How to Make a Frittata

A frittata is an Italian-style egg dish that is similar to an omelette or a quiche without the crust. It is usually cooked in a skillet on the stovetop or in the oven and is flavoured by a variety of different ingredients.

A frittata can include a variety of ingredients. Consider roasted or pan-fried vegetables such as bell peppers, onions, mushrooms, or tomatoes; cheeses like feta, mozzarella, cheddar; or add meat or seafood like bacon, sausage, ham, shrimp or crab. You can also add herbs, spices or other seasonings to add extra flavour to your base. If you’re looking for inspiration, check out our Frittata ideas page.

A frittata can be served hot out of the oven, at room temperature or cold out of the fridge for a quick breakfast on the go. It’s a perfect main dish for breakfast, brunch, lunch, or dinner, and can be enjoyed on its own or with a side of fruit, a salad, or some bread. You can also cut a frittata into small squares and serve it as a party appetizer.

A frittata is different from an omelette in several ways. Unlike an omelette, a frittata is typically made by cooking the eggs and fillings together in a skillet, rather than folding the eggs over the filling as in an omelette or baking them in a crust as in a quiche. This gives the frittata a more rustic, open-faced appearance.

When the frittata is ready, the eggs should be set and have a nice golden-brown hue on the bottom. To check if the frittata is done, use a knife or spatula to gently lift up the edges and peek underneath. 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.

Frittatas are perfect for meal prepping since they can be made ahead of time and stored in the refrigerator. Just cook the eggs and ingredients according to the recipe, then let the frittata cool completely. Once it’s cooled, place it in a sealed, reusable container and store it in the fridge for up to 2 days. To serve, gently heat it in a skillet over medium heat until it’s warmed up, or pop it in the microwave for about 30 seconds, or simply serve it at room temperature.

A frittata can also be frozen in a pinch, although the texture of the eggs may change slightly after being frozen and thawed.

To freeze a frittata, allow it to cool completely after cooking, then place it on a cookie sheet in the freezer until frozen through. Then, place it in an airtight container and return to the freezer for up to 3 months.

To thaw out the frittata, pop the slices onto a baking tray and cook them in an oven heated to 275°F (135°C) for 20 minutes. If you have some extra time, let it defrost in the fridge for the night and cook it on the stovetop in a pan over medium heat until it’s warmed through.

A frittata is an incredibly versatile dish that allows for endless flavour combinations. Have fun experimenting and discovering the tastes you like best. Some common combinations include:

• Spinach, feta, and tomato
• Mushroom, bacon, and cheddar
• Asparagus, goat cheese, and red onion
• Zucchini, basil, and Parmesan
• Broccoli, bacon, and Swiss cheese

If you need some creative meal ideas, take a look at our Frittata Recipe section.