Frittata

Quiche’s less-fussy cousin, frittatas are the answer to almost every meal dilemma. Looking to get creative with your leftovers? Veggies going bad in your fridge? Home late and craving a simple breakfast-for-dinner recipe? Say it with me: frittata, frittata, frittata. This versatile dish can handle most things you throw at it, but there are a few keys to make it the best it can be. Follow my top tips below to ensure you nail a fluffy-centered, crispy-edged frittata each and every time:

What People Are Saying:
“I’m not a great cook but this was easy and it looked like the picture when it was done. Thanks for putting this one out for us to try.” - fdrthegreat

“Excellent recipe. Although I did use different mixtures since I had a lot of leftovers from the holiday. The ratio hint was a big help. I switched out the cheese with an aged cheddar and Brie. Will make again and often!” - aandersonak1629

How To Make A Frittata

INGREDIENTS

• Eggs: Frittatas are all about the ratio, and for eggs, you want your base to be 8 eggs.
• Mozzarella: For the cheese, you want to add around ¾ cup. I love mozzarella—it melts wonderfully—but you can use almost anything you have here.
• Heavy Cream: A bit of heavy cream nails the texture of a frittata, making it creamy and not as eggy. You can also use milk instead; whatever you chose, keep it to ⅓ cup.
• Red Pepper Flakes: We’re only seasoning this frittata with salt, pepper, and red pepper flakes. They add a kick of heat, but feel free to leave them out if you’re not a fan.
• Extra-Virgin Olive Oil: Use your favorite brand, or consult our list of the best (and worst!) olive oil brands.
• Shallot & Garlic: Shallot and garlic add plenty of flavor to our frittata; if you don’t have a shallot, you can use a yellow onion instead, but it will be more noticeable in the frittata.
• Mushrooms & Spinach: These are my chosen veggies, but if you change up your mix-ins, keep it to around 2 cups. Veggies like bell peppers, leeks, green onions, kale, tomatoes, and even potatoes go well in frittatas.
• Ricotta: This is my star secret ingredient. Ricotta adds a soft and pillowy texture, a creamy, tangy flavor, and just generally makes this frittata interesting.

STEP-BY-STEP INSTRUCTIONS

First, preheat the oven to 375°. Then, in a medium bowl, whisk together the eggs, mozzarella, and cream. Once combined, season with salt, pepper, and red pepper flakes. If you switch up the cheese or cream, remember the ratio: 8 eggs + 1/3 cup milk/cream + 3/4 cup cheese.

Then, in a large oven-proof skillet over medium heat, add your oil. Then, add the shallot and garlic. Cook, stirring occasionally, until the shallot is translucent. Then, add in the mushrooms. We’re going to sauté our mushrooms and onions until soft and, more importantly, the water has cooked out of them, so that the frittata isn’t full of water. Once softened, add in the spinach and cook frequently, until the spinach is wilted. Then, season with salt and pepper.

Then, grab the egg mixture and pour it over the veggies. Again, make sure there isn’t excess liquid in your pan when you add in the egg. Dollop ricotta all over the frittata, adding it evenly.

Add the frittata to the oven (make sure your vessel is oven-safe!), then bake until the edges are golden-brown and the eggs have set (no jiggly center here). Once done, add any desired toppings or garnish, and serve.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• The best pan for a frittata. Who doesn't love a crispy edge?! Using a hot cast iron (omy personal favorite) or any heavy, oven-proof skillet is really all you need to achieve it. Once you're done cooking the add-ins, pour your eggs into the still-hot skillet, transfer to the oven, and let it do its magic. Same goes if you're starting with leftovers—just get the pan nice and hot and add a little oil or butter to ensure nothing sticks.
• Frittata add-ins. A frittata is the perfect vehicle for practically any ingredients you’re looking to use up, whether they’re fresh or leftover. There’s a couple of important things to keep in mind though when preparing your dream frittata. First: Ratios are key. Keep your mix-ins to around 2 cups and your base to 8 eggs + 1/3 cup milk/cream + 3/4 cup cheese. Whisk 'em together, season with salt, black pepper, and a pinch of red pepper flakes (if you like a little spice), and you're ready to start building.
• Cook your mix-ins first. It’s vital to cook your vegetables and/or meat first, and make sure they aren’t soggy/overly-filled with liquid. In this recipe, we sauté our mushrooms and onions until soft and, more importantly, the water has cooked out of them. Tip: If your veggies seem a bit wet after cooking, give them a pat down to ensure they’re dry before adding your egg mixture.
• Distribute evenly. When you pour the eggs in over your cooked veggies, make sure to give the whole thing a quick stir to help distribute them all evenly.
  

Frittata Variations

Once you have your frittata ratio down, you can experiment with any mix-ins and fillings you please. That being said, if you’re looking for some inspo, take a page from some of our favorite frittata recipes, from our pizza frittata recipe, potato chip frittata, Italian sausage and pepper frittata affogato, or jalapeño popper frittata.

What To Serve With A Frittata

A frittata is perfect for any meal, anytime of day. If you're serving this for breakfast, you can't go wrong adding some pan-fried potatoes or crispy hash browns to your plate. Making this for dinner? Pair your frittata with a simple arugula salad or our air fryer sweet potato hash for a filling, easy end to your day.