Spring frittata | Jamie Oliver recipes (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.

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.

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.

Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

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 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.

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.

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 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.

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.

How jiggly should a frittata be? ›

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.

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.

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.

Use A Non-Stick Pan

A non-stick pan is the best way to whip up fresh and fluffy eggs. You shouldn't need to scrub or scrap the eggs off the bottom of the pan, and unless extremely seasoned, any other pan will leave you with more eggs inside it than on your plate.

Restaurants also use much fresher eggs than sold in the supermarket and they whisk them more thoroughly. Butter or margarine on the flat top and then fold with a spatula as they curdle. The steam elevates and fluffs them. At home, use a large non-stick skillet.

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.