How To Make a Frittata

How To Make a Frittata

Emma Christensen
Jan 10, 2017
(Image credit: Lauren Volo)

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.

(Image credit: Lauren Volo)

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.

(Image credit: Lauren Volo)

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

Serves about 6

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

    cooked 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 fresh 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
  • 1

    (10 to 12-inch) nonstick ovensafe frying pan or cast iron skillet

  • Spatula


  1. Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F.

  2. Sauté the ingredients. Heat a little oil in 10 to 12-inch nonstick ovensafe frying pan or cast iron skillet over medium-high heat until shimmering. Add the vegetables, starting with the longer-cooking veggies like onions and potatoes and ending with softer veggies like red peppers, until cooked through. Add any cooked 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. Place the eggs in a medium bowl and whisk to break them up. Slowly pour over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook until you see the eggs at the edges of the pan beginning to set, 1 to 2 minutes.

  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. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.

  7. Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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