Q1: What is the real difference between a frittata, an omelet, and a quiche?

While they are all delicious egg dishes, a frittata is an open-faced, Italian-style omelet where the fillings are mixed in with the eggs, and it is finished in the oven. An omelet is typically cooked entirely on the stovetop, and the fillings are added at the end before it is folded. A quiche is a savory egg custard that is always baked in a pastry crust.

Q2: What is the absolute secret to a fluffy frittata that isn't watery?

The number one secret is to sauté your vegetables first ! Vegetables, especially things like mushrooms and spinach, contain a lot of water. By cooking them in the skillet first, you are cooking off that excess moisture, which concentrates their flavor and is the key that prevents your final frittata from being watery and ensures it has a beautiful, light, and fluffy texture.

Q3: Can I make a frittata without a cast-iron skillet?

Yes! The key is to use any skillet that is oven-safe . If you don't have an oven-safe skillet, you can simply sauté your vegetables in a regular skillet on the stovetop. Then, you can transfer the cooked vegetables to a greased 9-inch pie plate or a similar-sized baking dish , pour your egg mixture over the top, and bake as directed.

Q4: Can I make a frittata ahead of time for a party?

Yes! A frittata is a fantastic make-ahead dish because it is absolutely delicious when served warm, at room temperature, or even cold. You can bake it completely, let it cool, and then store it, covered, in the refrigerator for up to 2 days.

Q5: Can I make this recipe dairy-free?

Of course! To make a dairy-free frittata, simply substitute the milk with your favorite unsweetened, plain, dairy-free milk (like almond or oat milk), and be sure to use a high-quality, dairy-free feta, mozzarella, or Parmesan substitute for your chosen variation.

Easy Frittata Recipe (plus 5 Variations!)

The Best Easy Frittata Recipe (plus 5 Variations!)

A versatile and easy recipe for a basic frittata, complete with five different vegetable and cheese variations. The base recipe is a simple mixture of eggs, milk, and garlic. The method involves sautéing your chosen vegetables in an ovenproof skillet, pouring the egg mixture over the top, sprinkling with cheese, and then baking until the eggs are perfectly set. The provided variations include Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mixed Mushroom & Tarragon, and a classic Caprese.

Author: Grace

Ingredients

Basic Frittata Ingredients:
6 to 8 large eggs
¼ cup milk of choice (e.g., unsweetened almond milk)
2 garlic cloves, minced
¼ teaspoon sea salt
Freshly ground black pepper
Extra-virgin olive oil
Variation #1: Broccoli Feta
6 scallions, chopped
2 cups chopped broccoli
⅛ teaspoon smoked paprika
¼ cup crumbled feta cheese
Variation #2: Roasted Red Pepper & Spinach
1 shallot, chopped
2 roasted red bell peppers, chopped
2 cups spinach
⅓ cup crumbled feta cheese
Variation #3: Spring Veggie
4 spring onions or scallions, chopped
½ cup chopped asparagus
½ cup frozen peas, thawed
½ cup halved mini mozzarella balls
¼ cup crumbled feta cheese
¼ cup chopped tarragon or chives
Variation #4: Mixed Mushroom & Tarragon
1 shallot, chopped
12 ounces mixed mushrooms, chopped
¼ cup chopped tarragon
⅓ cup grated pecorino cheese
Variation #5: Caprese
1 shallot, chopped
2 cups halved cherry tomatoes
¾ cup halved mini mozzarella balls
½ cup sliced fresh basil leaves

Instructions

Preheat the oven to 400°F.
In a large bowl, whisk the eggs, milk, minced garlic, and salt until well combined. Set aside.
Choose one of the five variations below and prepare the vegetables in a 10 or 12-inch ovenproof skillet.
For Broccoli Feta: Heat 1 tbsp olive oil over medium heat. Add scallions, broccoli, salt, and pepper and cook for 5-8 minutes until tender. Stir in paprika.
For Roasted Red Pepper & Spinach: Heat ½ tbsp olive oil over medium heat. Cook the shallot with salt and pepper for 5 minutes. Add roasted peppers and spinach and sauté until wilted.
For Spring Veggie: Heat ½ tbsp olive oil over medium heat. Cook scallions and asparagus with salt and pepper for 5 minutes. Add peas.
For Mixed Mushroom & Tarragon: Heat 1 tbsp olive oil over medium heat. Cook shallot with salt and pepper for 3 minutes. Add mushrooms and cook for 8 minutes until tender. Stir in tarragon.
For Caprese: Heat ½ tbsp olive oil over medium heat. Cook shallot with salt and pepper for 5 minutes. Add tomatoes and half the basil.
Once the vegetables for your chosen variation are cooked, pour the prepared egg mixture into the skillet and gently shake the pan to distribute.
Sprinkle with the cheese specified in your chosen variation.
Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the eggs are set.
Season to taste and serve.

Notes

This recipe is highly customizable, providing a basic formula and five distinct flavor combinations.
Using a cast-iron or other ovenproof skillet is essential as the frittata starts on the stovetop and finishes in the oven.
The key to a good frittata is to cook the fillings first before adding the egg mixture.
The frittata is done when the center is just set; be careful not to overbake it.

Find it online: https://www.eatswithsoul.com/easy-frittata-recipe/