Ham and Asparagus Frittata Recipe - A Quick & Easy One Pan Meal (2024)

FAQs

What if the middle of the frittata is not cooked? ›

If the center is still liquid, you've got to cook longer. If it's almost set, cook the frittata a few more minutes, then remove it. As long as the frittata is still in the hot pan, it will continue to cook. That's why it's important to pull the dish from the oven as soon as it reaches that "set" stage.

It's important to pull it from the oven before it's completely finished. The size of your pan is important- general rule of thumb- a 12 egg frittata should ideally be cooked in a 11-inch pan, a 6 egg frittata should be cooked in a 9-inch pan.

The First Flip

We want to cook 85% of the eggs initially, and then flip them to finish off the last bit. Flipping the eggs requires a plate and some confidence. Place the plate face-down on top of the skillet, and flip the two, so that the frittata falls onto the plate.

Do you add water or milk to a frittata? Let's just say that full-fat milk or heavy cream is the best way to go. Water will work, but you won't get the density and rich texture you'll get when you use a full-fat liquid. Sour cream, crème fraîche or yogurt can be substituted for the heavy cream in this recipe.

Tips for Fluffy Eggs

You can add up to 1/2 cup per dozen eggs. Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well.

I love to use soft cheeses like goat cheese. Sharp cheddar and Parmesan are delicious as well. You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata.

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.

For a traditional look, use a cast-iron skillet, and make sure it's well-seasoned to keep the eggs from sticking. Also, keep in mind that since the cast iron retains a great deal of heat, you should remove the frittata from the oven a little early to let it finish cooking.

I keep a lower heat to try to keep the bottom from burning. I strongly suggest using a nonstick or well-seasoned cast iron pan (I LOVE this pan - crisps, frittatas, casseroles, the best)…or the whole thing can be baked in a well greased, oven-proof dish.

When you pour in your eggs, let the frittata set for a couple of minutes on the stovetop. Then keep an eye on it when it's in the oven, and take it out when it's still a touch jiggly—not quite creme brulee-level jiggly, but when the top is a still a tiny bit shaky, get that frittata out of the oven and serve it warm.

Can you overcook frittata? ›

It's okay if the eggs still jiggle a little in the center; they will continue to cook through residual heat for a few minutes after it is removed from the oven. Avoid overcooking the frittata. Remove the frittata from the oven and let rest for five minutes before slicing into six pieces and serving!

After a couple minutes, the bottom and edges will begin to set without taking on any color, but the center will still be liquidy. Drop a lid on the pan for about 30 seconds. Steam will build beneath the lid. That steam circulating under the lid will gently cook the surface of the egg without overcooking it.

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.

Can you rebake undercooked quiche? It is okay to rebake undercooked quiche. To cook the quiche without burning the pie crust, cover the crust in foil and place the quiche back in the oven at a lower temperature. Check for doneness regularly.