Basic frittata

By Julie Van Rosendaal on March 25, 2013
A frittata – like a quiche without the crust – can be filled with just about anything; it’s a great way to use leftover cooked veggies, roasted potatoes, meat or even pasta. Bits of cheese and cheese ends can be grated and tossed into the mix; add cubed stale bread and you have a strata.


canola oil or butter, for cooking
2 cups (500 ml) chopped cooked meat, veggies, pasta, fresh herbs; ideally a combination of these
5-6 large eggs
1/4 cup (60 ml) milk
1/2-1 cup (125-250 ml) grated cheddar, Monterey Jack, Gouda, Parmesan, crumbled feta or goat cheese
salt and pepper to taste


1. Preheat oven to 350°F. Heat a drizzle of oil in a large ovenproof skillet (cast iron is ideal) and set over medium-high heat. If you have any ingredients that need to be precooked, sauté them in the pan for a few minutes until they’re tender or cooked through. If you’re using pre-cooked leftover meat or veggies, heat them in the skillet, spreading them evenly.

2. In a bowl, whisk together the eggs, milk, cheese, salt and pepper. If you have leftover cooked pasta, stir it into the egg mixture too.

3. Pour the eggs over the ingredients in the pan, turn the heat down to mediumlow and cook for 5–8 minutes, until the bottom is set.

4. Sprinkle the frittata with extra cheese if you like, and transfer the skillet to the oven. Bake for 10 –15 more minutes, until the top is set and golden. Serve hot or cold.

Serves 4-6.

Originally published in ParentsCanada magazine, April 2013.

By Julie Van Rosendaal | March 25, 2013

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