The sad truth is that frittatas don’t always turn out well.
There’s a trick to balancing the volume of ingredients added to the number of eggs used to the size of the pan in play. There’s a trick to how long to leave it on the stove and how long to put it in the oven. And there’s definitely a trick to lifting it out of the pan in one piece.
Here’s what to do.
Be sure to use a well-seasoned pan 100% of the time. Cast-iron skillets are ideal because of how well they retain even heat across the bottom and up the sides.
Keep your egg ratio in mind. The volume of eggs to ingredients in this recipe is reliable guideline.
Make sure the non-egg ingredients are cooked to your desired doneness before the eggs are added. Once the eggs swirl around the other ingredients, they are effectively insulated from temperatures that might cook them much further than they are at that point.
Definitely do the stove top / oven finish combination. Admittedly, it’s a pain to have to shift between the two. But if you want a dynamite frittata, I have always found this method to be reliable.
Cover and rest. If you take anything away from your time on this post, let it be the tip to cover your frittata and allow it to rest for two or three minutes before lifting it out of the pan. The steam works magic for consistently releasing the egg away from the pan.
Tell me how you liked it.
Once you have a chance to make this recipe, let me know how it turned out for you. Did the step where it rests while covered help it lift more easily from the skillet for you?
- 8 oz ground pork breakfast sausage
- 2 cups broccolini chopped
- 6 eggs large
- 2 tbsp olive oil extra virgin
- salt and pepper, to taste
- pinch of crushed red pepper flakes optional
- Heat a large cast-iron skillet over medium-high heat, add olive oil.
- Crumble the ground pork breakfast sausage into the pan and cook for 3 to 4 minutes. Then add the chopped broccolini, salt, and pepper to the pan and continue cooking for another 3 to 4 minutes. If using the optional crushed red pepper flakes, add them now.
- While the sausage and broccolini cooks, whisk the eggs.
- Shift the sausage and broccolini into a even layer across the bottom of the cast-iron skillet, then pour the whisked eggs over the mixture. Reduce the temperature to medium-low and cover the pan. Cook the frittata until the edges begin to pull away from the edges; about 6 to 8 minutes.
- Once the edges have set, remove the lid and transfer the skillet to the 2nd-from-top rack of the oven. Broil for 3 to 5 minutes, or until the top of the eggs turn a slight golden color. Do not cook until actually golden brown.
- Remove the frittata from the oven (and turn it off) and place the lid over it once again. Allow the frittata to rest for about 2 minutes (such as on the stove top without the burner on or placed on a trivet). Allowing the frittata to rest while covered is the trick to ensure the eggs lift with ease!