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
Noodle Frittata with Smoky Paprika
Print This Recipe Yield 8Source Sherry Yard for Food & WinePublishedIdiazabal cheese is a is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. You may substitute it with any firm white sheep’s milk cheese. I used manchego.
Ingredients
- 4 ounce dried, wide eggs noodles
- 3 tablespoon unsalted butter
- ½ medium sweet onion (thinly sliced)
- 1 clove garlic (peeled and minced)
- ½ teaspoon finely chopped thyme leaves
- 5 ½ ounce Idiazabal cheese (grated)
- 1 teaspoon weet Pimentón de la Vera (smoked Spanish paprika) (plus more for sprinkling)
- 8 large eggs (lightly beaten)
- ½ cup fresh full-fat ricotta cheese
- ¼ cup chicken stock or low-sodium broth
- ¼ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground white pepper
Directions
Preheat the oven to 375°. In a medium saucepan of salted boiling water, cook the noodles until al dente. Drain the noodles and cool under running water, then drain again.
In a 10-inch ovenproof nonstick skillet, melt the butter. Add the onion, garlic and thyme and cook over moderate heat, stirring occasionally, until the onion is softened and just starting to brown, about 7 minutes. Remove from the heat and stir in the noodles.
In a medium bowl, toss 1 ½ cups of the shredded cheese with the 1 teaspoon of paprika. In a blender, combine the eggs with the ricotta, chicken stock, milk, salt and white pepper and puree until smooth. Add the egg mixture and cheese to the skillet and mix well. Bake in the heated for about 25 minutes until the frittata is just set. Sprinkle the remaining ½ cup of cheese on top. Turn on the broiler and broil for about 2 minutes, until lightly browned. Let stand at least 5 minutes. Sprinkle the frittata with paprika, cut into wedges and serve warm or at room temperature..
I like my ricotta cheese. Will have to try this recipe.
I’m all over this wonderful fritatta, mainly because I’ve been making the typical Spanish patatas tortilla that they often serve as a tapa. I love the use of the egg noodles in this, I’ve often made a dense fritatta from left over paella or even risotto, they are so tasty. But I do know what you mean about a soggy mess with no focus! I am loving the ricotta addition in this, I will likely have some mascarpone left over from the lobster risotto I’m making so Brunch on Sunday will likely be your beautiful recipe.
This looks and sounds lovely… ain’t nobody got time for a sloppy frittata!
Yup, I often make a frittata when the refrigerator needs cleaning out! And agree you need a decent amount of fat to make a good frittata. Or almost anything, really. Have never used ricotta cheese in one for some reason — sounds like a terrific idea. And the egg noodles are a neat idea! Good dish — thanks.
Hello Greg ! Thanks for sharing this recipe with us , It looks very delicious I definitely try this for my children. Thanks and keep sharing 🙂 🙂
Full fat ricotta cheese…I wish I could find that. I suppose I could make a batch of it. This looks and sounds fantastic Greg.
Unlike the low cal frittata I have currently up, this I save for feasting days. I can only imagine how good this is.