Preparation Time: 12 minutes
Cooking Time: 17 minutes
Total Time: 29 minutes
Servings: 8
Yield: 8 slices
A frittata is a fantastic egg dish—much like a quiche but without the crust (making it gluten-free)—and it’s not limited to just breakfast or brunch. It also makes a hearty and satisfying option for lunch or dinner. The best part is, you won’t need to use a lot of dishes or tools to prepare it. All you’ll need are a few measuring tools, a bowl and whisk for mixing the eggs, and a 10-inch oven-safe cast-iron or nonstick skillet.
A classic frittata is incredibly flexible and can bake in just 8 minutes, so it’s essential to cook any vegetables or meat before mixing in the eggs. This version features asparagus, ham, Gruyére cheese, and a handful of cherry tomatoes. However, you can easily switch things up—replace the asparagus with broccoli or leave out the ham and add another veggie, like thawed frozen peas or sautéed mushrooms. You could also use cheddar cheese instead of Gruyére. Don’t forget to explore the variations for more creative ideas.
Serve your frittata with a salad, fresh fruit slices, or raw vegetables, or pair it with a bowl of soup for a satisfying and balanced lunch or dinner.
Ingredients
Steps to Make It
01
Make sure you have all the ingredients ready before you start.
02
Place an oven rack in the center of the oven and preheat it to 400°F. While it’s heating up, mix the eggs, milk, salt, pepper, and nutmeg (if you’re using it) in a large bowl. Whisk everything together until smooth, then set it aside.
03
Get your 10-inch oven-safe pan ready and warm up some olive oil over medium heat. Toss in the shallot, asparagus, and ham. Give it a good stir and let it cook for 4 to 6 minutes. Watch as the asparagus turns a vibrant green and the shallots become soft and see-through.
04
Carefully add the egg mixture to the skillet and mix in about 3/4 of the cheese. Stir lightly to combine. Place the sliced cherry tomatoes on top and finish by sprinkling the rest of the cheese over everything.
05
Cook on medium heat for about 1 minute, or until the edges begin to firm up. Move the skillet to the oven and bake for 8 to 10 minutes, until the eggs are puffed and fully set. To check if it’s done, make a small cut in the center. If liquid egg fills the cut, bake it for another minute or two until set.
06
Take the pan out and place it on a rack to cool for 5 minutes before cutting and serving. To slice, gently run a thin spatula or knife around the edges of the pan to release the frittata. Cut into pieces and add fresh chopped parsley on top, if you like.
Tips
- To make preparing a breakfast frittata easier, cut up the vegetables the night before and store them in separate containers in the fridge.
- If your frittata looks a bit boring, you can dress it up with a spoonful of sour cream, some freshly chopped tomatoes, fresh herbs, salsa, or a drizzle of homemade pesto.
- If you prefer a golden top, put the cooked frittata under the broiler for a minute or two, just until it turns golden brown.
Recipe Variations
Here are some different ways to make a frittata using the basic seasoned egg mixture:
- Broccoli, Cheddar, and Bacon Frittata: Cook 1/3 cup of finely chopped shallots and 1 minced garlic clove in 1 tablespoon of olive oil until the shallots are soft, about 4 minutes. Add 1 1/2 cups of chopped broccoli florets and cook for about 1 more minute, until just tender. Pour in the egg mixture and mix in 4 ounces of shredded cheddar cheese and about 1/4 to 1/2 cup of crumbled cooked bacon.
- Italian Sausage, Mushroom, and Parmesan Cheese Frittata: Cook 8 to 12 ounces of bulk Italian sausage in a skillet until fully cooked. Remove the sausage and drain any extra fat. In the same skillet, cook 1/3 cup of chopped shallots or onions with 6 to 8 ounces of sliced mushrooms for about 5 to 7 minutes, until the mushrooms release their liquid and it evaporates. Add the cooked sausage back to the skillet. Pour the egg mixture over the sausage and mushrooms, then sprinkle 1/4 cup of Parmesan cheese and about 1/4 cup of fresh chopped basil on top. Add thin slices of tomato or roasted red bell pepper, and sprinkle with another tablespoon of Parmesan cheese.
- Spinach and Feta Frittata: Cook 1/2 cup of diced onion in 1 tablespoon of olive oil until soft and see-through, about 5 minutes. Add 4 to 5 ounces of baby spinach and cook for about 3 minutes, until the spinach is wilted and the liquids have evaporated. Stir 1 tablespoon of chopped fresh dill into the egg mixture. Pour the egg mixture over the spinach and onions, and top with 1 cup of crumbled feta cheese.
- Vegetarian-Friendly Spring Vegetable Frittata: Skip the ham and add 1/2 cup of thawed frozen peas when you add the cheese.
How to Store and Reheat
- Put leftover frittata in a shallow container with a lid and store it in the fridge within 2 hours of cooking. Eat it within 3 days.
- To warm up leftover frittata, set the oven to 350°F. Place the frittata slices in an oven-safe dish or pan, cover it tightly with foil, and heat for about 20 minutes, or until the center of the thickest slice reaches 165°F.
FAQs:
What is a frittata?
It is an Italian-style omelet that is cooked slowly and finished in the oven. It is made with beaten eggs mixed with vegetables, cheese, meat, or herbs. Unlike an omelet, the fillings are combined with the eggs rather than folded inside.
What is the best pan to use for making a frittata?
A well-seasoned cast-iron skillet or an oven-safe non-stick skillet works best for making a frittata. Make sure it’s oven-safe so you can transfer it from the stovetop to the oven to finish cooking.
How many eggs should I use?
For a standard frittata, use about 6 to 8 eggs, which serves 4 people. If you’re making a larger frittata, you can increase the number of eggs, keeping the ratio of 2 tablespoons of milk or cream per egg for a fluffier texture.
Can I make a frittata without dairy?
Yes, you can make a dairy-free frittata by simply omitting the milk or cream. The texture will be slightly firmer but still delicious. You can also use a dairy-free milk alternative, like almond or coconut milk, if you prefer.
What are some good frittata fillings?
You can use a variety of fillings, such as sautéed vegetables (like spinach, bell peppers, onions, or mushrooms), cooked meats (like bacon, sausage, or ham), and different cheeses (like cheddar, feta, or Parmesan). Just make sure any raw vegetables or meats are pre-cooked to avoid excess moisture.
Can I make a frittata ahead of time?
Yes! Frittatas are great for meal prep. You can make a it ahead of time and store it in the refrigerator for up to 3 days. Simply reheat slices in the oven or microwave before serving.
Can I freeze leftover frittata?
Yes, you can freeze it slices by wrapping them individually in plastic wrap and placing them in an airtight container. They can be stored in the freezer for up to 2 months. Reheat them in the oven or microwave before eating.
Why is my frittata watery?
A watery frittata usually means the vegetables were not cooked long enough to release their moisture before adding the eggs. Make sure to sauté vegetables until their liquids evaporate before combining them with the egg mixture.
How do I know when the frittata is done?
It is done when the edges are set and the center is just slightly jiggly. It will continue to cook slightly from the residual heat after being removed from the oven. You can also insert a knife in the center—if it comes out clean, the frittata is ready.
Can I serve a frittata cold?
Yes, it can be served hot, warm, or even cold. They are versatile and taste great at any temperature, making them perfect for picnics, brunches, or quick lunches.
What is the Difference Between an Omelet and a Frittata?
Omelets and frittatas are both made with eggs and can include vegetables, meats, and cheese, but they are cooked differently. It is started on the stovetop in an open skillet and finished in the oven. It can be made to serve one person or several people and can be eaten hot or at room temperature. An omelet, on the other hand, is usually made for one person, cooked entirely on the stovetop, and served hot.
Do You Flip a Frittata?
You don’t need to flip a frittata. It can be finished in the oven and browned under the broiler if you like. Flipping can make it lighter and more evenly browned, but it can be tricky unless you’re using a special pan.
