Simple Vegetable Frittata Recipe | Living Well Spending Less® (2024)

FAQs

How do you keep frittata fluffy? ›

Tips for Fluffy Eggs

Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

Never use uncooked vegetables in a frittata

Therefore, if you add them to the mixture raw, you'll end up with a watery frittata with undercooked vegetables. That's precisely why leftover vegetables are traditionally used, so while you could use fresh vegetables, you'll need to sauté them beforehand.

When you refrigerate cooked eggs, they'll stay good to eat for three to four days, so you can easily make a frittata (or two) during Sunday meal prep, slice and pack it up, and enjoy it for breakfast, lunch, or dinner almost all week long. In fact, frittatas are so foolproof, you don't even need a recipe to make one.

I keep a lower heat to try to keep the bottom from burning. I strongly suggest using a nonstick or well-seasoned cast iron pan (I LOVE this pan - crisps, frittatas, casseroles, the best)…or the whole thing can be baked in a well greased, oven-proof dish.

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.

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.

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.

The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.

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.

A cooked frittata will stay good in the fridge for up to four days. Make sure to place the eggs in an airtight container to ensure they stay fresh. And if you plan to freeze your cooked frittata, it will stay good in the freezer for up to three months.

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.

Slow and gentle oven-cooking helps bring out the best texture in the frittata. One other advantage of a baked frittata is that it can be made ahead, and individual squares can be reheated in the microwave for an easy grab-and-go breakfast.

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.

Here, we'll discuss these mistakes and how to fix them. You don't season the frittata. If you don't add seasoning to your frittata, it will end up tasting bland.

Actually the secret in fine restaurants is to do what the French do - add water. The water will steam during the cooking process and add air. I didn't believe it at first, but was shocked at the results when I tried it. Just a about a tablespoon per egg is enough.

Use A Non-Stick Pan

A non-stick pan is the best way to whip up fresh and fluffy eggs. You shouldn't need to scrub or scrap the eggs off the bottom of the pan, and unless extremely seasoned, any other pan will leave you with more eggs inside it than on your plate.

What Makes a Frittata Rise? Milk or cream is the essential ingredient that will make your frittata rise. Cooked without either milk or cream, the frittata will be flatter and less puffy. Add the milk or cream to the eggs and whisk them together until they are fluffy.