Why You Should Always Add Dairy To Your Frittata

Enjoyed in many forms, from scrambled or fried to poached and hard-boiled, eggs are an iconic breakfast staple. To make brunch even more exciting, making a frittata is a great way to make this staple item a little more exciting. Perfecting a frittata is something every cook should master as it is fast, inexpensive, and a great dish to incorporate any foods you may have on hand. They are not only delicious at breakfast, but make healthy, filling meals at any time of the day.

There is a clear difference in the taste and texture of a well-made frittata. They are custardy, creamy, and full of flavor. However, if it is not made correctly, it can be dry and spongy — and no one wants that (via Bon Appetit). When it comes to frittatas, dairy is the secret ingredient to bring your frittata from boring to unforgettable. The real question here is: Why?

The addition of dairy to a frittata is what creates the creamy, fluffy texture we all love. Without it, they will not rise as much and the result will be dense. As a general rule of thumb, ¼ cup of dairy should be used for 6 eggs (via The Kitchn). Be sure to whip your egg mixture well with the dairy to make sure it is fully incorporated. The addition of the dairy will bring a ton of moisture into the frittata.

Don't be shy when adding it. Full fat, rich dairy will take your frittata to the next level. Bon Appetit notes that it doesn't matter which type of dairy you use. However, be sure not to use skim milk. The publication notes that it wouldn't be dissimilar to adding water. Whether you opt for whole milk, sour cream, yogurt, crème fraîche, or the like thereof, the added punch and richness of these dairies will add so much flavor and silkiness to your frittata. For even extra creaminess, try incorporating some cream cheese and freeze it. Ready to give it a go? Try out our spring garlic and mushroom frittata or our three-cheese and four-onion frittata!