A frittata starts off similar to an omelet in that you use high heat on the stovetop, but you can add your fillings right into the eggs from the start (as opposed to filling an omelet once it has almost finished cooking).
You do have to make sure the fillings are cooked before you add them to the eggs – cooked bacon, cooked chicken, cooked broccoli, cooked mushrooms, etc.. – but they don’t have to be warm. That makes leftovers a perfect filling option for frittatas. Of course, you can always cook your fillings fresh as you make the omelet too, but “cooked” is key.
I like to give the frittata a head start on the stovetop, cooking it for a few minutes, before sending it to the oven. The high heat from the stovetop helps to give a little rise to the egg, making a fully frittata. The oven temperature should also be high – 400ºF – so that the egg continues to rise. You can even make a frittata under the broiler, but that requires a little more attention so that you don’t over-brown the top.
Finishing the frittata in the oven is really a blessing for the cook because it gives you a little time to clean up, set the table and call people to the kitchen for breakfast. The time spent in the oven will, of course, depend on how many eggs you are using. More eggs = more time, so gauge that accordingly. Once the center of the frittata has set and the top is lightly browned, the frittata should be puffed and you can pull it out of the oven.
As with most puffy egg dishes that don’t contain flour, your beautifully puffy frittata will fall. That’s ok! It will still taste delicious, hot out of the oven or even cold as a leftover.
Comments (8)Post a Reply
Great recipe and very easy! Best part is you get to add whatever you like. I baked for 12 minutes but should have checked at the 10 minute mark. We loved it! A keeper for sure!
Such an easy recipe and so very good! I used cheddar cheese, scallions, sauteed mushrooms, roasted red peppers and diced ham. I think I had more veges than eggs! Served it for dinner with butter croissants. Could not stop commenting to my husband how good it was!
Thank you for another delicious recipe. My husband and I both enjoyed it which is always a plus!
I love to see your emails in my inbox. I’m always excited to see what recipes and techniques you provide.
This is absolutely delicious 😋!!
Wonderful. First attempt and it was perfect. Thank you.
Hi, can you make this the day before?
You CAN make it a day ahead of time and either eat it cold or heat it up. It won’t be puffy at all, since the frittata sinks a few minutes after it comes out of the oven, but it will still be tasty.
Is a wonderful recipe. Love it. Very easy to follow. Will try other ingredients, good base 😉