Giada De Laurentiis' Tips For The Perfect Frittata - Exclusive
Frittatas are as gloriously easy as they are delicious, arguably the ultimate breakfast for the lazy home cooks among us. Whatever flavors you like to pair with eggs — maybe you're all about the Tex-Mex with salsa, cheddar, and chorizo; Or perhaps you lean Mediterranean with olives, tomatoes, and fresh dill — chances are, you can throw it all in a frittata, toss it in the oven, and wind up more than satisfied with the results.
The crustless version of quiche, frittatas require you to cook things in a certain order, and a couple hacks along the way will only help elevate your final dish. For the ins and outs of this egg-based Italian dish, we turned to none other than chef and TV host Giada De Laurentiis. The frittata happens to be a popular feature on the brunch menu at her Las Vegas restaurant, Giada at The Cromwell. That version stars heirloom tomatoes, basil, and mozzarella (with the option to add prosciutto) and it's not too far off from the go-to frittata recipe De Laurentiis prefers to whip up for herself when she's not cooking for a crowd.
Speaking exclusively with Tasting Table, De Laurentiis laid out her foolproof method for making frittata at home, including the ingredients you'll usually find her dumping in from the fridge.
Frittatas make for the perfect fridge clean out
First things first: Be sure you've got the right equipment. "When I make a frittata at home, I like to use a nonstick pan," Giada De Laurentiis told Tasting Table. And as for the frittata mix itself, that's the beauty of it. Almost nothing is off limits, making frittatas the perfect breakfast solution when you've got some last minute ingredients or produce to use up ahead of a grocery run. "I usually add whatever little bits of leftovers I have in my fridge," said De Laurentiis. Specifically, when the stars align, De Laurentiis says her favorite frittata ingredients — all fridge staples — include "grated parmesan, prosciutto or bacon bits, smoked mozzarella, sun-dried tomatoes, and olives."
And before you go whipping up those eggs and tossing it all in a pan, don't forget a crucial step. De Laurentiis said she "always [adds] a little milk to the eggs to help with the fluffy texture." From there, sauté your vegetables and protein, add in your eggs, and top with cheese. Then, you're ready to "bake in the oven and serve with a little arugula salad on top."