If you love eggs, you can rely on this one dish when you want a quick and delicious meal. Making a frittata is easy and simple, You need to follow a few steps to make it perfectly delicious. The texture of frittata is the main indication of well-made frittata. A perfect frittata has a creamy and custard-like centre rather than spongy and dry. To make the perfect frittata, I am sharing a few of the tips that I follow to make the best Italian frittata every time.
Ingredients
How to Make it
Recipe Notes: Tips for Making Perfect Frittata
1. Dairy is Must
I can’t stress enough on this! dairy adds a delicious creamy touch. In your attempt to keep the calorie count low do not avoid cream in the frittata batter. You can substitute cream with mil, Milk tastes nice, but cream tastes nicer and yields a perfect creamy frittata each time. The 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.
2. Cook your vegetables right
3. Whisk it right
Never whisk frittata batter too much, you don’t want spongy and airy frittata which puffs in the oven and then flattens when it cools down. Just whisk the ingredients together only enough to mix them together.
4. Bake at the Right temperature and time
A good frittata should be creamy and custardy in texture, over baking may give you a brownish top that looks good but the interior does not remain as creamy. Bake it till the top is light brown and the interior is still wobbly. Because it will still be cooking when you take it out of the oven. The 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 mealtime it tastes absolutely fabulous if you take care of the above tips.
Serving Suggestions
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.
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