Spinach mushroom frittata recipe, step by step - Edible Garden (2024)

FAQs

How do you keep frittata fluffy? ›

Tips for Fluffy 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. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

Oven. From Frozen: Remove frittata(s) from wrapper and place on a baking pan. Bake at 350°F for 20-25 minutes or until hot.

Frittata Serving Suggestions

To dress up individual slices, top them with additional fresh herbs or serve with sliced avocado, dollops of lemony yogurt, or scoops of pesto, pico de gallo or tomatillo salsa. For a weeknight dinner, I like to serve my frittata with a kale salad and some good bread.

Most frittatas are delicious at just about any temperature, from fresh-out-of-the-oven hot, to room temperature or even cold. For lunch or dinner, you complete the meal with a side of lightly dressed greens; for breakfast, add fruit or a slice of bacon.

This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes. "They won't get much more tender once you add the beaten eggs," says Perry, "So cook them fully before combining everything." Don't be afraid of getting a little color on the vegetables: That's what makes them so delicious!

Go for high moisture cheeses

According to Cheese Science, high moisture cheeses like mozzarella and smoked Gouda are great melting cheeses that give frittatas their desired texture. Meanwhile, a low moisture cheese like Parmesan won't melt in the oven, especially when it's surrounded by a mixture of eggs.

OVEN/TOASTER OVEN HEATING INSTRUCTIONS (RECOMMENDED)

Pre-heat oven to 350°F. Remove Frittata(s) from wrapper. Place Frittata(s) on a baking sheet and heat for 18 minutes.

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.

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).

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.

How do I know when my frittata is done? ›

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.

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.

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.

When you refrigerate cooked eggs, they'll stay good to eat for three to four days, so you can easily make a frittata (or two) during Sunday meal prep, slice and pack it up, and enjoy it for breakfast, lunch, or dinner almost all week long. In fact, frittatas are so foolproof, you don't even need a recipe to make one.

Forgetting to add milk or cream.

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. As a rule of thumb, use 1/4 cup of dairy for every six eggs.

For a fritata specifically, you should be careful about not overcooking it -- it can cause it to deflate if the air bubbles over-expand and burst.

Actually the secret in fine restaurants is to do what the French do - add water. The water will steam during the cooking process and add air. I didn't believe it at first, but was shocked at the results when I tried it. Just a about a tablespoon per egg is enough.

What Makes a Frittata Rise? Milk or cream is the essential ingredient that will make your frittata rise. Cooked without either milk or cream, the frittata will be flatter and less puffy. Add the milk or cream to the eggs and whisk them together until they are fluffy.