A frittata should only be slightly jiggly in the center when you gently shake the pan when it's done.
The frittata should be set but not completely firm and should have the texture of a custard or a very lightly set pudding.
You want to take the frittata out of the oven just before the frittata is completely firm so that the residual heat finishes cooking it to it's perfection.
You can tell when a frittata is done by trying to jiggle it and checking if the edges are golden brown.
When the frittata is done the center of the frittata should no longer be jiggly and the edges should be golden brown in color and when you insert a knife into the middle of the frittata it should come out clean.
If the knife out clean then the frittata is done.
The eggs of the frittata should be just set but not completely firm as the frittata will continue to cook some more after being removed from the oven.
A frittata should be cooked on medium low to low heat and just until the edges of the frittata have set.
Cooking the frittata until the edges have set takes around 2 minutes.
Low to medium heat allows the eggs to set without them obtaining any color.
The best pan to make a frittata in is a well seasoned cast iron skillet.
The cast iron skillet allows you to cook the eggs on the skillet and then allow you to place the cast iron skillet directly into the oven without needing to remove the frittata and transferring it to another pan.
Cast iron skillets are great as they can be used to bake foods in and also cook on the stove.
You can also use stainless steel pans for cooking a frittata although you need to use extra oil so that the eggs don't stick to the pan.
If you're making a larger frittata then you may need to use a baking dish instead.
The ingredients of a frittata are eggs as the main ingredient as well as cheese, "often Parmesan Cheese", chopped vegetables, herbs and a small amount of cream or milk for texture.
Other ingredients in a frittata are seasonings such as pepper and salt.
Basically a frittata is a baked egg dish that has the added ingredients that are mixed directly into the eggs before they are cooked.
You should add milk to your frittata as frittata gets it's fluffy texture from the addition of milk or cream, which is then whisked into the eggs to create air pockets which expand during the baking process.
As a result of the cream or milks air pockets expanding during baking the frittata turns out light and puffy in texture.
Essentially the addition of cream or milk adds moisture and richness to the frittata and makes the frittata rise and then come fluffy.
A frittata is not just an omelette although they are both related egg dishes.
While both a frittata and an omelette use eggs and can both include various different fillings they differ in the cooking method and the texture.
Unlike an omelet, the frittata fillings are mixed in with the eggs in the pan instead of being folded in the center.
In a frittata, the fillings are mixed in directly into the mixture of eggs before they are cooked and creates a more integrated dish.
Omelets on the other hand have the fillings added after the eggs have begun to set and are then folded around the ingredients.
A frittata is also cooked on the stovetop and then finished in the oven, which results in a firmer and more set texture.
And an omelet is cooked entirely on the stovetop and are folded in half and often has a slightly softer and more custardy center.
A frittata is often served open faced like a quiche without a crust and omelets are often folded in half.
The difference between an omelette v scrambled egg is that scrambled eggs are cooked eggs that are made by stirring the eggs continuously and results in a fluffier texture.
And omelettes are also scrambled eggs, except they are cooked without stirring around as the eggs cook and they also tend to have other ingredients like onions, ham, peppers etc.
With an omelette the other half of the egg is folded over the ingredients.
An omelette is when the egg is like a Tortilla that you fold over the ingredients after the egg is cooked.
To prepare an Omelette or Omelet you whisk eggs in a bowl and then pour the whisked eggs into a heated pan with a bit of butter or oil.
The whisked eggs are then cooked without stirring until they begin to set around the eggs.
Then fillings such as cheese, vegetables and meat are added to one half of the omelet and then it's folded over to enclose the filling and creates a crescent shape.
Omelets aim for having a tender, creamy texture inside with also a lightly golden exterior.
Omelets also often have a slightly firmer consistency than scrambled eggs as well.
Scrambled eggs are made by whisking eggs in a bowl and cooking them in a pan while stirring them while cooking until they are softly set.
And Omelettes are basically made by beating eggs or whisking eggs and pouring them into a hot pan and cooking without stirring and then adding ingredients and folding them over a filling of your choice like a tortilla.