Recipes

Perfect Frittata

Frittatas are a versatile Italian egg dish that transforms everyday ingredients into a satisfying meal. This basic recipe champions flexibility, allowing you to customize fillings based on what's in your fridge. Whisking water into the eggs creates a lighter texture, while finishing under the broiler gives a golden, puffed top. The result is a quick, adaptable dish that works for any time of day.
Serves 4
Prep Time 8 min
Cook Time 20 min
Print Recipe

Ingredients

  • 4 tsp (20 mL) olive oil
  • 8 eggs
  • ½ cup (125 mL) water
  • Fresh or dried herbs, to taste (optional)
  • ⅛ tsp (0.5 mL) salt
  • ⅛ tsp (0.5 mL) pepper
  • 2 cups (500 mL) chopped vegetables, meat, poultry, or seafood, or a combination
  • ½ cup (125 mL) shredded cheese

Instructions

  • Step 1

    Preheat oven to broil.

  • Step 2

    Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.

  • Step 3

    Heat oil in 10-inch (25 cm) nonstick ovenproof skillet or cast iron pan over medium heat. Add filling ingredients, sauté or heat, stirring frequently.

  • Step 4

    Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.

  • Step 5

    Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.

  • Step 6

    Let stand 5 minutes. Loosen around edge of frittata. Cut into wedges and serve.

Variations IconVariations

  • Tomato and Broccoli: Cook these filling ingredients: 1-1 ½ cups (250 mL-375 mL) chopped broccoli. Stir in ½ cup (125 mL) halved cherry tomatoes and egg mixture, using ⅓ cup torn fresh basil for the herbs. Top with ½ cup (125 mL) shredded mozzarella as directed for the cheese.
  • Zucchini and Tomato: Cook these filling ingredients: 1 small diced red onion and 1 cup (250 mL) diced unpeeled zucchini. Stir in 1 cup (250 mL) chopped tomatoes, 2 tbsp (30 mL) grated Parmesan cheese and 1 tsp (5 mL) dried basil.
  • Tuna and Peas: Cook these filling ingredients: 1 small chopped onion and 1 chopped celery stalk. Stir in 1 can tuna (4.7 oz/133g, drained and flaked), 1/2 cup (125 mL) frozen peas (thawed) and 2 tbsp (30 mL) grated Parmesan cheese.

Paperclip IconTips

Letting the fritatta stand for a few minutes, off the heat, after cooking helps it release easily from the pan.

Nutrition Facts

Per serving
Calories227
Fat15 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate6 g
Fibre1 g
Sugars1 g
Protein17 g
Sodium315 mg

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