Basic Frittata
In this frittata, the eggs are soft and tender, cradling all those yummy add-ins together under a light blanket of cheese.
Servings: 8
Calories: 108kcal
Equipment
Ingredients
- 2 tablespoons butter
- 6 large eggs
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated cheese any favorite, plus more for topping
- 1 teaspoon dried herbs , or 2 tablespoons chopped fresh herbs
- 2 cups cooked, leftover add-ins (see notes) , or 3 cups fresh add-ins
Instructions
For LEFTOVER ADD-INS
- In a small bowl, beat eggs with the salt and pepper until combined (if adding cream, include it now). Allow the salted eggs to sit for 15 minutes while prepping the other ingredients.In a 10 or 12-inch cast iron or other oven-safe skillet, melt 1 tablespoon butter over medium heat and warm leftover vegetables or meat 2 to 3 minutes. Season with salt and pepper, if needed (this is in addition to the salt and pepper added to the eggs), and add any herbs at this point.Add the remaining tablespoon of butter to the skillet and reduce heat to medium-low. Set an oven rack about 8 inches under the oven broiler and turn broiler on HI.
- Sprinkle 1/2 cup of cheese over the warmed add-ins and pour eggs over the top. After a minute or two, check the edges of the eggs with a spatula and once they start to set, gently pull the edges into the middle of the skillet allowing the uncooked part of the eggs to run toward the edges.
- Continue to move the eggs in the skillet in this way until most of the eggs begin to set, like runny scrambled eggs. Add more cheese to the top of the eggs if desired, then transfer to the oven under the broiler for 2 to 3 minutes to finish cooking the eggs until set (no jiggle in the middle) or lightly browned to preference.
For FRESH ADD-INS
- In a small bowl, beat eggs with the salt and pepper until combined (if adding cream, include it now). (Allow the salted eggs to sit for 15 minutes while prepping the other ingredients.) In a 10 to 12-inch cast iron or other oven-safe skillet, brown any raw meats. Cut or crumble cooked meat into small pieces and set aside. Remove all but 1 tablespoon of fat from the skillet or add 1 tablespoon of butter and heat the skillet over medium heat. If using onions, add those first and cook until translucent, about 5 minutes.
- Add any other raw vegetables and cook until softened and tender (potatoes should be boiled until tender before adding to the skillet). Season with salt and pepper, to taste (this is in addition to the salt and pepper added to the eggs). Add any herbs at this point. Once the vegetables are tender, add any meat back to the skillet along with the remaining tablespoon of butter, and reduce heat to medium-low. Set an oven rack about 8 inches under the oven broiler and turn broiler on HI
- Sprinkle the cheese over the cooked add-ins and pour eggs over the top. After a minute or two, check the edges of the eggs with a spatula and once they start to set, gently pull the edges into the middle of the skillet allowing the uncooked part of the eggs to run toward the edges.
- Continue to move the eggs in the skillet in this way until most of the eggs begin to set, like runny scrambled eggs. Add more cheese to the top of the eggs if desired, then transfer to the oven under the broiler for 2 to 3 minutes to finish cooking the eggs until set (no jiggle in the middle) or lightly browned to preference.
Notes
Nutrition facts are for the basic recipe and do not include ADD-INS as each will be different.
Recipe TIPS & VARIATIONS
- SPECIAL EQUIPMENT: Use a well-seasoned 10-12 inch cast-iron skillet or another oven-safe skillet to cook the frittata. Add salt to the eggs 15 minutes before cooking.
- If adding dairy, use 1/4 cup for every 6 large eggs.
- Use only full-fat cream, milk, sour cream, etc., to avoid watering down the eggs.
- All fresh ingredients like meat or vegetables should be cooked prior to adding.
- Garnish with fresh toppings like sliced avocado, fresh tomato, chives, basil pesto, crushed red pepper flakes, marinated mushrooms, olives, feta, or ricotta cheese
- Make-ahead, cool, cover with foil, and refrigerate for up to 5 days. Reheat in the microwave for 30 seconds.
Nutrition
Calories: 108kcal | Carbohydrates: 1g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 195mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg