How To Make A Frittata

April is Homegrown Month at Tasting Table.

For a while, quiche was totes gauche. But then, as these things often go, it was so uncool to like quiche that it became cool again.

We're predicting a similar fate for the frittata, quiche's crust-free Italian cousin that enjoyed a brief heyday in the 90s. Frittata literally translates to "fried," but the egg dish is actually cooked on the stovetop over low heat and quickly slipped into the oven to set the top.

Hosting Easter brunch this Sunday? These baked beauties feed a crowd, so you're in luck. And we've got a few tricks up our skillets that will make frittatas light and dreamy (printable version here).

Follow the formula. No matter what you have in the fridge, the basic combination of 8 large eggs + 2 tablespoons fat + ⅓ cup dairy + add-ins can be your general guideline for a fluffy frittata.

Season early. Add a generous amount of salt and pepper to the eggs before you pour them into the pan so that the salt and pepper are evenly distributed.

Cream adds that je ne sais quoi. Take a cue from the custard-like quiche and add a touch of cream to your eggs to keep them rich and moist.

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Nonstick is king. Normally, we're all about the cast iron or stainless steel, but in this case, you'll want to use a 10-inch nonstick pan so that the eggs don't adhere to the bottom.

Get in the fold. Your weapon of choice is a rubber spatula. You'll need it for loosening the edges of the frittata and peeking underneath. While you're cooking, the bottom of the frittata may have set, but you'll notice the top still is runny. Gently lift the underside of the frittata up and tilt the skillet, allowing the runny eggs to move toward the heat.

Keep those eggs soft. Overcooked eggs are zero fun. Only cook on the stovetop (over low heat, naturally) until the eggs barely jiggle, then pop them under the broiler, watching the pan carefully, until the top has just set. You'll get a more luscious final frittata.

And now, presenting five of our favorite frittata variations.

Add-ins: 1 medium leek, chopped (1½ c) + ½ c grated Gruyère + 1 tbsp chopped tarragon + 4 pieces ham

Turn on the broiler. In a nonstick skillet over medium heat, warm 2 tablespoons of butter. When the butter begins to foam, add the leeks. Season with salt and pepper and cook, stirring often, until the leeks are very soft, 8 minutes.

While the leeks are cooking, in a mixing bowl, whisk together the eggs, cream, Gruyère, and tarragon. Season with salt and pepper and pour the egg mixture into the skillet. Cook until the bottom has just set, 12 minutes.

Top the frittata with slices of ham. Place the skillet into the oven and cook until completely set, 1½ minutes.

Add-ins: ¼ tsp finely grated lemon zest + ¾ c finely grated Parmesan + 1 garlic clove, finely chopped + 1½ c chopped Swiss chard + 1½ c chopped kale + pinch chile flakes

Turn on the broiler. In a mixing bowl, whisk together the eggs, lemon zest and cream. Season with salt and pepper. Add the Parmesan cheese.

In a nonstick skillet over medium heat, warm 2 tablespoons of olive oil. Add the garlic and cook until it just starts to color, 2 minutes. Add the Swiss chard, kale and chile flakes. Season with salt and pepper, and continue to cook until the greens have wilted, 6 minutes.

Pour the egg mixture into the skillet and cook until the bottom has just set, 7 minutes. Place the skillet into the oven and cook until completely set, 2 minutes.

Add-ins: 5 oz boiled small red potatoes (¾ c), boiled in salted water until tender and lightly crushed + ¾ c roughly chopped chorizo + ½ medium red onion, very thinly sliced + ½ c parsley + 1 tsp hot paprika

Turn on the broiler. In a mixing bowl, whisk together the eggs and cream. Season with salt, pepper and paprika.

In a nonstick skillet over medium heat, warm 2 tablespoons of olive oil. Add the onions. Season them with salt and cook, stirring often, until soft, 2 minutes. Add the chorizo and cook until lightly crisp and some of the fat has rendered, 4 minutes. Add the potatoes and cook until the potatoes have soaked up some of the chorizo fat, 5 minutes.

Pour the egg mixture into the skillet and cook until the bottom has just set, 3 minutes. Place the skillet into the oven and cook until completely set, 2 minutes. Top with parsley.

Add-ins: 1 tsp garam masala, divided + 1½ c finely chopped cauliflower florets + ½ c fresh or frozen peas + 2 tbsp finely chopped cilantro

Turn on the broiler. In a mixing bowl, whisk together the eggs and cream. Season with salt and pepper, and add half of the garam masala.

In a nonstick skillet over medium heat, warm 2 tablespoons of olive oil. Add the cauliflower and cook until almost tender, 5 minutes. Season with salt and add the other half of the garam masala and peas. Cook until the cauliflower and peas are tender, 4 minutes.

Pour the egg mixture into the skillet and cook until the bottom has just set, 4 minutes. Place the skillet into the oven and cook until completely set, 2 minutes. Top with cilantro.

Add-ins: 1 medium yellow onion, chopped + 4 oz lox, chopped + 1 tbsp chives, finely chopped + 1-inch piece fresh horseradish, shaved using a cheese grater

Turn on the broiler. In a mixing bowl, whisk together the eggs and cream, and season with salt and pepper.

In a nonstick skillet over medium heat, warm 2 tablespoons of butter. Add the onions. Season with salt and cook, stirring often, until soft and caramelized, 20 to 25 minutes. Add the lox and continue to cook until it's warmed through, 1 minute.

Pour the egg mixture into the skillet and cook until the bottom has just set, 6 minutes. Place the skillet into the oven and cook until completely set, 2 minutes. Top with chives and horseradish.