Goetta Frittata

Ingredients

• 8eggs
• 120 ml (½ cup)double cream or whole milk
• 1.25 ml (¼ tsp)salt
• 0.6 ml (⅛ tsp)black pepper
• 35 g (⅓ cup)grated cheese
• 113 g (4 oz)Glier's Goetta

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Prepare the pan

   Coat a muffin pan with non-stick cooking spray.

3. 3

   Mix the eggs

   Whisk the eggs together, then add the other ingredients.

4. 4

   Cook the goetta

   Grill the goetta, mash it, then stir it into the egg mixture.

5. 5

   Fill the cups

   Divide the egg mixture between 12 cups in the muffin pan.

6. 6

   Bake the frittatas

   Bake for 13–15 minutes, until the tops begin to set.

What is goetta frittata?

Goetta is a sausage-style breakfast food associated with Cincinnati and its German-American food traditions; it is typically made with meat and grain. Here, it is paired with eggs in a small, muffin-pan frittata.

Browning and mashing the goetta before mixing it in helps distribute its savoury flavour through the individual portions. The muffin-pan format also makes serving straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 21g protein, 2g carbs, 25g fat.

The eggs, cream or milk, cheese and goetta provide most of the protein and fat, while the eggs and goetta contribute a small amount of carbohydrate. Add fruit or vegetables alongside and choose toast or potatoes according to how filling you want the meal to be.

Choosing the dairy and cheese

Cream: double cream gives the egg mixture a richer result, while whole milk makes it lighter. Either option works in the same quantity.

Cheese: use a grated cheese that melts readily, such as cheddar. A fine grate makes it easier to distribute evenly through the mixture.

Cook the goetta first

Goetta: grill it before adding it to the eggs, as directed. Mashing it after cooking breaks it into smaller pieces that can be divided among the cups.

Mixing: stir the cooked goetta into the whisked egg mixture so each portion gets some, rather than leaving all the pieces at the bottom of the bowl.

Watch for the setting tops

The recipe gives a baking time of 13–15 minutes, but the cue to look for is the tops beginning to set. Check towards the earlier end of that range, as ovens and muffin pans can vary.

The frittatas are small, so avoid baking them long after the tops have set; prolonged cooking can make the eggs firm and dry.

Divide the mixture evenly

Portions: the recipe divides the mixture across 12 muffin-pan cups, making three cups per serving for four servings. A spoon or small jug can help keep the amounts similar.

Leave some space at the top of each cup rather than filling it to the brim, so the mixture has room to cook without spilling.

Serve with something fresh

These savoury egg portions work well with toast or roasted potatoes for a more substantial breakfast. For a fresher plate, add sliced tomatoes, fruit or a simple green salad.

Serve them warm from the oven, once they are cool enough to lift from the pan.

Recipe notes & tips

• Grate the cheese finely so it mixes through the eggs.
• Mash the cooked goetta into small pieces before adding it to the bowl.
• Stir the mixture again just before dividing it, as heavier ingredients can settle.
• Check the frittatas at 13 minutes and continue baking only until the tops begin to set.
• Let the portions cool briefly before lifting them from the muffin pan.

Variations

• Use cheddar: choose a mature cheddar for a more pronounced cheese flavour.
• Add spring onions: stir finely sliced spring onions into the egg mixture.
• Include peppers: add a small amount of finely diced pepper for extra colour.
• Change the cheese: try grated Gouda or another cheese that melts well.
• Add herbs: mix chopped chives into the eggs before portioning.

Common mistakes to avoid

• Skipping the pan spray: the frittatas may stick; coat the muffin cups before filling.
• Adding goetta in large chunks: it may not distribute evenly; mash it after grilling.
• Overfilling the cups: the mixture can spill as it cooks; divide it between all 12 cups.
• Baking by time alone: ovens vary; start checking at 13 minutes for tops that are beginning to set.
• Leaving the frittatas in the pan too long: they can be harder to remove; lift them out after a brief cooling period.

How to store

Refrigerate cooled frittatas in a covered container for up to 3 days. Reheat until hot throughout in the oven or microwave; the eggs may become firmer when reheated.

Frequently asked questions