Baked Frittata with Goat Cheese, Zucchini and Cherry Tomato Recipe (2024)

FAQs

How do you keep frittata fluffy? ›

Tips for Fluffy Eggs

You can add up to 1/2 cup per dozen 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.

If meat and vegetables figure into your frittata, cook them in the pan before you add your eggs—and I leave mine ever so slightly underdone. That way, they don't get soggy when they keep cooking in the oven (and I tend to like my vegetables with a little “bite” anyway, but it's a personal preference).

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.

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.

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.

Easy Formula For a Frittata

6 eggs. 1/4 cup heavy cream. 1 cup cheese. 2 cups veggies and/or meat.

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

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.

The food site also specifically recommends a properly seasoned cast iron skillet for this task. Not only will its all-metal construction make cooking in the oven a worry-free feat, but it will also add to the quality of the frittata.

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. That's why it's important to pull the dish from the oven as soon as it reaches that "set" stage.

What is the frittata ratio to memorize? ›

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.

If you don't add seasoning to your frittata, it will end up tasting bland. Season your eggs with salt and pepper before putting them in the pan–a sprinkle of salt on top of the eggs before they bake will only flavor the top crust of the eggs, and not the whole dish.

The green-gray color (and the whiff of sulfur smell that often accompanies it) comes from the reaction of iron in the egg yolk and sulfur in the egg white. When heated, the two can combine to make green-gray ferrous sulfide and hydrogen sulfide gas.

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.

Keep an eye on your frittata while it's in the oven.

Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.

Don't overdo it with the dairy

It can leave the dish soggy, keep it from holding its shape, and may even prevent your eggs from firming up entirely. To avoid falling into the "too much moisture" trap when prepping your next frittata, always completely drain any fresh ingredients before adding them to your pan.

Add Moisture and Mix

Since dryness leads to dense, chewy eggs, this is a chance to boost your eggs with some extra moisture. Adding approximately 1 tablespoon of liquid per egg—milk or cream are delicious, but water works, too—will help create steam and keep the scrambled eggs moist.

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.