Best Frittata Recipes

But something was still missing. My frittatas lost their beautiful “flakyness” once they came out of the oven. There had to be a way to keep them from deflating into fancy egg pancakes.

I discovered the secret in Ina Garten’s Potato and Basil Frittata recipe. She adds flour and baking powder. When I used both ingredients with full fat Greek yogurt, my frittatas stayed tall even when cooled.

Incorporating these few changes when making frittatas will undoubtedly transform them from mundane meals to magical meals.

Chadwick Boyd is a chef, entertainment expert, and frequent magazine contributor. Find his work on chadwickboydlifestyle.com.

RECIPES

These frittata recipes use 10 eggs to make them heartier than a typical frittata. The toppings are mixed into the egg base so they don’t settle to the bottom of the pan; a small amount is also placed on top of the frittatas once cooked to highlight the flavors. A 10-inch ovenproof skillet, such as a cast iron skillet, is used, as well as a standard muffin pan. Full fat Greek yogurt is used to maintain a creamy consistency and activate the baking powder and flour to give a nice effect to the frittatas. For best results, do not overmix the eggs or yogurt.

Once you get the hang of it, you can make a custom frittata using the technique and ratio of eggs, Greek yogurt, flour, and baking soda called for in these recipes, plus 1 1/4 cups of practically nothing. no matter what garnish is cooked. Reserve some of your filling for garnish if desired.

Spring herb frittata

Kuku Sabzi, a traditional Persian omelet loaded with chopped herbs, is the inspiration for this airy, springtime frittata. Zesty green onions, tarragon, basil and parsley are finely chopped and tossed into eggs with a handful reserved for garnish. Soft feta crumbles are added just before cooking to add creaminess and a little salt. A few lemon wedges are served on the side to balance the spiciness of the herbs. It’s a fresh, hearty meal that can double for a special dinner or brunch.

Credit: Chadwick Boyd

Credit: Chadwick Boyd

Potato and pea frittata

This exceptionally tasty frittata contains the basic ingredients of Indian samosas. Potatoes (any variety will do) and onions are tossed in fragrant garam masala and olive oil and cooked like breakfast potatoes until They are tender and crispy. Fresh ginger, jalapeno pieces and spring peas are incorporated before the filling is fused with the egg base and baked. Fresh cilantro and mint are sprinkled on top once the frittata has cooled slightly. Rather than cutting into traditional wedges, serve with a large spoon to remove portions directly from the pan.

Credit: Chadwick Boyd

Credit: Chadwick Boyd

Florentine frittata muffins

This recipe is packed with spinach and cream cheese with a hint of nutmeg, reminiscent of the flavors of classic creamed spinach. These fun, personal-sized frittatas are baked in a standard-sized muffin pan, rather than a 10-inch pan. They’re an easy way to serve a hungry crowd or make them in large batches and freeze them for busy mornings or for protein-rich snacks on the go. Once cooked and cooled, seal it in a zip-top bag and freeze it for up to three months. To reheat, place on a plate and microwave on high for 45 seconds to 1 minute.

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