Frittata
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
3 servings Flat omelets and their Italian counterparts, frittatas, are made with vegetables, meats, or other savory ingredients mixed into the eggs. You may use any of the Fillings for Omelets, except perhaps, sliced avocado, allowing about 1 cup of filling to 3 eggs. Frittatas are served hot or at room temperature cut into wedges. To avoid sticking, use a well-seasoned 10- to 12-inch cast-iron skillet or nonstick ovenproof skillet.
Ingredients
- 1 1½ to 2 cups any Fillings for Omelets, preferably a combination of several (opens in new tab)
- 6 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ tablespoons olive oil
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1½ to 2 cups any Fillings for Omelets, preferably a combination of several
- 6 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ tablespoons olive oil
Let's Cook
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Step 1.
Have ready: 1½ to 2 cups any Fillings for Omelets, preferably a combination of several
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Step 2.
Beat with a fork until blended: 6 large eggs
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Step 3.
Stir in the filling. If the filling has not been seasoned, add: ½ teaspoon salt; ¼ teaspoon black pepper
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Step 4.
Heat in a 10-inch skillet over medium heat: 1½ tablespoons olive oil
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Step 5.
Swirl the oil around to coat the skillet well. Pour in the egg mixture. With one hand, agitate the skillet forward and backward, keeping the egg mass sliding as a whole over the skillet bottom. At the same time, “scramble” the eggs by swirling in a circular motion with a spatula until the bottom of the frittata is set and the top is still creamy. To finish cooking the top, place the frittata under a hot broiler until the top is firm. A traditional frittata is not browned, but we don’t mind a slightly bronzed omelet. Transfer to a warm platter, cut into wedges, and serve.