How to make a perfect frittata?
- Wash and cut all vegetables accordingly and set aside. ...
- Set a frying pan on the stove for the plantain. ...
- Place a clean pan on the stove (perhaps a deeper pan/pot) Add 1 – 1½ tablespoons of olive oil and allow to heat up then add a dash of salt ...
Why Frittata is great for breakfast, lunch, or dinner?
- Preheat oven to 350 degrees.
- Mix the eggs and milk together. Pour into an ovenproof 10” pan.
- Put the toppings over the egg mixture, and cook on the stovetop on medium heat for five minutes.
- Place the pan in the oven, and bake until the frittata stops wiggling, 15-18 minutes.
- Slice up the frittata and eat warm, room temperature, or cold.
What can you serve with frittata?
What to Serve with Frittata – 9 BEST Side Dishes
- 1 – Mashed Potatoes and Gravy. One of the most popular side dishes is mashed potatoes and gravy. ...
- 2 – Coleslaw. Coleslaw is a popular pairing with frittatas because they both have cabbage as an ingredient. ...
- 3 – Pasta Salad. ...
- 4 – Grilled Cheese. ...
- 5 – Stuffed Peppers. ...
- 6 – Grilled Asparagus. ...
- 8 – Pickled Vegetables. ...
What Pan to use for frittata?
What pan do you use for a 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 you make a frittata better?
THE FIX: When making a frittata—especially a healthier one—you want a saltier, more flavorful cheese. You won't need to use very much, and you'll also save on calories, fat, and sodium overall. The sharp saltiness of feta cheese or goat cheese works well, as well as a harder, aged cheese such as Parmesan.
How do you make Jamie Oliver frittata?
Ingredients6 large free-range eggs.50 g freshly podded peas , plus a small handful for the salad.50 g freshly podded broad beans.a few sprigs of fresh mint.1 lemon.20 g Parmesan cheese.extra virgin olive oil.½ a small bunch of asparagus.More items...
How do you make a frittata not dry?
The very best frittatas have a texture that's light, fluffy, and springy. But leave it in the oven too long and you'll quickly find yourself with a frittata that's dry, rubbery, and crumbly. Follow this tip: Cook the frittata in the oven just until the center is no longer jiggly and the edges are golden-brown.
Do you add milk to eggs for frittata?
"You can use 2 percent in a pinch," says Perry, but skip the skim: "It's like adding water." Frittatas are easy to make, but that doesn't mean you can throw caution to the wind and guess at the proportions. For every dozen eggs you use, you'll need a half-cup of dairy.
What is the difference between an omelette and a frittata?
A frittata is cooked slowly over low heat while an omelet is cooked quickly over higher heat. Whereas omelets are served hot straight from the stove, frittatas are often served at room temperature, making them perfect to make ahead for brunches or larger groups.
What should I serve with frittata?
What to Serve with Frittata? 7 Best Side Dishes1 – Green Salad. Nothing like Frittata with an excellent old green salad on the side. ... 2 – Cucumber. ... 3 – Broccoli Side Dish. ... 4 – Garlic Roasted Potatoes. ... 5 – Grilled Beans. ... 6 – Hollandaise Sauce. ... 7 – Hash Browns.
Why is my frittata so watery?
If you combine the eggs and the salt before you start cooking and allow them to sit the eggs will become watery. Make sure that the broiler has had time to heat up before placing the pan in the oven. This intense blast of heat will cause the eggs to puff like a soufflé.
Why is my frittata spongy?
If you overcook your frittata, it will have a sponge-like texture that will have you wanting to clean your dishes with it rather than eating it for breakfast. Although a golden-brown top looks nice when you take it out of the oven, this sort of top coloration also hints that the inside will be overdone.
What's the difference between a frittata and a quiche?
A pastry crust—similar to a standard pie crust— holds the quiche's filling. A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet. The filling: A quiche is a custard tart, but a frittata contains less dairy.
What type of cheese is in a frittata?
Sharp cheddar and Parmesan are delicious as well. You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata.
Do you need cream for frittata?
For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat. This will get you a frittata with a hearty filling — especially if you're using something like potatoes and bacon — and a creamy egg custard shot through with the tang of cheese.
Do you flip a frittata?
Here's an important tip: Don't flip your eggs until they're mostly cooked on the first side. This isn't an even split. We want to cook 85% of the eggs initially, and then flip them to finish off the last bit.
Size it right
Any 2-quart baking dish works well for this frittata. (For a classic look, bake your frittata in a cast-iron skillet.) Larger dimensions will work, too, but will yield shallower frittatas and require shorter cooking times.
Go easy with the beating
Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling.
Pre-cook your mix-ins
While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. For anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first.
The frittata can be served immediately or warm. Once cooled to room temperature, it can stand for up to an hour. A cooled frittata can be refrigerated up to 1 day. Serve cold, bring to room temperature, or reheat before serving.
Here's your basic frittata recipe
First, preheat your oven to 350°F. Heat 3 tablespoons of olive oil in a a 10" oven-safe skillet over medium-high heat. Add ½ cup diced onions. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup of milk, ¾ teaspoon salt, and ¼ teaspoon pepper.
For a Lyon frittata
Add ½ cup each sautéed diced red bell pepper and zucchini, along with ¼ cup finely chopped fresh basil leaves.
For a Cobb frittata
Add 1 cup each halved cherry tomatoes, diced avocado, and cooked chicken, plus ¼ cup each crumbled cooked bacon and blue cheese.
Alton Brown's Hearty Ham and Asparagus Frittata
The frittata is an Italian omelette that's flat and firm. It's also easy to make with whatever you might have handy in your fridge. Alton Brown shows you how to create one using leftover asparagus, ham, Parmesan cheese and parsley. Set your oven to broil, then heat up your ingredients starting with one tbsp butter in a large flat pan.
Leftover Frittata Sandwiches
Ree Drummond makes a breakfast sandwich with frittata and English muffins.
Smoked Ham Frittata
Tyler makes the ultimate frittata with gruyere, ham, potatoes and onions.
Sweet Potato and Kale Frittata
Valerie cooks with bacon fat to add more flavor to this brunch classic.
Giada De Laurentiis Makes Her Frittata With Asparagus, Tomatoes and Fontina
Giada De Laurentiis shares how to make her Frittata with Asparagus, Tomatoes and Fontina. She begins by beating six eggs with two tablespoons of heavy whipping cream, salt and fresh ground black pepper, then sets the bowl aside. Next she adds butter and olive oil to a preheated pan, making sure the pan is evenly coated.
Potato and Sausage Frittata
Molly adds fresh, green flavor to her frittata with broccoli and dill.
This recipe shows the degree to which a frittata is part-omelet and part-casserole. With ham, cheese, peppers, and eggs, this Denver frittata has all the flavor of a classic Denver omelet in one easy baked-to-perfection frittata.
Egg White Frittata
Spinach, broccoli florets, cherry tomatoes, and plenty of basil are held together with egg whites in this no-yolk egg white frittata recipe. Add the optional Parmesan cheese for a nice kick of salty flavor.
These Greek mini-frittatas are made in muffins tins for an individual frittata experience. It's the perfect method if you know your guests have conflicting dietary restrictions. Cheese in this one, no cheese in that one, etc.
Hash Brown Frittata
Using frozen hash browns makes quick work of this filling and crowd-pleasing hash brown frittata. A bit of diced red pepper and some mozzarella cheese bring color and cheesy goodness to the table.
Pasta Basil Frittata
Leftover pasta cooks up beautifully when surrounded by yummy eggs. It may sound odd, but it's tasty enough to go ahead and boil up some pasta to have on hand just to put in this pasta basil frittata .
Broccoli Cauliflower Frittata
Broccoli and cauliflower bring their bold, nutty flavors together in this simple frittata full of fiber, vitamins, and flavor. Cooked pasta adds body. Thyme leaves give it that herbal edge. And plenty of provolone cheese keeps things deliciously melty for this broccoli cauliflower frittata .
Potato Onion Frittata
Also known as a Spanish tortilla, this potato onion frittata is heavier and more substantial than some others just because it is loaded with sliced potatoes. A nonstick pan is definitely your friend when making this creation.
Traditional Frittatas vs. Baked Frittatas
In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas!
General Frittata Tips
Use full-fat dairy. I’ve had great results with heavy cream, half-and-half and whole milk. Sour cream, crème fraîche and yogurt will work as well. However, two percent and skim milk are too watery. Omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy.
My recipes calls for twelve eggs. You can halve this recipe and use a smaller skillet (say, 8″) or baking dish. Smaller frittatas will finish baking earlier, so adjust accordingly and keep an eye on them.
How to Make Frittatas (Stovetop or Baked)
Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you’re cooking the vegetables in your skillet—if you’re using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).
Eggs and milk are the only essentials. So as long as you've got those two, you can get creative with whatever vegetables, herbs, meats, or cheeses you've got hanging out in your kitchen.
How to Make Frittata Step-by-Step
Pre-heat your oven to 350 degrees first so it's up to temperature when you're ready to transfer your skillet from the stovetop.
Frittata Mistakes You Might Be Making
You forget to season the whisked eggs and other add-ins. Each ingredient needs to be seasoned to-taste with salt and pepper, that way you avoid having a bland dish. Already salty ingredients, such as bacon, don't require this step.
Recipes to Try
The magic of frittatas is that they're so versatile. They can be made in a skillet, baked in muffin tins, or even cooked in an a ir fryer. You can make them vegetarian like our Spinach and Potato Frittata, go meat heavy with a Bacon Cheese Frittata, or even celebrate seafood by baking a Smoked Salmon Frittata.
Less fussy than an omelet, more elegant than scrambled eggs, the frittata is an egg-lover's dream. Try these easy and delicious frittata recipes tomorrow morning
Less fussy than an omelet, more elegant than scrambled eggs, the frittata is an egg-lover's dream. Try these easy and delicious frittata recipes tomorrow morning.
When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
Garden Cheddar Frittata
The potato crust on this pretty frittata is so easy to make, and everyone will love the taste. I’ve made it with goat cheese, too, and it’s delicious. You can also use other vegetables if you like. —Eva Amuso, Harbour House Inn B&B, Cheshire, Massachusetts
Asparagus & Cheese Frittata
This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. —Gilda Lester, Millsboro, Delaware
What's in the Fridge Frittata
Great for a last-minute breakfast, brunch or lunch, guests rave about the crab and Swiss combination in this frittata. I also like to use sausage and cheddar with asparagus or whatever’s in season—and in the fridge. —Deborah Posey, Virginia Beach, Virginia
Sausage & Mushroom Pizza Frittata
I love this frittata because the combination of fresh, bold flavors makes it special. It’s the perfect sunny brunch item. —Wolfgang Hanau, West Palm Beach, Florida
Creamy Sun-Dried Tomato & Chicken Frittata
The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it’s wonderful for breakfast, lunch or dinner. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Now for the fun part. Frittatas are so versatile and forgiving that you can mix and match different toppings and ingredients to get your perfect breakfast.
How to Make Frittata s
Making a frittata is as simple as it gets for a hearty and healthy breakfast in no time.
Making frittata in advance is perfect for meal prep or for when you are hosting a large brunch spread and want to cut down on day-of work.
More Breakfast Recipes
If you loved this frittata, these top-rated breakfast recipes will get you excited.
Best Frittata Recipe (Easy Oven Method)
Frittatas are so easy with just a few ingredients. This one-pan breakfast Frittata Recipe is extremely versatile with endless variations.
Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.
Five-Herb Frittata with Prosciutto and Parmesan
Star chef Nancy Silverton has strong opinions about frittatas. She likes them to be creamy like scrambled eggs, with various toppings like prosciutto, cheese and a generous amount of herbs. At her dinner parties, she often serves this 15-minute frittata as a side dish, so guests can cut wedges at the table.
Brussels Sprout, Bacon and Gruyère Frittata
This quick, hearty frittata makes a substantial meal, as it is loaded with crispy bacon and brussels sprouts.
Herb and Onion Frittata
The frittata can be refrigerated for up to 1 day. Serve it warm or at room temperature.
Egg White & Spinach Frittata with Salsa Ranchera
Alex Stupak created this light, airy egg white frittata because he wanted to offer a brunch dish at Empellón Cocina that was healthy yet still delicious. To serve alongside, he makes a warm salsa ranchera (Spanish for “ranch-style sauce”) by blending roasted tomatoes, garlic and jalapeños.
Spaghettini and Sausage Frittata with Goat Cheese
Make this dish easily using leftover Spaghettini with Sausage, Tomatoes and Spinach.
Sautéed Spring Greens and Manchego Frittata
The greens-to-egg ratio here is high, making this healthy as well as delicious.
Chanterelle and Fontina Frittata
Chef Marc Meyer prepares spectacular egg dishes for brunch, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.