Question about frittatas

[Hank Hanover]

I have always intended to make a frittata but somehow never got around to it. In fact, I have never eaten a frittata.

Some time ago, I saw Alton Brown make one on his show. He put his egg mixture into a non stick skillet and cooked it until it set on the bottom. He then put it under a broiler to set the top.

Well it looked like to me that he cooked it until it was going to be overdone on the bottom and then he cooked it until it was overdone on the top. I guess that made it perfect right in the center.

Am I missing something? I thought you were supposed to avoid hard eggs. They certainly looked like it. Especially on the top and bottom. In fact, he slid it out of the pan onto a cutting board and sliced it like pie.

Are these things really as good as a lot of chowhounders say they are?

[pdxgastro]

You only use the broiler technique when you don't feel like flipping. To flip, you slide the frittata onto a plate. Then you invert the pan over the plate. Then you flip the plate onto the now right side up pan. You can do this when the bottom is *just* set, so you can avoid overcooking both sides of the eggs this way.

[magiesmom]

I beg to differ. Flipping and broiling create different results entirely. Broiling puffs up the eggs in a wonderful way.

[goodhealthgourmet]

we're in agreement as usual - i said the same thing to another poster up-thread :)

[carbonaraboy]

If my fritatta is relatively thick, I bake at 400 for several minutes (otherwise it won't get done) , then broil for 1-2 minutes at close range. I also don't let the eggs cook very long on the stovetop, as the oven takes care of the bottom. If it's thin, then just set it up on the bottom fairly good, then broil.

[pemma]

Frittatas are similar to an omelet, but not the same. Omelets are more delicate and when done the eggs can be a bit runny. Fritattas are firm. Also, when cooking an omelet I use butter to grease the pan, for frittatas I use olive oil.

[paulj]

There are different types of omelets as well.

[mbfant]

A frittata is only as good as you make it -- what you put in, ratio of stuff to egg, degree of doneness. I personally think it is ridiculous to cook it half on the stove and half under the broiler. I make them all the time on top of the stove. You cook it in a nonstick, round-sided pan until the bottom is pretty well set (this is not fast; a lid for part of the time helps), then slide it onto a plate or lid, invert the pan over it, and flip plate and pan together. Then cook side B. Slide it onto a plate to serve. There are different styles of frittata, but usually they are not runny in the middle and have a high ratio of stuff to egg. I never use more than 4 eggs. If I need more (and they're great for buffets), I make more 3- or 4-egg frittatas.

[goodhealthgourmet]

"I personally think it is ridiculous to cook it half on the stove and half under the broiler."
~~~~~~~~~~~
it's a matter of preference, but you don't get the same consistency/texture on the surface of the frittata if you do it on the stove top instead of the broiler.

[paulj]

If you go the inversion route, aren't you making a Spanish tortilla? :)

[odkaty]

Frittatas are our go-to quick weeknight meal. I always start on the stove with onions, vegetables, whatever for the filling. Then, still over medium heat or so, add a sprinkle of cheese and 6 eggs (beaten, sometimes with milk/water, sometimes without).

I stick the whole thing in the oven, preheated to 450 or so, and wait 5-10 minutes (no idea how long, I normally just know). The eggs should have puffed up and the top will be crackly and lightly browned. The eggs themselves are creamy, but with the filling it's easily sliced.

Unless the frittata didn't puff up, I would definitely not call the eggs hard. I've found that it doesn't puff under the following circumstances: 1) too little air in the eggs 2) skillet not hot enough (or too hot) 3) too much water in greens.

[katecm]

I'm with you, I do mine in a hot oven. I think you get a nice, even finish to it. And no, the eggs aren't ever hard. They'll flop a bit after coming out of the oven, but they aren't tough.

[andrewtree]

My preference, and how I learnt to cook frittata, is to beat the eggs very well so that when the pan goes under the broiler they rise a little so that the top is cooked but still soft and light in the middle, almost like souffle. And I make frittata for one at a time, no cutting involved just slide it onto a plate. If I want a more solid egg dish that can be sliced I make tortilla.

[c oliver]

But a tortilla has potatoes, right?

[paulj]

Just a potato (and onion) tortilla! :) The potato version is most common, but it isn't the only filling. I rather like an eggplant version, which is a bit lighter in texture.

[c oliver]

I would much more compare a frittata to a tortilla than a souffle, texture wise. Yes?

[melpy]

I don't know about as good as CHers say they are but they are supposed to be cooked through, sliceable like a pie. Shouldn't be wet like good scrambled eggs or omelette.

[mucho gordo]

I'm still trying to understand the difference between a frittata and an omelette. The only thing I see is that the omelette is folded over whereas the frittata stays flat.

[ipsedixit]

Think of a frittata as sort of a quiche sans pastry crust.

[mucho gordo]

Still sounds like an unfolded omelette to me, Ipse. What am I missing here?

[ipsedixit]

Well, for one, I don't bake omelets.

Two, a frittata is much thicker and denser than an omelet and usually eaten and served like a slice of pie (or quiche).

Think of a frittata as sort of the scrambled egg equivalent of a meatloaf, whereas the omelete is really closer to folded over scrambled eggs with stuffing.

[mucho gordo]

Basically it's the same ingredients, just different preparation?

[ipsedixit]

Yes, if that makes you feel better. :-)

Of course, one could say the same thing about spaghetti and lasagna, or pizza and bread, or chocolate cake and brownies, or even burgers and steaks ...