FAQs
Go for high moisture cheeses
What is the best cheese to put in a frittata? ›
Now for the fun part. Frittatas are so versatile and forgiving that you can mix and match different toppings and ingredients to get your perfect breakfast. Cheese: You really can't go wrong here. Goat, feta, mozzarella, parmesan, cheddar (sharp cheddar is a favorite), and brie work great.
What is the frittata ratio to memorize? ›
The Frittata Ratio to Memorize
So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.
What is the best cheese to put in eggs? ›
Jack cheese is mild and melts beautifully, making it the perfect scrambled egg addition. You can have it in its plainest form — Monterey Jack — or try other versions, like Pepper Jack or Colby Jack. Both of these still retain the perfect melting qualities of the Jack but add another flavor dimension.
How do you make a frittata not taste like burnt eggs? ›
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.
What is the best tasting cheese for omelette? ›
Cheddars, mozzarella, and alpine cheeses like Gruyère all melt perfectly for an omelet, but other cheeses like feta, parmesan, or manchego will work too. Some cheeses, like paneer or halloumi, won't melt but can be cubed or sliced and added as a chewy filling.
How do you keep frittata fluffy? ›
Beat eggs until just blended: Overbeating the eggs invites too much air in to the egg mixture. As the frittata bakes, the eggs will expand and puff up. That can leave them with a spongy texture that's dry and unappealing. You want to combine the eggs well, but stop once everything is fully incorporated.
What is the golden ratio for frittata? ›
You forget to use the golden ratio when you're making a frittata on the fly. An easy recipe to remember is 6 large eggs, ¼ cup of dairy, and 1-2 cups of add-ins like vegetables, meat, cheese, and herbs.
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.
How to tell when frittata is done? ›
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.
“Eggs, tomato, and mozzarella cheese...have you ever seen such a perfect combination of ingredients than these? We're sure you're going to love this scramble, so keep reading!”
Is gouda cheese good on eggs? ›
From the Test Kitchen. We're elevating simple scrambled eggs by cooking them with sweet bell pepper and scallions, then folding in smoked gouda cheese until warm and melted. To catch all of the rich, savory bites, you'll serve them with hearty baguettes toasted with garlic-herb butter.
What is the #1 rated cheese? ›
In many ways, the 2019 World Cheese Awards were like every other year, except for in one, very important way: for the first time, an American cheese, the Rogue River Blue from Rogue Creamery in southern Oregon, was crowned the World Champion.
What kind of cheese is best for frittata? ›
Crumbled Feta Cheese: I love the creamy, salty tang of feta, but a shredded hard Italian cheese, such as parmigiano reggiano or pecorino romano, would also be delicious in this Mediterranean-inspired frittata.
What is the best pan 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.
Should you flip a frittata? ›
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.
Is monterey jack a good melting cheese? ›
Monterey Jack is the cheese goddess of melting. With a high fat and moisture content, this semi-hard American cheese will melt on cue for baked pasta, grilled cheese sandwiches, and any quesadilla it lays its eyes on.
What do I need to consider when choosing a cheese for a cooked dish? ›
The type of dish you're making can help you determine which cheese to choose. For instance, if you're making a grilled cheese sandwich, soft and creamy cheese is a great choice. If you're making a pizza, a semi-hard type of cheese is ideal. For salads and pasta dishes, a crumbly type of cheese is a good option.
What goes well with frittata? ›
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.
What cheese goes on egg and cheese? ›
I find cheddar cheese to be the best for fried egg sandwiches. Mild cheddar melts the best, while sharp cheddar packs the most flavor. I also like using pepper jack cheese when making spicier egg sandwiches. However, when it comes to cheese there are many good options including simple American cheese.
While it's similar to an omelet, crustless quiche, and Spanish tortilla, the way a frittata is cooked is what sets it apart. Frittatas are generally thicker than omelets. A frittata is made with the exact same ingredients as an omelet, but here, the milk, or more preferably, cream, is crucial.
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.