A frittata is basically an open-faced Italian omelet that is started on the stovetop, but finished in the oven. It might be one of the easiest ways to feed breakfast to more than two people at the same time, plus it's super versatile and a great way to use up small amounts of leftovers.

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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).

Ingredients for a frittata on a wooden cutting board with a knife.

 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.

Ham, mushrooms and peppers cooked in a pan.

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. 

A partially cooked frittata before it goes into the oven.

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.

A frittata on a board with a wedge cut out on a white plate.

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. 

A wedge of frittata on a plate with some fruit.

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  • Prep Time: 5 m
  • Cook Time: 20 m
  • Total Time: 25 m
  • Servings:


  • 6 eggs beaten
  • ½ cup cheese any type (Cheddar, goat cheese, Swiss, etc.)
  • 1 tablespoon fresh parsley chopped (or other fresh herb)
  • ¼ - ½ cup optional ingredients roasted red pepper, sautéed mushrooms, diced ham, smoked salmon, etc…
  • 2 tablespoons whole milk or yogurt optional
  • ¼ to ½ teaspoon salt depending on how salty a cheese you use
  • freshly ground black pepper
  • 2 teaspoons butter


  1. Pre-heat the oven to 400˚F while you prepare your other ingredients. Beat the eggs in a bowl. Stir in the grated cheese, fresh herbs (reserving some for garnish) and other ingredients. If using, stir in the milk and season with salt and freshly ground black pepper.
  2. Pre-heat a non-stick 8-inch skillet over medium-high heat for 2 to 3 minutes.
  3. When the pan is hot, add the butter and swirl it around the pan while it melts. You should hear the butter sizzling. Once it stops sizzling, add the eggs to the pan and stir them around with a fork or a spatula. The eggs will start to set up in the pan. Stir the eggs so that the uncooked egg has a chance to hit the hot pan. Cook like this for just one minute.
  4. Send the pan to the 400˚F oven for 10 to 12 minutes, or until the frittata has set up and is just starting to brown lightly. Remove from the oven and turn the frittata out onto a plate. Cut the frittata in half and serve immediately, garnishing with the left over fresh herbs.
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Comments (8)Post a Reply

  1. 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!

  2. 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!

  3. 5 stars
    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.

    1. Hi Michelle,

      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.

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