Air Fryer Frittata (TikTok Recipe) - Cooked by Julie (2024)

FAQs

How do you make a frittata not soggy? ›

If meat and vegetables figure into your frittata, cook them in the pan before you add your eggs—and I leave mine ever so slightly underdone. That way, they don't get soggy when they keep cooking in the oven (and I tend to like my vegetables with a little “bite” anyway, but it's a personal preference).

🍳 Insert air fryer egg frittata soo easy and delish, and the best part - no clean up! do it: 1) put parchment paper down and grease w olive oil (spray is easier) 2) crack however many eggs you want (i did 6 for me and my bf) 3) shake in some salt, pepper, and onion powder 4) add your desired toppings!

Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.

Tips for Fluffy Eggs

Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes. "They won't get much more tender once you add the beaten eggs," says Perry, "So cook them fully before combining everything." Don't be afraid of getting a little color on the vegetables: That's what makes them so delicious!

The Frittata Formula

Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.

The purpose of air frying is to surround food with hot, dry air, Laurence says. That's why it's important not to cover the whole bottom of the air fryer with parchment paper. If you do, "you're not getting that direct contact of the air from below," blocking grease from draining away from the food, she says.

Parchment paper can handle the heat inside your air fryer - up to 428°F (220°C). To get the best results, add the parchment paper to the air fryer basket at the same time as you add your ingredients. This prevents the paper from lifting up and coming into contact with the heating element while cooking.

Similar to tin foil, parchment paper–or wax paper–are also perfectly safe to use in your air fryer. In fact, Dennis explained that “similar to tin foil, parchment paper can also be a great way of locking in flavor.” However, it too should also be kept out of the direct heat of the air fryer.

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.

What kind of pan is best for frittata? ›

Use a cast-iron skillet.

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

You don't want it to overcook, or you'll ruin the texture you were seeking. About five minutes before your quiche should be done, give the pan a slight jostle. If the center is still liquid, you've got to cook longer. If it's almost set, cook the frittata a few more minutes, then remove it.

Actually the secret in fine restaurants is to do what the French do - add water. The water will steam during the cooking process and add air. I didn't believe it at first, but was shocked at the results when I tried it. Just a about a tablespoon per egg is enough.

Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream.

When cooking a frittata, it's always a good idea to add dairy, specifically whole milk. Dairy isn't absolutely required to make a frittata, but if you want an ideal creamy consistency, you should add it. If milk isn't your style, you can even add yogurt to your frittata recipe to thicken it.

Never use uncooked vegetables in a frittata

If your frittata turned out soggy, it's because you used uncooked mix-ins.

Why is my frittata watery? It's really important that you cook the vegetables before pouring over the egg mixture, especially if the vegetables have a large water content. In the case of this baked frittata recipe, the spinach, in particular, needs to be well cooked.