In a recent piece about frittatas for The Washington Post, food writer Joe Yonan discussed deciding which cheese to use for his spring frittata. He favors a salty feta, although he recognizes that not everyone agrees. For instance, he mentions that chef and cookbook writer Lidia Bastianich reaches for a rich, whole-milk ricotta (which I'd never thought to do).
Closer to home, I usually reach for goat cheese because we often have it on hand and I love the mild, tart kick it lends to the savory dish. My boyfriend Sam loves gruyere for its nuttiness, but I find that gruyere doesn't work with all veggies — it's great for hearty greens but I find it a bit heavy-handed for delicate vegetables like spring peas, ramps, and carrots. My mom recently wrote me to ask if she could put little bits of burrata in her frittata, and I responded that I wouldn't as it seems it'd be a waste of the more expensive, silky cheese that's so lovely cold and unadorned. Against my advice, she tried it and raved for days.
So it turns out, people have some things to say about what cheese they choose for their frittata. And it's inspired me to reach for something other than an easy, basic goat cheese next time we whip one up at home.
What's your very favorite cheese to fold into your frittata or baked egg dishes?
Read the Article: Weeknight Vegetarian: A Frittata to Sing About by Joe Yonan in The Washington Post
(Images: Emma Christensen)