cook · breakfast · american
How to Make a Frittata
Think of a frittata as a crustless quiche that cooks faster and tastes better. It's the perfect vehicle for whatever vegetables, cheese, or leftover meat you have on hand.
- Total time: 25 min
- Hands-on: 15 min
- Serves: 6
- Difficulty: Easy
Before you start
Your oven-safe skillet is everything here
Cast iron or stainless steel works perfectly. Non-stick pans often can't handle the high oven heat you need for a proper puffed top.
- 10-inch oven-safe skillet
- whisk
- mixing bowl
Ingredients
- 8 large eggs
- 1/4 cup whole milk or heavy cream
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cups vegetables of choice, chopped
- 1/2 cup cheese, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
The stovetop-to-oven move
Set the bottom, finish the top
Cook the eggs just until the edges start to set but the center is still jiggly. The broiler will finish the job and give you that golden, slightly puffed surface.
Step by step
- Preheat your broiler. Move the oven rack to the top third and turn on the broiler. You want it screaming hot.
- Prep your filling. Heat oil in your oven-safe skillet over medium heat. Cook onion until soft, about 4 minutes, then add your other vegetables. Cook until tender and any moisture has evaporated.
- Beat the eggs. Whisk eggs, milk, salt, and pepper in a bowl until well combined. No need to get fancy — just break up the yolks completely.
- Combine and cook. Pour the egg mixture over the vegetables in the skillet. Sprinkle cheese evenly on top. Let cook undisturbed for 3-4 minutes until the edges start to set.
- Transfer to broiler. Move the skillet to the oven and broil for 2-4 minutes until the top is golden and the center is just set. Watch it closely — broilers work fast.
- Rest and serve. Let the frittata cool in the pan for 2-3 minutes before cutting. It will continue cooking slightly from residual heat.
Tips & troubleshooting
- Don't skip the milk — it makes the eggs more tender and helps them puff under the broiler
- Pre-cook any vegetables that release water, like mushrooms or zucchini, to avoid a watery frittata
- A frittata tastes just as good at room temperature, making it perfect for brunch buffets
Variations
- Herb Frittata. Add 1/4 cup fresh herbs like basil, parsley, or chives to the egg mixture
- Meat Lover's. Brown bacon, sausage, or ham first, then remove and add back with the eggs
- Mediterranean. Use sun-dried tomatoes, spinach, feta cheese, and a pinch of oregano
Questions
- Can I make a frittata without an oven-safe pan?
- You can cover the pan and cook entirely on the stovetop over low heat, but you won't get that beautiful golden top. It takes about 8-10 minutes longer.
- How do I know when it's done?
- The center should be just set when you gently shake the pan — no liquid egg should slosh around, but it can still be slightly jiggly since it will finish cooking as it rests.
- Can I make this ahead?
- Frittatas keep well in the fridge for up to 3 days and can be eaten cold or gently reheated. They're actually easier to slice cleanly when completely cool.