Cheesy Frittata
Make the most of random leftovers or slightly wilted veggies from your fridge with this simple frittata method. Start by whisking eggs with salt and letting them rest while you prep your add-ins. Allowing the salt to work its magic on the egg proteins results in a tender and creamy texture. Next, quickly sauté or warm up any ingredients like tender vegetables, cooked grains, or shredded rotisserie chicken. Once your mix-ins are ready, stir them into the beaten eggs and cook until large curds form.Finish off by topping everything with cheese and broiling briefly to set the top and melt the cheese. Feel free to experiment with different ingredient combinations; for instance, try cooking the frittata in bacon fat, stuffing it with leftover French fries, and topping it with Cheddar for a unique twist. Or mix eggs with wilted herbs and spinach, finishing with crumbled feta for a Greek-inspired spanakopita vibe. The options are limitless!
Ingredients
- 8 large eggs
- 1 teaspoon kosher salt such as Diamond Crystal, plus more as needed
- ½ teaspoon freshly ground black pepper
- Up to 2 cups of frozen or quickly cooked mix-ins options include packed kale, cooked rice, leftover pasta, frozen corn, tender herbs, pitted olives, chopped tomatoes, or cooked chicken
- 3 to 6 ounces of any cheese such as mozzarella, Cheddar, feta, halloumi, or pecorino
- 2 tablespoons of any fat choices include butter, olive oil, bacon fat, ghee, or neutral oil
Instructions
- Whisk together eggs, salt, and pepper in a medium bowl. Set aside.
- Prepare mix-ins by chopping or tearing them into bite-size pieces. Similarly, shred, tear, crumble, or chop the cheese into small pieces. Position a rack approximately 6 inches below the broiler and preheat on high.
- In a 9- to 10-inch well-seasoned cast-iron or broiler-safe nonstick skillet, heat the fat over medium heat until shimmering (about 1 minute). Start by adding any quick-cooking or frozen mix-ins, lightly seasoning with salt if necessary, and stirring frequently until wilted and tender (2 to 7 minutes). Next, add any cooked mix-ins, lightly seasoning with salt if necessary, and frequently stir until warmed through (2 to 3 minutes).
- Lower the heat to medium-low and pour the eggs into the skillet. Stir gently to mix with the mix-ins. As the edges and sides begin to set, use a spatula to push them towards the center, allowing the still-runny eggs to spread to the edges. Repeat this process until large curds form amidst the mostly liquid mixture, which should take about 2 to 3 minutes.
- Reduce the heat to low and spread the egg mixture evenly across the skillet's surface, tapping the pan lightly on the stove to ensure an even distribution. Let it cook without disturbance until the bottom and sides are set when you shake the pan, while the top layer of eggs remains slightly runny, typically 2 to 4 minutes.
- Take the skillet off the heat, sprinkle the surface with cheese, and broil until the frittata is puffed and golden brown, the top is set, and a knife inserted into the center comes out clean, usually about 1 to 3 minutes. Allow it to rest for at least 5 minutes before slicing into wedges and serving.
