A frittata is an Italian baked egg dish filled with whatever meats, cheeses, or vegetables you might have on hand. It’s the perfect make-ahead meal because it’s delicious served both hot or cold, for breakfast, lunch or dinner. This recipe is called the Dynamite Frittata because it was developed by The Dynamite Shop, an online cooking school for kids. This recipe isn’t just for kids, though; cooks of all ages will appreciate this easy, flexible frittata.
You’ll need an ovenproof skillet for this easy-to-make recipe that starts on the stovetop and finishes in the oven. For the cheese, we love cheddar, mozzarella, Monterey Jack, or goat cheese. You can also add a mix of different cheeses. See below for variations, or get creative to customize your own signature frittata.
12 large eggs
1/2 cup heavy cream
1/2 cup crumbled or shredded cheese, optional
3 tablespoons extra virgin olive oil
1 large thinly sliced onion
2 cups chopped, packed leafy greens (such as swiss chard, kale or spinach)
2 cups sliced or chopped mixed vegetables (such as potatoes, tomatoes, mushrooms, asparagus, bell peppers, zucchini, or summer squash)
1/2 cup chopped and cooked or cured meats or fish, such as bacon, ham, sausage, or salmon (optional; this is a great use of leftovers!)
2 ounces chopped fresh herbs
1/4 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
Steps to Make It
Gather the ingredients. Preheat the oven to 375ºF.
Whisk the eggs and heavy cream in a large mixing bowl until well combined. If using, stir in the cheese.
Heat the olive oil in an oven-safe 12-inch skillet over medium heat. Add the onions and cook, stirring occasionally, until fragrant and slightly caramelized to a pale gold color and glossy sheen, about 10 minutes.
Add the sliced or chopped vegetables and cook until they are and any water they release has evaporate, about 5 minutes.
Add the leafy greens and stir until wilted and bright green. If the greens release any water, continue to cook until it's evaporated, or you could drain the excess liquid.
Remove the pan from the heat, mix in the cooked meats or fish (if using) and the chopped herbs. Season generously with salt and pepper. Taste and adjust seasoning.
Pour the egg mixture over the cooked ingredients and transfer the skillet to the oven. Bake until the eggs are just set and the frittata slightly puffs up, 30-40 minutes. When you gently shake the pan the eggs should slightly shift back and forth.
Remove the pan from the oven and let it rest for 10 minutes.
Use a rubber spatula to free the frittata from the pan and invert it onto a plate (here’s how to flip a frittata). Slice into wedges and serve.
Frittata For All
Skip the meat and add 1/2 cup additional vegetables.
Add one additional cup of different types of chopped cooked and cured meats. Consider adding an accent vegetable or two. For example: chopped ham, chopped salami, crumbled sausage with artichokes and black olives, and any cheese of your choice.
Combinations for omnivores
- bacon, mushrooms, brie, thyme
- sausage, diced potatoes, peppers, onions, mozzarella, Parmesan
- ham, leeks, potatoes, rosemary, gruyere
- prosciutto, artichokes, olives, pecorino
- smoked salmon, spinach, capers, goat cheese
Tips For Success
- Cook, drain, and season fillings before combining with the egg mixture to prevent the frittata from becoming soupy and hard to set.
- For a cheesy frittata, mix cheeses in the beaten egg mixture for uniform distribution, plus some on top.
- No heavy cream? Half-and-half or milk will do. The richer the dairy, the more flavorful the frittata!
- Make it a frittata casserole: Cook the vegetables on the stovetop, transfer to a casserole dish, and cover with the egg mixture. Depending on the size and material of the dish, add 5 minutes to the cooking time.
What’s the difference between an omelette and a frittata?
An omelette is usually prepared entirely on the stovetop, while frittatas finish cooking in the oven. Frittatas have their additional ingredients mixed in with the raw egg. With omelettes, the egg is cooked, the additional ingredients are added to the disk of cooked egg, and then the egg is folded over.
How do you know if a frittata is done?
A frittata is done when the eggs are set but still jiggle a bit. It will set completely a few minutes after you take it out of the oven. The frittata will puff some but it shouldn’t puff too much; that's a sign of overcooking the eggs. The puff will settle somewhat after cooking, but if the frittata is overcooked it may fall flat after cooling.
How long does frittata last in the fridge?
Frittatas will last for 1-3 days, covered, in the fridge.
Can you freeze a frittata?
You can freeze a cooked frittata. To reheat, defrost and warm in a 300ºF oven for 20 minutes.