Easy Frittata Recipe (2024)

FAQs

What is the best cheese for frittata? ›

Choose the right cheese: Select a cheese that melts well and has a bold flavor. Some good options include cheddar, gruyere, feta, and goat cheese. Add flavorings: Enhance the flavor of your frittata by adding herbs like thyme, rosemary, or basil, or spices like paprika, cumin, or chili powder.

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. You can use milk, sour cream, yogurt, milk kefir, or any other form of dairy you have on hand - just make sure it is full fat.

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.

This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes. "They won't get much more tender once you add the beaten eggs," says Perry, "So cook them fully before combining everything." Don't be afraid of getting a little color on the vegetables: That's what makes them so delicious!

What is the best cheese to put in an omelet? I like these in my omelets: Gruyère, Smoked Provolone, or Fontina, because they melt nicely.

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.

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.

It's important to pull it from the oven before it's completely finished. The size of your pan is important- general rule of thumb- a 12 egg frittata should ideally be cooked in a 11-inch pan, a 6 egg frittata should be cooked in a 9-inch pan.

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.

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.

Why is my frittata still runny in the middle? ›

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.

When cooking a frittata, it's always a good idea to add dairy, specifically whole milk. Dairy isn't absolutely required to make a frittata, but if you want an ideal creamy consistency, you should add it. If milk isn't your style, you can even add yogurt to your frittata recipe to thicken it.

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.

When dealing with serving frittatas at room temperature or chilled, make sure that you let it cool slowly -- you need to make sure that the proteins get a chance to set up before the air bubbles shrink significantly.

We usually choose Edam, Gouda, or Cheddar, but other semi-hard cheeses you love will work too.

I normally use cheddar or Gruyère and want to switch it up. Dude, I've done all kinds of cheese in my frittatas and most are good some great, but the winner is ricotta, hands down! Pecorino, aged Gouda, dry jack, manchego. Really any flavorful cheese.

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 is a good stringy cheese when it's melted? Provolone is totally dope - down with these answers. I will also say young cheddar, low-moisture mozzarella (pizza cheese), Emmentaler, Raclette, and Gruyère. If you want to get freaky, TALEGGIO!