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By Karen Palmer Updated February 13, 2018
EC: How to Fix Your Effed-Up Frittata
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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
EC: message-editor%2F1486744491053-frittata-slice-inline
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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 do you make frittata not spongy? ›
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.
Can you save leftover frittata? ›
To Freeze 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. To reheat, place frozen frittata pieces on a cookie sheet and bake in a 275 degrees F (135 degrees C) preheated oven for 20 minutes.
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.
Why are my eggs 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. If you're worried about your whites setting, just cover the pan for a minute or two.
How do you keep frittata from going flat? ›
Forgetting to add milk or cream.
Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream. As a rule of thumb, use 1/4 cup of dairy for every six eggs.
Why is my omelette spongy? ›
Pan size matters. A large pan could cause the omelette to spread too thinly which is more prone to overcooking, while a small pan could make the omelette too spongy and thick to fold. Sticking to a regular pan (around 22cm) should help you create the right texture and depth for a two-egg omelette.
Can you overcook frittata? ›
A good frittata should have the texture of custard: trembling and barely set. An over-baked frittata, in contrast, will have all the textural appeal of a kitchen sponge (and its interior will look strikingly similar).
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.
How do you fix runny eggs? ›
The best way to salvage an under-boiled egg is to get it back into hot water. You can either reboil them directly on the stove, or put them in a bowl that can handle boiling water and pour hot water over the eggs. Note: Do not cook boiled or partially boiled eggs in the microwave; this will cause them to explode.
Why is my frittata soggy? ›
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.
Can I reheat frittata the next day? ›
CAn I REHEAT FRITTATA? You can reheat leftover egg frittata either in the microwave or the oven, although the oven will produce a better texture. The microwave can produce either soggy or rubbery results, so take care not to microwave too long.
Why did my frittata collapse? ›
The eggs: Our favorite frittata recipe calls for 8 whole eggs. While you might be inclined to whip them to oblivion, beat the eggs just enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling, like a collapsed soufflé or Dutch baby.
Why did my egg bites puff up? ›
Store egg bites in an air-tight container in the refrigerator for up to 5 days. Why did my egg bites puff up? As the eggs cook, bubbles form and they expand. After you take them out of the oven and they cool down a bit, they should deflate!
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 did my egg tarts puff up? ›
1. Don't roll the dough for the tart shells too thin. 2. Place the baking sheet on a lower rack helps to cook the tart shells without overcooking the egg custard, which usually causes the egg custard to puff up and then collapse and sink later.