Easy Broccoli Cheddar Frittata Recipe - Delicious Little Bites (2024)

FAQs

How does the frittata get its fluffy texture? ›

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.

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.

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.

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.

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.

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.

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.

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.

Why is my frittata bland? ›

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.

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.

A frittata is always going to deflate some after you take it out of the oven, you cannot prevent that. Air and the moisture in the egg expands as they heat, causing the frittata to grow. While it is grown in size the egg hardens, trapping the expanded gasses and stabilizing the structure.

When you pour in your eggs, let the frittata set for a couple of minutes on the stovetop. Then keep an eye on it when it's in the oven, and take it out when it's still a touch jiggly—not quite creme brulee-level jiggly, but when the top is a still a tiny bit shaky, get that frittata out of the oven and serve it warm.

The skillet is not properly seasoned: Cast-iron skillets need to be seasoned with oil to create a non-stick surface. If the skillet is not properly seasoned, the eggs will stick to the surface. The skillet is too hot: If the skillet is too hot, the eggs will cook too quickly and stick to the surface.

Take a whisk to the egg whites and don't stop beating them until you have stiff peaks. (Okay, you can take breaks, but don't give up!) Then gently fold your light-as-air whites together with the yolks. See our guide on how to fold ingredients for light-as-a-feather texture.

For restaurant quality fluffy eggs, whisk them!

By getting more air in the mixture you're more likely to get that fluffy finish, so get stuck in and give them a good mix for 30 seconds until the top layer has a thick, frothy foam.

Egg whites are drying agents and too many will reduce the moisture content of the batter. To achieve extra fluffy cakes, especially when making vanilla cakes, separate the egg whites from the egg yolk, make the batter with the egg yolks, beat the egg whites separately and fold it into the batter in the end.

This is the key to making fluffy omelettes, just whisk the egg yolk and egg white separately. This helps in giving that perfect restaurant-like texture to the homemade omelettes. Also make sure you whisk the egg portions in a way that they turn frothy, this will add on the fluffiness of the omelettes.