How to Make a Perfect Frittata: guidelines to follow – blunders to avoid:

A perfectly made frittata is one of the world’s most perfect and tastiest foods. It’s cheap, quick and an ideal leftover. But once in a blue moon tragedy can arise and a poorly made frittata can happen; an overly spongy texture rather than custardy, dryness, lacking in moisture and flavourless. Don’t suffer this fate! With a good quality skillet and fresh eggs…baked goodness is awaiting to be ooh’d and ahh’d over.

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Here are some useful tips to have the perfect frittata:

  • Use a generous dollop of dairy—Full Fat and nothing less, whole milk, sour cream, yoghurt, or crème fraiche are all great options.
  • Don’t underestimate the egg-dairy ratio. For every half-dozen eggs use a quarter cup of dairy.
  • Using the right skillet goes a long way. Whatever oven-safe pan you choose, be conscious of how well it conducts heat. A heavy cast-iron pan will retain heat so be sure to pull it from the oven before it’s completely finished.
  • Fully Cook (Most) ingredients. Sauté “wet” ingredients such as mushrooms, tomatoes and courgettes in a separate pan as these can water down your eggs.
  • It is scandalous to overbake
  • A perfect frittata should retain the texture of custard: wobbly, barely set but with a tanned top. In contrast an over-baked frittata will have all the textural appeal of a set quiche with a golden brown top.
  • Season well, remember to season the eggs with salt and pepper before adding them to the pan.
  • Take time to choose the softest cheese. Select cheeses with a wonderful melting quality, such as cheddar, gruyère, fontina and certain types of emmental.


Serves 4
Ingredients:

6 large eggs
¼ cup whole milk
100 grams grated emmental, divided
Smoked sea salt and freshly ground black pepper
2 tablespoons olive oil
70-80 grams smoked Spanish chorizo, casings removed
100 grams tenderstem broccoli, coarsely chopped
Small handful of rocket salad leaves

Method:

Preheat the oven to 190°C.

In a separate bowl whisk the eggs and milk. Mix in 50 grams of emmental cheese, season with smoked seal salt and pepper and set aside.

Heat the oil in a large cast iron skillet over medium heat. Once the oil has come up to temperature crumble the chorizo and cook until the chorizo is brown for about 5 minutes, stirring occasionally.

Add the broccoli, season with salt and pepper and cook until tender, for a further 8–10, stirring occasionally.

Reduce heat to low and pour the egg mixture over vegetables.

Cook for 10-12 minutes, shaking the pan occasionally, until edges are just about to set. Top the frittata with remaining cheese, place in the oven and cook for a further 4-5 minutes until the top is a pale golden and centre is just set.

Cut the frittata into portions and serve warm.

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