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. 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.
Veggies like bell peppers, leeks, green onions, kale, tomatoes, and even potatoes go well in frittatas. In this recipe, we sauté our mushrooms and onions until soft and, more importantly, the water has cooked out of them. Second: It’s vital to cook your vegetables and/or meat first, and make sure they aren’t soggy/overly-filled with liquid. 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. Keep your mix-ins to around 2 cups and your base to 8 eggs + 1/3 cup milk/cream + 3/4 cup cheese. There’s a couple of important things to keep in mind though when preparing your dream frittata.
Follow our tips to ensure you nail a fluffy-centered, crispy-edged frittata each and every time.Ī frittata is the perfect vehicle for practically any ingredients you’re looking to use up, whether they’re fresh or leftover. 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. 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. Quiche’s less-fussy cousin, frittatas, are the answer to almost every meal dilemma.
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