Q1: What is the real difference between a frittata, an omelet, and a quiche?

While they are all delicious egg dishes, a frittata is an open-faced, Italian-style omelet where the fillings are mixed in with the eggs, and it is finished in the oven or under the broiler. An omelet is typically cooked entirely on the stovetop, and the fillings are added at the end before it is folded. A quiche is a savory egg custard that is always baked in a pastry crust.

Q2: What is the absolute secret to a fluffy, not watery or tough, frittata?

There are two main secrets! First, be sure not to add too much liquid to your eggs. A small splash of water or milk is all you need. Second, and most importantly, be very careful not to overcook it . The "push and tilt" method on the stovetop cooks the eggs most of the way through, so it only needs a minute or two under the broiler to set the top. Overcooked eggs will become tough and rubbery.

Q3: Can I make a frittata ahead of time for a party?

Yes! A frittata is a fantastic make-ahead dish because it is absolutely delicious when served warm, at room temperature, or even cold. You can bake it completely, let it cool, and then store it, covered, in the refrigerator for up to 2 days.

Q4: What is the best kind of pan to use for making a frittata?

The number one, non-negotiable tool for a perfect frittata is a well-seasoned, 8- to 10-inch, ovenproof skillet . A classic cast-iron skillet is the absolute best choice because it heats very evenly and can go seamlessly from the stovetop to under the hot broiler. A high-quality, oven-safe nonstick skillet is also a great option.

Q5: Can I bake this frittata entirely in the oven instead of starting it on the stovetop?

Yes, you can. You will need to sauté your vegetables first. Then, you can pour the egg mixture over the vegetables in your oven-safe skillet and bake it in a preheated 350°F (175°C) oven for about 15-20 minutes, until the center is just set, before you add the cheese and give it the final broil.

The Best Easy & Fluffy Spinach Frittata

The Best Easy & Fluffy Spinach Frittata (Frittata Florentine)

A healthy and flavorful recipe for a Frittata Florentine, perfect for breakfast, lunch, or a light dinner. This dish is made with a lightened-up base of whole eggs and egg whites. The frittata is cooked in an ovenproof skillet and filled with a savory mixture of sautéed onion, sweet red pepper, chopped turkey bacon, and fresh baby spinach. It’s finished with fresh basil and a layer of part-skim mozzarella cheese, then placed under the broiler to set the top and melt the cheese.

Author: Evelyn

Ingredients

6 large egg whites
3 large eggs
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
2 turkey bacon strips, chopped
1 cup fresh baby spinach
3 tablespoons thinly sliced fresh basil leaves
1/2 cup shredded part-skim mozzarella cheese

Instructions

Preheat the broiler.
In a small bowl, whisk together the egg whites, whole eggs, oregano, garlic powder, salt, and pepper.
In an 8-inch ovenproof skillet, heat the olive oil over medium-high heat. Add the onion, red pepper, and turkey bacon. Cook and stir for 4-5 minutes, until the onion is tender and the bacon is cooked.
Reduce the heat to medium-low and top the mixture with the fresh spinach.
Pour the egg mixture over the spinach and vegetables. As the eggs begin to set at the edges, use a spatula to push the cooked portions toward the center, allowing the uncooked eggs to flow underneath.
Continue to cook until the eggs are nearly thickened and no liquid egg remains on the surface.
Remove the skillet from the heat. Sprinkle the top with the fresh basil and then the mozzarella cheese.
Broil 3-4 inches from the heat for 2-3 minutes, or until the eggs are completely set and the cheese is melted and lightly browned.
Let the frittata stand for 5 minutes before cutting into wedges to serve.

Notes

Using an ovenproof skillet is essential for this recipe, as it goes from the stovetop directly under the broiler.
This is a lighter version of a frittata, using a higher ratio of egg whites to whole eggs.
Letting the frittata stand for 5 minutes after broiling allows it to set completely, making it easier to slice.

Find it online: https://cookupjoy.com/spinach-frittata/