully incorporated.
What is the frittata ratio to memorize? ›
The egg to dairy ratio: If you are making a smaller frittata use 6 eggs and 1/4 cup of dairy, and if you are making a larger frittata use 12 eggs and 1/2 cup of dairy.
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.
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.
Do you add milk to frittata? ›
The Basic Frittata
- 1 tablespoon extra virgin olive oil.
- 2 cups chopped vegetables of your choice onions, peppers, zucchini, mushrooms, etc...
- 8 large eggs.
- salt & pepper to taste.
- 1/3 cup milk any type (or water)
- 1/4 cup grated Parmesan cheese.
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.
When determining how many eggs to use in a frittata generally? ›
Final answer: For a frittata, generally, 2 eggs per person are considered sufficient.
What is the difference between a frittata and a quiche? ›
A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.
Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.
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 golden ratio for frittata? ›
You forget to use the golden ratio when you're making a frittata on the fly. An easy recipe to remember is 6 large eggs, ¼ cup of dairy, and 1-2 cups of add-ins like vegetables, meat, cheese, and herbs.
How to stop frittata sticking? ›
Add olive oil to grease – this will stop frittata from sticking. Add frittata mixture to the pan.
What can you 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 is a fun fact about frittata? ›
The frittata originates from the Mediterranean region, and a very similar dish with eggs, cheese, and vegetables was known in ancient Rome. All the efforts of tracing this dish to a particular Italian region defies attempts, as it is popular all over Italy.
Does a frittata have a crust? ›
Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust.
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? ›
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 goes well 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.
Medium acid, high fat cheese such as Gruyère, moist Cheddar, Gouda, Comté and Mozzarella. These melt more smoothly (and become stringy).
