Whenever I’m hungry but don’t necessarily feel like making a big production in the kitchen, the frittata is my go-to meal. Breakfast, lunch, or dinner – doesn’t matter, and you can customize with veggies, herbs, and cheeses to suit any palate or preference.
How to Make the Perfect Frittata
Ingredients: (makes 4 wedges)
- 2-3 cups vegetables or filling
- 4-6 eggs
- 1/2 cup milk
- pinch of salt
- 1/4 cup chopped herbs
- 1/4 cup freshly shredded cheese
Instructions: The key to cooking eggs successfully is to always use a good non-stick pan. I know non-stick is sometimes controversial, but I’ve had no problems with it, and find it to be necessary to cooking eggs that don’t stick and will slide right out of the pan. (If you’re interested, these are the pans that I use.)
Even though you will be cooking the eggs on the stovetop, you’ll want to pre-cook the vegetables first since they will take longer. For my frittata, I cooked red bell pepper and sliced crimini mushrooms. Feel free to customize yours with whatever veggies you have on hand! Just make sure to stagger the cooking to account for cooking times (if say, you are using potatoes or something that takes longer).
While the veggies cook, prepare the egg mixture in a small bowl or dish.
Crack 4-6 whole eggs and beat together with the milk and a generous pinch of salt until well combined. If you are using a lot of vegetables, you may want to err on the side of using more eggs too, to ensure that there is enough egg mixture to cover all of the filling.
Once the vegetables have softened and cooked to a nice golden brown…
Pour the egg mixture into the pan. Do NOT stir!
You want to let the mixture settle and firm up – we’re not making scrambled eggs here. Make sure the stove is set to medium heat.
While the eggs begin to cook, chop your herbs. I used fresh basil for this frittata, but you could use any number of delicious herbs – mint, oregano, dill, parsley, and more!
Sprinkle the herbs on top and allow them to settle into the filling.
Occasionally, run a spatula around the outside of the eggs to loosen it from the side and check to make sure that the bottom isn’t browning too quickly (if it is, turn the heat down).
The frittata will continue to cook, and you can prepare your shredded cheese for topping. Once shredded, sprinkle a handful on top!
Once you pour the egg mixture into the pan, you should need about ten minutes of cooking time. To check to see if the frittata is close to being done, give the handle of the pan a little jiggle. You want the base to appear to be mostly firm, with just a little bit of liquid still remaining on the top. If the whole pan starts swimming when you shake it, it’s not cooked yet!
Once you only have a bit of liquid egg on top, transfer the whole pan to the oven and set to broil on high.
Make sure whenever you are broiling that you always leave the oven cracked open just a tiny bit – otherwise the oven will overheat and fill with smoke! Check the pan half-way through and see if it is cooking evenly – you may need to rotate the pan to the other side after a few minutes so that it cooks evenly.
The end result should be golden brown on top, and have no jiggle or liquid left. Be careful pulling the pan out of the oven – the handle will be HOT now!
Using your spatula, carefully slide the frittata out of the pan and onto a cutting board for slicing. You never want to slice it in the pan, or you risk scratching the non-stick surface.
Using a sharp knife or pizza roller, cut into four wedges. Serve with a delicious sourdough English muffin, and enjoy!
Frittatas are easy and fast, require very little mess or cleanup, and can literally be made with a zillion different flavor combinations. Here are a few other tasty variations to try:
- onions, black beans, peppers, cilantro, and cheddar
- mushrooms, roasted red peppers, and feta cheese
- asparagus, lemon zest, and goat cheese
- diced potatoes, Field Roast sausage, and white cheddar
The list goes on and on!
The next time you’re looking for a quick meal idea that’s healthy, easy, and delicious – give the frittata a try. I promise it won’t disappoint.