Cheeseburger Frittata Recipe (2024)

FAQs

What's healthier frittata or omelette? ›

But unlike omelets, egg frittatas can serve a family fast. And unlike most egg recipes, a four-serving frittata cooks all at once without any flipping or fuss. Plus, since there's no crust (like quiches), it makes it a healthier breakfast option.

Use the right number of eggs: If you underfill or overfill your skillet, the texture of the frittata may be compromised. Thin frittatas easily overcook; thick ones may cook too long on the outer edges before the inside is set. That leaves you with an eggy, spongy dish.

You don't do it with burgers, but you do it when you're making meatballs or meatloaf because it helps bind the ingredients together and adds flavor and moisture. Burgers are just ground beef seared on both sides and don't need egg as a binder, but meatloaf and meatballs need egg or they won't cook right.

One reason your frittata is soggy, is that an ingredient you used had water or other liquid that was released when cooking the frittata. One solution, is to drain all ingredients first before mixing, or to reheat the ingredients seperately, until the liquid is removed.

A frittata is often called an Italian open-faced omelet. Frittatas are cooked on the stovetop with vegetables on the bottom and finished in the broiler. An omelet is a French dish cooked on the stovetop with vegetables added on top.

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

Go for high moisture cheeses

According to Cheese Science, high moisture cheeses like mozzarella and smoked Gouda are great melting cheeses that give frittatas their desired texture. Meanwhile, a low moisture cheese like Parmesan won't melt in the oven, especially when it's surrounded by a mixture of eggs.

Scrambled eggs are cooked over lower heat and stirred slowly. This lower heat, slower process keeps the eggs fluffy and soft. Beat in a bit of water or milk (1 Tablespoon liquid per egg), pour the egg into a heated pan, let it SIT for a minute or two and then gently fold it over as it cooks.

Use a cast-iron skillet.

I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don't have a skillet, go make this breakfast casserole recipe instead.

A burger with an egg on top can be called various names, including a “breakfast burger,” “egg burger,” “sunrise burger,” or simply a “burger with an egg.”

What does adding a raw egg to hamburger meat do? ›

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

Origins of the name

The 1938 edition of Larousse Gastronomique describes steak tartare as raw ground beef served with a raw egg yolk, without any mention of tartar sauce.

The Frittata Ratio to Memorize

So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.

The egg to dairy ratio: If you are making a smaller frittata use 6 eggs and 1/4 cup of dairy, and if you are making a larger frittata use 12 eggs and 1/2 cup of dairy. You can use milk, sour cream, yogurt, milk kefir, or any other form of dairy you have on hand - just make sure it is full fat.

A breakfast omelet made with a couple of eggs and some vegetables makes for an excellent and quick weight-loss-friendly breakfast. You can find plenty of low carb breakfast ideas, many of which feature eggs, on this page. Eggs are inexpensive, widely available, and easy to prepare.

Both boiled eggs and omelettes have their own unique set of nutritional benefits. Boiled eggs are a great source of protein, vitamin D, and choline, while omelettes are rich in fibre, iron, vitamin C, and healthy fats. Ultimately, the better option for your health depends on your specific dietary needs and preferences.

So: eating a cooked egg would let you absorb 91% of the protein. A raw egg would give you 50% of the protein. This means that since (normally) an omelet is cooked slightly more then a scramble you might get a very small increase of protein (absorbed)then by scrambling.