I'm planning a brunch for next weekend and I've already gotten tons of great ideas from past posts Thanks! Just one question - can I make a frittata the night before and if so, do I just reheat it in the morning? I've never actually made one before, but there are just sooooo many great recipes that I HAVE to try one!
Most frittatas do fine overnight, but it depends on what you put into them. I'd say that if the veggies or other ingredients would turn mushy or "off" by themselves if you (a) chilled them or (b) reheated them, then they'll do the same thing in the frittata. Otherwise, go ahead. In fact, frittatas can be pretty good served cold or at room temperature.
So what kind(s) of frittatas are you planning on making?
Frittattas=quiche without crust, really. Treat as quiche, for purposes of storing/reheating. And yeah, they are really good at room temperature.
I did this last weekend. I made the frittata the night before, and then in the morning I reheated slices in the oven (you could certainly reheat it whole). It was perfect. Have fun!
Can you freeze mini frittata's? I'd like to make them for a cocktail party - make them the weekend before and freeze - is this possible with egg?
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