RECIPES: A few added ingredients transform frittatas into magical meals
A frittata may be one of the easiest dishes to make. It is, after all, a slightly more sophisticated version of scrambled eggs – just with a few more ingredients and finished in the oven rather than on the stovetop. Like many cooks, I typically make frittatas for fast, filling meals or whenever my produce looks paltry and leftovers need to be cleared out of the fridge.
After years of making frittatas, though, recently I wondered: are there techniques or ingredients that would elevate them from good to great?
I pored through trusted cookbooks and called my inner circle of chef friends to see if there are best practices. Many had personal preferences, but I found a couple of commonalities for frittata success. First, lightly beat rather than vigorously whisk the eggs to ensure a custardy consistency. Second, use full-fat dairy for a creamy texture. I made these adjustments to my recipe and found they consistently made a difference.
But something was still missing. My frittatas lost their beautiful “puff” once they were removed from the oven. There had to be a way to keep them from deflating into fancy egg pancakes.
I discovered the secret in Ina Garten’s Potato and Basil Frittata recipe. She adds flour and baking powder. When I used both ingredients with full-fat Greek yogurt, my frittatas stayed tall even when cooled.
Incorporating these few changes when you make frittatas will undoubtedly transform them from mundane into magical meals.
Chadwick Boyd is a chef, entertaining expert and frequent magazine contributor. Find his work at chadwickboydlifestyle.com.
RECIPES
These frittata recipes use 10 eggs to make them more substantial than a typical frittata. The fillings are mixed into the egg base so they don’t settle on the bottom of the pan; a small amount is also placed on top of the frittatas once baked to emphasize the flavors. A 10-inch ovenproof skillet, like a cast-iron pan, is used, along with a standard muffin pan. Full-fat Greek yogurt is employed to keep a creamy consistency and activate the baking powder and flour to give the frittatas a beautiful lift. For best results, do not over-mix the eggs or yogurt.
Once you get the hang of it, you can make a customized frittata using the technique and ratio of eggs, Greek yogurt, flour and baking soda listed in these recipes, plus 1 1/4 cup of virtually any cooked filling. Reserve a little of your filling for garnish if desired.
Springy Herb Frittata
Kuku sabzi, a traditional Persian omelet that overflows with chopped herbs, is the inspiration for this airy, spring-forward frittata. Pungent green onions, tarragon, basil and parsley are finely chopped and stirred into the eggs with a handful saved for garnish. Crumbles of soft feta are dropped in just before baking to add creaminess and a bit of salt. A few lemon wedges are served on the side to balance the sharpness of the herbs. It’s a fresh and filling meal that can double for dinner or a special brunch.
- 10 large eggs
- 1/2 cup whole Greek yogurt
- 6 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups finely chopped Italian parsley
- 1 1/4 cups finely chopped fresh basil
- 3/4 cup finely chopped green onions
- 1/3 cup finely chopped fresh tarragon
- 6 ounces feta, crumbled, divided
- Lemon wedges, for garnish
- Heat the oven to 350 degrees with the rack in the center position.
- In a 2-quart batter mixing bowl or medium-size mixing bowl, add the eggs and slightly beat with a whisk. Add the yogurt, flour, baking powder, salt and black pepper. Whisk gently until fully incorporated.
- In a separate bowl, combine the parsley, basil, green onions and tarragon. Reserve 3 tablespoons for the topping. Gently fold the rest into the egg mixture. Fold in 4 ounces of the crumbled feta.
- Generously coat a 10-inch ovenproof skillet with cooking spray. Pour the frittata mixture into the skillet. Bake for 25-27 minutes, or until the center is set.
- Remove from the oven. Let cool in the skillet for 5 minutes. Sprinkle the remaining herbs and remaining 2 ounces feta on top of the frittata. Cut into wedges with a serrated knife. Serve with the lemon wedges.
Nutritional information
Per serving: Per serving, based on 6: 254 calories (percent of calories from fat, 54), 18 grams protein, 11 grams carbohydrates, 1 gram total sugars, 1 gram fiber, 15 grams total fat (7 grams saturated), 338 milligrams cholesterol, 776 milligrams sodium.
Potato and Pea Frittata
This exceptionally flavorful frittata features the core filling ingredients of Indian samosas. Potatoes (any variety will do) and onions are tossed in fragrant garam masala and olive oil and cooked like breakfast potatoes until tender and crispy. Fresh ginger, bits of jalapeno and spring peas are stirred in before the filling is merged with the egg base and baked. Fresh cilantro and mint are sprinkled on top once the frittata has slightly cooled. Rather than cutting into traditional wedges, serve with a large spoon to scoop out portions directly from the skillet.
- 10 large eggs
- 1/2 cup whole Greek yogurt
- 6 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons sea salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons olive oil
- 2 cups 1/2-inch cubed potatoes (skin on)
- 1/2 cup finely chopped onion
- 1 1/2 teaspoons garam masala
- 1/4 cup water
- 4 teaspoons finely chopped fresh ginger
- 3 tablespoons finely chopped fresh jalapeno
- 1 1/4 cups frozen peas, thawed
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped fresh mint
- Heat the oven to 350 degrees with the rack in the center position.
- In a 2-quart batter mixing bowl or medium-size mixing bowl, add the eggs and slightly beat with a whisk. Add the yogurt, flour, baking powder, 3/4 teaspoon salt and the black pepper. Whisk gently until fully incorporated. Set aside.
- Place the olive oil in a 10-inch ovenproof skillet over medium heat and heat 1 to 2 minutes until the oil shimmers.
- Add the potatoes and onion and season with the remaining 3/4 teaspoon salt and the garam masala. Stir with a wooden spoon to coat with the oil.
- Spread the potatoes in a single layer in the skillet. Add the water. Cover with a lid and cook for 13 minutes or until the potatoes and onions brown and are nearly done. Stir the potatoes occasionally and return to a single layer each time.
- Add the ginger and jalapeno and stir well. Continue cooking for 2 minutes.
- Remove from the heat and stir in the peas. Let cool 2 to 3 minutes.
- Reserve 1/2 cup of the potato-pea mixture. Gently fold the rest into the egg mixture.
- Wipe the skillet clean with a paper towel. Generously coat with cooking spray.
- Pour the frittata mixture into the pan and place in the oven. Bake for 18 minutes, or until the center is set.
- Remove from the oven and let rest for 5 minutes.
- Top with the reserved potato-pea mixture and the cilantro and mint. Serve with a large serving spoon.
Nutritional information
Per serving: Per serving, based on 6: 265 calories (percent of calories from fat, 42), 16 grams protein, 22 grams carbohydrates, 3 grams total sugars, 3 grams fiber, 12 grams total fat (4 grams saturated), 313 milligrams cholesterol, 829 milligrams sodium.
Florentine Frittata Muffins
This recipe is loaded with spinach and cream cheese with a whisper of nutmeg, harkening to the flavors of classic creamed spinach. These fun, personal-sized frittatas are baked in a standard-size muffin pan, rather than the 10-inch skillet. They are an easy way to serve a hungry crowd or make in big batches and freeze for fast-moving mornings or grab-and-go, protein-rich snacks. Once baked and cooled, seal in a zip-close bag and freeze for up to three months. To reheat, place on a plate and microwave on high for 45 seconds to 1 minute.
- 10 large eggs
- 1/2 cup whole Greek yogurt
- 6 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chopped sweet onion
- 3 cloves garlic, minced
- 1 (5-ounce) bag fresh spinach, chopped
- 4 ounces cream cheese, cubed
- 1/8 teaspoon ground nutmeg
- 2 tablespoons chopped chives (optional)
- Heat the oven to 350 degrees with the rack in the center position.
- Generously coat a 12-cup muffin pan with cooking spray. Set aside.
- In a 2-quart batter mixing bowl or medium-size mixing bowl, add the eggs and slightly beat with a whisk. Add the yogurt, flour, baking powder, salt and black pepper. Whisk gently until fully incorporated. Set aside.
- Meanwhile, heat a 10-inch skillet over medium heat. Add the olive oil and butter and let the butter melt and foam, about 1 minute. Add the onion and garlic and saute for 5 minutes, or until soft. Add the spinach and cook, stirring with a wooden spoon, for 1 minute, until wilted. Stir in the cream cheese and let melt, about 3 to 4 minutes. Add the nutmeg and stir in completely. Remove from the heat. Let cool for 2 minutes.
- Add the creamed spinach to the frittata mixture and gently fold to combine.
- Using a ladle, carefully fill each cup of the muffin pan with the frittata mixture.
- Bake for 18 minutes, or until the centers of the mini frittatas are completely set.
- Remove from the oven and place on a wire rack. Let the frittatas cool in the pan for 5 minutes.
- Run a kitchen knife around the edges of the muffins. They should easily pop out. Transfer them to a serving platter. Sprinkle with the chives, if desired. Serve.
- The frittatas can be stored in an airtight zip-close bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutritional information
Per serving: Per frittata: 141 calories (percent of calories from fat, 62), 8 grams protein, 6 grams carbohydrates,1 gram total sugars, 1 gram fiber, 10 grams total fat (4 grams saturated), 169 milligrams cholesterol, 300 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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