A No-Fail Frittata Formula (With An Easy Frittata Recipe!) (2024)

FAQs

A No-Fail Frittata Formula (With An Easy Frittata Recipe!)? ›

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.

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.

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.

Frittatas are an Italian dish consisting of cooked eggs with other ingredients added in like meat, vegetables, or cheese. Unlike omelets and scrambled eggs, frittatas are not moved or folded over as they're cooked. The frittata is cooked whole, without disturbing, in one large piece.

Let's just say that full-fat milk or heavy cream is the best way to go. Water will work, but you won't get the density and rich texture you'll get when you use a full-fat liquid.

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.

Add olive oil to grease – this will stop frittata from sticking. Add frittata mixture to the pan.

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.

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.

Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture.

Should you flip a frittata? ›

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.

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.

One reason your frittata is soggy, is that an ingredient you used had water or other liquid that was released when cooking the frittata. One solution, is to drain all ingredients first before mixing, or to reheat the ingredients seperately, until the liquid is removed.

Don't overcook your frittata

The frittata will continue cooking once you remove it from the oven due to residual heat. Overcooked eggs smell like sulphur and have a dry, spongey texture—not good!

If you let too much air into the mixture, your frittata is much more likely to expand and then collapse as it cools.

When you pour in your eggs, let the frittata set for a couple of minutes on the stovetop. Then keep an eye on it when it's in the oven, and take it out when it's still a touch jiggly—not quite creme brulee-level jiggly, but when the top is a still a tiny bit shaky, get that frittata out of the oven and serve it warm.

To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.

Final answer: For a frittata, generally, 2 eggs per person are considered sufficient.

6. Take them off the heat before they're done cooking... Eggs are delicate, and they cook very quickly. Similar to cooking steaks, remove them from the heat right before they're fully cooked — the residual heat from the pan will continue to cook them.