Growing up Easter was always a big deal in my family. From the egg hunt to the pastel attire my favorite part was always the family gathering around a table full of delicious food. Without a doubt that table always included deviled eggs. As I have gotten older and made a few of my own full-on holiday meals I have realized one thing. I hate making deviled eggs. I do! Boiling, peeling, slicing, piping, arranging. It’s a lot of work for a dish that lasts about 5 minutes at my table. I have made many frittatas and quiches for weekly meal prepping or weekend breakfast and this Easter I have decided to give myself a break on the boiling & peeling by replacing my beloved deviled eggs with a different egg dish – A frittata. That is not to say that frittatas are in any way similar to deviled eggs, but the two egg dishes are equally satisfying. And one is a lot simpler to create than the other.
I think of frittatas as a crust-less shortcut quiche. Where a quiche has a crust and more of custardy filling, all you need for a frittata is eggs, milk and your fillings which makes the process super easy and fast to whip up. I often like to make this recipe in my mini muffin tin and have mini frittatas through the week as a snack for work. This is another great option for serving them up at a family dinner so they are easier to grab. Because it’s an egg dish, frittatas are often labeled as a breakfast or brunch food, but they are so much more than that. I eat way more Breakfast Cookies for lunch or as a late night snack than I do for breakfast! Pancakes for dinner, spaghetti for lunch; we shouldn’t limit food to one time slot per day. By changing up the toppings you can create a main or side dish for any time of day. I’ve seen some Pinterest suggestions for Mexican style frittatas with guacamole on top – That’s a dinner if I ever saw one.
The top of the frittata gets the most heat while baking, for this reason I like to wait until right before it enters the oven to add any cheese. I chose feta for this recipe, for me it’s always a tossup between feta and goat cheese. The creaminess of goat cheese is a perfect partner to a frittata but with the bacon involved, feta was the right choice in this particular recipe. If you prefer cheddar, non-dairy cheese like Daiya, or even parmesan the process is the same, keep it at the top so your cheese can caramelize and melt.
It will be the center most part that takes the longest to cook so you will want to be sure that part is fully cooked when you slice in. If you take your frittata out of the oven and find the center to be uncooked just place it back into the oven for an additional 3-5 minutes. Allow the frittata to rest before digging in but this dish is best served warm. Like I said before, I often make these and keep them in the fridge during the week so it’s definitely possible to make it ahead and still enjoy it later.
Most frittatas do contain cream or milk to make it fluffier. Using a full fat milk or cream will make for a fluffier texture than if using low fat milk. I have also made plenty of egg bakes that do not include milk or cream and it still results in a fluffy egg bake however if you do choose to omit the milk lower your cook time by 5 minutes. If using nondairy milk my advice would be to add a thick coconut milk or cream as the texture most resembles actual dairy.
Frittatas are a versatile meal that can be made with salmon, root vegetables, herbs, beef or anything your heart desires. Choosing to add potatoes or butternut squash can make this a more filling dish. A cast iron pan is preferable when making your frittata but you can use any oven safe pan that you’ve got. Cast iron is the most highly recommended because, if well-seasoned, you will have no trouble getting the frittata out of the pan and it will cook more evenly.
I hope you all enjoy this easy dish! Let us know what you’re cooking for Easter this year.
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