What is in a Frittata?
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.
How Do You Make a Frittata?
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 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:
Bonus! Easy Baked Potato Frittata Recipe
- 2 russet potatoes, 1 1/4 lb. total, scrubbed and cut into 1-inch dice
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 10 thick-cut bacon slices, cut into 3⁄4-inch dice
- 10 eggs
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup plus 1 Tbs. minced fresh chives
- 1/2 cup sour cream
- Preheat an oven to 400°F.
- In a bowl, stir together the potatoes, 1 Tbs. of the olive oil, salt, and pepper. Transfer to a baking sheet and bake, stirring occasionally, until the potatoes are golden brown and tender, about 30 minutes. Let cool for 30 minutes.
- Increase the oven temperature to 500°F.
- In the deep half of a frittata pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Discard the fat in the pan. Finely chop 2 Tbs. of the bacon and reserve for garnish.
- In a large bowl, whisk together the eggs, salt, pepper, 1 cup of the cheese and the 1/4 cup chives.
- In the deep half of the frittata pan over medium heat, warm 2 tsp. of the olive oil. Add the potatoes and diced bacon to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath about 2 minutes, then cook for 4 to 6 minutes more.
- Lightly brush the shallow half of the frittata pan with the remaining 1 tsp. olive oil and heat over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes. Uncover the pan and sprinkle the frittata with the remaining 1/2 cup cheese. Transfer the pan to the oven and bake until the cheese is golden brown and bubbly about 4 minutes.
- Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the reserved chopped bacon and the 1 Tbs. chives. Serve immediately with the sour cream. Serves 8.