Frittata

 

A freeform Italian egg dish, frittatas are made by cooking beaten eggs (plus assorted mix-ins) over low heat. Consider it a low-maintenance hybrid between a French omelet (cooked over moderate heat and rolled into a log) and a quiche (savory egg custard baked inside a pastry crust). Unlike French omelets, which should not take on any color when cooked, frittatas develop a signature golden-brown crust—“frittata” loosely translates to “fried” in Italian, and it should look the part.

Basic frittata recipe:

Ingredients:

• 3 Tbsp. olive oil or unsalted butter
• ½ cup diced onions
• Assorted mix-ins 
• 8 large eggs
• ½ cup whole milk
• 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt
• ¼ tsp. freshly ground black pepper

Preparation:

• Place rack in middle of oven; preheat oven to 350°. Heat 3 Tbsp. olive oil or unsalted butter in a 10” cast-iron pan over medium heat. Add ½ cup diced onions and any add-ins that need to be cooked. Sauté, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup whole milk, 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper.
• 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. Transfer skillet to oven and bake until set, 10–15 minutes.

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