How to Make a Frittata

How-To, Learn, Primers


Ideal for showcasing fresh produce, frittatas are quick to prepare and make a satisfying meal for breakfast, lunch or even supper. These savory Italian-style omelettes, which resemble a crustless quiche, are made from eggs and other ingredients, such as vegetables, cheese and meat.


Combinations for frittatas are seemingly endless, from smoked salmon and goat cheese to turkey sausage and arugula. Follow our basic step-by-step frittata tutorial below, then put your own twist on it by trying your own variations.


Step 1: Brown meat and aromatics.


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 any aromatics first in olive oil or butter in an oven-safe pan, and adding raw meats that need to be cooked through (like fresh sausage or bacon).


Step 2: Add in other vegetables. 


Once aromatics and any meat have browned, add in other vegetables—sliced peppers and mushrooms, for instance, or spinach. In some cases you may want to skip this step and use raw vegetables instead—grated zucchini, for example.


Step 3: Add eggs and cheese, then place in oven.


Add pre-seasoned beaten eggs on top of the meat and vegetables. If you’re incorporating herbs and cheese as well, add them here. Let it cook on the stovetop for a minute until the frittata begins to set up, then place the frittata in the oven and cook 25 to 30 minutes.



Step 4: Remove from oven


Once the frittata is set in the center and slightly puffed up, remove it from the oven and allow it to cool in the pan at least five minutes.


Step 5: Transfer to a platter.

Once the frittata has cooled slightly, slide it onto a plate or a platter.



Step 6: Cut into wedges and enjoy! 


Cut your frittata into eight to 10 wedges, and it’s ready to serve! A simple green salad makes a nice, light accompaniment.


See how easy it is to whip up a garlic-spinach frittata in just a few steps:



4 comments about “How to Make a Frittata

  1. Mark

    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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