Frittatas are one of the best vehicles for leftovers in my opinion. So many people make frittatas out to be their arch nemesis, but for me frittatas are the best way to clean out the refrigerator before grocery day. They really are fairly simple, it’s just about the right proportions, seasoning and NOT over baking.
There are 3 main things to remember when making a frittata and then a few more things to remember.
- The first is you need plenty of flavor, so if your leftovers are bland be sure to add extra seasoning that compliments your ingredients.
- The second is to make sure your ingredients don’t fight each other. For example, you don’t want to combine liver and onions with hot wing chicken.
- The third is to make sure your egg mixture is sufficient enough to cover your proteins and that your cheese choice compliments your proteins. I ABSOLUTELY recommend using a cast iron pan for ALL frittatas for an even bake.
- The most important thing to remember for a fluffy frittata is to use FULL fat dairy and cheese whether it’s milk or sour cream. The full fat makes for a richer custardy texture. I personally like a rich buttermilk. Adding anything less than full fat is like just adding water.
- If you’re not using leftovers, be sure to use FULLY cooked proteins and/or any vegetables (things like ham, tomatoes and mushrooms) that could release excess moisture while baking. tomatoes and mushrooms.
- Bake just until set, DO NOT OVER BAKE!
KITCHEN SINK FRITTATA serves 4-6
2 cups chopped proteins
1/2 cup chopped vegetables
6 LARGE eggs
1/4 cup of WHOLE milk
appropriate seasonings, to taste
3/4 cup grated cheese
2 tablespoons butter
- Preheat oven to 350° .
- Melt butter in cast iron pan.
- Whisk together the eggs, milk and seasonings.
- Mix together the proteins and vegetables.
- Stir in the majority of the cheese, reserving some for topping just before serving.
- Pour egg mixture over top making sure to cover everything.
- Bake for 20-30 minutes until JUST set.
- Top with remaining cheese and serve immediately.