Simple Vegetable Frittata Recipe | Living Well Spending Less® (2025)

FAQs

What kind of cheese is best for frittata? ›

I love to use soft cheeses like goat cheese. Sharp cheddar and Parmesan are delicious as well. You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata.

Easy Formula For a Frittata

6 eggs. 1/4 cup heavy cream. 1 cup cheese. 2 cups veggies and/or meat.

The egg to dairy ratio: If you are making a smaller frittata use 6 eggs and 1/4 cup of dairy, and if you are making a larger frittata use 12 eggs and 1/2 cup of dairy.

Tips for Fluffy Eggs

Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

Do you add water or milk to a frittata? Let's just say that full-fat milk or heavy cream is the best way to go. Water will work, but you won't get the density and rich texture you'll get when you use a full-fat liquid. Sour cream, crème fraîche or yogurt can be substituted for the heavy cream in this recipe.

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

It's important to pull it from the oven before it's completely finished. The size of your pan is important- general rule of thumb- a 12 egg frittata should ideally be cooked in a 11-inch pan, a 6 egg frittata should be cooked in a 9-inch pan.

Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese, and salumi, or for lunch with a green salad.

Explanation: When determining how many eggs to use in a frittata, generally 2 eggs per person is sufficient. In the context of recipes and cooking, the number of eggs required will often depend on the scale or size of the meal being prepared.

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.

Do you flip a frittata? ›

Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.

Add olive oil to grease – this will stop frittata from sticking. Add frittata mixture to the pan.

If you don't add seasoning to your frittata, it will end up tasting bland. Season your eggs with salt and pepper before putting them in the pan–a sprinkle of salt on top of the eggs before they bake will only flavor the top crust of the eggs, and not the whole dish.

If the center is still liquid, you've got to cook longer. If it's almost set, cook the frittata a few more minutes, then remove it. As long as the frittata is still in the hot pan, it will continue to cook. That's why it's important to pull the dish from the oven as soon as it reaches that "set" stage.

Cheddars, mozzarella, and alpine cheeses like Gruyère all melt perfectly for an omelet, but other cheeses like feta, parmesan, or manchego will work too. Some cheeses, like paneer or halloumi, won't melt but can be cubed or sliced and added as a chewy filling.

We usually choose Edam, Gouda, or Cheddar, but other semi-hard cheeses you love will work too. We would usually make this recipe on weekends when we love to slow down and enjoy the morning with freshly scrambled eggs and sourdough bread, but honestly, they are perfect on any day of the year.

Lorraine^® cheese is a premium sandwich cheese that is widely known as the “Crown Jewel of the Deli Case.” This delicately lacey cheese's flavor is creamier and milder than Swiss and its texture makes it ideal for melting or shredding.

As a great philosopher once said “Everything tastes better with cheese.” Waffle House is proud to serve American cheese produced by one of the leading dairy providers in America – Schreiber Foods.