Hi All... I have a soggy dilemma. I often make a potato & veggie frittata. I found the recipe years ago in a Weight Watchers magazine and have tweeked it to my liking. This is basically it:
1/2 bag (10 oz) Simply Potatoes Shredded Potatoes
1 small container of All White Egg Whites
Lots & Lots of fresh assorted vegetables (whatever I have on hand)
Salt & Pepper
Bake for 40 minutes until egg is set and top is lightly browned. (I actually use a double frittata pan and flip it half way thru baking).
My dilemma is that some of the vegetables "release" water during the baking and come out soggy. I usually add mushrooms, bell peppers, and zucchini - which seem to be the soggy culprits. Other stuff, like onions, asparagus tips, kale and broccoli seem to be fine.
I'm confident that zazzles will come up with a suggestion for us!
Wow, what a rep I have! But you see, if I stay away long enough others step in to fill the gap.
100gone hit the nail on the head. In addition, there used to be dehydrated hashed brown potatoes that you added water to to rehydrate. If you could find those, I’d try them instad of the Simply Potatoes. Potatoes are loaded with water—think about the denisity and consistency of a raw potato vs. a baked one—baking removes the moisture.
In traditional Frittatas made by my old-world Italian friend, she prepared them by frying in a pan, then turning over and frying the other side; doing so would evaporate a whole lot of water. But after she had hot oil slide her arm and scald her, she switched to baking them. I don’t remember her frittatas being runny, but she used SO MUCH CHEESE that it wasn’t noticeable!
I used to bake mine so they were more like a crustless quiche. But after I got a stainless pan that could go in the oven, I switched to making them on the stove. I saute the veggies, add the eggs and cheese, and cook til starting to set. But since I'm afraid to flip it over (probably burn myself or drop the whole thing on the floor) I then put it under the broiler to finish cooking. It just takes a few minutes.
Absolutely, cook the veggies first! We love frittatas, and usually have one every week. I throw in whatever veggies (and sometimes leftover meat) I have on hand. Diced or chopped, then cooked well, then pour in the eggs & cook until pretty well set, stick it under the broiler until lightly browned. Sometimes I mix cheese in with the eggs, sometimes add it on top before broiling. Goat cheese, feta, Swiss, cheddar - all depending on what I have or what veggies I use. One of our favorites is diced onion, diced sweet potatoes & diced Yukon golds, fresh thyme & some lemon zest. The potatoes get so creamy it doesn't even need cheese. Go a little wild with your frittatas, it's hard to go wrong!
I too cook all the veggies first, caramelizing them lightly. If I am using potatoes I pre-boil or -bake them, cut them up, and brown them a little. Then I dump them out and wipe out the pan, add the lightly beaten eggs, and then add the cooked veggies and herbs. When it just starts to set I pop it in a 375 degree oven for maybe 15 minutes, add some grated cheese, and then cook for another 5-10 minutes until lightly browned. No problem with wateriness. BTW I don't use zucchini in my frittata---goes so quickly from okay to mushy, IMHO. My usual veggies usually include onions, peppers, shallots, broccoli, kale, cauliflower, asparagus. Not all at once, but I always use the onions and peppers. I like thyme and rosemary in my frittata, too. I cut a 12-egg frittata into six pieces and wrap each piece separately. Pop in the microwave for about a minute for a breakfast or light lunch that is less than 200 calories.
"In my defense, I was left unsupervised and there was a full moon." Critical Care RN, happily retired.