Roasted chilli frittata | Egg recipes | Jamie magazine recipes (2024)

FAQs

How do you make a frittata not soggy? ›

One reason your frittata is soggy, is that an ingredient you used had water or other liquid that was released when cooking the frittata. One solution, is to drain all ingredients first before mixing, or to reheat the ingredients seperately, until the liquid is removed.

It is important not to cover-cook your oven frittata to achieve light, fluffy, creamy perfection. Cook the frittata until the cheese is melted and the center is set and jiggles ever so slightly – do NOT cook the frittata until the top is golden – a golden exterior means an over-baked interior.

The very best frittatas have a texture that's light, fluffy, and springy. But leave it in the oven too long and you'll quickly find yourself with a frittata that's dry, rubbery, and crumbly. Follow this tip: Cook the frittata in the oven just until the center is no longer jiggly and the edges are golden-brown.

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.

This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes. "They won't get much more tender once you add the beaten eggs," says Perry, "So cook them fully before combining everything." Don't be afraid of getting a little color on the vegetables: That's what makes them so delicious!

Go for high moisture cheeses

According to Cheese Science, high moisture cheeses like mozzarella and smoked Gouda are great melting cheeses that give frittatas their desired texture. Meanwhile, a low moisture cheese like Parmesan won't melt in the oven, especially when it's surrounded by a mixture of eggs.

The longer you cook an egg, the more likely it is to form a green coating on the yolk. Submerging an egg in ice water immediately stops the cooking. 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.

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.

At their worst, they're flat, rubbery, and bland. Instead of risking the latter scenario (and disappointing my hungry roommates), I discovered the ingredient that makes every frittata foolproof. It's yogurt, and it adds just enough richness and moisture to make the best frittata you'll ever eat.

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.

What kind of pan is best for frittata? ›

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.

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.

It's important to pull it from the oven before it's completely finished. The size of your pan is important- general rule of thumb- a 12 egg frittata should ideally be cooked in a 11-inch pan, a 6 egg frittata should be cooked in a 9-inch pan.

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.

Here, we'll discuss these mistakes and how to fix them. You don't season the frittata. If you don't add seasoning to your frittata, it will end up tasting bland.

When you pour in your eggs, let the frittata set for a couple of minutes on the stovetop. Then keep an eye on it when it's in the oven, and take it out when it's still a touch jiggly—not quite creme brulee-level jiggly, but when the top is a still a tiny bit shaky, get that frittata out of the oven and serve it warm.