A well-made frittata is one of the most versatile foods. It’s cheap, quick-cooking, and can be made for breakfast, lunch, or dinner. Below are some tips for making the perfect frittata. I filled mine with mushrooms, spinach, and smoky gouda cheese. Add your favorites and make this in a pinch.
- Use the Same Number of Eggs as the Size of Your Skillet. Using a 10-inch skillet, make a 10-egg frittata. A 12-inch skillet? Use the full dozen eggs.
- Use full-fat dairy. I used heavy cream but your can use full=fat yogurt, sour cream, or ricotta.
- Pre-cook your vegetables, and use a lot of them.Vegetables should be tender, seasoned and cooked before adding the eggs. Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done.
- Incorpoate Cheese. Cheese, glorious cheese. Use any kind you like.
- Don’t overcook your frittata. Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit when you give it a shake.
- 8 large eggs
- 1/2 cup heavy cream
- 3/4 cup shredded Gouda cheese
- 1 tsp. Kosher salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. red pepper flakes
- 2 Tbls. olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 8 oz. baby bella mushrooms, chopped
- 3 c. baby spinach
- Preheat oven to 375°. In a medium bowl whisk together eggs, heavy cream, and Gouda cheese. Season with salt, pepper, and red pepper flakes.
- In an 8-inch skillet over medium heat, heat oil. Add shallot and garlic and cook until soft, 5 minutes then add mushrooms and cook until soft, another 5-8 minutes more. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper.
- Pour egg mixture into skillet and transfer skillet to oven. Bake until eggs are just set, 12 minutes. Remove from oven, slice and serve.