Spicy Southwest Veggie Frittata Recipe - Forks and Folly (2024)

FAQs

What makes frittata spongy? ›

Use the right number of eggs: If you underfill or overfill your skillet, the texture of the frittata may be compromised. Thin frittatas easily overcook; thick ones may cook too long on the outer edges before the inside is set. That leaves you with an eggy, spongy dish.

We want to cook 85% of the eggs initially, and then flip them to finish off the last bit. 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.

Tips for Fluffy 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. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

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.

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.

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.

One reason your frittata is soggy, is that an ingredient you used had water or other liquid that was released when cooking the frittata. One solution, is to drain all ingredients first before mixing, or to reheat the ingredients seperately, until the liquid is removed.

When the protein is cooked for too long over a temperature that is too high, the trapped moisture starts to leak out like a sponge that is being wrung out. This process when water separates from eggs while cooking is aptly called weeping, which is usually the result of overcooking.

Why is my egg casserole spongy? The sponginess in the egg casserole is due to the combination of moisture from the eggs and added vegetables.

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.

What makes a frittata so different from an omelet? ›

That's because a frittata is essentially a custard filled with any vegetables, herbs, cheese, meat and even pasta of your choosing, that is then cooked in a frying pan. Whereas an omelet's filling is just sprinkled on top of the egg, the frittata's additions need to be mixed in with the egg and cream before cooking.