Frittata — Italian Omelette
A simple Italian classic, the frittata is a versatile dish perfect for any meal. Customize it with your favorite vegetables and cheeses for a quick and satisfying meal.
Frittata — Italian Omelette
A simple Italian classic, the frittata is a versatile dish perfect for any meal. Customize it with your favorite vegetables and cheeses for a quick and satisfying meal.
The Key Move
Cook the frittata gently on the stovetop before transferring it to the oven to ensure even cooking and a creamy texture.
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The Setup
- Oven-safe Skillet10-inch
- Large Bowllarge
- Whisk
The Mise en Place
5 of 10Your prep station before cooking begins
The Protein (0/4)
The Aromatics (0/1)
Frittata is dry.
Do not overcook. Remove from oven when eggs are just set.
Vegetables are undercooked.
Sauté vegetables until softened before adding the egg mixture.
The Method
PREHEAT
Preheat oven to 350°F (175°C).
HEAT
Heat olive oil (2 tbsp) in a 10-inch oven-safe skillet over medium heat.
Oil should shimmer.
ADD
Add onion (½ medium) and bell pepper (½ medium) to the skillet and cook until softened, about 5 minutes.
Vegetables should be translucent.
ADD
Add zucchini (½ medium) and cherry tomatoes (½ cups) and cook for another 3 minutes.
WHISK
In a large bowl, whisk together eggs (8 large), salt (½ tsp), and pepper.
POUR
Pour the egg mixture over the vegetables in the skillet.
SPRINKLE
Sprinkle Parmesan cheese (¼ cups) over the top.
TRANSFER
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the eggs (8 large) are set.
The frittata should be puffed and golden brown. • Eggs are set and no longer runny.
REMOVE
Remove from oven and let cool slightly.
SPRINKLE
Sprinkle with fresh basil (¼ cups) before serving.
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