Springtime frittata with roasted radishes recipe | Sainsbury`s Magazine (2024)

FAQs

How do you make a frittata not soggy? ›

But if you're starting from scratch, it's best to fully cook any addition that might release moisture into the eggs—mushrooms, tomatoes, and summer squash or zucchini are common "wet" culprits than can water down your eggs. Sauté them separately.

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.

Frittatas make great use of leftovers, cook up in 15 minutes and are mealtime-agnostic: they don't feel out of place at breakfast, lunch, dinner, or any snack time in between. Plus, if you have leftovers, frittatas reheat quite well, making them a double leftover combo.

You can serve frittatas straight from the oven or cold — both are delicious. You can even reheat leftovers for a minute in the microwave. Cooked frittatas store well, wrapped in the refrigerator for two to three days. We don't recommend freezing them since the freezer changes the texture of the dish.

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.

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.

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.

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.

In fact, a frittata is often heartier, healthier and more satisfying than its famous cousin. The word “frittata,” which derives from the Italian verb “friggere,” or “to fry,” connotes the simplicity and pleasures of cucina povera—the “humble cuisine” that most of us innately love. Egg is the main ingredient.

What ethnicity is a frittata? ›

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to 'fried'.

You can think of a frittata as an Italian omelette. The origin of the word frittata is the Italian friggere, "fried," and in Italy it was once a common way to describe any egg dish cooked in butter or oil in a pan.

Cheese is a good idea

I love to use soft cheeses like goat cheese. Sharp cheddar and Parmesan are delicious as well. You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping 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.

The best side dishes to serve with frittata are mixed green salad, garlic bread, waffles, cinnamon rolls, bagel bites, biscuits, potato rosti, roasted vegetables, fresh fruit salad, grilled asparagus, tomato and mozzarella salad, home fries, and quinoa tabbouleh.

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.

Watery? Don't add water. Seriously, just whisk your eggs together, then scramble on low to medium heat in the pan, taking them off the burner when they start to firm up, whisk, then back again, off, on, off, on. Keep doing that until they have the consistency you want.

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.