How To Make a Frittata

How To Make a Frittata

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Emma Christensen
Jan 10, 2017

Frittatas have saved me on more hungry weeknights than I care to count. 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. Let me tell you, there is nothing better than diving into a plate of steaming veggie-filled eggs when you're home late and starving.

The Best Frittatas Are Simple

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 became a regular visitor to my weeknight meal rotation.

In retrospect, I think I was making frittatas out to be more complicated than they actually are. There's not really a "right" way to make them. The method I describe here is what consistently works for me, but I have no doubt that you will make tweaks of your own once you head into the kitchen.

Frittata Pans

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

Serving Frittatas for Breakfast or Dinner

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.

Do you make frittatas? What are your tricks?

How To Make a Frittata

Makes about 6 servings

What You Need

For the ingredients (choose 3 to 4):
1 medium onion, diced
1 medium potato, diced
1 medium bell pepper, diced
1 roasted red pepper, diced
1 to 2 cups broccoli florets
1 to 2 cups cauliflower florets
1 to 2 leeks, diced
12 ounces mushrooms, diced or thinly sliced
1 cup cooked pasta
1 cup cooked rice
1 to 2 sausages, diced
1 cup shredded cooked chicken, pork, or beef
1 cup tofu, diced
Any other leftovers you may have in the fridge

For cooking and the seasoning:
Vegetable oil
1 to 3 teaspoons spices or herbs, like oregano, basil, thyme, smoked paprika, cumin, chili powder
1 to 2 cloves garlic, minced
1 to 2 teaspoons kosher salt, divided

For the eggs:
1/2 to 1 cup shredded cheese (optional)
6 to 8 large eggs, enough to cover the ingredients

Equipment

10 to 12-inch nonstick frying pan or cast iron skillet
Spatula

Instructions

  1. Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F.
  2. Sauté the ingredients: If the meat is raw, cook that first in a large nonstick frying pan or cast iron skillet and then remove it from the pan to add back in later. Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies like onions and potatoes and ending with softer veggies like red peppers, until cooked through. Add any meat or tofu and cook just enough to warm through.
  3. Season the ingredients: Since the ingredients will be mixed with eggs, you want to over-season them a bit here. Add whatever seasonings you wish to use along with 1 teaspoon of the salt. Let this cook for a minute, then give it a taste. It should taste strong, but still good. Add more spices or salt if needed.
  4. Add the cheese: Spread the vegetables into an even layer. Sprinkle the cheese on top and let it just start to melt.
  5. Add the eggs: Whisk the eggs together and pour them over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
  6. Bake the frittata: Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.
  7. Cool and serve: Cool in the pan for 5 minutes, then slice into wedges and serve. Leftovers will keep refrigerated for a week.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • For a browned, crispy top: Set the frittata under the broiler for a minute or two at the end of cooking.
This post has been updated. Originally published May 2012.
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