Vegan Frittata Recipe (2024)

FAQs

How do you keep frittata fluffy? ›

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.

If meat and vegetables figure into your frittata, cook them in the pan before you add your eggs—and I leave mine ever so slightly underdone. That way, they don't get soggy when they keep cooking in the oven (and I tend to like my vegetables with a little “bite” anyway, but it's a personal preference).

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.

Easy Formula For a Frittata

6 eggs. 1/4 cup heavy cream. 1 cup cheese. 2 cups veggies and/or meat.

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.

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 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.

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 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.

Why is my frittata bland? ›

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.

Why is my frittata watery? It's really important that you cook the vegetables before pouring over the egg mixture, especially if the vegetables have a large water content. In the case of this baked frittata recipe, the spinach, in particular, needs to be well cooked.

One rule of thumb is when the top is golden brown the inside is overdone. You can achieve the golden brown top by shredding cheese on the top of your fully cooked frittata and place it under a broiler for just a few minutes.

The USDA says food that has been left out of the fridge for more than two hours should be thrown away. At room temperature, bacteria grows incredibly fast and can make you sick. Reheating something that has been sitting at room temperature for longer than two hours won't be safe from bacteria.

Like quiche, omelet, and other egg-based dishes, frittata is perfectly cooked when the eggs are set in the center and no longer jiggly and the edges are golden-brown. If the eggs are set, pull the frittata from the oven and let it stand 5 minutes before slicing.

Add Moisture and Mix

Since dryness leads to dense, chewy eggs, this is a chance to boost your eggs with some extra moisture. Adding approximately 1 tablespoon of liquid per egg—milk or cream are delicious, but water works, too—will help create steam and keep the scrambled eggs moist.

Don't overdo it with the dairy

It can leave the dish soggy, keep it from holding its shape, and may even prevent your eggs from firming up entirely. To avoid falling into the "too much moisture" trap when prepping your next frittata, always completely drain any fresh ingredients before adding them to your pan.

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.