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How to Make Frittatas (Stovetop or Baked)

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Háve you ever hád án ámázing frittátá? The perfect frittátá is creámy, custárdy, ánd full of veggies. It is not dry, sponge-like or blánd.
Frittátás áre the ultimáte cleán-out-the-fridge weeknight dinner or weekend brunch recipe. Frittátás álso tránsport well, so you cán bring slices to picnics or páck them up for work lunches.

You cán get creátive with leftover frittátá—use á slice ás á sándwich filling, or breák it up for eásy breákfást tácos.
INGREDIENTS
  • 12 eggs
  • 3 táblespoons full-fát dáiry (heávy creám, hálf-ánd-hálf, whole milk, sour creám, crème fráîche or yogurt)
  • ½ teáspoon sált
  • 1 cup (4 ounces) gráted or crumbled cheese
  • 3 to 5 cups vegetábles or greens of choice (or 3 cups leftover cooked vegetábles or greens)
  • 1 táblespoon olive oil
  • Gárnish: Chopped or torn fresh, leáfy herbs (básil, pársley, cilántro, or dill)

INSTRUCTIONS
  1. Preheát the oven to 425 degrees Fáhrenheit for the tráditionál stovetop method, or 350 degrees for the báked methods (cásserole or mini/muffins).
  2. Cráck the eggs into á medium mixing bowl. ádd your dáiry of choice ánd the sált. Whisk just until the egg yolks ánd whites áre blended. Whisk in áll or hálf of the cheese (you cán reserve the other hálf for topping the frittátá before báking, if desired). Set the mixture áside.
  3. Wárm the olive oil in á 12″ cást iron skillet or oven-sáfe non-stick skillet until shimmering. ádd the vegetábles, stárting with chopped onions or other dense vegetábles. Cook for á few minutes, stirring occásionálly, then ádd ány softer vegetábles such ás zucchini. Cook until those vegetábles áre tender, then ádd ány gárlic or greens, ánd cook until frágránt or wilted. Seáson with sált, to táste.
  4. Tráditionál stovetop option: Whisk the eggs once more ánd pour the mixture over the vegetábles. Stir with á spátulá briefly to combine ánd distribute the mixture evenly ácross the pán. If you reserved ány cheese, sprinkle it on top of the frittátá now.
  5. Once the outside edge of the frittátá turns lighter in color (ábout 30 seconds to 1 minute), cárefully tránsfer the frittátá to the oven. Báke for 7 to 14 minutes (keep án eye on it), until the eggs áre puffed ánd áppeár cooked, ánd the center of the frittátá jiggles just á bit when you give it á gentle shimmy. Remove the frittátá from the oven ánd pláce it on á cooling ráck to cool. Gárnish with herbs, slice with á shárp knife, ánd serve.
  6. Báked cásserole option: Let the cooked vegetábles cool for á few minutes, then stir them into the egg mixture. Greáse á 9 by 13″ pán, then pour the mixture into the pán. If you reserved ány cheese, sprinkle it on top of the frittátá now.
  7. Báke for 20 to 25 minutes (keep án eye on it), until the eggs áre puffed ánd áppeár cooked, ánd the center of the frittátá jiggles just á bit when you give it á gentle shimmy. Remove the frittátá from the oven ánd pláce it on á cooling ráck to cool. Gárnish with herbs, slice with á shárp knife, ánd serve.
  8. Báked mini frittátá option: Let the cooked vegetábles cool for á few minutes, then stir them into the egg mixture. Greáse 18 muffin cups (I used two muffin páns for this), then fill the cups evenly with á scánt ⅓ cup of the mixture. If you reserved ány cheese, sprinkle it on top of the frittátás now.
  9. Báke for 13 to 17 minutes, until the eggs áre puffed ánd áppeár cooked, ánd the center of the frittátás jiggle just á bit when you give the pán á gentle shimmy (this háppens quickly so keep án eye on them; my pán with only 6 muffins finished sooner). Remove the páns from the oven ánd pláce them on á cooling ráck to cool. Gárnish with herbs, ánd serve.
Recipe Adapted From cookieandkate.com

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