How to Make a Frittata
Updated Sep 24, 2025
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A frittata is one of the easiest, most forgiving egg dishes you can master. Once you know the basics, the possibilities are endless. A step-by-step guide to making a perfect frittata from start to finish, using whatever veggies, cheeses, or proteins you have on hand, with how-to photos and a recipe.
Knowing how to make a frittata opens up a world of possibilities for brunch, lunch, or a light dinner. They’re easy, endlessly flexible, and just as good for a Mother’s Day brunch as they are for cleaning out the fridge on a Tuesday night.
Once you know how to make a basic frittata — eggs, a splash of dairy, some vegetables, cheese, maybe a little meat — you’ve got a golden puffy canvas that works warm or cold, morning or evening. This is the ultimate guide to making a frittata that’s fluffy, flavorful, and totally yours.
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What Is a Frittata?
A frittata is an Italian omelet in which the add-ins (potatoes, ham, veggies, rice, what have you) are beaten directly into the eggs, instead of folded into the middle as a filling. Generally, it’s cooked first on the stovetop, then finished under the broiler.
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Some people cook a frittata entirely on the stovetop, flipping it during the cooking process instead of transferring the pan under the broiler. Some people are also circus acrobats or professional skydivers, and this is an easy frittata recipe anyone can pull off.
Frittatas are great warm or at room temperature, happily hanging out for a couple of hours before being cut up and served. Ideal for brunch, they are a subtle way of saying, “I’m not making individual omelets for all of you.” They’re also a good potluck notion and, when cut into small squares, a lovely hors d’oeuvre. And, because it’s so easy to make a vegetarian frittata, it solves the need for a vegetarian appetizer, which should always be part of your offerings.
Ingredients
Frittatas are one of the most genius ways to use up leftovers that I know of. Save just about anything you might toss for a future veggie frittata —a bit of sauteed broccoli, some extra rice, grilled onions, a few basil leaves…anything.
- Eggs – The main ingredient in a frittata, mixed with a little bit of cream to give it some lightness.
- Cheese – Notice that the cheese choices in this vegetable frittata recipe are quite varied. Each will give you a distinctly different frittata. This makes frittatas the perfect way to use up that last chunk of Manchego, cheddar, Pepper Jack, or brie.
- Vegetables – In my sample recipe, I used onions, spinach, and potatoes, but you can use any vegetables you have on hand.
You will need a skillet that can go from the stovetop to the oven and stand up to the heat of the broiler, and that means one without a plastic handle. If you have one that is oven-safe and nonstick, you are golden. One of my very favorite lines in “New Girl” (which is a little addiction of mine) is when Schmidt says to Jess: “Are you making a frittata in a saucepan? What is this, prison?”
How to Make a Frittata
Before you begin, preheat the broiler to high with the rack set about 4 inches away from the heat source.
- Sauté the veggies.
- Beat the eggs.
- Finish the egg mixture: Add the cream, then the vegetables, and whisk to combine well. Season with salt and pepper to taste.
- Combine the veggies and eggs: When the vegetables are ready, pour the eggs into the skillet and stir.
- Cook the frittata on the stove: Let the frittata cook until the eggs start to set on the bottom. Reduce the heat to medium-low and, using a spatula, gently lift the edge of the frittata so that the uncooked eggs run underneath those that are set on the bottom. Do this every couple of minutes until the frittata is pretty much set on the bottom, but the top and middle are still a bit runny.
- Sprinkle the cheese over the top of the frittata.
- Broil: Place the skillet under the broiler. Broil the frittata until it is set, the cheese is melted, and the whole top is lightly golden, about 2 to 4 minutes. Remove from the broiler and let sit for a couple of minutes.
- Serve: Run a spatula or knife around the edge of the skillet to loosen the frittata. You can cut it into wedges and serve it directly from the skillet. Or carefully slide the whole thing onto a serving plate, using a spatula to help guide the frittata out. Then cut it into wedges.
Leftovers and Storage
Leftover frittata can be wrapped or placed in an airtight container and kept in the fridge for up to 3 days. Serve cold or bring to room temp before serving.
What to Serve With Frittatas
My favorite way to serve a frittata is with a leafy green salad with a bracing vinaigrette. Some crispy sautéed potatoes would also be great.
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How to Make a Frittata
Ingredients
- 2 tablespoons unsalted butter (1/4 stick)
- 1 large waxy potato (such as white, red, or Yukon Gold, peeled, quartered, and thinly sliced)
- 1 onion (quartered and very thinly sliced)
- ½ teaspoon dried thyme, oregano, or basil (or 1 teaspoon chopped fresh thyme, oregano, or basil)
- Kosher salt and freshly ground black pepper (to taste)
- 10 large eggs
- ¼ cup heavy cream
- 1 cup chopped fresh spinach
- ¼ cup coarsely chopped fresh Italian flat-leaf parsley or basil (optional)
- ½ cup shredded or crumbled cheese (such as cheddar, provolone, Monterey Jack, mozzarella, feta, Parmesan, or goat cheese)
Instructions
- Preheat the broiler with the rack set about 4 inches away from the heat source.
- Melt the butter over medium heat in a medium-size (8-inch) broiler-proof skillet. Add the potato, onion, and the herb of your choice, and season with salt and pepper to taste. Cover the skillet and cook the potato and onion until they are beginning to become tender, about 10 minutes, stirring occasionally. Reduce the heat if it seems like the vegetables are starting to burn. Uncover the skillet and cook the vegetables until they are tender and turning golden, about 4 minutes longer.
- Meanwhile, place the eggs, cream, spinach, and parsley in a medium-sized bowl and whisk to combine well. Season the egg mixture with salt and pepper to taste. When the vegetables are ready, pour the eggs into the skillet and stir to combine everything. Let the frittata cook until the eggs start to set on the bottom. Reduce the heat to medium-low and, using a spatula, gently lift the edge of the frittata so that the uncooked eggs run underneath those that are set on the bottom. Do this every couple of minutes until the frittata is pretty much set on the bottom, but the top and middle are still a bit runny
- Sprinkle the cheese over the top of the frittata and place the skillet under the broiler. Broil the frittata until it is set, the cheese is melted, and the whole top is lightly golden, about 2 to 4 minutes. Remove the skillet from the broiler and let the frittata sit for a minute or two on a heatproof surface. Leave a dishtowel draped over the handle of the skillet to remind yourself that the handle is hot!
- Run a spatula or knife around the edge of the skillet to loosen the frittata. You can cut it into wedges and serve it directly from the skillet. Or carefully slide the whole thing onto a serving plate, using a spatula to help guide the frittata out, then cut it into wedges.
