Spicy Southwest Veggie Frittata Recipe - Forks and Folly (2024)

FAQs

Why is my frittata not fluffy? ›

It is important not to cover-cook your oven frittata to achieve light, fluffy, creamy perfection. Cook the frittata until the cheese is melted and the center is set and jiggles ever so slightly – do NOT cook the frittata until the top is golden – a golden exterior means an over-baked interior.

The solution is to partially cook the frittata on the stove. To prevent the bottom from burning on the stovetop, give the frittata a few stirs until you can see some large curds of egg and it starts to turn opaque, but it's still wet enough to flatten off the top.

Summer pisto frittata

Preheat the oven to 220°C/425°F/gas 7. Crack the eggs into a mixing bowl and add a pinch of sea salt and black pepper. Whisk together and put to one side. Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste.

Scrambled eggs are cooked over lower heat and stirred slowly. This lower heat, slower process keeps the eggs fluffy and soft. Beat in a bit of water or milk (1 Tablespoon liquid per egg), pour the egg into a heated pan, let it SIT for a minute or two and then gently fold it over as it cooks.

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.

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!

Use a cast-iron skillet.

I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don't have a skillet, go make this breakfast casserole recipe instead.

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.

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

Beat eggs until just blended: Overbeating the eggs invites too much air in to the egg mixture. As the frittata bakes, the eggs will expand and puff up. That can leave them with a spongy texture that's dry and unappealing. You want to combine the eggs well, but stop once everything is fully incorporated.

Should you flip a 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.

The word omelet is basic French while the Italians call their version a frittata.

Classic sides for a frittata include a fresh green salad, fruit salad, crispy potatoes and/or some fresh bread, scones or toast.

Forgetting to add milk or cream.

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.

Whisking = EXTRA FLUFFY and Light!

Whisk the eggs vigorously before you add them to the pan and even once they're in the pan.

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.

As the frittata bakes, the eggs will expand and puff up.