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? ›

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.

If meat and vegetables figure into your frittata, cook them in the pan before you add your eggs—and I leave mine ever so slightly underdone. That way, they don't get soggy when they keep cooking in the oven (and I tend to like my vegetables with a little “bite” anyway, but it's a personal preference).

Tips for Fluffy Eggs

You can add up to 1/2 cup per dozen 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.

Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

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.

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.

Flipping the eggs requires a plate and some confidence. Place the plate face-down on top of the skillet, and flip the two, so that the frittata falls onto the plate. When you remove the skillet, you'll see the browned underside of frittata.

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.

Which is easier to make quiche or frittata? ›

Texture: Frittatas have a firm exterior and a tender-fluffy interior, while quiche have a rich, custardy interior and a buttery, flaky crust. Timing: Quiche is more labor-intensive, particularly if you're making homemade crust. Frittatas require less cooking time, making them a quick-and-easy go-to breakfast or brunch.

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.

It's important to pull it from the oven before it's completely finished. The size of your pan is important- general rule of thumb- a 12 egg frittata should ideally be cooked in a 11-inch pan, a 6 egg frittata should be cooked in a 9-inch pan.

If the center is still liquid, you've got to cook longer. If it's almost set, cook the frittata a few more minutes, then remove it.

If you plan to fill your omelet with ingredients that contain high water content, such as zucchini, peppers, or mushrooms, make sure to cook them in advance to remove the excess moisture. Other items, such as ham or shrimp can be added cold or warmed in a pan in advance.

The easiest way to meal prep eggs is to boil them and store them in the fridge for up to a week. You can meal prep hard-boiled eggs, fried eggs, as well as almost any egg-based dish, like omelettes, quiches, and casseroles with eggs.

When finishing a frittata in the oven, it should be placed on the middle rack. Placing it on the middle rack ensures even heat distribution and prevents the top or bottom from getting overcooked or undercooked. The middle rack allows the frittata to cook through evenly and achieve a nice, golden finish.

The Frittata Ratio to Memorize

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.