One Pan BLT Skillet Frittata Recipe - The Cookie Rookie® (2024)

FAQs

Why is my frittata not fluffy? ›

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.

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.

Heat a frying pan over medium heat. Add olive oil to grease – this will stop frittata from sticking. Add frittata mixture to the pan.

I suddenly found myself with a frittata cooking in the skillet and no broiler to finish it under. The solution was simple: Just flip it like a Spanish tortilla. Compared to a normal finished-in-the-oven frittata which can take on a poofy, souffléd texture, flipping produces a much creamier, denser omelette.

Easy Formula For a Frittata

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

Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal. These eggs are whisked twice: once to blend the eggs together and a second time once you add the milk. For best results, whisk until your wrist is tired! The mixture should look pale yellow and frothy with bubbles.

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.

The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.

Use the right number of eggs: If you underfill or overfill your skillet, the texture of the frittata may be compromised. Thin frittatas easily overcook; thick ones may cook too long on the outer edges before the inside is set. That leaves you with an eggy, spongy dish.

Cast iron pans heat evenly and retain temperatures well, and they can become quite nonstick if you take care of them properly. These attributes make them great for eggs, especially for recipes you want to transfer to the oven and finish cooking gently like a frittata.

What kind of pan is best for frittata? ›

The food site also specifically recommends a properly seasoned cast iron skillet for this task. Not only will its all-metal construction make cooking in the oven a worry-free feat, but it will also add to the quality of the frittata.

Frittatas are so simple to make! Here's how: Choose a recipe variation below, and start by whisking together the frittata base: a simple mixture of eggs, almond milk (or any milk), garlic, salt, and pepper. Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.

Bake for 30 to 35 minutes or until egg mixture is set and top golden. Stand for 5 minutes. Serve.

I keep a lower heat to try to keep the bottom from burning. I strongly suggest using a nonstick or well-seasoned cast iron pan (I LOVE this pan - crisps, frittatas, casseroles, the best)…or the whole thing can be baked in a well greased, oven-proof dish.

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.

Here, we'll discuss these mistakes and how to fix them. You don't season the frittata. If you don't add seasoning to your frittata, it will end up tasting bland.

Stir to scramble - you'll want to stir often for fluffy creamy eggs, this allows the egg curds to break down further making them smaller and softer. We recommend you stir with a wooden spoon rather than a fork for maximum fluffiness. Season at the end - don't season your egg too early.