Published May 1, 2005.
More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
A frittata loaded with meat and vegetables often ends up dry, overstuffed, and overcooked.
We wanted a frittata big enough to make a substantial meal for 6 to 8 people -
with a pleasing balance of egg to filling, firm yet moist eggs, and a supportive browned crust.
To achieve the correct number of servings, we started with an even dozen eggs, which we found required 3 cups of cooked vegetables and meat to create the best balance of filling to eggs. When we chose our fillings, we needed to be a little fussy about the cheese - Gruyère, cheddar, goat cheese, and fontina were judged to be high enough in moisture. Most any vegetable or meat can be added to a frittata, with two caveats: The food must be cut into small pieces, and it must be precooked to drive off excess moisture and fat. A little half-and-half added a touch of creaminess. Given the large number of eggs, we discovered we had to speed up the time the frittata spent on the stovetop so the bottom wouldn’t scorch by the time the eggs were properly cooked. We solved the problem by starting the eggs on medium heat, and stirring them so they could cook quickly yet evenly. With the eggs still on the wet side, we slid the skillet under the broiler until the top had puffed and browned, but removed it while the eggs in the center were still slightly wet and runny, allowing the residual heat to finish the cooking.
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