Spinach mushroom frittata recipe, step by step - Edible Garden (2024)

FAQs

How long will a frittata last in the fridge? ›

When you refrigerate cooked eggs, they'll stay good to eat for three to four days, so you can easily make a frittata (or two) during Sunday meal prep, slice and pack it up, and enjoy it for breakfast, lunch, or dinner almost all week long. In fact, frittatas are so foolproof, you don't even need a recipe to make one.

And if you plan to freeze your cooked frittata, it will stay good in the freezer for up to three months. When storing an uncooked frittata in the freezer, your ingredients will stay good for up to four months before you need to bake the eggs.

Frittata Serving Suggestions

To dress up individual slices, top them with additional fresh herbs or serve with sliced avocado, dollops of lemony yogurt, or scoops of pesto, pico de gallo or tomatillo salsa. For a weeknight dinner, I like to serve my frittata with a kale salad and some good bread.

Yes, the cooked frittata will keep well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F-oven until hot in the center.

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.

The best side dishes to serve with frittata are mixed green salad, garlic bread, waffles, cinnamon rolls, bagel bites, biscuits, potato rosti, roasted vegetables, fresh fruit salad, grilled asparagus, tomato and mozzarella salad, home fries, and quinoa tabbouleh.

While it's similar to an omelet, crustless quiche, and Spanish tortilla, the way a frittata is cooked is what sets it apart. Frittatas are generally thicker than omelets. A frittata is made with the exact same ingredients as an omelet, but here, the milk, or more preferably, cream, is crucial.

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

If you let too much air into the mixture, your frittata is much more likely to expand and then collapse as it cools.

For a standard 12-egg frittata, stir in about one cup (shred it first). Want to top the eggs with cheese, too? Shoot for ¼ to ½ cup more. If it's an oozing texture you're after, pick cheeses that have superior melting quality: "This is your cheddar, gruyère, and fontina," says Perry.

What is the best pan for frittata? ›

Recommended frittata pans

For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.

Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.

Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.

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.

If you skip pre-cooking them, that excess liquid can make for a watery frittata that steams rather than bakes in the oven. Follow this tip: All veggies really benefit from at least a quick sauté before the eggs are added to the pan.

To Freeze Frittata:

Place frittata pieces on a cookie sheet in the freezer until frozen. Transfer to an airtight container and store in the freezer until ready to eat. To reheat, place frozen frittata pieces on a cookie sheet and bake in a 275 degrees F (135 degrees C) preheated oven for 20 minutes.

Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.

Quiche should be stored in the fridge at or below 40°F and should be eaten within 3-4 days to maintain safety and quality. In the freezer, quiche can be safely stored for up to 3-4 months.

How long can you keep the baked egg casserole in the fridge? Egg bake casserole is typically safe to eat for up to 5 days, though the texture is best if eaten within a day or two. To keep it fresh, store it well-covered or in an airtight container.