Ok loves, name one food that you suck at making… I feel like this is totally an ironic topic coming from a food blog, but I’ll admit, I am the worst frittata maker ever! (Or at least I was.) But 9 out of 10 times whenever someone would ask me that question the first thing that came to my mind was frittata. Scrambled eggs? I got it! Eggs over easy? Not a problem! Hard boiled eggs? Piece of cake! Frittata?? A rock solid mass of I don’t even know what the hell this is supposed to be…. Every. Single. Time.
But I think I finally figured it out! (And by that I mean that I googled the hell out of “how to make the perfect frittata” and pinned about 20-30 different recipes.) There were just a few things I was doing wrong:
1. Most of the recipes I pinned all had one thing in common. No milk! (Or cream or water or anything else that was “supposed to make it fluffier.”) I always thought that you HAD to add these things in order to get that perfect fluffy frittata. But that was definitely not the case here. DO NOT ADD LIQUID TO YOUR EGGS!
2. Almost all of them used their add-ins very sparingly too. Now I’m not saying that their add-ins were so sparse that you could barely see them, but it was more like they would just use half a jar of tomatoes instead of the entire thing. So if you’re like me and can’t seem to grasp the concept of “less is more”, DO NOT OVERLOAD YOUR FRITTATA WITH ADD-INS!
3. (And probably the most important one) TAKE IT OUT OF THE OVEN WHEN IT STILL LOOKS A LITTLE UNDERDONE! I always always always overcooked my frittata because the center never looked quite as brown as the outside and it still “jiggled” when I moved it. So I’d let it go for another 5 minutes…and then another 5 minutes…and then another. And then I wondered why the bottom was burned and it was impossible to cut through?! (I only realized later that the “wetness” I was seeing in the center was actually from the moisture my veggies gave off. The egg itself was already cooked.)
So after following all of these instructions I finally managed to eek out this sun dried tomato, artichoke and feta frittata. I’m no frittata master just yet, but I will say that this one was pretty damn delicious!
As always, let me know what you think!
Sun Dried Tomato, Artichoke & Feta Frittata
- 6 eggs
- 1/2 cup artichokes (in water), chopped
- 10 sun dried tomatoes (in olive oil), chopped
- feta cheese (about 1/4 cup total)
- 1/2 tsp sea salt
- 1/4 tsp pepper
- Whisk together eggs, salt and pepper in a bowl set aside.
- Heat a 9 inch cast iron skillet over medium heat. Once hot, spray with avocado oil spray and add chopped artichokes and sun dried tomatoes. Saute until they’re slightly warm. (About 2 minutes)
- Pour in egg mixture and sprinkle with half the cheese. Stir slightly to spread everything out evenly. Cook for 2-3 more minutes until the edges start to set.
- Turn broiler on high and move the rack 3 spaces from the top. Sprinkle the remaining cheese on top of the frittata and place in the oven for 5-6 more minutes or until it starts to brown.
- Serve immediately with additional toppings.