Freezing a Frittata?
Have a bunch of chard and mushrooms in my fridge right now that I thought would be good in a frittata (with a potato base). My fridge at the moment is surprisingly well stocked with leftovers but I'm afraid to wait too long to cook these veggies.
Could I throw them in a frittata and freeze until a later date? I've googled and keep finding mixed results. Any tips on freezing and reheating? Also, which type of cooking vessel would be most well suited for this application? 9x13 pan, mini muffin tins, something else?
at least to my understanding, the difference between a frittata and a quiche is a crust, right? and quiche has a bunch of heavy cream.
im planning on doing sauteed potatoes in lieu of a crust and will add a splash of milk, but nothing too significant.
do you think that more dairy will help it freeze better?
I make and freeze fritatta muffins (regular sized, minis may turn into rubber), sautee all the veggies well, bake in a muffin tin and then freeze those "muffins".
I let the frozen one defrost in the fridge overnight and then i wrap in foil to rewarm in the oven if needed, otherwise i eat cool or room temp. Just don't microwave them (rubbery egg issues)
I freeze frittata all the time - reheat better in oven or toaster than microwave IMO - I do it even with potatoes in them its fine - not quite as good as fresh perhaps but good. Just wrap well and tightly to avoid freezer burn