How To Make a Frittata
I love a fluffy egg frittata for breakfast on a lazy Sunday morning. And since mastering the easiest technique for how to make a frittata, I find myself making them for dinner on busy weeknights too. But what is a frittata? Essentially a frittata is everything you love about a quiche but without the crust!
And the best method for how to make a frittata is easier than you think; it has little to do with what ingredients you add, and everything to do with the ratio of add-ins and the technique. Once you get the ratio memorized, you’ll never need another frittata recipe.
Because frittatas are so versatile, you can literally make them with whatever you have on hand. Try this recipe for a Frittata with Spinach and Bacon or swap in whatever ingredients you like! You’ll have the perfect weeknight dinner, weekend breakfast, or midnight snack in no time.
Servings
4
Ready In:
20 Min
Good For:
Breakfast, Lunch, Dinner
How to Make a Frittata
The Ratio:
Before we dive into the frittata recipe, let’s review how to make a frittata with this easy fool-proof ratio. Just remember this: for every 6 eggs, you’ll need 1/4 cup milk or cream, 1 cup cheese, and 2 cups (total) of add-ins (veggies, meats).
I recommend using a cast iron pan or oven-safe non-stick skillet. My favorite affordable cast iron skillet is this 10-inch pan from Lodge:
The Recipe:
- 6 large eggs
- 1/4 cup half & half
- 1 tsp kosher salt, divided
- 1 1/2 cups tater tots (or shredded hash browns)
- 2 tbsp olive oil
- 4 oz pancetta (or 5 slices bacon)
- 2 cups baby spinach, coarsely chopped
- 1/4 tsp black pepper
- 1 tsp fresh rosemary, minced
- 2 cloves garlic, minced
- 1 cup shredded Gouda (or Gruyére, cheddar, etc.)
Step by Step Instructions
Step 1
Preheat oven to 400 degrees. Cook tater tots according to package instructions (microwave is recommended for ease). Set aside.
Step 2
In a medium bowl, whisk eggs, half & half, and salt until well combined and slightly frothy. Set aside.
Step 3
Heat 1 tablespoon oil in a 10 or 12-inch cast-iron skillet over medium heat. Add pancetta and cook until slightly browned, about 5 minutes. Add garlic, rosemary, remaining 1/2 tsp salt, pepper, and spinach and continue cooking until spinach is just wilted. Remove from pan and set aside.
Step 4
Reduce heat to low. Add remaining tablespoon oil to pan, swirling to coat. Spread tater tots evenly in pan, using the back of a spoon or spatula to flatten slightly (it is ok if tots go up sides of pan a little). Add spinach back to pan and spread evenly over tots. Sprinkle cheese over mixture.
Step 5
Pour eggs evenly over potato mixture. Continue cooking over medium-low heat until eggs just start to set around the edges. Remove from heat and transfer to center rack of preheated oven. Bake for 10 minutes, or until a knife inserted into the center reveals solid egg (no egg runs into the cut). Turn on broiler and broil for additional 2 minutes or until top is golden.
Step 6
Allow frittata to cool for 5 minutes in pan before serving. Slice into wedges and serve with a side salad or cooked vegetable.
How To Make A Frittata was featured in “10 Fun Things To Learn How To Cook Like A Pro“
Frittata with Spinach and Bacon
Equipment
- 10-inch Cast Iron Skillet
Ingredients
- 6 Large Eggs
- 1/4 cup Half & Half or Milk
- 1 tsp Kosher Salt, divided
- 1 1/2 cups Tater Tots (or shredded hash browns)
- 2 tbsp Olive Oil
- 4 oz Pancetta (or 5 slices bacon, chopped)
- 2 cups Baby Spinach, coarsely chopped
- 1/4 tsp Black Pepper
- 1 tsp Fresh Rosemary, minced
- 2 Garlic Cloves, minced
- 1 cup Shredded Gouda (or Gruyére, Cheddar, or Fontina will work well)
Instructions
- Preheat oven to 400 degrees. Cook tater tots according to package instructions (microwave is recommended for ease). Set aside.
- In a medium bowl, whisk eggs, half & half, and salt until well combined and slightly frothy. Set aside.
- Heat 1 tablespoon oil in a 10 or 12-inch cast-iron skillet over medium heat. Add pancetta and cook until slightly browned, about 5 minutes. Add garlic, rosemary, remaining 1/2 tsp salt, pepper, and spinach and continue cooking until spinach is just wilted. Remove from pan and set aside.
- Reduce heat to low. Add remaining tablespoon oil to pan, swirling to coat. Spread tater tots evenly in pan, using the back of a spoon or spatula to flatten slightly (it is ok if tots go up sides of pan a little). Add spinach back to pan and spread evenly over tots. Sprinkle cheese over mixture.
- Pour eggs evenly over potato mixture. Continue cooking over medium-low heat until eggs just start to set around the edges. Remove from heat and transfer to center rack of preheated oven. Bake for 10 minutes, or until a knife inserted into the center reveals solid egg (no egg runs into the cut). Turn on broiler and broil for additional 2 minutes or until top is golden.
- Allow frittata to cool for 5 minutes in pan before serving. Slice into wedges and serve with a side salad or cooked vegetable.
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