cook · breakfast · italian

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.

• Total time: 30 min
• Hands-on: 15 min
• Serves: 6
• Difficulty: Easy

Before you start

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

Ingredients

• 8 large eggs
• 1/2 cup whole milk or heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 3 tbsp olive oil or butter
• 1 medium onion, diced
• 2 cups vegetables of choice (spinach, bell peppers, zucchini, asparagus)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh herbs (basil, parsley, or chives)

The stovetop-to-oven move

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.

Step by step

1. Preheat your oven to 375°F.. Position a rack in the upper third of the oven.
2. Beat the eggs with milk, cheese, salt, and pepper.. Whisk until completely smooth. The mixture should be pale and well-combined.
3. Heat oil in your oven-safe skillet over medium heat.. Add the onion and cook until softened, about 5 minutes.
4. 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.
5. Pour the egg mixture into the skillet.. Let it settle for 30 seconds, then gently stir once to distribute the fillings evenly.
6. Cook on the stovetop for 3-4 minutes.. The bottom and edges should start to set, but the center will still be liquid.
7. Transfer the skillet to the oven.. Bake for 10-15 minutes until the center is just set but still slightly jiggly.
8. Let cool for 5 minutes before slicing.. Sprinkle with fresh herbs and extra Parmesan. Cut into wedges to serve.

Tips & troubleshooting

• 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

Variations

• 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

Questions

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.

Further reading

• How to Make Hollandaise Sauce
• How to Clarify Butter
• How to Make Perfect Scrambled Eggs
• Classic Eggs Benedict
• Perfect Soft-Boiled Eggs
• How to Make Hollandaise Sauce