Vegan Frittata Recipe (2024)

FAQs

How does the frittata get its fluffy texture? ›

Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense.

But unlike omelets, egg frittatas can serve a family fast. And unlike most egg recipes, a four-serving frittata cooks all at once without any flipping or fuss. Plus, since there's no crust (like quiches), it makes it a healthier breakfast option.

Origin: Frittata is an Italian dish whereas quiche is a French dish. Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk.

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.

The Frittata Formula

Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.

Use full-fat dairy.

I've had great results with heavy cream, half-and-half and whole milk. Sour cream, crème fraîche and yogurt will work as well. However, two percent and skim milk are too watery. Omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy.

History of Frittata

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.

Here's the answer. If you're looking to shed some extra pounds, then it's best to have boiled eggs. You don't have to worry about any additional fat or calories from any outside substance other than eggs. However, omelettes are a delightful way to enjoy eggs, and the possibilities for fillings are endless.

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to 'fried'.

The word omelet is basic French while the Italians call their version a frittata.

What kind of pan should I use for a frittata? ›

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.

You can think of a frittata as an Italian omelette. The origin of the word frittata is the Italian friggere, "fried," and in Italy it was once a common way to describe any egg dish cooked in butter or oil in a pan.

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.

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 solution is to partially cook the frittata on the stove. To prevent the bottom from burning on the stovetop, give the frittata a few stirs until you can see some large curds of egg and it starts to turn opaque, but it's still wet enough to flatten off the top.

The main way to make cakes fluffy is to incorporate air. This can be done by beating the egg whites separately from the yolks and incorporating them carefully into the batter. Like that, you retain the air bubbles created while beating the egg whites and your cake is fluffier.

This is the key to making fluffy omelettes, just whisk the egg yolk and egg white separately. This helps in giving that perfect restaurant-like texture to the homemade omelettes. Also make sure you whisk the egg portions in a way that they turn frothy, this will add on the fluffiness of the omelettes.

Continually stirring the eggs increases the amount of air in the eggs, which results in pillow-soft scrambled eggs.