How to Make a Quick and Easy Frittata

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How to Make a Quick and Easy Frittata

by Jacqueline Samaroo

spinach frittata


How would you describe a frittata? This bigger and bulkier cousin to the omelette is worth getting to know if you want to add a quick and nutritious dish to your mealtime repertoire.

Interestingly, while you will hear people call their frittata an omelette, it’s very unlikely that you will have someone call their omelette a frittata. That’s probably just due to the fact that the omelette is more widely known. The frittata has, however, begun to enjoy widespread popularity and to stand out as a really great and versatile egg based dish.

Let’s have a look two popular (and easy) frittata making methods and some tips on how to ensure your frittata turns out perfectly every time!

 

Comparing Frittatas to Omelettes

Often called an Italian omelette, the frittata does bear some basic differences from the traditional omelette. Firstly, omelettes are generally folded over so that the ingredients are enclosed. Frittatas, on the other hand, are left flat.

Whereas omelettes, most often, have the fillings added after the eggs have set, with a frittata, the fillings are added while the eggs are still very much liquid. Additionally, frittatas are typically started on the stovetop and then baked. Omelettes, however, are normally done completely on the stovetop.


Technique #1 – Oven Baked Frittata

 

  • 1. Pre-heat your oven.
  • 2. Saute any raw meat ingredients in the skillet then remove the meat and set it aside.
  • 3. Sauté the vegetables in the same skillet then add cooked meat.
  • 4. Add seasonings to the meat and vegetables then spread them out evenly and add a layer of cheese
  • 5. Beat and season the eggs.
  • 6. Pour the eggs on top of the melted cheese and tilt the pan to distribute it evenly. You can use a spatula to ensure that the egg makes it all the way through to the bottom of the pan.
  • 7. When the edges of the egg begin to set, put the skillet in the oven and bake your frittata for the recommended amount of time or until the egg in the center is set right through. 
  • 8. Allow it to cool for a few minutes before serving. 

 


Technique #2 – Stove Top Frittata

The technique is pretty much the same, but I will repeat it with the changes highlighted.

  • 1. Saute any raw meat ingredients in the skillet then remove the meat and set it aside.
  • 2. Sauté the vegetables in the same skillet then add cooked meat.
  • 3. Add seasonings to the meat and vegetables then spread them out evenly and add a layer of cheese
  • 4. Beat and season the eggs.
  • 5. Pour the eggs on top of the melted cheese and tilt the pan to distribute it evenly. You can use a spatula to ensure that the egg makes it all the way through to the bottom of the pan.
  • 6. When the edges of the egg begin to set, turn the heat down to low and cover the skillet with a lid. Cook your frittata for the recommended amount of time or until the egg in the center is set right through. 
  • 7. Allow it to cool for a few minutes before serving. 

 

Source: http://www.incredibleegg.org/cooking-school/egg-cookery/make-a-frittata/


How Do You Serve a Frittata?

How you serve your frittata may depend on your skill level (which will improve quickly over time!) and how confident you are that the bottom of the frittata has fully released from the skillet.

Seasoned cooks may wish to show off the nicely browned underside of their frittata. To do this, first run a palette knife around the edges of the frittata to loosen it from the pan. Give the pan a little shake and the frittata should slide freely side to side. Place a plate over the pan and quickly turn it over. Give the pan another little shake and lift it off. Slice up your frittata and serve.

A second presentation method is to (carefully) slide the frittata, right side up, out of the pan and onto a plate. First, ensure as above, that the sides and bottom of the frittata have released from the pan by going around it with a palette knife and giving the pan a little shake.

The third method is the easiest and the best for new and not quite intrepid chefs. Simply loosen the frittata as above and slice it up right in the pan! A sturdy spatula can then be used to lift each slice out and serve it.


10 Frittata Tips

  • 1. Never allow your frittata to become over-cooked. It will end up dry, rubbery and pockmarked on the inside.

  • 2. To add a crispy texture to the top of your frittata, place it under the broiler for a few minutes when it’s near done cooking. A sprinkle of cheese, crushed chips or breadcrumbs on top of the frittata before you put it in the oven helps, too. 

  • 3. Use a skillet with high sides to accommodate the fact that your egg-filled frittata will rise quite a bit.

  • 4. Adding some sort of dairy (whether whole milk, yogurt, sour cream, etc.) to your frittata gives it a creamier texture throughout when done. 

  • 5. Leftovers are great to use up in your frittata – they cut the already short cooking time down by a considerable amount! 

  • 6. Pre-cook all add-in as it helps to release moisture contained in them which could cause your frittata to get watered down and take much longer to cook through.

  • 7. Season everything. If you wait until all the ingredients are in the skillet before adding salt, pepper and other seasonings, then the seasonings will just sit on the top of your frittata and not penetrate to the lower levels. Of course, bear in mind your use of already seasoned ingredients such as bacon and smoked meats.

  • 8. Try not to overbeat your eggs. If you do, the frittata will plump up by an amazing amount in the oven only to fall flat and become too dense as it cools.

  • 9. The size of the skillet will determine the thickness of your finished frittata as well as the amount of time it takes to cook. 

  • 10. After cooking, you can allow the frittata to cool completely (about an hour should do) and refrigerate it for the next day. Reheat it before serving if you wish, but for some persons - a cold frittata is a yummy thing!
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