A carefully constructed, big-as-a-plate frittata, can be a cook’s blanks slate and a host’s best friend. It’s one of the culinary world’s perfect wonders. If you’re like me you probably make one when you want to clear out the fridge. Veggies, cheese, meat or potatoes – even pasta and rice. These are all great additions. It’s fun to go wild but a frittata can go downhill fast when it’s so overloaded with leftovers that it becomes a sloppy unfocused mess. A good frittata requires some finesse and a plan. Because if you ignore the basics a frittata can be as wet and messy as a dirty dog rolling in the grass.
The Key to Frittata Success
While it’s true that spontaneous frittatas are fun and easy to make – you shouldn’t wing it too much. Balance is the key, especially when it comes to the dairy in the recipe. I’ve seen too many versions that don’t include some added fat. If you want a chubby, fluffy frittata then full-fat dairy is crucial. I know because I’ve had a few overly improvised frittata fails: too lean, too skinny, too bland. These stingy versions quickly become spongy, dry, and tasteless. Nothing more than baked scrambled eggs loaded with leftovers.
As with most dishes involving eggs, there’s an egg-to-fat ratio and it’s important. For 8 eggs you need about 3/4 cup fat. That’s generous. You could get by with a 1/2 cup. But really 1/2 cup to 3/4 cup is your window. Do the math if you want to use fewer or more eggs. Use too much dairy, and you end up with that messy wet dog I mentioned. Use too little, and you’ll miss out on the luscious allure that defines a good frittata.
Sherry Yard’s Noodle Frittata with Smoky Paprika is a good example of a balance and finesse. Of course, she gets the egg-to-fat ratio correct, but there are other valuable lessons in this recipe that you can adapt to your spontaneous frittatas as well. For example, I like the way she whirls the liquid ingredients with the ricotta in the blender. This not only fully incorporates the ricotta it also add more air and volume than I could accomplish with a whisk. GREG