Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolate chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.
Quiche’s less-fussy cousin, frittatas, are the answer to almost every meal dilemma. Looking to get creative with your leftovers? Veggies going bad in your fridge? Home late and craving a simple breakfast-for-dinner recipe? Say it with us: frittata, frittata, frittata. This versatile dish can handle most things you throw at it, but there are a few keys to make it the best it can be. Follow our tips to ensure you nail a fluffy-centered, crispy-edged frittata each and every time.
All about the add-ins.
A frittata is the perfect vehicle for practically any ingredients you’re looking to use up, whether they’re fresh or leftover. There’s a couple of important things to keep in mind though when preparing your dream frittata. First: Ratios are key. Keep your mix-ins to around 2 cups and your base to 8 eggs + 1/3 cup milk/cream + 3/4 cup cheese. Whisk 'em together, season with salt, black pepper, and a pinch of red pepper flakes (if you like a little spice), and you're ready to start building.
Second: It’s vital to cook your vegetables and/or meat first, and make sure they aren’t soggy/overly-filled with liquid. In this recipe, we sauté our mushrooms and onions until soft and, more importantly, the water has cooked out of them. Veggies like bell peppers, leeks, green onions, kale, tomatoes, and even potatoes go well in frittatas. Tip: If your veggies seem a bit wet after cooking, give them a pat down to ensure they’re dry before adding your egg mixture.
When you pour the eggs in over your cooked veggies, make sure to give the whole thing a quick stir to help distribute them all evenly.
The best pan for a frittata.
Who doesn't love a crispy edge?! Using a hot cast iron (our personal favorite) or any heavy, oven-proof skillet is really all you need to achieve it. Once you're done cooking the add-ins, pour your eggs into the still-hot skillet, transfer to the oven, and let it do its magic. Same goes if you're starting with leftovers—just get the pan nice and hot and add a little oil or butter to ensure nothing sticks.
Made this? Let us know how it went in the comments below!
- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 273
Ingredients
- 8
large eggs
- 3/4 c.
shredded mozzarella
- 1/3 c.
heavy cream
Kosher salt
Freshly ground black pepper
Pinch of red pepper flakes
- 2 tbsp.
extra-virgin olive oil
- 1
shallot, finely chopped
- 3
cloves garlic, finely chopped
- 8 oz.
baby bella mushrooms, sliced
- 3 c.
baby spinach
- 1/2 c.
ricotta
- Nutrition Information
- Per Serving (Serves 6)
- Calories273 Fat21 gSaturated fat9 gTrans fat0 gCholesterol284 mgSodium404 mgCarbohydrates6 gFiber1 gSugar2 gProtein15 gVitamin D2 mcgCalcium174 mgIron2 mgPotassium355 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 375°. In a medium bowl, whisk eggs, mozzarella, and cream; season with salt, black pepper, and red pepper.
- Step 2In a large ovenproof skillet over medium heat, heat oil. Add shallot and garlic and cook, stirring occasionally, until shallot is translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes more. Add spinach and cook, stirring frequently, until wilted, about 2 minutes; season with salt and black pepper.
- Step 3Pour egg mixture into pan over vegetables. Dollop with ricotta.
- Step 4Bake frittata until eggs are just set and edges are golden brown, about 12 minutes.