Can I use half & half in place of the heavy cream?

While heavy cream adds richness and a luxurious texture, half & half will still contribute to the custard-like consistency of the eggs but with less fat. Keep in mind that the frittata might be slightly less creamy but still delicious.

Can a frittata be made ahead of time?

Yes, the cooked frittata will keep well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F-oven until hot in the center.

How do I flip the frittata onto a serving platter?

To flip a frittata onto a serving platter, first, ensure the frittata is fully set and loosened from the edges of the pan. Place a large plate or platter over the top of the pan. Using oven mitts to protect your hands, firmly hold the pan and platter together and quickly invert them so the frittata falls onto the platter. However, I find it much easier and just as appealing to skip this step altogether. Serving the frittata straight from the pan not only simplifies the process but also avoids the risk of the frittata breaking during flipping and makes for easier cleanup.

How To Make A Frittata - Once Upon a Chef

Base Frittata Recipe

By Jenn Segal

Turn yesterday’s leftovers into today’s delicious meal with this easy frittata recipe. I’ll share my technique and tips for making the best frittata, along with plenty of filling ideas. This is a great recipe for getting creative in the kitchen!

Servings: 4

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes

Ingredients

2 tablespoons extra virgin olive oil
¾ cup thinly sliced shallots, from 2 to 3 shallots
2 cups seasoned, cooked vegetables or greens
8 large eggs

⅓ cup heavy cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1¼ cup shredded cheese, such as Cheddar or Gruyere

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 and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add the cooked vegetables and stir to combine.
In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.
Add the cooked vegetable mixture and cheese to the egg mixture and stir to combine. Pour the mixture back into the pan (no need to wash it), then place it 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.
Make-Ahead/Freezer-Friendly Instructions: The cooked frittata will keep well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven until hot in the center.
Note: If you'd like to add savory additions to your frittata: 1 to 1½ cups of shredded chicken or crumbled sausage is ideal. A touch of crumbled cooked bacon or smoked salmon requires around ½ cup.

Pair with

Nutrition Information

Per serving (4 servings)
Calories: 491
Fat: 37 g
Saturated fat: 16 g
Carbohydrates: 14 g
Sugar: 4 g
Fiber: 3 g
Protein: 25 g
Sodium: 566 mg
Cholesterol: 435 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.