My Ground Beef, Kale and Broccoli Frittata recipe holds a special place in my heart. Not only did it change the way I thought about + prepared breakfast forever, it also continues to be the most popular recipe on my blog.
For that reason, I think it deserves a little more attention.
Here’s the thing: Everyone seems to think frittatas are a breeze to make, but I beg to differ. The general procedure is pretty straightforward — cook meat, sautee veggies, add eggs, and bake — but as with any egg dish, there’s lots of potential for sticky bottoms, crusty edges and undercooked centers.
Believe me, I’ve messed up my fair share. But I also make one just about every week, so I’ve had plenty of time to learn from my mistakes. Here’s what I do to make sure my frittatas come out perfect every time.
// Season as I go.
I cant tell you how many times I’ve ended up with a bland frittata and been forced to douse it in Tabasco to get any kind of enjoyable flavor. Don’t let it happen to you! Season each ingredient as it goes into the pan, especially the meat. Doing so makes each ingredient shine and builds the overall flavor like a pyramid. Tom Colicchio told me so.
// Use enough fat.
This is especially important if you’re using a nonstick skillet that’s a little past its prime. You don’t want that baby sticking to the bottom after all your hard work. My trick is to save the fat that renders from the ground meat I’m using (usually beef) and use it to cook my vegetables, along with a little extra. If you’re using pre-cooked meat or no meat at all, be sure to use at least 1 tablespoon of cooking fat.
// Cook it low and slow.
This one is no surprise. It’s pretty much the key for any successful egg dish. On my electric stove, I cook my vegetables at about #7 on my dial and let the pan cool significantly – to at least #3 – before adding the eggs. As you can see in my recipe, I don’t heat the oven above 250 degrees.
// Heat it three ways.
The best way to ensure your frittata is cooked in all the right places is to give it allover heat. I use a three-pronged approach: stovetop, oven and broiler. Call me crazy, but not before you say goodbye to overcooked edges and undercooked centers.
Now that you’ve got the tools, go forth and conquer that frittata!