Frittata is known for many things. First, it’s like the French omelet or the Spanish “tortilla” but with an Italian twist. Second, it is considered part of Italy’s Cucina Povera (humble cuisine). Third, it’s delicious! (At least to my taste). Its reputation as a “peasant’s dish” shouldn’t discourage you. On the contrary, this dish has earned its place in many homes outside Italy over the years and is currently served even in some of the finest restaurants around the world. If you’re reading this, you probably know all about this dish and made a big provision of it. Now, you started asking these questions. Can you freeze frittatas? Do they freeze well? How long do frittatas last in the fridge?
Generally, you should be able to freeze Frittatas without any hassle. Results may vary depending on the ingredients used, but the following tips should help keep it relatively fresh for a few months.
The first thing you need to do is to let the frittata sit idle for about 15 or 30 minutes after cooking. This will give it enough time to settle and cool down, which is a necessary step to avoid freezer burn, as well as preventing the freezer’s temperature to be temporally affected, to the detriment of other items. Next, place the frittata in an airtight freezer container and seal it safely. Finally, store the container in the freezer.
Additionally, after cooling down and before putting it in the freezer, you can slice the frittata into various single-serving portions and place them in separate containers. That way, you don’t have to run into problems while trying to thaw only the necessary amount.
Remember also not to let the frittata rest at room temperature for more than 2 hours before freezing, especially as it contains eggs, which are very sensitive to bacteria.
It greatly depends on the ingredients used. Meat frittata should taste great after freezing. On the other hand, vegetable frittata, especially onion, releases more moisture and could downgrade its texture after thawing. When thawed, some ingredients could merge with others and lose their distinctive flavor.
Eggs also have the bad habit to absorb odors like a sponge when stored for prolonged periods, so be very cautious about where you stack your frittatas to avoid surprises.
I wouldn’t recommend refreezing it, though some frittatas are safer than others. When it has ingredients with high water content, it’s not good to refreeze it because these ingredients already impact the frittata negatively upon first thawing.
If properly stored in the fridge, it can hold its own for about 3 or 4 days at a temperature of 40º F or lower.
In the freezer, it’s able to endure 3 months at a temperature of 0º F or below without significant drawbacks.
This part is tricky. Frittatas with a sizeable amount of green vegetables, onions, and mushrooms release a lot of moisture as they are reheated or if they’re thawed too fast (in a microwave, for example), so it’s better to allow the frittata to thaw in the fridge overnight. That way, they will be able to retain that moisture and the recipe won’t turn into a soggy apocalypse.
The good part is that frittata can be served cold. Therefore, if you didn’t have a chance to cook it, you can still receive your guests with a cold plate instead.
It’s always better to thaw it first for the reasons I outlined above, regarding moisture. However, if you want or need to skip the defrosting process, the oven is probably the safest bet, since it grants the frittatas enough room to spread their moisture and air can circulate, preventing steaming. Preheat the oven so it reaches 300º F. Next, place the frozen portions over a baking sheet or pan and bake them in a space of 20 to 30 minutes.
The microwave is way faster but the results will likely not be as great. Also, microwaves have a problem heating egg-based meals evenly.
Note: If your recipe contains avocado, do not reheat it. It’s better to remove the avocado pieces from the frittata before freezing since avocado does not reheat well.