No worries, man
By Karen Palmer Updated February 13, 2018
EC: How to Fix Your Effed-Up Frittata
Credit: Photo by Olha Afanasieva via Getty Images
Alright, I admit it: I’m guilty of having once headlined an article about frittatas “Hakuna Frittata.” I deserve an overnight stay in a cast-iron jail, or at least a stern talking-to from the Breakfast 5-0. But in all seriousness, frittatas get a bad rap, likely because all too often they come out dry, spongy, overcooked, or under-flavored, but really, the baked egg dish can (and should) be “no worries” to make. Plus, frittatas are a great way to use up whatever vegetable, meat, and cheese scraps you have hiding in your fridge. The frittata formula is pretty simple: Cook some fillings, pour in beaten eggs, cook some more, bake, serve. But there are a few tips and tricks that can take your finished dish from flat to fantastic.
Nonstick it
Championing nonstick pans is like saying that you should eat an all-GMO diet, but it really does help with sliding the finished frittata easily out of the pan. Just make sure your pan is oven-safe. And if you’re going with cast iron, maybe give it another quick seasoning before you make the frittata, so that you don’t get into a sticky situation.
The pre-game
If meat and vegetables figure into your frittata, cook them in the pan before you add your eggs—and I leave mine ever so slightly underdone. That way, they don’t get soggy when they keep cooking in the oven (and I tend to like my vegetables with a little “bite” anyway, but it’s a personal preference). Meat? That you want to cook all the way through. Raw meat frittatas are pretty uncool, no matter how you slice ‘em.
Herb play
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Credit: Photo by Brian Macdonald via Getty Images
If you’ve ever cooked absolutely anything at all, you know that fresh herbs add brightness. If you’re going to use fresh herbs (and you should), don’t pre-cook them along with the frittata. Stir them into your egg mixture instead so they don’t get sad, brown and wilted. And of course, save some to flurry over the top of your finished dish. Not only do they add more flavor (and a pop of color for your Instagram pic because duh), but they’ll hide any overcooked or ugly patches.
Salt’s the cure
When it comes to any egg dish, salt is the Pumbaa to your Timon. 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.
Embrace the jiggle
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.
FAQs
Salt's the cure
Why did my frittata puff up? ›
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.
How to fix a watery frittata? ›
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.
How to heat up leftover frittata? ›
Oven: Preheat: Set to 350°F (175°C). Reheat: Place the frittata on parchment paper, cover loosely with foil, and heat for 10-15 minutes.
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 is my egg puffing up? ›
If your eggs puff up into little clouds and get brown and crispy around the edges, your pan is too hot. Cooking an egg over medium heat will keep the whites tender, the yolk runny and make weird crispy bits a thing of the past.
Why did my quiche bubble up? ›
Bubbling pie dough is caused by steam getting trapped under or inside the dough during baking and having nowhere to go. The steam comes from the butter in the dough, which turns to liquid and then to steam in the oven.
How to make frittata less wet? ›
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.
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.
Can you fix a watery quiche? ›
If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.
According to Bon Appétit, many common frittata ingredients like tomatoes, mushrooms, and zucchini have a high moisture content, and that means they seep water when cooked. Therefore, if you add them to the mixture raw, you'll end up with a watery frittata with undercooked vegetables.
Can you save frittata? ›
Place frittata pieces on a cookie sheet in the freezer until frozen. Transfer to an airtight container and store in the freezer until ready to eat.
Can you eat frittata the next day? ›
When you refrigerate cooked eggs, they'll stay good to eat for three to four days, so you can easily make a frittata (or two) during Sunday meal prep, slice and pack it up, and enjoy it for breakfast, lunch, or dinner almost all week long. In fact, frittatas are so foolproof, you don't even need a recipe to make one.
Why did my frittata collapse? ›
Most cooks agree that the secret to avoiding this is not to whisk the eggs for too long when preparing the egg and milk mixture. If you let too much air into the mixture, your frittata is much more likely to expand and then collapse as it cools.
How do you make quiche not deflate? ›
The eggs will do their job in making the quiche light and airy, and the I'm Free Perfect Gluten Replacement will back them up and keep them from deflating. I'm Free Perfect Gluten Replacement is used in a ratio of 0.75-1%. It also should be mixed into the liquid in the recipe very well, preferably using a blender.
How to tell if 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.
Why did my egg bites puff up? ›
These homemade egg bites will be all puffed up and proud-looking as soon as you take them out of the oven and then the disappointment comes when you turn away for a moment and realize they have totally deflated! Booooo! Sorry folks but this is unavoidable. As the eggs heat up, air bubbles are formed and expand.
What makes eggs puff up? ›
Eggs have a great ability to leaven or puff up foods when air is beaten into them. Egg whites are especially good at this and, when beaten, they create a foam that has more stability and volume than whole eggs or yolks.
Why is my quiche so puffy? ›
If you have ever noticed your quiche filling get puffy (almost like a soufflé), high chances are your oven was too hot. Your filling should have a velvety consistency instead of too eggy. The best oven temperature to bake quiche is 325 F.
Why do eggs puff up in oven? ›
Eggs as a leavening agent
A similar phenomenon happens with whole eggs when they are added to baking recipes. Because eggs are so moisture rich, pockets of steam form as the body of the egg heats and expands. This increased volume - from the steam - means its up-up-and-away for items like cream puff pastries!
