The Extra Step That Makes A Rich And Creamy Frittata

Eggs can be cooked in a multitude of ways: scrambled, fried, poached, or even transformed into dishes like the Italian frittata. Similar to a quiche without a crust or an omelet without all the folding, a frittata can be made simply or be packed with veggies, meats, cheese, and herbs. However, there is one extra step for a rich and creamy frittata that you need to know.

It's often thought that adding a bit of dairy will make egg dishes bouncier, and there is some truth to that. According to Cook's Illustrated, liquid dilutes the proteins in the egg, preventing the eggs from turning rubbery. Dairy is especially useful as it provides that extra moisture, in addition to adding some texture and even flavor, notes Insider

While you could add milk or cream, sometimes it's wise to think a bit outside the box and instead experiment with something a bit more punchy like pimento cheese.

Freeze the cream cheese

There are endless varieties of cheese, but each possesses a unique texture and flavor. If you're looking for some serious cheese-pulling action, Bon Appétit recommends adding melty cheeses like fontina or cheddar, but softer cheeses like a ricotta or cream cheese can instead add pockets of velvety goodness. That said, the smooth and spicy pimento cheese can also do the trick. 

A blend of sharp cheddar cheese, pieces of pimento peppers, mayonnaise, and often, cream cheese (via Allrecipes), it's typically served with crackers or crudité. But pimento cheese can also add some zing and zest to a frittata. There's just one trick that you should always keep in mind and it involves some chilling.

The New York Times' food writer Vallery Lomas briefly freezes chunks of creamy cheese (namely, pimento) before adding them to a skillet and pouring the egg mixture overtop. This resulting frittata boasts a spicy taste and silky sensation in every bite. Bottom line: Freeze that spreadable cheese — pimento, crème fraîche, mascarpone or otherwise!