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.
20 min active, one pan
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.
20 min active, one pan
Key move
Cook the frittata gently on the stovetop before transferring it to the oven to ensure even cooking and a creamy texture.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Oven-safe Skillet10-inch
- Large Bowllarge
- Whisk
The Mise en Place
5 of 10Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/2)
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.
Chef's Notes
For even cooking, ensure all ingredients are uniformly chopped and at room temperature.
Don't over-stir the eggs once added to the pan; this can make the frittata tough.
Serve with a side salad or crusty bread for a complete meal.
Cooked frittata can be refrigerated for up to 3 days. Reheat gently in the oven or microwave.
The Method
PREHEAT
Preheat oven to 350°F (175°C).
Uneven heating: Avoid placing the rack too high, as this may brown the frittata top before the center is set.
Oven is preheated to 350°F (175°C).
HEAT
Heat olive oil (2 tbsp) in a 10-inch oven-safe skillet over medium heat.
Smoking oil: If the oil begins to smoke, remove it from the heat immediately as it has reached its smoke point.
Olive oil is shimmering in the skillet.
ADD
Add onion (½ medium) and bell pepper (½ medium) to the skillet and cook until softened, about 5 minutes.
Over-browning: Avoid high heat, which will caramelize the sugars and alter the delicate flavor profile of the frittata.
Onions and bell peppers are softened and translucent.
ADD
Add zucchini (½ medium) and cherry tomatoes (½ cups) and cook for another 3 minutes.
Soggy vegetables: Overloading the pan causes vegetables to steam rather than brown, leading to a watery frittata.
Zucchini and cherry tomatoes are slightly tender.
WHISK
In a large bowl, whisk together eggs (8 large), salt (½ tsp), and pepper.
Over-whisking: Avoid over-whisking to the point of creating dense foam; stop once the eggs are uniform.
Egg mixture is well combined and slightly frothy.
POUR
Pour the egg mixture over the vegetables in the skillet.
Uneven distribution: Failing to distribute the egg means some areas will be dry and overcooked while others remain raw.
Egg mixture evenly covers the vegetables.
SPRINKLE
Sprinkle Parmesan cheese (¼ cups) over the top.
Clumping: Avoid dumping the cheese in one spot, as it will create a dense, undercooked pocket.
Parmesan cheese is evenly distributed over the egg mixture.
TRANSFER
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the eggs (8 large) are set.
Handle burn hazard: The skillet handle remains dangerously hot after removal; keep a towel draped over it as a visual reminder.
The frittata is set and golden brown.
REMOVE
Remove from oven and let cool slightly.
Structural collapse: Cutting the frittata while piping hot will cause it to fall apart; patience is required for a clean slice.
Frittata has cooled slightly in the skillet.
SPRINKLE
Sprinkle with fresh basil (¼ cups) before serving.
Wilting: Add basil just before serving to prevent the leaves from turning dark and slimy from residual heat.
Fresh basil is sprinkled over the frittata.
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
Soup & Sandwich Pairing Guide
Unlock the secrets to perfect soup and sandwich pairings! Discover flavor combinations that will transform your lunch into a culinary adventure.
Aglio e Olio
The spicy, garlicky "Midnight Spaghetti."
Blondies — Brown Butter Chocolate Chip
Chewy, crisp, and packed with nutty toffee notes from brown butter, these blondies are a simple yet irresistible treat.