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? ›
As the frittata cooks, the air bubbles trapped in the egg whites heat up and inflate, causing the whole thing to puff up like a balloon. The puffiness doesn't last long—at least not the dramatic, over-the-lip-of-the-pan bit of it.
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 do I keep my frittata from falling? ›
Beat the eggs just enough to blend the whites and yolks. You don't want to beat the eggs too much or you will incorporate too much air into the eggs; this will cause the frittata to poof in the oven and fall into a dense sad frittata after cooling.
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.
Can you save frittata? ›
A cooked frittata will stay good in the fridge for up to four days. Make sure to place the eggs in an airtight container to ensure they stay fresh. And if you plan to freeze your cooked frittata, it will stay good in the freezer for up to three months.
Can you overcook frittata? ›
Don't overcook your frittata
The frittata will continue cooking once you remove it from the oven due to residual heat. Overcooked eggs smell like sulphur and have a dry, spongey texture—not good!
What if the middle of the frittata is not cooked? ›
For extra reassurance it's done, you can place a sharp knife into the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are just set, pull the frittata from the oven and let it stand 5 minutes before slicing.
If you let too much air into the mixture, your frittata is much more likely to expand and then collapse as it cools.
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.
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 did my egg bites puff up? ›
They shouldn't rise too much out of the top of the pan, which is what will prevent them from shrinking later. (If you bake these at 350ºF they will puff up and then shrink as they cool.) Let the egg bites cool in the pan for at least 15 minutes before serving.
What makes eggs puff up? ›
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!
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.
