Frittata With Ham and Roasted Pepper Recipe - Italian.Food.com (2024)

FAQs

Why does my frittata fall apart? ›

The very best frittatas have a texture that's light, fluffy, and springy. But leave it in the oven too long and you'll quickly find yourself with a frittata that's dry, rubbery, and crumbly. Follow this tip: Cook the frittata in the oven just until the center is no longer jiggly and the edges are golden-brown.

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.

Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy. It can be cream, whole milk, sour cream, yogurt, crème fraîche, even cottage cheese.

Do you add water or milk to a frittata? Let's just say that full-fat milk or heavy cream is the best way to go. Water will work, but you won't get the density and rich texture you'll get when you use a full-fat liquid. Sour cream, crème fraîche or yogurt can be substituted for the heavy cream in this recipe.

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.

Cheese offers extra flavor and up the creamy factor.

I love to use soft cheeses like goat cheese. Sharp cheddar and Parmesan are delicious as well.

Most cooks agree that the secret to avoiding this is not to whisk the eggs for too long when preparing the egg and milk mixture. If you let too much air into the mixture, your frittata is much more likely to expand and then collapse as it cools.

Gently pour the beaten eggs into the hot skillet, making sure that it envelops all the toppings and there aren't any gaps in the omelet. Be patient: don't poke the omelet with the spatula just yet. Let the omelet cook and solidify for about 30 seconds so that it won't fall apart when you fold it.

You forget to use the golden ratio when you're making a frittata on the fly. An easy recipe to remember is 6 large eggs, ¼ cup of dairy, and 1-2 cups of add-ins like vegetables, meat, cheese, and herbs.

How do you know when egg frittata is done? ›

When the frittata is ready, the eggs should be set and have a nice golden-brown hue on the bottom. To check if the frittata is done, use a knife or spatula to gently lift up the edges and peek underneath. The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre.