How to Make a Frittata
Unlike an omelet that's folded, a frittata stays open-faced and serves a crowd. It's the perfect way to use whatever vegetables, herbs, or leftover proteins you have on hand.
Your skillet is everything here
You need an oven-safe skillet that can go from stovetop to oven. Cast iron works perfectly, but any oven-safe pan will do.
- 10-inch oven-safe skillet
- whisk
- measuring cups
What goes in.
- 8large eggs
- 1/2 cupwhole milk or heavy cream
- 1/2 cupgrated Parmesan cheese, plus extra for serving
- 3 tbspolive oil or butter
- 1 mediumonion, diced
- 2 cupsvegetables of choice (spinach, bell peppers, zucchini, asparagus)
- 1 tspkosher salt
- 1/2 tspblack pepper
- 2 tbspfresh herbs (basil, parsley, or chives)
Start cooking, then let the oven finish
Cook the bottom of the frittata on the stovetop until the edges start to set, then slide the whole pan into the oven. This gives you a creamy center with properly cooked edges.
The method.
Preheat your oven to 375°F.
Position a rack in the upper third of the oven.
Beat the eggs with milk, cheese, salt, and pepper.
Whisk until completely smooth. The mixture should be pale and well-combined.
Heat oil in your oven-safe skillet over medium heat.
Add the onion and cook until softened, about 5 minutes.
Add your vegetables to the skillet.
Cook until tender. Heartier vegetables like peppers need 5-7 minutes, while greens like spinach need just 1-2 minutes to wilt.
Pour the egg mixture into the skillet.
Let it settle for 30 seconds, then gently stir once to distribute the fillings evenly.
Cook on the stovetop for 3-4 minutes.
The bottom and edges should start to set, but the center will still be liquid.
Transfer the skillet to the oven.
Bake for 10-15 minutes until the center is just set but still slightly jiggly.
Let cool for 5 minutes before slicing.
Sprinkle with fresh herbs and extra Parmesan. Cut into wedges to serve.
Other turns to take.
Meat lovers
Add cooked bacon, sausage, or ham with the vegetables
Cheese-heavy
Use goat cheese, feta, or sharp cheddar instead of Parmesan
Herb-forward
Double the fresh herbs and add chives, dill, or tarragon
Mediterranean
Use sun-dried tomatoes, olives, and fresh basil
When it doesn't go to plan.
Don't overcook — the center should still have a slight jiggle when you remove it from the oven
Cool completely and refrigerate for up to 3 days; serve cold or at room temperature
Use whatever vegetables you have, but cook watery ones like zucchini or mushrooms first to remove excess moisture
A rubber spatula helps you get clean edges when cutting and serving
The ones that keep coming up.
Can I make this ahead?
Yes, frittatas are excellent make-ahead food. Cook completely, cool, and refrigerate. Serve at room temperature or reheat gently.
What if I don't have an oven-safe skillet?
Cook the filling in any skillet, then transfer to a greased pie dish or baking dish before adding the eggs and baking.
How do I know when it's done?
The center should be just set with a slight jiggle. It will continue cooking from residual heat as it cools.
Can I use just egg whites?
You can, but the texture will be less rich. Use 12 egg whites for 8 whole eggs and add an extra tablespoon of milk or cream.