ksia
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Freezing FrittataFrittata - Lots of eggs and beans/peas at the moment so thinking I could do extra for the freezer.
My question is do I freeze the frittata cooked or uncooked?
I'm worried that if cooked it'll defrost a bit watery so uncooked is my preference at the moment.
And should I cook the beans a little first?
What do you think?
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judith
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I think I would freeze all the ingredients separately and cook as needed.
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ksia
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That's a sensible suggestion but I'm lazy.
I'd prefer to take my homemade 'ready-meal' out the freezer without searching round for extras!
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Bebo
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I freeze quiches that I make in the summer when we have an egg and cherry tomato glut and they are fine. Isn't a frittata just the same thing without the pastry?
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Green Rosie
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I freeze quiches and they are fine so I supect frittata would be the same. Quiches are best reheated from frozen.
Just been to look in my freezer book and it has a recipe for spanish omelette using onions, peppers, cooked spuds and eggs. Cook as normal, cool and freeze. Reheat from frozen or defrost and eat cold. Is that the thought of thing you had in mind?
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marigold
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I'd cook it and freeze it, then you can just heat and eat. If you freeze the elements you've got two lots of food-prep to do.
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ksia
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Ta Bebo, Rosie and marigold. Looks like it's ok to try.
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VM
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Hate to be a dissenting voice but I'd say don't do it!
I have once had a spanish omelette (so called tortilla rather than frittata but not that different) that had been frozen and then reheated in a microwave and it was truly one of the most disgusting things I have ever eaten.
Quiches freeze well in my experience, but they have, usually, milk or cream and vegetables in the filling, mixed in with the egg.
I think egg on its own may well go watery, and if the one I had was anything to go by, will also go spongy.
A frittata is a lovely thing made any time and eaten the same day - and doesn't take long to make - but it was never meant for long-term storage!
Stick to quiche if you need things ready quickly out of the freezer! 
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ksia
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Yeah, I know what you mean VM. That's mainly why I was thinking of freezing it uncooked.
I already freeze quiches no problem but I was thinking of frittata as an easier option (ie no pastry making).
Looks like I'm experimenting with frittata, while having a good back-up of quiches and separate veg/eggs!
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catbaffler
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Perhaps microwaving it was the problem - can make eggy things and cheesy things go a bit rubbery (though scrambled eggs done in the microwave can be good).
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Midland Spinner
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| catbaffler wrote: | | Perhaps microwaving it was the problem - can make eggy things and cheesy things go a bit rubbery (though scrambled eggs done in the microwave can be good). |
I agree about the microwave. At work (a cafe with all home-cooked food) we never re-heat quiches in the microwave because they go all rubbery, (even without being frozen first) they go in a proper oven, and are fine.
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woodsprite
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'Freezing fritatta'
Sounds like something the Teenage mutant ninja turtles would say 
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