How To Make Any Frittata

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With a frittata, turn yesterday’s leftovers into today’s sensational and (easy!) brunch, lunch, or light dinner.

I think of frittatas as the lazy cook’s omelette, perfect for those nights when eggs and a few odds and ends are all you’ve got in the fridge. They’re so simple to whip up without the precise technique omelettes require. (By the way, did you know many chefs use omelette-making as a test for potential kitchen hires?) But just because they’re easy doesn’t mean you’re skimping on flavor. Like their omelette cousins, frittatas offer endless possibilities for fillings, making them ideal for using up those leftover veggies, meats, herbs, or cheese hiding in the fridge. They can be served for brunch, lunch, or a light dinner, and you can even prepare them in advance. Plus, they’re delicious both warm and at room temperature, so extra slices make a great grab-and-go lunch or a no-fuss picnic option. Below, I’ll share my technique and tips for making the best frittata, as well as some ideas for fillings. As long as you follow the basic formula, it’s all about using what you have and getting creative — have fun with it!

Frittata Filling IDEAS

• Veggies: bell peppers, broccoli, mushrooms, zucchini, onions, asparagus, potatoes, tomatoes, garlic, leeks, eggplant, and shallots
• Leafy Greens: arugula, spinach, kale, collard greens, Swiss chard, endive, and beet greens
• Herbs: Parsley, chives, dill, thyme, basil, or herbes de Provence
• Cheese: Gruyère, Cheddar, Swiss, or fontina
• Meat/Seafood: bacon, pancetta, sausage, salami, ham, chicken, turkey, smoked salmon, and crab meat

TIPs For Making The Best Frittata

• Opt for full-fat dairy: For a creamy, custardy texture, use heavy cream and full-fat cheese. While alternatives like half & half or whole milk work, they may result in a less rich and slightly watery frittata.
• Use a suitable skillet: Ensure your skillet is nonstick and oven-safe. A cast iron skillet works well too. If you don’t have either, a 9 × 9-inch baking dish or a 9-inch deep dish pie plate will do.
• Dice add-ins into small pieces: If your ingredients such as veggies or bacon require dicing, chop them into small pieces. This ensures even distribution throughout the frittata and helps it hold together. Large pieces may create gaps in the egg, making it prone to breaking when sliced.
• Season and sauté veggies: If you’re starting with uncooked veggies, prior to adding them to the egg mixture, season and sauté them. If using pre-cooked vegetables, drain off any excess liquid if necessary.
• Mix up the cheese: Feel free to mix two or more different cheeses. And opt for melty cheeses like Gruyère, Cheddar, Swiss, or fontina, or use part melty cheese and part Parmigiano Reggiano.
• Distribute fillings evenly: Before placing the frittata in the oven, eyeball it to ensure the vegetables are evenly spread throughout the pan. The goal is to have a balance of veggies in every bite.
• Cook at 325°F: Most frittata recipes call for an oven temperature of 350°F, but this is too hot. Like quiche, frittatas should cook slowly so that the eggs maintain a custardy texture.
• Avoid overcooking: Remove the frittata from the oven when it is just set. Overcooking can result in a dry and rubbery texture.
• Mind the hot pan handle: Immediately cover the handle with an oven mitt after removing the frittata. (Take it from me, it’s all too easy to forget and burn yourself!)
• Add a finishing touch: If you’d like to add an extra layer of flavor, finish your frittata with snipped fresh herbs, a dollop of pesto, a drizzle of hot sauce, or warm salsa. Or top your frittata with a lightly dressed arugula salad.

What you’ll need to make a frittata

step-by-step instructions

Preheat the oven to 325°F, and set an oven rack in the middle position.

Heat the oil in a 10-inch cast iron or ovenproof nonstick skillet over medium heat. Add the shallots.

Cook the shallots, stirring frequently, until softened, 3 to 4 minutes. Do not brown.

Add the cooked vegetables and stir to combine.

Meanwhile, in a large bowl, add the eggs, heavy cream, salt, and pepper.

Whisk to combine.

Add the cooked vegetable mixture and cheese to the egg mixture.

Stir to combine.

Pour the mixture back into the pan (no need to wash it).

Next, place the frittata in the oven and bake until set, 20 to 23 minutes.

Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it’s easy to forget and burn your hand, and the handle stays hot for a long time). Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.

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“Delicious! I used a cast iron skillet just like Jenn and added caramelized mushrooms, power greens, bacon, and sharp cheddar cheese. This will be on rotation for sure. I love that the frittata is both nutritious and delicious and a full meal. Thank you, Jenn!”

jessica