How To Make a Frittata

Frittatas have saved me on more hungry weeknights than I care to count. The Italian egg dish is similar to a crustless quiche but less custardy and rich — more similar is texture to an omelet. It’s made on the stove and finished in the oven.

As long as I have a few vegetables and maybe a little meat to throw in a skillet, I can have a frittata on the table in about 20 minutes. There is nothing better than diving into a plate of steaming veggie-filled eggs, like cheesy spinach frittata, when you’re home late and starving. Here’s how to make an easy frittata.

Frittatas were once my culinary nemesis. Everyone else seemed to think they were so easy-peasy, but mine always turned out dry or bland or unappetizing for one reason or another. Through trial and error, I learned some nifty tricks and gradually refined my technique. Almost without realizing it, frittatas have became one of my favorite egg dishes and a regular visitor to my weeknight meal rotation.

So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat. This will get you a frittata with a hearty filling — especially if you’re using something like potatoes and bacon — and a creamy egg custard shot through with the tang of cheese.

We do recommend a cast iron or oven-safe nonstick skillet. Stainless steel pans will also work, but you’ll need extra oil to make sure the eggs don’t stick to the pan.

One frittata makes plenty for four to six people with a side salad or other steamed vegetable, and more than enough for two. The leftovers are nearly as good as frittata straight from the oven. I like to eat a wedge on top of a piece of toast for an easy lunch. And while I mostly rely on frittatas as a quick-fix dinner, they are wonderful for a hearty breakfast any day of the week, too.

Frittatas are everything to love about a quiche without the fuss of a crust. A simple whisk of eggs and dairy poured over sautéed veggies (and/or meat) and you have a dish you can serve any time of day. Kitchn’s original frittata post was more a formula and less a recipe — like the choose-your-own adventure books we read as kids, there was a list of suggested fillings and a wide range of amounts offered for egg, dairy, and seasoning.

Although this approach has served readers well, in this update we share our favorite iteration of the dish (let’s just say there are potatoes, bacon, spinach, and cheese involved!). Use 6 eggs to 1/4 cup heavy cream for a tender, creamy custard. This streamlined recipe will make it easier to execute and experiment.

—Patty Catalano, March 2018