RS Cooking School: How to Make a Frittata With Whatever You Have in the Fridge
Put this in the reggular rotation.
Frittatas are more than just eggs. Throw just about anything at them—leftover vegetables, salty cheeses, cooked crumbled sausage or bacon, fresh herbs—for an easy and economical meal any night (or day) of the week. There’s one ingredient you might be forgetting, though, and it’s the difference between rubbery baked eggs and a tender so-good-you’d-eat-it-any-time-of-day dish.
Sour cream, known for its strong performances in such works as ranch dressing, onion dip, and supporting dollop on a baked potato, has quietly become the star player in my fluffy weeknight frittatas. Dairy, often cream or creme fraiche, plays the key role in quiche, turning it from baked scrambled eggs into a savory custard. A frittata is just the sum of those parts reversed. Kind of. Quiche is made with much more dairy in order to create that jiggly, barely set center, and has the advantage of a crust to keep it contained. Frittatas need a little more core strength, and thus less dairy is employed. But a little bit will go a long way in transforming a dozen eggs from tough to transcendent.
This formula is a guideline but it works for lots of different mix-ins. Here’s how to do it:
Cook any fillings you’d like to add to your frittata, especially ingredients with a high water content like tomatoes or mushrooms, in a 10 to 12-inch ovenproof skillet (we like cast iron). If you don’t cook off some of that liquid beforehand, you’ll end up with sad, soggy eggs on the backend. No thanks. I made this yesterday with all the onions I could get my hands on, cooked until golden and tender. But like I mentioned before, frittatas are a great vehicle for stuff on its last legs in the fridge: Monday's leftover roasted sweet potatoes, the wilty kale in the crisper, that half-inch of Saturday’s fancy cheese.
Beat 12 eggs in a large bowl until evenly combined. Season well with salt and pepper. That means a good 3-finger pinch of salt and, like, 20 grinds from your pepper grinder. No pre-ground stuff here, or anywhere, please.
Add ½ to 1 cup sour cream, creme fraiche, heavy cream, whole milk, or even yogurt and whisk the dickens out of it. Add 1 to 1 ½ cups grated (cheddar), crumbled (feta or goat), or torn (fresh mozz) cheese to the eggs and agitate—it’s hard to whisk with the cheese in there—until evenly combined.
Pour the egg mixture over whatever was cooking in the skillet and use a spatula to scootch the filling around so it’s evenly distributed. Transfer to a 350°F oven and bake until slightly puffed and just barely golden around the edges, 20 to 25 minutes. Let cool slightly before cutting and serving.
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