Baked Frittata with Goat Cheese, Zucchini and Cherry Tomato Recipe (2024)

FAQs

Should I add milk to my frittata? ›

Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy. It can be cream, whole milk, sour cream, yogurt, crème fraîche, even cottage cheese.

A soft goat's cheese mixed with 1 tbsp natural yogurt makes a great substitute if you can't get goat's curd.

You can serve frittatas straight from the oven or cold — both are delicious. You can even reheat leftovers for a minute in the microwave. Cooked frittatas store well, wrapped in the refrigerator for two to three days. We don't recommend freezing them since the freezer changes the texture of the dish.

Some good options include cheddar, gruyere, feta, and goat cheese. Add flavorings: Enhance the flavor of your frittata by adding herbs like thyme, rosemary, or basil, or spices like paprika, cumin, or chili powder. Pre-cook vegetables: Cook any vegetables you plan to add to the frittata before adding them t.

This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes. "They won't get much more tender once you add the beaten eggs," says Perry, "So cook them fully before combining everything." Don't be afraid of getting a little color on the vegetables: That's what makes them so delicious!

Goat cheese is made the same way other cheeses are made--by acidifying the milk with lactobacilli and rennet (or another acidifying agent) to form curd. The curd is “cut” into smaller curds, warmed to contract them, then drained of the whey. The result after it is formed is called a cheese.

Lighter than cream cheese and not as dense as goat's cheese, goat's curd is a lovely versatile product. Curds form in the process of making cheese when the milk separates into curds and whey. The texture is soft and creamy with a complex, tangy flavour.

Use a cast-iron skillet.

I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don't have a skillet, go make this breakfast casserole recipe instead.

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.

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.

Should you add milk to eggs? ›

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

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.

Never use uncooked vegetables in a frittata

Therefore, if you add them to the mixture raw, you'll end up with a watery frittata with undercooked vegetables. That's precisely why leftover vegetables are traditionally used, so while you could use fresh vegetables, you'll need to sauté them beforehand.

The Frittata Ratio to Memorize

So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.