Our Favorite Frittata Recipes for Any Time of Day (2024)

FAQs

When should I eat frittata? ›

Perfect for any meal from brunch to dinner, they're easy and delicious. A frittata is my #1 favorite brunch item to make at home.

The Frittata Ratio to Memorize

So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.

Recommended frittata pans

For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.

When you refrigerate cooked eggs, they'll stay good to eat for three to four days, so you can easily make a frittata (or two) during Sunday meal prep, slice and pack it up, and enjoy it for breakfast, lunch, or dinner almost all week long. In fact, frittatas are so foolproof, you don't even need a recipe to make one.

Classic sides for a frittata include a fresh green salad, fruit salad, crispy potatoes and/or some fresh bread, scones or toast. Bacon, ham or sausage are also popular side dishes. In Italy and Spain, frittata is often cooled to room temperature and served as a snack or antipasti.

But unlike omelets, egg frittatas can serve a family fast. And unlike most egg recipes, a four-serving frittata cooks all at once without any flipping or fuss. Plus, since there's no crust (like quiches), it makes it a healthier breakfast option.

Tips for Fluffy Eggs

You can add up to 1/2 cup per dozen eggs. Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well.

Always keep your proportion of eggs to dairy the same

The basic rule of thumb is for every dozen eggs you'll need 1/2 cup of dairy. This is a great time to use up any sour cream or creme fraiche that you may have in the frig. For a 2 person frittata we use 6 eggs with 1/4 cup of dairy.

The Frittata Formula

Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.

I suddenly found myself with a frittata cooking in the skillet and no broiler to finish it under. The solution was simple: Just flip it like a Spanish tortilla. Compared to a normal finished-in-the-oven frittata which can take on a poofy, souffléd texture, flipping produces a much creamier, denser omelette.

When making a frittata which ingredient should be pre cooked prior to adding it to the egg mixture? ›

Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.

If you skip pre-cooking them, that excess liquid can make for a watery frittata that steams rather than bakes in the oven. Follow this tip: All veggies really benefit from at least a quick sauté before the eggs are added to the pan.

The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.

It reheats well in the microwave, on the stove, in the oven, or in the toaster oven. Just cover it, so it doesn't dry out). You can also eat it cold or at room temp! A quiche tends to freeze well, but something about a frittata doesn't do quite as well as a quiche.

To Freeze Frittata:

Place frittata pieces on a cookie sheet in the freezer until frozen. Transfer to an airtight container and store in the freezer until ready to eat. To reheat, place frozen frittata pieces on a cookie sheet and bake in a 275 degrees F (135 degrees C) preheated oven for 20 minutes.

It seems that eating eggs at breakfast is the best approach, because this may reduce the number of calories a person consumes throughout the rest of the day.

They are full of healthy nutrients and are a great source of protein. Next, frittatas are an easy dish to add lots of colourful vegetables to (that even kids and fussy eaters will love)- here are a few of my favourites to add: pumpkin, broccoli, baby spinach, capsicum, mushroom, tomato and red onion.

You can serve frittatas straight from the oven or cold — both are delicious. You can even reheat leftovers for a minute in the microwave. Cooked frittatas store well, wrapped in the refrigerator for two to three days. We don't recommend freezing them since the freezer changes the texture of the dish.

Quiche is one of the greatest make-ahead breakfasts I can think of. Meant to be served at room temperature—or even slightly chilled—you not only can make quiche ahead, you have to! That's one of the reasons it's so great for a celebratory morning breakfast.