Grammy's Kitchen · Frittata · Best Frittata
One of 55 frittata recipes we measured
It ranks #3 of 55 for browning depth among the frittata recipes we compared. 43 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 78% | 16% |
| fat | 3% | 5% |
| protein add | 28% | 28% |
| vegetables and beans | 141% | 60% |
| salt | 0% | 0% |
| aromatics | 25% | 16% |
| liquid | 78% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 ounces broccoli (see notes) |
| 150 g | 1 onion or leek, diced |
| 20 g | 1-2 tablespoons olive oil |
| 120 g | 1 red bell pepper, diced |
| 227 g | 8 ounces mushrooms, sliced |
| pinch salt and pepper | |
| ——– | |
| 600 g | 12 large eggs |
| 230 g | 1 cup ricotta (or sour cream) |
| 238 g | 1 cup heavy cream (or sour cream) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon pepper |
| ——— | |
| 50 g | 1/2 cup fresh basil (save some for garnish) |
| 45 g | 1-2 cups chopped baby spinach |
| 168 g | 1-2 cups grated mozzarella (or other melty cheese- cheddar, jack, or crumbled goat cheese) |
Method: 8 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is by far the best fritatta I have ever tasted. I believe it was the addition of the ricotta and heavy cream that made the eggs so fluffy. This was such a success that I am considering bringing one to a ladies brunch next month (I am not a confident cook” — a cook, 5.0★
“This is a really great Frittata recipe! I think the addition of the ricotta gives it a wonderful texture. I followed the recipe almost exactly. I used Shiitake mushrooms, and I used Gouda cheese, simply because I had a block I needed to use. Will try cheddar n” — a cook, 5.0★