Frittatas are one of the most delicious dishes to serve no matter the time of the day. They use ingredients that you tend to already have on hand, such as cheese, onion, eggs, herbs, and spices. Best of all, the dish is incredibly easy to make as you simply spend a few minutes prepping, then pop it into the oven and are ready to eat. The question then becomes which cheese goes best in a frittata. To some extent, the answer will be personal opinion, but there are some things to consider.
Basic Frittata Recipe
For a basic frittata, you will preheat your oven to 500 degrees Fahrenheit. While it is heating, slice up an onion, some green scallions, a clove of garlic, and whatever herbs you want to include. Crack a dozen eggs in a bowl, adding in a few handfuls of your favorite grated cheese, salt, pepper, and your chopped herbs and scallions. Stir everything together and saute the onion and garlic in a frying pan. Add your egg mixture to the pan and cook it for between ten and fifteen minutes, then sprinkle on some more cheese. Then place your frittata in the oven for five or ten minutes and voila.
Cheese forms a large portion of the frittata recipe, as it is not only part of the main mixture, but also used as a topping. As mentioned earlier, the best cheese to use will mostly come down to personal preference. Cheddar is a popular choice since it melts well and everyone has it on hand. People also enjoy using ricotta, feta, and goat’s cheese. In reality, as long as the cheese melts well and matches the dish in terms of flavor, it will go well in a frittata.
When figuring out which cheese to try in your next frittata, be sure to consider its melting properties, especially if you are trying out a new recipe or creating your own. Swiss cheese and Gruyere both melt incredibly well and Camembert is also known for its melting properties. When shredded, cheddar and will melt reasonably well, making it a good choice for frittatas. Mozzarella, on the other hand, is delicious, but tends to melt in strings, something most people won’t necessarily want in their frittata. Instead, try to select a cheese with higher moisture content as these will have the best melting properties to give you a uniform melt without stringy cheese.