How do you keep frittata fluffy?

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.

Do you eat frittata hot or cold?

You can serve frittatas straight from the oven or cold — both are delicious. You can even reheat leftovers for a minute in the microwave. Cooked frittatas store well, wrapped in the refrigerator for two to three days. We don't recommend freezing them since the freezer changes the texture of the dish.

How do restaurants get their eggs so fluffy?

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.

When making a frittata, which ingredient should be pre-cooked prior to adding it to the egg mixture?

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.

What kind of cheese is best for frittata?

For a standard 12-egg frittata, stir in about one cup (shred it first). Want to top the eggs with cheese, too? Shoot for ¼ to ½ cup more. If it's an oozing texture you're after, pick cheeses that have superior melting quality: "This is your cheddar, gruyère, and fontina ," says Perry.

What is the frittata formula?

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.

What is the best pan for frittata?

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.

How do you keep frittata from going flat?

Forgetting to add milk or cream . 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. As a rule of thumb, use 1/4 cup of dairy for every six eggs.

How do you keep eggs fluffy?

Use A Non-Stick Pan A non-stick pan is the best way to whip up fresh and fluffy eggs. You shouldn't need to scrub or scrap the eggs off the bottom of the pan, and unless extremely seasoned, any other pan will leave you with more eggs inside it than on your plate.

How to prevent frittata from deflating?

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.

Why did my frittata rise?

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.

Best Frittata Recipe with Asparagus and Tomatoes

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A Frittata is a delicious and elegant addition to your spring brunch table. My Asparagus, Tomato and Goat Cheese Frittata is full of protein packed eggs and delicious veggies, and it’s perfect for breakfast, lunch or even dinner!

Brunch recipes like this one are perfect for spring and summer and a great way to use fresh veggies. Add them to your recipe box and serve them alongside other brunch favorites likeHomemade Cinnamon Rolls andEasy Breakfast Potatoes.

Frittata Recipe with Asparagus, Tomatoes and Goat Cheese

It’s no secret one of my favorite celebrity chefs is Trisha Yearwood. I’ve loved her for many years, dating back to well before she was known for her cooking. It just so happened that Miss Yearwood was going to be autographing copies of her latest cookbook, Trisha’s Table, at a local store a couple of years ago and my daughter and I had the chance to meet her. It was so amazing and wonderful to meet this person I’d admired for so long! We still watch her show religiously. My kids love her too, and anytime they hear her on the radio they get very excited. This recipe is one that I adapted from a frittata she made not too long ago on her show.

Frittatas are a great way to use up leftovers in your fridge because you can put just about anything in them – meats, veggies, cheeses. Miss Yearwood made an Asparagus & Feta Frittata and this is my spin on it. I added tomatoes and swapped the Feta out for some of my favorite goat cheese. It was beyond amazing! So creamy and tender and fluffy and flavorful. That’s a lot of adjectives but they’re all true! This Asparagus, Tomato and Goat Cheese Frittata would be wonderful for Easter or Mother’s Day brunch or when you’re feeling a little crazy and want breakfast for dinner. This little one pan wonder will impress even the toughest critics.

What is a Frittata?

A frittata is an Italian egg dish that is fried on the stovetop and then baked in the oven. Similar to an omelette or crustless quiche, you can add a variety of filling like meats, vegetables and cheese.

A frittata is cooked in a cast iron or other type of oven safe skillet and it is started on your stovetop then finished in the oven. The fillings are baked into the eggs. An omelette is just eggs cooked in a skillet on the stove, then folded and stuffed with fillings and served that way. A frittata is cut into slices and served like a pie or quiche.

How to Make a Frittata

Preheat oven to 350 degrees and place a 12-inch nonstick skillet on the stove over medium heat. You can use a cast iron skillet but I prefer to use my oven-safe, nonstick Calphalon skillet. I just find that eggs, no matter how hard a try are hit or miss in cast iron and can easily stick to the pan.
Add some olive oil to the pan and let it melt for a minute, then add some diced onions and cook them until they begin to soften, then add some chopped asparagus to the pan for a couple of minutes until it begins to soften as well.
While the veggies are cooking, in a medium sized bowl, whisk together eggs, milk, heavy cream, salt and pepper and most of the crumbled goat cheese. Pour this mixture over the cooked asparagus, using a spatula to evenly distribute the vegetables.
Top with tomato slices and the rest of the goat cheese and let the egg mixture cook over medium heat until it just begins to set which will take about 4-6 minutes. The center will still be loose but the edges will be set and start to pull away from the sides of the pan.
Slide the pan into the preheated oven and bake for about 15 minutes or until the eggs are completely set. Give the pan a light shake and there should very little jiggle. The internal temp should reach 160 degrees. If you want to brown the top you can switch on the broiler for the last few minutes.

How to customize this recipe

What I love most about cooking at home is the ability to make any recipe my own. You can easily customize this frittata recipe to suit your tastes. It’s also a great way to use up leftovers! Here are a few ideas:

Not a fan of goat cheese? Swap it out for Feta, cheddar, jack or whatever cheese you like.
Same goes for the asparagus. Zucchini would be a delicious swap or addition, also spinach, mushrooms, broccoli or bell peppers.
Meat lovers can add their faves like bacon or ham or even crumbled sausage. Be sure to cook the meat fully in a separate pan and add it when you add the eggs.
Roma tomatoes are my favorite, but sweet cherry or grape tomatoes would be great. Heirloom tomatoes are also really delicious.

What to do with leftovers

Store leftover frittata in a sealed container or bag and should be eaten within a day or two for the best flavor, but can be stored for up to a week. Microwave leftovers at 50% power for just about 30 seconds.

To freeze, allow the frittata to cool completely, then remove from the pan and wrap with a couple of layers of plastic wrap and place in freezer bags. It may be best to cut into individual portions first. Freeze up to 3 months.

What to serve with an Asparagus and Tomato Frittata

Easy Breakfast Potatoes
Cheesy Scalloped Potatoes and Ham
Hawaiian Monkey Bread
Homemade Cinnamon Rolls
Smoked Sausage and Potatoes Hash
Homemade Waffles

Recipe

Asparagus, Tomato & Goat Cheese Fritatta

5 from 2 votes

Kristin Maxwell

The best Frittata recipe made with asparagus, tomatoes and goat cheese. It's a healthy meal option that's full of protein packed eggs and delicious veggies.

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Ingredients

2 tablespoons olive oil
½ small onion finely chopped (about ½ cup)
1/2 bunch thin asparagus ends trimmed and stalks cut into 1-inch pieces (about 1 ½ cups)
2 Roma tomatoes tomatoes sliced thin
9 large eggs
1/2 cup whole milk or heavy cream
½ teaspoon salt
¼ teaspoon pepper
4 ounces crumbled goat cheese divided

Instructions

Preheat oven to 350 degrees F.
In a 12” oven-safe skillet (I prefer nonstick for this recipe) over medium heat, heat olive oil, then added diced onions. Cook until softened; about 3-4 minutes. Add asparagus and cook until just softened; about 2 minutes.
Meanwhile, in a medium sized bowl, whisk together eggs, milk, heavy cream, ½ teaspoon salt and ¼ teaspoon pepper. Stir in the crumbled goat cheese, reserving a handful for the top, then slowly pour the egg mixture and vegetables and top with sliced roma tomatoes. Cook until almost set (still loose in the center but the edges start to pull away from the pan); about 4-6 minutes.
Slide the pan into the oven and bake at 350 degrees F until set; about 14-16 minutes. The top should only jiggle slightly when given a little shake. *To brown the top, switch to the broiler for a few minutes (optional).

Notes

*Note - I use a combination of nonfat milk and heavy cream. The heavy cream adds creaminess to the eggs, but the nonfat milk helps to keep the calories down. You can use any combination of milk/cream that you like.

Nutrition

Calories: 205kcalCarbohydrates: 3gProtein: 12gFat: 15gSaturated Fat: 5gCholesterol: 256mgSodium: 367mgPotassium: 180mgSugar: 2gVitamin A: 765IUVitamin C: 3.5mgCalcium: 91mgIron: 1.6mg

Keyword frittata

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Best Frittata Recipe with Asparagus and Tomatoes | YellowBlissRoad.com (2024)