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

FAQs

How do you keep frittata moist? ›

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.

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.

Never use uncooked vegetables in a frittata

If your frittata turned out soggy, it's because you used uncooked mix-ins. According to Bon Appétit, many common frittata ingredients like tomatoes, mushrooms, and zucchini have a high moisture content, and that means they seep water when cooked.

Flipping the eggs requires a plate and some confidence. Place the plate face-down on top of the skillet, and flip the two, so that the frittata falls onto the plate. When you remove the skillet, you'll see the browned underside of frittata.

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.

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.

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.

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.

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.

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.

What to pair 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.

Salt's the cure

Not only do you want to make sure to season your beaten eggs with a hefty dose of salt and pepper, but sprinkle the stuff on whatever fillings you pre-cook, too. More seasoning = maximum flavor.

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.

Don't overcook your frittata

For the creamiest frittata, don't overcook or you'll end up with dry spongy, rubbery, crumbly eggs! A perfect egg frittata should have a custard-like consistency.

This baked frittata can last in the fridge for up to 5 days and in the freezer for up to 6 months. It reheats well in the microwave, on the stove, in the oven, or in the toaster oven. Just cover it, so it doesn't dry out). You can also eat it cold or at room temp!

Do you add water or milk to a frittata? Let's just say that full-fat milk or heavy cream is the best way to go. Water will work, but you won't get the density and rich texture you'll get when you use a full-fat liquid. Sour cream, crème fraîche or yogurt can be substituted for the heavy cream in this recipe.

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.