Randy Chandler
Frittatas are an egg-based dish that can be made with a variety of mix-ins, such as meats, vegetables, and cheeses. While cheese is not a required ingredient, it is commonly used to add extra flavor and creaminess to the dish. When adding cheese to a frittata, it is recommended to sprinkle it on top just before baking or to stir it directly into the egg mixture. Different types of cheeses can be used, such as cheddar, Parmesan, goat cheese, or cream cheese, depending on the desired flavor and texture.
| Characteristics | Values |
|---|---|
| Main ingredient | Eggs |
| Other ingredients | Vegetables, Cheese, Meat, Herbs |
| Dairy options | Milk, Sour cream, yogurt, crème fraîche |
| Cheese types | Cheddar, Gruyère, Fontina, Parmesan, feta, goat cheese, cream cheese, ricotta, Pecorino Romano |
| Cooking method | Stovetop, Oven, Microwave |
| Baking temperature | 350-400°F |
| Baking time | 13-30 minutes |
| Storage | Refrigerate for up to four days, freeze for up to four months |
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What You'll Learn
Cheese is optional but recommended
Frittatas are a simple, tasty, and quick dish to make. They are a lot like crustless quiches or the Italian version of an omelet. They are a great way to use up leftover vegetables and can be served hot or cold. While cheese is not a necessary ingredient, it is highly recommended.
Cheese is a great way to add flavor and creaminess to your frittata. You can use soft cheeses like goat cheese, ricotta, or cream cheese, or harder, aged cheeses like Parmesan, Pecorino Romano, or cheddar. If you want a smooth texture, go for cream, fontina, and feta. Gruyère and Parmesan impart great flavor. If you want your cheese to melt, choose cheddar, Gruyère, or fontina. If you prefer dense pockets of gooeyness, a soft cheese like ricotta is perfect. Harder, aged cheeses like Parmesan or Pecorino Romano will add a sharp, salty, nutty flavor without melting as much.
You can add up to one cup of grated or crumbled cheese to the egg mixture or reserve some for topping. If you want a golden-brown top, sprinkle cheese over the frittata in the last few minutes of cooking. You can also stick the almost-finished frittata under the broiler for a few minutes to achieve this. If you're making a large frittata with a dozen eggs, you can add up to three cups of cooked vegetables and adjust the cheese quantity accordingly.
Cheese is a versatile ingredient that can be used in many different ways in a frittata. You can fold it into the frittata, sprinkle it on top, or use a combination of both methods. You can even make a four-cheese frittata, combining different cheeses to create a unique flavor profile and texture.
So, while cheese is not mandatory in a frittata, it is definitely worth considering. It adds flavor, creaminess, and texture, taking your frittata to the next level. Experiment with different types of cheese and find the combinations that you enjoy the most!
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Choose a cheese that melts well
When making a frittata, you can use any cheese you like, but if you're looking for a good melt, you should choose a cheese with high moisture. Cheeses like mozzarella, smoked Gouda, cheddar, gruyère, and fontina are great melting cheeses that give frittatas their desired texture. For example, if you want cheese in every bite of a 12-egg frittata, you should stir in about one cup of shredded mozzarella. If you also want to top the frittata with cheese, you'll need ¼ to ½ cup more.
On the other hand, low-moisture cheeses like Parmesan and Pecorino Romano add salinity and a sharp, salty, nutty flavor to a frittata, but they don't melt well in the oven, especially when surrounded by eggs. If you want to include these cheeses in your frittata, it's best to sprinkle them on top at the end of cooking to add a sharp wallop of flavor.
Acidity is another factor to consider when choosing a cheese for your frittata. Goat cheese, for example, has a high acidity that adds a tangy flavor, but it won't give you a gooey cheese pull. Low-acid cheeses like bread cheese will soften in the heat but won't melt, leaving chewy chunks in your frittata. If you're looking for a seamless melt, consider using American cheese, as its sodium citrate content acts as an emulsifying agent.
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Cheese can be stirred into the egg mixture
Frittatas are an egg-based dish that can include a variety of mix-ins, such as meats, vegetables, and cheeses. While cheese is not a mandatory ingredient, it is highly recommended and can be added to the frittata in different ways to enhance its flavour and texture.
Cheese can be stirred directly into the egg mixture before baking the frittata. For a standard 12-egg frittata, you can stir in about one cup of shredded or crumbled cheese. This will give your frittata a creamy texture and ensure that you get a bit of cheese in every bite. Soft cheeses like goat cheese, ricotta, or cream cheese are perfect if you want dense pockets of gooeyness in your frittata. On the other hand, hard and aged cheeses like Parmesan or Pecorino Romano add a sharp, salty, nutty flavour but are not prime melters, so they are better suited for sprinkling on top of the frittata. If you want your frittata to have a smooth texture, you can use cheeses like cream, fontina, and feta.
If you want a golden-brown top on your frittata, it is recommended to sprinkle cheese over it during the last few minutes of cooking. This way, you can still enjoy the melted cheese on top without over-baking the rest of the frittata.
Additionally, you can prepare a frittata mixture with eggs, cooked vegetables, and cheese in advance. This mixture can be covered and refrigerated for up to two days before baking, making it a convenient option for make-ahead meals.
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Cheese can be sprinkled on top
Cheese is a popular ingredient in frittatas, and it can be sprinkled on top of the dish. While some recipes recommend folding cheese into the frittata, it is not necessary, and cheese can be added just before baking. This allows for a golden-brown top without over-baking the frittata.
When choosing a cheese for your frittata, consider its function in the dish. If you want cheese in every bite, you should stir in about one cup of shredded or crumbled cheese into the egg mixture. For a standard 12-egg frittata, this is the recommended amount. If you want to top the frittata with cheese as well, you will need to add more, about 1/4 to 1/2 cup extra.
Different types of cheese will also impact the flavour and texture of your frittata. For a smooth texture, cheeses like cream, fontina, and feta work well. For extra flavour, Gruyère and Parmesan are a good choice. If you want your cheese to melt, cheddar, Gruyère, and fontina are excellent options. Softer cheeses like ricotta are perfect if you want dense pockets of gooeyness. Harder, aged cheeses like Parmesan or Pecorino Romano add a sharp, salty, nutty flavour but do not melt as well, so they are better suited as a topping.
When it comes to baking your frittata, the oven temperature and time will depend on the size and thickness of the dish. For a 12-inch skillet, set your oven to 400°F and bake for 15 to 20 minutes. If you are using a 10-inch skillet, 350°F for 20 to 30 minutes is recommended. To ensure a perfectly cooked frittata, keep an eye on it while it's in the oven. You want the eggs to be puffed and opaque, with the centre jiggling just a bit. The top should be lightly golden, but be careful not to over-bake it, as this will result in a dry and spongy texture.
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Cheese can be added to the top in the last few minutes of cooking
Frittatas are a delicious and simple dish that can be served hot or at room temperature, making them ideal for brunch or lunch. They are also a great way to use up leftover vegetables and cheese.
While cheese is not a mandatory ingredient, it is highly recommended. You can add up to one cup of grated or crumbled cheese to the egg mixture, or sprinkle it on top of the frittata before baking. If you want a golden-brown top, it is best to add the cheese in the last few minutes of cooking. This way, you can avoid over-baking your frittata, which can make it dry and spongy.
Different types of cheese will give you different results. If you're looking for a creamy texture, go for cheeses with superior melting qualities, such as cheddar, gruyère, or fontina. If you prefer dense pockets of gooeyness, a soft cheese like ricotta is a perfect choice. Harder, aged cheeses like Parmesan or Pecorino Romano will add a sharp, salty, nutty flavour without melting as much.
You can also reserve some cheese to sprinkle on top of your frittata after baking for an extra cheesy touch. This is especially useful if you're making mini frittatas in a muffin tin, as the cheese will melt beautifully on top of each individual serving.
So, feel free to get creative with your cheese choices and timing, and enjoy the magic of a perfectly cooked frittata!
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Frequently asked questions
Yes, you can put cheese in a frittata. Cheese is often added to a frittata for extra flavour and creaminess.
The cheese you use depends on the desired function. If you want cheese in every bite, you should stir it into the egg mixture. Cheeses that melt well, like cheddar, fontina, and gruyere, are good options for this. If you want to sprinkle cheese on top of the frittata, aged cheeses like Parmesan or Pecorino Romano add a sharp, salty flavour.
Cheese can be added to a frittata at different stages of the cooking process. If you are stirring the cheese into the egg mixture, you would do this before pouring the mixture into a skillet or baking dish. If you are sprinkling cheese on top, this should be done just before baking.
The amount of cheese you use depends on how you are using it. If you are stirring it into the egg mixture, you can use up to one cup of grated or crumbled cheese for a standard 12-egg frittata. If you are sprinkling cheese on top, you can use ¼ to ½ cup.
