Frittata

I used to be intimidated by frittatas. They seemed so… fancy. Something you’d order at a chic café for $18, served with a side of microgreens. Then I realized the beautiful, beautiful truth: a frittata is just a lazy, baked omelette. It’s the ultimate “I have people coming over in an hour and my kitchen is a disaster” meal. It’s forgiving, it’s elegant in its simplicity, and it never, ever judges you for using up that half-zucchini that’s been languishing in the crisper drawer.

Quick Look

Why You’ll Love This Recipe

• Hands-off cooking. Sauté your veggies, pour in the eggs, and let the oven do the rest. No frantic folding required.
• It feeds a crowd (or just you, for days). This is the ultimate brunch centerpiece or make-ahead lunch solution.
• It’s endlessly customizable. The formula is simple: veggies + protein + cheese + eggs. The rest is up to you and your fridge.

Grab These

• The Aromatics:
  • 1 tablespoon olive oil
  • ½ a small onion, thinly sliced
  • 1 clove garlic, minced
• The Main Veggie:
  • 1 cup chopped asparagus (in 1-inch pieces) or broccoli florets
• The Egg Base:
  • 8 large eggs
  • ⅓ cup whole milk or heavy cream (for maximum richness)
  • ½ cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
• The Finishers:
  • ½ cup crumbled feta or goat cheese
  • 1 tablespoon fresh herbs like dill or chives

Let’s Make It

First thing’s first: preheat your oven to 375°F (190°C). This is non-negotiable. We want that oven hot and ready for our pan.

Now, grab a 10-inch oven-safe skillet. I use my trusty cast iron for this, but a stainless steel or non-stick skillet with an oven-safe handle works too. Heat the olive oil over medium heat. Add your onions and cook until they’re soft and translucent, about 5 minutes. Throw in the garlic and cook for just 30 seconds until it’s fragrant—don’t let it burn! Now, add your tougher vegetable, like asparagus or broccoli. Sauté for 4-5 minutes until it’s bright green and just tender-crisp. You’re not fully cooking it here, just giving it a head start.

While the veggies are sweating it out, let’s talk about the eggs. In a large bowl, whisk the eggs, milk, Parmesan, salt, and pepper. And I don’t mean a lazy little stir. Whisk it until it’s smooth, uniform, and slightly frothy. This is what gives you a cohesive, tender frittata, not a rubbery, separated mess. Learned that the hard way after serving a slightly weepy one to my in-laws. Never again.

Once your veggies are perfectly pre-cooked, spread them out evenly in the bottom of the skillet. Pour the egg mixture over the top. It should settle in and around all the veggies. Let it cook on the stove for just 2-3 minutes, until you see the very edges just starting to set. Don’t stir! We’re building a base here.

Now, take your crumbled feta and sprinkle it generously over the top. This is where the magic happens. Transfer the entire skillet to your preheated oven. Bake for 18-22 minutes. You’re looking for a beautifully puffed top, golden edges, and a center that’s just set. A little jiggle in the very middle is okay—it’ll carry over cook. If you stick a knife in the center and it comes out clean, you’re golden.

Nutritional Facts (Per Serving – based on 6 servings)

Variations & Add-Ins

• Sun-Dried Tomato & Spinach: Sauté the onions, then add a big handful of fresh spinach until wilted. Use chopped sun-dried tomatoes and goat cheese as your finishers.
• Potato & Leek: Par-cook some diced Yukon gold potatoes until tender, then sauté with sliced leeks. This is the ultimate hearty winter frittata.
• Smoked Salmon & Dill: Skip the cooking step for the salmon. Just pour the eggs over the sautéed onions, then lay thin slices of smoked salmon and fresh dill on top before baking.

Serving Ideas

• Serve it right from the skillet at the table for a rustic, family-style vibe. Let everyone cut their own wedge.
• It’s fantastic warm, but honestly, I might love it even more at room temperature. It makes for the most incredible picnic food.
• A dollop of herby yogurt or a simple tomato salad on the side is a perfect, fresh contrast.

Storage & Reheating

Let the frittata cool completely, then cover the skillet with foil or transfer slices to an airtight container. It’ll keep in the fridge for up to 4 days. Reheat individual slices gently in the microwave for 30-60 seconds, or in a toaster oven to keep the edges crispy.

My Two Cents

The secret to a non-rubbery frittata? Don’t overbake it! It will continue to cook from residual heat after you pull it from the oven. If it looks perfectly set in the oven, it’ll be overdone by the time it gets to the table. Pull it when the center still has a slight, gentle jiggle.

You Asked, I’m Answering

• “Can I make a frittata without an oven-safe skillet?” You can! Sauté your veggies in any skillet, then transfer them to a well-greased pie dish or 8×8 baking dish. Pour the egg mixture over and bake. It might take a few minutes longer.
• “Why did my frittata puff up so much?” That’s the beauty of it! All that air you whisked in expands in the heat. It will deflate as it cools, don’t worry. It’s totally normal and a sign of a well-whisked egg mixture.