Brunch 101: How to Make a Frittata

A fresh frittata makes a perfect centerpiece for a springtime brunch. Just ask Chef Suzanne Goin, who developed a frittata recipe for us using baby broccoli and cheddar for this year’s Mother’s Day Brunch menu.

Our frittata pan allows you to cook the dish in a single vessel, from start to finish. Follow the steps below to pull it off, or browse some of our favorite frittata recipes featuring spring ingredients.

Cook the meat & vegetables
Most fresh veggies lend themselves to frittatas, as do meats such as sausage, bacon and even roasted chicken. Whatever ingredients you use, start by sautéing them in olive oil or butter in the base pan. In some cases you may want to skip this step and use raw vegetables instead — grated zucchini, for example.

Add the eggs
Add beaten eggs, seasoned with a bit of salt and pepper (and sometimes chopped herbs), on top of the meat and vegetables. If you’re incorporating cheese as well, add it here. Let it cook for a few minutes until the frittata begins to set up.

Cover up
When it starts to set up, use the top, shallow pan to cover the frittata and cook for a few minutes more.

Flip & Finish
Interlocking lids make it easy to flip the frittata, so don’t be intimidated. After flipping, cook on the stove for another few minutes to make sure both sides of the frittata are set.

Serve & Enjoy!
When it’s done, flip the frittata one final time so that it sits in the base pan. Then uncover, slide onto a plate or platter and cut into wedges to serve. A simple green salad makes a nice, light accompaniment, but Goin’s pork sausage patties create a truly memorable meal.

Watch our expert Kara as she makes an asparagus frittata in a few easy steps:

3 comments about “Brunch 101: How to Make a Frittata”

Mark Apr 17 at 3:00 pm

Funny thing coming across this post 5 minutes after taking my frittata out of the oven. My Italian mother always put potato in hers, so keeping with tradition I diced up a couple Russets and roasted them until cooked. Raided the pantry and fridge to collect some spinach, broccoli, onion, feta and romano cheese…and some fresh herbs tossed in for good luck with the rest of the clan. I use my 10″ Calphalon non-stick pan, cook until the eggs are set around the edges and then bake it until completely set, about 15 minutes at 375. I need to try out the frittata pan at some point to save me the bother of finishing it in the oven.

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Christina Apr 18 at 8:42 am

Oooh I love all the fresh veggies you threw into this. You would think being Italian that I’ve tried Frittata, but no, not yet. I’ll try soon, I promise.