This easy frittata recipe will hit the spot with whatever you have on hand! Cook on the stovetop and finish in the oven for a perfectly cooked fritatta.
Whenever I hear “frittata” I think “too time consuming for me.” I don’t know why I have this in my head…maybe because I didn’t actually know what a frittata was until about 5 years ago, and I had previously equated it with food fancier than my palate and skills allowed. I was wrong (that’s been known to happen once or twice).
Now that I’ve realized the fallacy of those beliefs, it’s one of my favorite go-to breakfast dishes.
This easy frittata recipe is super satisfying and so easy to tweak with whatever you have on hand. It’s a great option when you have guests for breakfasts or when you need a quick, health meal before heading out the door. You can easily double or triple this – just increase the size of your pan accordingly. I used my 8” OXO nonstick frypan that is oven safe.
What’s the difference between an omelet and a frittata?
Frittatas are cooked in a cast iron pan or oven-safe skillet because they are started on the stovetop and then finished in the oven, whereas omelets are only cooked on a stovetop. I love frittatas because when you finish them in the oven they get puffy and airy. This airiness usually goes doesn’t when it cools off, but leaves the frittata feeling light!
What is good in a Frittata?
Uhhh anything! Seriously. Whatever you’d put in an omelette or essentially whatever you have on hand! You could add peppers, different cheeses, mushrooms, you name it!