Spinach mushroom frittata recipe, step by step - Edible Garden (2024)

FAQs

What makes frittata spongy? ›

Beat eggs until just blended: Overbeating the eggs invites too much air in to the egg mixture. As the frittata bakes, the eggs will expand and puff up. That can leave them with a spongy texture that's dry and unappealing. You want to combine the eggs well, but stop once everything is fully incorporated.

Frittata Serving Suggestions

If you're serving your frittata as part of a bigger brunch, mimosas, classic french toast, banana bread, pancakes or muffins, French toast, baked oatmeal, overnight oats, blueberry scones, or fruit salad would all be great choices to go with it.

You can't really go wrong with: goat cheese, feta cheese, mozzarella, parmesan, cheddar (sharp cheddar is a favorite), and brie all work great. Veggies: Red bell peppers, broccoli, asparagus, mushrooms, zucchini, onions, asparagus, tomatoes, garlic, leeks, eggplant, shallots, and jalapenos.

Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream.

A large nonstick skillet works best, because you will easily be able to unmold your frittata when it is done cooking. You could also use a cast-iron skillet or a 9-inch cake pan, but in this case, you should cut a circle of parchment paper to fit the bottom of your skillet or cake pan so the frittata won't stick.

While it's similar to an omelet, crustless quiche, and Spanish tortilla, the way a frittata is cooked is what sets it apart. Frittatas are generally thicker than omelets. A frittata is made with the exact same ingredients as an omelet, but here, the milk, or more preferably, cream, is crucial.

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

Pan size matters. A large pan could cause the omelette to spread too thinly which is more prone to overcooking, while a small pan could make the omelette too spongy and thick to fold. Sticking to a regular pan (around 22cm) should help you create the right texture and depth for a two-egg omelette.

Pre-salting helps eggs retain moisture and tenderness. A small proportion of milk provides a sense of creamy richness, without going overboard. Adding the eggs to a hot pan encourages the formation of big, fluffy curds.

Plain and simple, from what you describe as your method, your temp is too high. Covering your pan traps heat and will produce overcooked (tough, dry) results. for a 2-3 egg omelet, I use a 12" nonstick pan, heat over medium heat until the butter foams, then reduce the heat to low.

Why is my egg bake spongy? ›

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