At their worst, they’re flat, rubbery, and bland. Instead of risking the latter scenario (and disappointing my hungry roommates), I discovered the ingredient that makes every frittata foolproof. It’s yogurt, and it adds just enough richness and moisture to make the best frittata you’ll ever eat. Try it in this recipe (one of my personal go-to’s for an easy weeknight dinner), or customize it using my formula below. I prefer to use Greek yogurt, but any full-fat plain yogurt will do. In fact, crème fraiche, sour cream, or whole milk are also good substitutes in a pinch. For a frittata that feeds 4-6: Heat the oven to 400°F. In a large bowl, whisk together 8 large eggs, ½ cup plain full-fat yogurt, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 3/4 cup shredded cheese (such as gruyère or fontina), and a tablespoon or two of chopped herbs (basil, thyme, rosemary, etc.). Heat 2 tablespoons olive oil in a large oven-proof skillet and sauté the veggies of your choice, such as asparagus, spinach, onion, leek, or mushrooms. Pour the egg mixture over top, and cook on the stovetop until the edge just starts to set (about 3-4 minutes). Top the frittata with a sprinkling of Parmesan or Pecorino, then transfer it to the oven and cook until the center is just set, 10-12 minutes more. Remember, it will continue to cook as it sits, so don’t overbake it. RELATED: Roasted Cauliflower and Gruyère Frittata Try this brussels sprouts variation for dinner tonight—it may just work itself into your weeknight dinner rotation.
