Spare Spoons Kitchen
Simple Frittata
An oven-finished stovetop egg dish that feeds four from one pan — easy, infinitely variable.
Ingredients
Method
Cook's notes
What 'set' looks like: when you shake the pan, the edges should be completely still and the center should have a gentle wobble — like Jell-O, not liquid. If it sloshes, it needs more time.
It firms up as it rests. The frittata will look slightly underdone when it comes out of the oven. That's correct — 5 minutes of resting finishes it. If you cook it until it looks fully done in the oven, it will be dry by the time you eat it.
Filling ideas: roasted red peppers + feta + spinach; caramelized onion + gruyère; zucchini + goat cheese + fresh herbs; leftover roasted vegetables + whatever cheese you have; sun-dried tomatoes + mozzarella + basil; cooked potato + shredded cheddar + chopped chives.
Make-ahead note: frittata keeps in the fridge for 4 days, tightly wrapped. Reheat individual slices in a 300°F oven for 8–10 minutes, or eat at room temperature. It's actually excellent cold.
Skillet size matters: a 10-inch pan gives the right thickness for 8 eggs. A 12-inch pan will be thinner and cook faster; an 8-inch pan will be thicker and take longer in the oven. Adjust accordingly.
Easier, if you like
- Use leftover cooked vegetables from dinner — this is one of the best uses for them. Roasted broccoli, sautéed mushrooms, leftover roasted potatoes, wilted spinach: anything that's already cooked just needs to be distributed in the pan before the eggs go in.
Vegetarian and gluten-free as written
Dairy-free: skip the milk entirely (a splash of water works as a substitute, or just leave it out — the frittata will be slightly less custardy but still good) and use a dairy-free cheese or no cheese.
Any cheese works: mozzarella, cheddar, gruyère, goat cheese, feta, parmesan — or a mix. About 60–90 g (½–¾ cup) for 8 eggs is the right range.