Frittata is an easy and elegant dish that can be eaten for breakfast, lunch, or dinner and even makes for great protein-packed leftovers that can be served hot or cold.
- 6 eggs
- ¼ cup heavy cream
- 1 Tbsp. grated parmesan cheese
- 1 cup asparagus, cut into bite-size pieces
- 1 cup peas
- ¼ cup chopped scallions
- 1 cup shredded provolone cheese
- Cast iron pan
- Wooden spoon or rubber spatula
- Silicone brush
- Preheat oven to 350° F.
- Crack the eggs into a bowl and beat until well combined.
- Mix in the heavy cream and parmesan cheese.
- Salt and pepper the egg mixture to taste.
- Add the filling ingredients (asparagus, peas, scallions, and provolone cheese) to the egg mixture.
- Mix until well combined.
- Grease your cast iron pan (using a silicone brush will ensure an even coating—see tips on which oil to use and what to avoid below!).
- Pour the egg mixture into your cast iron pan.
- Use a wooden spoon or rubber spatula to smooth the top of the egg mixture (an even depth will ensure even cooking throughout).
- Bake your frittata at 350° F for 25 to 35 minutes.
- When the eggs are set, remove it from the oven.
- Cut and serve.
Tips for Nailing the Perfect Frittata From 6 Culinary Pros
“Oh, the frittata! Just like the egg itself, there are literally hundreds of ways to make them, but not all are equal!” This frittata insight comes from Ken Immer, president and chief culinary officer of Culinary Health Solutions, who goes on to say, “The most important thing about the vessel, in my opinion, is that it should be heavy-duty enough so that it can be heated very hot so as to make a fabulous crust that doesn’t burn or stick to the pan.”
Your skillet will have to be greased quite liberally according to Immer, but he cautions against the quick and easy spray of Pam that might be your go-to. Why? It will burn almost instantly at the high heat that’s required to make a frittata, which will result in an unappealing aftertaste. Instead, opt for a minimum of one tablespoon of sunflower oil (or two if you’re using a particularly large pan).
Quick tip: If you don’t have a cast iron pan or would rather skip the hassle of cutting perfect portions, ladle your egg mixture into a muffin tin. Certified nutritional chef Melissa Eboli says, “Frittatas and frittata muffins are some of my signature dishes. I don’t only serve them up for brunch, but they are a popular item as appetizer selections for my events.”
When it comes to filling ingredients, registered dietician Amanda Baker Lemein of FEED Nutrition Consulting in Chicago says, “The more non-starchy vegetables, the better! These are filled with fiber, water, and many micronutrients, plus they add flavor and color.” Take Baker Lemein’s advice, and amp up your filling ingredient game by folding mushrooms or stem vegetables into your egg mixture.
Committed to reducing food waste? So are Rebecca Elbaum, clinical administrative dietitian at Montefiore Medical Center in New York City, and Claudia Sidoti, head chef and recipe Developer for HelloFresh. According to Elbaum, “Frittatas are an excellent way to clean out the fridge. You can really fill them with anything you have around!” She likes to use spinach, tomatoes, and feta cheese, or black beans, corn, and cheddar cheese as filling ingredients.
Sidoti has another interesting idea. “One of my favorites is a pasta and veggie frittata where egg is used as the primary source of protein while it’s also the binder. It’s a great way to use up leftover pasta, too.”
Whether you’re making a vegetarian frittata or opt to add meat, ensure your filling ingredients are fully cooked, not raw, and are drained well. Uncooked veggies will still be crunchy when your eggs are set, and adding soggy veggies or greasy sausage crumbles can compromise the texture of your frittata.
Ready to serve your frittata? Jackson says you should loosen the sides by guiding a clean knife around its edges. “It should be very easy. Put a plate on top of the skillet. Place a hand on top and flip over. Saying a prayer prior sometimes helps!”
How to Make a Frittata-Centric Meal
Elbaum says she likes to serve frittatas with a carb for a complete meal. Her go-tos? “A slice of whole wheat toast, mini bagel with avocado, or breakfast potatoes.”
Looking for something on the lighter (or more portable) side? Consider pairing a slice of frittata with a green smoothie for a meal that balances sweet and savory while including all the macronutrients you need.
On the hunt for other healthy options for breakfast and beyond? Check out our easy protein pancake recipes, learn everything you ever wanted to know about oats and stuffed bell peppers, or put your Crock-Pot (or Instant Pot!) to good use with four recipes that can be enjoyed any time of day (and all week long).