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Post by azcristi on Feb 28, 2017 16:41:36 GMT
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.
Any suggestions? Thanks! |
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Post by DebDoesWW on Feb 28, 2017 16:50:45 GMT
I am eagerly awaiting answers after my soggy veggie pizza last night! I kept using paper towels on it while it was cooking, there has to be a better way.
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Post by azcristi on Feb 28, 2017 16:52:07 GMT
I'm confident that zazzles will come up with a suggestion for us! 
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Post by DebDoesWW on Feb 28, 2017 17:01:16 GMT
LOL azcristi I was thinking of making him the resident expert here  |
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Post by 100gone on Feb 28, 2017 17:29:21 GMT
Do you add them raw or cooked?
I cook veggies for frittatas, including peppers and zucchini, and they don't get soggy. When I use zucchini, I grate it and then saute it with onions until the liquid is cooked out.
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Post by DebDoesWW on Feb 28, 2017 17:46:31 GMT
Oh dang 100gone , that is the trick to non-soggy foods? Thank you! |
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Post by azcristi on Feb 28, 2017 18:07:35 GMT
Do you add them raw or cooked? I cook veggies for frittatas, including peppers and zucchini, and they don't get soggy. When I use zucchini, I grate it and then saute it with onions until the liquid is cooked out. I've always added them raw!!! Soooo THAT is the trick, huh? I'll have to give that a try. Thank you! I've always cut them into big chunks and added them raw. I like the grated zucchini idea! |
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Post by 100gone on Feb 28, 2017 20:46:51 GMT
azcristi, sorry to make more work for you but, yeah, I always cook them!
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Post by zazzles on Feb 28, 2017 21:07:25 GMT
I'm confident that zazzles will come up with a suggestion for us!
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! |
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Post by azcristi on Feb 28, 2017 21:18:39 GMT
I actually DO use the dehydrated potatoes often - but never thought about using them in my frittata. I just kept following the recipe with my tweeks.
Thanks Mike ( zazzles ) - another great tip! |
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Post by zazzles on Feb 28, 2017 21:25:30 GMT
Wazcristi, please follow up and let us know what magic combination of methods makes the best frittata.
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Post by zazzles on Feb 28, 2017 21:25:49 GMT
azcristi , please follow up and let us know what magic combination of methods makes the best frittata. |
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Post by 100gone on Feb 28, 2017 21:28:26 GMT
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.
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Post by louboobelle on Mar 1, 2017 15:23:39 GMT
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!
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Post by fullmahina on Apr 22, 2017 14:20:48 GMT
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.
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