Easy Baked Frittata Recipe with Spinach (Gluten-Free) (2024)

FAQs

How does the frittata get its fluffy texture? ›

Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense.

Do you add water or milk to a frittata? Let's just say that full-fat milk or heavy cream is the best way to go. Water will work, but you won't get the density and rich texture you'll get when you use a full-fat liquid. Sour cream, crème fraîche or yogurt can be substituted for the heavy cream in this recipe.

In its simplest explanation, a frittata is an egg dish that is similar to an omelet or quiche without a crust (hello gluten free).

Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy.

The Frittata Formula

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.

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.

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.

The egg to dairy ratio: If you are making a smaller frittata use 6 eggs and 1/4 cup of dairy, and if you are making a larger frittata use 12 eggs and 1/2 cup of dairy. You can use milk, sour cream, yogurt, milk kefir, or any other form of dairy you have on hand - just make sure it is full fat.

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.

Eggs are naturally gluten-free. Any gluten present in a hen's diet is completely broken down during the hen's digestive process, meaning there is no gluten that makes it way to the egg.

What brand of eggs are gluten-free? ›

Are All Eggs Gluten Free? Real eggs, no matter their grade, size or color, are naturally gluten free. Whether the egg comes from a chicken, duck, or another bird doesn't make a difference.

The simple answer is yes — potatoes are gluten-free. Gluten is a type of protein found in wheat, rye, barley, and other grains. Potatoes aren't grains, they're a type of starchy vegetable. That's good news for people who can't tolerate gluten because they have celiac disease or gluten intolerance.

Classic sides for a frittata include a fresh green salad, fruit salad, crispy potatoes and/or some fresh bread, scones or toast. Bacon, ham or sausage are also popular side dishes. In Italy and Spain, frittata is often cooled to room temperature and served as a snack or antipasti.

Freshly grated parmesan is a solid choice that always pairs well with eggs. Other good options include goat, feta, cheddar, mozzarella or Gruyere. Pairing two cheeses together is also a great choice. Dollops of goat cheese would be delicious on top of this spinach frittata.

Some cook the egg dish entirely on the stovetop, while others finish it in the oven. Here's the thing: The stovetop-only approach requires you to flip the giant, still-runny egg pancake in the skillet.

For restaurant quality fluffy eggs, whisk them!

By getting more air in the mixture you're more likely to get that fluffy finish, so get stuck in and give them a good mix for 30 seconds until the top layer has a thick, frothy foam.

Egg whites are drying agents and too many will reduce the moisture content of the batter. To achieve extra fluffy cakes, especially when making vanilla cakes, separate the egg whites from the egg yolk, make the batter with the egg yolks, beat the egg whites separately and fold it into the batter in the end.

This is the key to making fluffy omelettes, just whisk the egg yolk and egg white separately. This helps in giving that perfect restaurant-like texture to the homemade omelettes. Also make sure you whisk the egg portions in a way that they turn frothy, this will add on the fluffiness of the omelettes.