Ham and Asparagus Frittata Recipe - A Quick & Easy One Pan Meal (2024)

FAQs

When making a frittata, which ingredient should be pre-cooked prior to adding it to the egg mixture? ›

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.

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.

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.

And, unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center. To make a frittata, well-beaten eggs are cooked on the stove in a hot skillet, along with the fillings, for a few minutes until the outer edges are set.

For a standard 12-egg frittata, stir in about one cup (shred it first). Want to top the eggs with cheese, too? Shoot for ¼ to ½ cup more. If it's an oozing texture you're after, pick cheeses that have superior melting quality: "This is your cheddar, gruyère, and fontina," says Perry.

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.

Easy Formula For a Frittata

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

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.

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.

Too much time on the stovetop, or too high of a flame, and the frittata will easily get too much color or burn on the bottom. Follow this tip: Cook the frittata on the stovetop, keeping the heat at medium-low to low, just until the edges have set, which takes about a few minutes.

Can you use a nonstick pan for a frittata? ›

Start your frittata in an oiled non-stick skillet. You need a non-stick skillet for this, since we'll be flipping this thing all around. No buts. No exceptions.

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 best side dishes to serve with frittata are mixed green salad, garlic bread, waffles, cinnamon rolls, bagel bites, biscuits, potato rosti, roasted vegetables, fresh fruit salad, grilled asparagus, tomato and mozzarella salad, home fries, and quinoa tabbouleh.

The frittata originates from the Mediterranean region, and a very similar dish with eggs, cheese, and vegetables was known in ancient Rome. All the efforts of tracing this dish to a particular Italian region defies attempts, as it is popular all over Italy.

Heat a non-stick skillet over medium heat and add a small amount of oil or butter. Crack your eggs into the skillet, ensuring they are well-spaced. Cook eggs until the whites are set and the edges are crispy. Carefully transfer the fried eggs to a plate and let them cool before storing them in a container with a lid.

When finishing a frittata in the oven, it should be placed on the middle rack. The middle rack is generally the best choice for even cooking and proper heat distribution for a wide range of foods, including frittatas. Using the middle rack ensures that the top does not brown too quickly before the middle has set.

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.

Cover it with foil if using an oven or with a damp paper towel if microwaving. Use moderate temperatures and avoid overcooking (325°F to 350°F in an oven or air fryer, medium power in a microwave). Moisten the frittata slightly with water or milk before reheating to add moisture.