Materials for Frittatas:
- Oven Safe Pan
Fillings: Vegetables, proteins, cheeses and or leftovers
Goal for Frittatas:
Texture: Depending on type of egg, firm to the squeeze but soft to the bite.
Color: Slightly browned top. If the inside of the frittata has greenish tint then it has over cooked. You can still eat it but the texture may be a bit more spongey.
Guide for Frittatas:
- Pre-heat oven to 400 or broil if you have the option.
- Heat pan to medium and add oil or butter.
- Cook fillings first in the pan.
- Pro Tip: Cook’s choice to cook the filling first or after you add the eggs. I like my filling to be more integrated into the omelet which is why I choose to cook/heat the filling first to flavor the pan. If you like it more to be an actual filling then skip to the next step.
- Once filling is warmed/cooked, add the eggs to the mix and stir to cook a little before letting it settle, then bring temperature down to low.
- Leave it alone to cook on low until about 70% or when only the runniest of the mix is on top. Turn off heat.
- Place in oven until the top is nice browned. If using the broil feature on your oven, keep an eye out as browning will happen fast.
Try These Eggs With:
Sauces – depending on what your fillings are you can use a cream based sauce for heavier fillings or broth based sauce for lighter fillings.