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What do an omelet, a quiche, and a frittata share in common? They’re all beaten egg dishes that allow for creativity and customization based on whatever ingredients are in season and on hand. Among them all, however, the frittata may be our favorite; it’s less fussy than a rolled omelet, and comes together much more quickly than a quiche.

We’ve got a no-frills method for cooking frittatas that’s free of measurements or complicated techniques. Feel free to store it in your memory and pull it out of your back pocket for a satisfying meal anytime you’d like.

Here’s what you’ll need:

• A large oven-safe frying pan or cast-iron skillet

• One onion

• A handful of any or all of the following fresh herbs: parsley, basil, cilantro

• One clove of garlic (optional)

• The green part of two scallions (optional)

• A dozen eggs

• Three handfuls of grated cheese (your favorite kind)

• Salt and pepper

• Hot sauce (optional)

• Oil (any kind)

Here’s what to do:

1. Heat the broiler and put the rack in the middle of the oven. If you have one of those broilers that’s in a drawer under the oven, then use the oven instead, heated to 500 degrees Fahrenheit.

2. Thinly slice the onion and chop the herbs, garlic, and scallions (if using).

3. Crack the eggs into a bowl. Add two handfuls of cheese, lots of salt and pepper, and the herbs and scallions.

4. Stir until everything is well blended. Add 10 dashes of hot sauce, if using.

5. Heat the frying pan over medium-high heat on the stove and coat the bottom with oil. Add the onion and garlic, season with salt and pepper, and sauté until soft and golden.

6. Pour the egg mixture into the pan with the onion and garlic, turn the heat down to medium low, and cook for 10 to 15 minutes undisturbed. (You want the outer edges to be set and slightly browned, but not the middle.)

7. Sprinkle the last handful of cheese on top.

8. Put the frittata in the oven and, if you’re using the broiler, cook for 3 to 5 minutes. If you’re using the oven, cook for 5 to 10 minutes. When it’s finished, the center will no longer jiggle if shaken, the cheese will have slightly browned on top, and the frittata will have puffed up a bit.

Follow these steps, and you’ll wind up with a frittata that’s slightly custardy in the interior and lightly golden around the edges every single time. And if you’re hoping to bump your frittata skills up another notch, here are a few other favorites that highlight the same skillet-in-the-oven frittata technique.

Frittata Lorraine


Stuffed with Canadian bacon, Gruyère cheese, and shallots, our Frittata Lorraine is less fussy (and healthier) than the traditional quiche Lorraine, yet still feels fancier than a ham and cheese omelet. Get our Frittata Lorraine recipe.

Bell Pepper and Potato Frittata


Try pairing this hearty dish with bacon for breakfast, between slices of toasted bread for lunch, or paired with a big green salad for dinner. Get our Bell Pepper and Potato Frittata recipe.

Asparagus Frittata with Horseradish Sour Cream

Make this asparagus frittata at the peak of asparagus season, when the spears are abundant and reasonably priced. Here, they’re featured in an airy frittata, which pairs well with a cool horseradish cream. Get our Asparagus Frittata with Horseradish Sour Cream recipe.

Onion, Mushroom, and Goat Cheese Mini Frittatas


Muffin pans have a dual purpose: they’re ideal baking trays for individual frittatas. Make a dozen for your next hosted brunch or as an appetizer at a dinner party. Get our Onion, Mushroom, and Goat Cheese Mini Frittatas recipe.

Zucchini Blossom Frittata

In the height of summer, when squash are flourishing, make our zucchini blossom frittata, which pairs sliced zucchini rounds with their delicate orange blossoms, as well as manchego cheese and fresh marjoram. Get our Zucchini Blossom Frittata recipe.

Kale and Roasted Red Pepper Frittata


This egg dish, which is chock-full of bell peppers and darky, leafy kale, could double as a healthy way to get your greens in any night of the week. Get our Kale and Roasted Red Pepper Frittata recipe.

Egg-White Frittata With Shrimp, Tomato, and Spinach

Make this cheeseless, egg-white-only seafood stunner anytime you’re in the mood to eat a clean, protein-rich meal. Get our Egg-White Frittata With Shrimp, Tomato, and Spinach recipe.

Original story by CHOW Food Team, updated by Susannah Chen

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