Basic frittata recipe
Serves 4 to 6
The only equipment you need to make a gorgeous frittata is an ovenproof pan, such as cast-iron. Frittatas are incredibly versatile since you can add whatever meat, cheese, and/or vegetables you have on hand. Enjoy it with a side of home fries for breakfast, or a green salad for lunch or a light dinner. They're even good cold and can be made ahead!
- 1 tablespoon olive oil
- 6 eggs, lightly beaten
- About 1-1/2 cups mix-ins (see variations below for ideas)
- Preheat the oven to 425 degrees F.
- Heat the oil in a medium cast-iron pan or ovenproof skillet over medium heat.
- Add whatever vegetables or meat you are using and sauté them until they soften.
- Pour the eggs over.
- Scatter any cheese or herbs over the top.
- Lower the heat slightly and cook until the eggs are mostly set, about 5 minutes.
- Transfer to the oven and bake for 5 to 10 minutes, until they fully set and are cooked through.
- Remove from the oven and allow to cool slightly.
- Cut into slices and serve (or refrigerate overnight).
- Add tomatoes, shredded mozzarella and basil for a caprese frittata.
- Add sausage, onions and peppers for an Italian frittata.
- Add feta cheese, spinach and olives for a Greek frittata.
- Add leeks and asparagus for an elegant frittata.
- Add broccoli and cheddar for a kid-friendly frittata.
- Add bacon, arugula and tomatoes for a BLT frittata.
- Add jalapeno, corn, Monterey Jack cheese and cilantro for a Southwestern frittata.
Tip: Bake the eggs and mix-ins in muffin tins for individual frittatas!