Easy Oven Baked Frittata Recipe (2024)

FAQs

How do I know when my frittata is done? ›

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 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.

Use a cast-iron skillet.

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

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.

How do you know when the eggs are baked? The eggs are ready to come out of the oven when they are no longer jiggly and the egg is all set in the center. If you have an instant read thermometer, it should register at 160ºF. Insert a toothpick into the center of the pan and it should come out clean.

Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

Easy Formula For a Frittata

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

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.

The longer you cook an egg, the more likely it is to form a green coating on the yolk. Submerging an egg in ice water immediately stops the cooking. The green-gray color (and the whiff of sulfur smell that often accompanies it) comes from the reaction of iron in the egg yolk and sulfur in the egg white.

Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.

How do you keep frittata from burning on the bottom? ›

The solution is to partially cook the frittata on the stove. To prevent the bottom from burning on the stovetop, give the frittata a few stirs until you can see some large curds of egg and it starts to turn opaque, but it's still wet enough to flatten off the top.

The very best frittatas have a texture that's light, fluffy, and springy. But leave it in the oven too long and you'll quickly find yourself with a frittata that's dry, rubbery, and crumbly. Follow this tip: Cook the frittata in the oven just until the center is no longer jiggly and the edges are golden-brown.

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.

Don't overcook your frittata

For the creamiest frittata, don't overcook or you'll end up with dry spongy, rubbery, crumbly eggs! A perfect egg frittata should have a custard-like consistency.

Keep an eye on your frittata while it's in the oven.

Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.

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.

Like quiche, omelet, and other egg-based dishes, frittata is perfectly cooked when the eggs are set in the center and no longer jiggly and the edges are golden-brown. If the eggs are set, pull the frittata from the oven and let it stand 5 minutes before slicing.

Watch your Frittata ever so closely as it cooks

One rule of thumb is when the top is golden brown the inside is overdone. You can achieve the golden brown top by shredding cheese on the top of your fully cooked frittata and place it under a broiler for just a few minutes.