These tips will help you bake the custardy frittata of your dreams.
All you need is a little guidance to make a frittata fluffyand otherwise perfectevery single time.
What Is a Frittata?
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A frittata sits somewhere between a quiche and an omelet.
It doesn’t have a crust likea quiche, but it’s not folded like an omelet.
The texture is a cross between the rich, creamy quiche and the airy, buoyant omelet.
That leaves you with an eggy, spongy dish.
To figure out the right balance, use the same number of eggs as your skillet’s measurement.
For a large 12-inch skillet, use one dozen eggs.
you’re able to use any non-stick skillet, butcast iron skilletsare preferred.
They help the frittata develop a rich crust on the bottom while keeping the interior custard-like.
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.
For every dozen eggs, use a half cup of dairy.
Full-fat dairy is best; skim or low-fat dairy won’t impart the lushness you’re seeking.
For cheeses that don’t melt as well, likegoat cheese, consider sprinkling them on top.
Lastly, you could sprinkle the cheese directly on top while baking.
Bake Only Until Set
Be watchful of a cooking quiche.
You don’t want it to overcook, or you’ll ruin the texture you were seeking.
About five minutes before your quiche should be done, give the pan a slight jostle.
If the center is still liquid, you’ve got to cook longer.
If it’s almost set, cook the frittata a few more minutes, then remove it.
As long as the frittata is still in the hot pan, it will continue to cook.
Any additional cooking won’t send it into squishy, elastic-like texture territory.
It’ll just help firm it up a bit more.
Frequently Asked Questions
A frittata, by its nature, is a kitchen sink kind of meal.
You could try azucchini and yellow onioncombo or a mix ofbroccoli, tomatoes, and asparagus.
Some other common fillings include kale, bacon, roasted potatoes, and mushrooms.
Most frittata recipes call for a temperature between 350F and 400F, depending on the add-ons.
When in doubt, cook frittatas with heartier fillings, like sausage or potatoes, at the higher range.
Softer fillings, like a mix of spinach and soft cheese, will do better at a lower temperature.
Essentially, the lower the temperature, the more custardy the final result will be.
