Frittata is Italian egg casserole dish that is easy to make and quick cooking. Perfectly healthy one pan meal and best thing you can serve it at breakfast, lunch, dinner or brunch. So if love eggs, you can rely on this one dish when you want a quick and delicious meal.
Making frittata is easy and simple, but if you forget to take care of few things it may not turn out as delicious. Texture of frittata is main indication of well made frittata. A perfect frittata has a creamy and custard like texture rather than spongy and dry. To make the perfect frittata, I am sharing few of my tips that give me perfect frittata every time.
If you follow my updates on various social media you know I and Mother dairy Cream have partnered to bring you the Insta class on Mother Dairy Instagram page. So when deciding on which recipe to demonstrate in insta class, my first choice was this Creamy Frittata recipe, because use of cream makes a lot of difference both in terms of texture and the taste.
Mother Dairy cream has perfect consistency and fat percentage to make it perfect. It comes out exactly creamy and custardy, rich, moist and very flavourful with a perfect mouthfeel. I used mother dairy rich cream to the batter which gave me excellent results.
Tips for Baking Perfect Frittata
Dairy is Must
I can’t stress enough on this! dairy adds a delicious creamy touch. Some people in their attempt to keep the calorie count low avoid adding any sort of dairy to the frittata batter. Here is my special tips for making perfect frittata, Milk tastes nice, but cream tastes nicer and yields a perfect creamy frittata each time. Right proportion of egg to dairy is for 8 eggs I always use 80-100 ml of cream. And this size with 8 eggs is sufficient to serve 4 people.
Cook your vegetables right
Fully cook your vegetables before you add them to frittata, saute them well if there are any watery remains as in case of vegetables with high water content, just make sure to drain them well so that water does not seep in the eggs. As it is after adding to the eggs vegetables are not going to be cooked much so I suggest to use fully cooked ones.
Whisk it right
Never whisk frittata batter too much, you don’t want spongy and airy frittata which poofs in oven and then flattens when it cools down. Just whisk the ingredients together only enough to mix them together.
Bake at Right temperature and time
A good frittata should be creamy and custardy in texture, over baking may give you brownish top that looks good but interior does not remain as creamy. Bake it till top is light brown and interior is still wobbly. Because it will still be cooking when you take it out of the oven. Right temperature for baking frittata is 180C or 350F for 20-25 minutes.
The beauty of Frittata is you can bake it with anything and anytime and enjoy it hot or cold, you can make it ahead or make it at meal time it tastes absolutely fabulous if you take care of above tips. I topped it with arugula and baby tomato salad because I was serving it for the brunch, you can top it with salad or serve any of the salads on the side.