Baked Frittata with Goat Cheese, Zucchini and Cherry Tomato Recipe (2024)

FAQs

How do you keep frittata fluffy? ›

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.

If meat and vegetables figure into your frittata, cook them in the pan before you add your eggs—and I leave mine ever so slightly underdone. That way, they don't get soggy when they keep cooking in the oven (and I tend to like my vegetables with a little “bite” anyway, but it's a personal preference).

The best substitute for goat cheese? Cream cheese has a similar texture: though it's usually a little stiffer. The flavor also doesn't have that signature tangy flavor. To add tang, you could stir in a very small amount of Greek yogurt to the cream cheese; this would also soften the texture a bit.

Note: Substitute the goat's curd with Greek natural yoghurt. Before mixing, place the yoghurt in a strainer over a bowl. Set aside in the fridge for an hour to drain, then follow recipe using the drained yoghurt.

Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.

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.

Easy Formula For a Frittata

6 eggs. 1/4 cup heavy cream. 1 cup cheese. 2 cups veggies and/or meat.

Use a cast-iron skillet.

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.

Why are some people afraid to try such a delicious delicacy? Some people have never tried goat cheese because they are picky eaters and don't like trying something new. Others have tried goat cheese before and despised it because of a tangy, strong flavor that is associated with goat cheese known as “goatyness'.

Why is goat cheese so expensive? ›

The four animals most widely known as the sources of milk for cheesemaking are cows, goats, sheep, and water buffalo. To understand why goat milk cheese is more expensive than cow milk cheese, consider the availability of the milk, the production process of the cheese, and the supply chain (or 'path to market').

Goat cheese

Tip: Instead of cream cheese on your bagel, use goat cheese, which contains 30% less saturated fat in a one-ounce serving. (A one-ounce serving of cream cheese has 5 grams of saturated fat.)

Goat cheese, or chèvre in French, is a highly versatile cheese. Like Feta, it has been made for thousands of years. Unlike feta, goat cheese is made using – you guessed it – goat milk. There are many varieties of chèvre, each with its own characteristics.

For those of you who don't know Goat Curd is the first stage of the cheese making process. Typically referred to as a spreadable fresh goat cheese. Our curd is lightly salted to produce a beautifully creamy cheese. No preservatives are added to it except salt so it has a shorter shelf life of three weeks.

Forgetting to add milk or cream.

Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream. As a rule of thumb, use 1/4 cup of dairy for every six eggs.

Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal. These eggs are whisked twice: once to blend the eggs together and a second time once you add the milk. For best results, whisk until your wrist is tired! The mixture should look pale yellow and frothy with bubbles.

Don't overdo it with the dairy

It can leave the dish soggy, keep it from holding its shape, and may even prevent your eggs from firming up entirely. To avoid falling into the "too much moisture" trap when prepping your next frittata, always completely drain any fresh ingredients before adding them to your pan.

Beat eggs until just blended: Overbeating the eggs invites too much air in to the egg mixture. As the frittata bakes, the eggs will expand and puff up. That can leave them with a spongy texture that's dry and unappealing.