What is a Frittata? The Egg-Based Dish Everyone Should Master
A frittata is an Italian-style open-faced omelette packed with savory ingredients like vegetables, cheese, meats, and herbs. Unlike scrambled eggs or quiche, a frittata is started on the stovetop and finished in the oven, resulting in a creamy, custard-like texture with a beautifully golden top.
Ingredients for the Best Frittata
Creating a rich, fluffy frittata begins with high-quality, well-balanced ingredients. Here’s what we recommend for a 10-inch skillet:
- 8 large eggs (room temperature)
- 1/3 cup whole milk (or heavy cream for extra richness)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or butter
- 1/2 cup diced onion
- 1 cup chopped vegetables (e.g., bell peppers, spinach, zucchini, mushrooms)
- 1/2 cup cooked meat (bacon, sausage, or ham – optional)
- 1 cup shredded cheese (cheddar, feta, goat cheese, or parmesan)
Tip: Avoid watery vegetables like tomatoes unless they are seeded and roasted beforehand.
Step-by-Step Instructions for a Perfect Frittata
1. Preheat and Prep
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together eggs, milk, salt, and pepper until fully combined and frothy.
2. Sauté Fillings
- Heat oil or butter in an oven-safe, non-stick 10-inch skillet over medium heat.
- Add onions and cook until translucent.
- Add remaining vegetables and sauté until tender (5–7 minutes).
- Stir in pre-cooked meats and sauté for another minute.
- Remove excess moisture by draining or blotting.
3. Combine and Cook
- Lower the heat to medium-low.
- Pour the egg mixture evenly over the cooked fillings.
- Sprinkle cheese on top.
- Let cook undisturbed for 3–5 minutes until the edges begin to set.
4. Transfer to Oven
- Move the skillet to the preheated oven.
- Bake for 8–12 minutes, or until the center is just set and slightly puffed.
- Finish under the broiler for 1–2 minutes for a golden top.
5. Cool and Serve
- Let the frittata rest for 5 minutes before slicing.
- Garnish with chopped herbs, microgreens, or an extra cheese sprinkle.
Frittata Filling Combinations to Try
| Vegetables | Cheese | Protein | Herb Suggestions |
|---|---|---|---|
| Spinach + Mushroom | Feta | Sausage | Dill, Thyme |
| Bell Pepper + Kale | Cheddar | Bacon | Chives, Oregano |
| Zucchini + Onion | Goat Cheese | Ham | Basil, Parsley |
| Broccoli + Leek | Parmesan | None (Vegetarian) | Tarragon, Rosemary |
Pro Tip: Always pre-cook your vegetables to avoid soggy frittatas.
How to Make Frittata in Advance
- Refrigerate: Cool completely, then store slices in an airtight container for up to 4 days.
- Reheat: Use a 300°F (150°C) oven for 10–15 minutes or microwave individual slices.
- Freeze: Wrap slices in foil and store in freezer bags for up to 2 months. Thaw overnight before reheating.
Common Mistakes to Avoid
- Overcooking: Leads to a rubbery texture. Remove when slightly jiggly in the center.
- Too much dairy: Can result in a watery frittata. Stick to the recommended ratio.
- Skipping pre-cook: Raw fillings release moisture and dilute flavor.
Nutritional Profile (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | 12g |
| Carbohydrates | 3g |
| Fat | 14g |
| Fiber | 1g |
Values based on a standard vegetable and cheese frittata with no meat.
Frittata vs. Omelette vs. Quiche
| Feature | Frittata | Omelette | Quiche |
|---|---|---|---|
| Crust | None | None | Yes |
| Dairy in Base | Yes (light) | No | Yes (heavy cream) |
| Cook Method | Stovetop + Oven | Stovetop only | Oven |
| Texture | Firm yet creamy | Soft and folded | Custardy and dense |
| Serving Style | Sliced | Folded single portion | Sliced |
Best Tools for Frittata Success
- 10-inch oven-safe non-stick skillet
- Balloon whisk (for well-aerated eggs)
- Heatproof silicone spatula
- Oven thermometer (for accuracy)
- Broiler-safe cookware (for that golden top)
Frequently Asked Questions
Can I make a dairy-free frittata?
Yes. Substitute milk with unsweetened non-dairy alternatives like oat milk or almond milk, and use dairy-free cheese or skip cheese altogether.
Can I use egg whites only?
Yes, but the texture will be firmer and less rich. Use 12 egg whites to replace 8 whole eggs.
What’s the best cheese for a frittata?
Cheddar, feta, and goat cheese melt beautifully and offer strong flavor without overpowering other ingredients.