Easy Frittata Recipe (2024)

FAQs

What makes a frittata so different from an omelet? ›

That's because a frittata is essentially a custard filled with any vegetables, herbs, cheese, meat and even pasta of your choosing, that is then cooked in a frying pan. Whereas an omelet's filling is just sprinkled on top of the egg, the frittata's additions need to be mixed in with the egg and cream before cooking.

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

Since the dish is finished in the oven, you should cook the ingredients in an oven-safe, well-seasoned skillet to make it a one-pan meal. Frittatas wind up with a firmer texture compared to egg bakes, though they're still tender. Unlike egg bakes, frittatas can also be prepared with little to no dairy.

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.

But unlike omelets, egg frittatas can serve a family fast. And unlike most egg recipes, a four-serving frittata cooks all at once without any flipping or fuss. Plus, since there's no crust (like quiches), it makes it a healthier breakfast option.

Use a cast-iron skillet.

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 word omelet is basic French while the Italians call their version a frittata.

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.

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.

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'.

What is another name for a frittata? ›

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.

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.

Actually the secret in fine restaurants is to do what the French do - add water. The water will steam during the cooking process and add air. I didn't believe it at first, but was shocked at the results when I tried it. Just a about a tablespoon per egg is enough.

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.

Origin: Frittata is an Italian dish whereas quiche is a French dish. Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk.

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.

History of Frittata

The frittata originates from the Mediterranean region, and a very similar dish with eggs, cheese, and vegetables was known in ancient Rome. All the efforts of tracing this dish to a particular Italian region defies attempts, as it is popular all over Italy.

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.