6 Tips For Making Fantastic Frittatas

A frittata is a flat, firm Italian omelet that is simple and quick to prepare. While it makes an excellent weekend breakfast, it can be just as satisfying for dinner. Plus, unlike the more delicate French omelet, it’s a great way to use up any leftover vegetables or meat. Here are six tips that will help you learn to cook this versatile and delicious favorite in your own way:

1. Pan size matters
The size, shape and material of the pan you use affect the cooking time and the appearance of your final product. For a traditional look, use a cast-iron skillet, and make sure it’s well-seasoned to keep the eggs from sticking. Also, keep in mind that since the cast iron retains a great deal of heat, you should remove the frittata from the oven a little early to let it finish cooking.

That said, a large, oven-proof non-stick skillet works just as well. According to Epicurious, any two-quart baking dish will suffice for an eight-egg frittata. Just remember, if you use a larger pan than directed, account for the resulting thinness by planning a shorter time in the oven.

2. Find balance between egg and dairy
Many frittata recipes call for mixing in dairy to add some creaminess. A common rule of thumb is that you should use half a cup of milk for eight large eggs. There is room for some variation in both the choice of dairy and proportions, though. For instance, “Martha Stewart’s Cooking School” recommended using a quarter cup of heavy cream for 12 large eggs. Don’t be afraid to experiment with other ideas like sour cream or creme fraiche.

3. Cook the add-ins first
Cook the fillings you plan on adding to the eggs beforehand. If you’re using leftovers from dinner, like some beef, sausage or roasted potatoes, that’s not an issue. However, any fresh ingredients, such as tomatoes, mushrooms or onions, should be cut into small pieces, cooked and drained before being mixed into the beaten eggs. As Bon Appetit pointed out, the fresh produce contains moisture that could water down your omelet.

Be creative with the add-ins, customizing the frittata according to your tastes and what you have on hand. The Pioneer Woman suggested combining baked potato, onion, kale, roasted red peppers and chopped olives. Meanwhile, Epicurious offered adventurous ideas like salmon, asparagus, chives and parsley.

4. Pick the right cheese
Whatever extras you choose to pour into your frittata, it’s vital to select a complementary cheese that will give it the right texture. Mix together Monterey Jack and Romano for extra flavor or add some Greek influence with feta. Cheddar or gruyere will melt down nicely and ooze through the eggs. An aged Parmesan, on the other hand, might be better sprinkled atop the finished cooked eggs.

5. Seasoning means flavor
Add plenty of seasoning to the eggs before cooking to really enhance the natural flavors. Alton Brown directed mixing in a pinch of salt and half a teaspoon of black pepper. Season your add-ins as well, but watch the proportions if you’re using a salty item like bacon.

6. Avoid overbaking
After allowing the eggs to set, place the frittata in an oven set at 350 degrees Fahrenheit to bake. An eight-egg version will take 16 to 18 minutes, while a 12-egg omelet might require 20 to 30 minutes. Either way, keep a close eye on the pan, and aim for a soft, custard-like texture. If you want a golden-brown top, Bon Appetit suggested adding cheese to the top toward the end of the baking process. This is better than risking an unpleasant texture by cooking the frittata for too long.

Brown recommended an even faster method that also helps to achieve that appealing exterior. His method calls for setting the oven to broil. Cook the egg dish on the stovetop 4 or 5 minutes. Then move it to the broiler for another 3 to 4 minutes. When it’s lightly browned but still fluffy, pull it out, cut it up and serve.

The frittata is a dish that offers endless possibilities for customization and improvisation. That’s what makes it perfect for someone who is taking culinary courses online. You can explore a range of flavors, use up spare ingredients and, best of all, have a great meal.