Spicy Southwest Veggie Frittata Recipe - Forks and Folly (2024)

FAQs

How do you keep frittata from burning on the bottom? ›

Too much time on the stovetop, or too high of a flame, and the frittata will easily get too much color or burn on the bottom. Follow this tip: Cook the frittata on the stovetop, keeping the heat at medium-low to low, just until the edges have set, which takes about a few minutes.

Frittata Serving Suggestions

If you're serving your frittata as part of a bigger brunch, mimosas, classic french toast, banana bread, pancakes or muffins, French toast, baked oatmeal, overnight oats, blueberry scones, or fruit salad would all be great choices to go with it.

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 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.

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.

Recommended frittata pans

For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.

Easy Formula For a Frittata

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

The green-gray color (and the whiff of sulfur smell that often accompanies it) comes from the reaction of iron in the egg yolk and sulfur in the egg white.

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.

Explanation: When determining how many eggs to use in a frittata, generally 2 eggs per person is sufficient. In the context of recipes and cooking, the number of eggs required will often depend on the scale or size of the meal being prepared.

How to fix a bland frittata? ›

Salt's the cure

Not only do you want to make sure to season your beaten eggs with a hefty dose of salt and pepper, but sprinkle the stuff on whatever fillings you pre-cook, too. More seasoning = maximum flavor.

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.

You might think that frying an egg requires as much heat as possible, but what this actually does is cook the bottom too quickly whilst the white at the top stays runny. What you want to aim for is a medium-lowheat so that you get a little bubbling as soon as the egg hits the pan, without burning it.

Use a rubber spatula to gently move the eggs around in the bottom of the pan while the edges of the eggs set up. This allows the eggs to cook and get fluffy without the bottom layer browning. This step only takes a minute or so, but it's important.

To do it, Walker simply folds a large square sheet of aluminum foil in half, cuts a circle (with a perimeter that's a little smaller than that of the pie plate), unfolds it and places it over the pie crust. Then, she gently crimps the sheet of foil around the edges.

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.