Martha's recipe makes it easy to learn how to make a frittata, a versatile egg dish that is more forgiving than cooking omelets. The action happens in one pan; first, you sauté the onion in a large ovenproof skillet, add sliced fingerling potatoes, and then the eggs. After a few minutes on the stovetop, add goat cheese and Parmesan, then transfer the skillet to the broiler until the top of the frittata is golden brown. Enjoy it warm or at room temperature, and savor it for breakfast, brunch, or dinner.

Martha's onion potato frittata — Rob Tannenbaum

How to Make a Frittata

A frittata is more substantial than an omelet and much easier to cook, since there’s no flipping or folding. The only slightly tricky part of making a frittata is keeping the eggs moving for the two to three minutes they cook on the stovetop. (Martha recommends you use a silicone spatula for this.).

The Pan

This frittata recipe has a dozen eggs, plus vegetables and cheeses, so it needs a large skillet. And since it goes from stovetop to oven, your pan should be ovenproof. Our go-to for this dish is a 10-inch ovenproof nonstick skillet or a well-seasoned cast-iron skillet.

The Eggs

The recipe calls for whisking the eggs, but just enough to break the yolks and combine them with the whites. Unlike an omelet, you don't want to incorporate air into the eggs. Overbeating will cause the frittata to rise up in the oven, then fall into a denser layer when cooling, like a collapsed soufflé.

Fat and Dairy

Frittata recipes vary a lot, some use only olive oil and add water to the eggs. Martha’s technique is to cook the vegetables in olive oil but add a little butter "for flavor." You can skip that if you prefer and stick with olive oil. She adds heavy cream, which gives the frittata a richer, more custardy taste and feel. Regular milk could be substituted.

Cheese

A frittata is a handy, clean-out-your-fridge kind of dish. Feel free to substitute other cheese in place of the goat cheese and Parmesan Martha uses. Any aged cheese you have, such as Asiago or Pecorino, is an easy swap for the Parmesan. Goat cheese makes a particularly nice addition because the slices mark each portion, but use the same amount of sliced mozzarella or feta in its place, or go with a grated firm cheese, such as cheddar or Gruyère.

Ingredients

For the Filling:

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 tablespoons unsalted butter
¼ pound small fingerling potatoes, thinly sliced
Coarse salt and freshly ground pepper
4 basil leaves, chopped
1 tablespoon chopped flat-leaf parsley

For the Eggs:

12 large eggs
¼ cup heavy cream
Coarse salt and freshly ground pepper

For the Topping:

3 ounces fresh goat cheese, cut into 6 pieces
2 ounces Parmigiano-Reggiano or Asiago cheese, finely grated (½ cup)

Directions

Cook onion:

Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes.
Cook potatoes:

Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes.
Return onions to pan and add herbs:

Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
Heat broiler and whisk eggs:

Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Add eggs to skillet and cook briefly:

Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
Add cheeses:

Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese.
Broil:

Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
Remove from pan for serving:

Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.

Frequently Asked Questions

What is the difference between a frittata and omelet?

Frittatas and omelets are both made with eggs and involve fillings like vegetables and cheese, but a few things set them apart. Frittatas are more robust, the fillings are mixed in with the eggs in the pan rather than folded in the center like omelets. Frittatas are cooked on the stovetop and finished in the oven, whereas omelets are more delicate, only cooked on the stovetop, and often rolled or folded around the fillings.

Do you flip a frittata?

No we do not flip frittatas. Frittatas are cooked on the stovetop, then finished in the oven or under the broiler to cook the top.

How to serve a frittata?

Frittatas can be served warm or room temperature, and are typically cut into slices, similar to a pie.