{"id":7500,"date":"2025-05-25T18:33:14","date_gmt":"2025-05-25T18:33:14","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7500"},"modified":"2025-05-25T18:33:18","modified_gmt":"2025-05-25T18:33:18","slug":"the-only-frittata-recipe-youll-ever-need","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/the-only-frittata-recipe-youll-ever-need\/","title":{"rendered":"The Only Frittata Recipe You\u2019ll Ever Need"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>The Only Frittata Recipe You\u2019ll Ever Need<\/span><\/h2>\n
<\/div>\n
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n\n\n
Author: <\/span>Zoe Denenberg & the Editors of Epicurious<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> Tbsp.<\/span> olive oil or unsalted butter<\/span><\/li>
  • \u00bd<\/span> cup<\/span> diced onions<\/span><\/li>
  • Assorted mix-ins<\/span> (see notes)<\/span><\/li>
  • 8<\/span> large<\/span> eggs<\/span><\/li>
  • \u00bd<\/span> cup<\/span> whole milk<\/span><\/li>
  • 1<\/span> tsp.<\/span> Diamond Crystal or \u00bd tsp. plus \u215b tsp. Morton kosher salt<\/span><\/li>
  • \u00bc<\/span> tsp.<\/span> freshly ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place rack in middle of oven; preheat oven to 350\u00b0F.<\/div><\/li>
    • Heat 3 Tbsp. olive oil or unsalted butter in a 10\u201d cast-iron pan over medium heat. Add \u00bd cup diced onions and any add-ins that need to be cooked. Saut\u00e9, stirring occasionally, until softened, about 5 minutes.<\/div><\/li>
    • Meanwhile, whisk 8 large eggs in a medium bowl with \u00bd cup whole milk, 1 tsp. Diamond Crystal or \u00bd tsp. plus \u215b tsp. Morton kosher salt, and \u00bc tsp. freshly ground black pepper.<\/div><\/li>
    • Pour egg mixture and any uncooked additions into your skillet. Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes.<\/div><\/li>
    • Transfer skillet to oven and bake until set, 10\u201315 minutes.<\/div><\/li>
    • The frittata can be served immediately or stand at room temperature for up to an hour. A cooled frittata can be refrigerated for up to 5 days. Serve cold or reheat in the oven or microwave.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      \n
      \n
      \n
      \n
      \nThe key to a fluffy, not rubbery, frittata is in the technique. Instead of the tricky folding-and-flipping method, our best frittata recipe takes a stir-and-bake approach. Stirring the eggs while they cook builds volume, then transferring the skillet to the oven lets the egg dish cook through and develop a crispy bottom. The resulting frittata has a silky, set texture, falling somewhere between quiche and omelet. The total time for making one clocks in at about 30 minutes, and it makes a fantastic brunch centerpiece.<\/span>
      <\/div>\n
      <\/span>How to customize your frittata:<\/span><\/h5>\n<\/div>\nThe formula above offers a basic frittata recipe, but feel free to add whatever you like or have on hand. Swap the diced onion for sliced shallots, red onion, or leeks. Trade the whole eggs for egg whites. Don\u2019t have whole milk? Swap in half-and-half or heavy cream for a richer, more custardy frittata or oat milk to keep it dairy-free. Chop up last night\u2019s saut\u00e9ed greens and stir them in with some freshly cooked chopped bacon. Add shredded cheddar cheese, mozzarella, or crumbled goat cheese.<\/span>
      <\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
      \n
      \n
      \n
      \nThe whole point of a frittata is that you can make it anytime, with almost anything. You can never go wrong with a heap of leftover roasted vegetables, cheese, and a bunch of fresh herbs, but feel free to think outside the box. Load your frittata with spinach, raisins, and pine nuts, or make a baked frittata ahead of time and slice for quick breakfasts throughout the week.<\/span>
      <\/div>\n
      <\/span>Here are a few classic combinations we love:<\/span><\/h6>\nFrench frittata:<\/strong> Add \u00bd cup saut\u00e9ed diced red bell pepper, \u00bd cup zucchini, \u00bc cup shredded Gruy\u00e8re cheese, and \u00bc cup finely chopped fresh basil leaves.<\/span>
      <\/div>\nCobb frittata:<\/strong> Add 1 cup halved cherry tomatoes, 1 diced avocado, 1 cup shredded chicken, \u00bc cup crumbled cooked bacon, and \u00bc cup crumbled blue cheese.<\/span>
      <\/div>\nItalian frittata:<\/strong> Add 8-oz. Italian sausage, crumbled and browned, \u00bd cup cooked broccoli rabe, cut into 2-inch segments, and \u00bc cup grated Parmesan.<\/span>
      <\/div>\nSpring vegetable frittata:<\/strong> Add 2 cups sliced cooked asparagus, \u00bc cup chopped fresh chives, \u00bc cup chopped flat-leaf parsley, and dollops of ricotta cheese. Top the cooked frittata with 1 cup arugula and more herbs.<\/span>
      <\/div>\nGreek frittata:<\/strong> Add 1-lb. baby spinach, cooked just until wilted and squeezed dry, \u00bd cup crumbled feta cheese, 2 Tbsp. chopped fresh dill, and 2 Tbsp. sliced green onions.<\/span>
      <\/div>\nSpanish frittata:<\/strong> Add 2 cups coarsely chopped cooked potatoes and \u00bd tsp. smoked paprika.<\/span>
      <\/div>\nHam and cheese frittata:<\/strong> Add \u2154 cup chopped cooked ham and \u2154 cup shredded Swiss cheese.<\/span>
      <\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7497,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[618,362,179,2505,140,697],"tags":[],"class_list":["post-7500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-breakfast-brunch","category-italian","category-lunch","category-side","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/05\/spiced-chickpeas-and-greens-frittata-recipe-BA-121218.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7500","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7500"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7500\/revisions"}],"predecessor-version":[{"id":7507,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7500\/revisions\/7507"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7497"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}