After a late night out, I’ll wake up groggy and in desperate need of a quick, yet satisfying, meal. When this happens, there’s one thing on my mind: frittata. It’s the Italian version of a crustless quiche, and my go-to dish for when I’m feeling too lazy to change out of my bunny slippers. I dig it because there’s no measuring cups or fancy equipment involved. All you need is a skillet, a few eggs and whatever meats, veggies, or cheeses are hanging out in the fridge. You don’t need a lot: it’s the perfect dish for when the fridge is almost bare! In 20 minutes or less, I’m chowing down on sausage-stuffed frittata-with plenty of leftovers for the next day.
Looking to learn how to make your own frittata? You’re in luck. I teamed up with food editor and expert frittata-maker Peggy Woodward to teach you how:
The Universal Guide for Making a Frittata
Frittatas are similar to omelets. They’re so easy to customize-virtually any ingredient can be stuffed inside or added to the mix. Think peppers, sausage, beans-or even last night’s takeout–the kind you took out or the kind you made yourself. We’ve broken the recipe into a few universal steps:
Step 1: Cook your choice of raw meats and vegetables in an oven-safe skillet.
Step 2: As they cook, whisk several eggs in a separate bowl. You can add cheese, seasonings and fresh herbs if you’d like.
Step 3: Add the egg mixture into the skillet and cook on low heat until the bottom is set.
Step 4: Finish the frittata off in the oven. It’s done once the top is cooked through. Use the broiler if you want a bronzed top.
Test Kitchen tip: The biggest mistake when cooking a frittata is skipping the first step. It might seem like a shortcut to chuck your raw ingredients in to cook with the eggs, but the eggs will burn before ingredients like potatoes and crunchy vegetables have time to soften. That being said, frittatas work wonders for leftovers that have already been cooked. Simply warm the leftovers up in the skillet before adding eggs.
Beginner at the stove? No sweat. Here’s our favorite foolproof recipe for frittata, with a few expert tips along the way. Let’s dig in.
How to Make a Perfect Potato Sausage Frittata
1/2 pound bulk pork sausage
6 bacon strips, diced
1-1/2 cups finely chopped red potatoes
1 medium onion, finely chopped
8 large eggs
2 teaspoons dried parsley flakes
3/4 teaspoon salt
1/8 teaspoon pepper
Step 1: Cook the meat
Toss the sausage in a large ovenproof skillet over medium heat. Stir occasionally and break it up while it cooks. You’ll know it’s finished when it no longer looks pink. Remove the sausage and set aside. Then, in the same skillet, cook the bacon over medium heat. Once the bits are nice and crispy, carefully scoop them out with a slotted spoon and set aside with the sausage. (Resist the urge to snack on it, we’ll be using the meat later!)
Drain most of the drippings, leaving about 2 tablespoons in the skillet.
Step 2: Saute the potatoes and onions
Time to cook the rest of your fixin’s. Add the potatoes and onion into the drippings and cook on medium. Stir occasionally until the ingredients are tender.
Psst! You’ll find that the bacon drippings give your potatoes an irresistible flavor. Make sure to store the leftover drippings for when you need another potato side dish.
Step 3: Whisk the eggs
In a large bowl, whisk together the eggs, parsley, salt and pepper.
Step 4: Bring it all back to the skillet
Return the sausage and bacon to the skillet, distributing evenly among the potato and onion. Then, slowly pour in the egg mixture. It doesn’t need to submerge the ingredients, but make sure it flows into the nooks and crannies.
Step 5: Cook on the stove
Pop on the lid and cook over low heat for 8-10 minutes or until the bottom of the frittata looks set.
Test Kitchen tip: If you have a thinner layer of eggs, you can cook uncovered.
Step 6: Finish in the oven
Uncover and place the skillet in the oven to broil for 2 minutes. It’s best if it’s about 6 inches from the heat. You’ll know it’s fully cooked when the top is set.
Fantasico! Your frittata is finished. Remove it from the pan, cut into a slices and serve. Or if your crowd isn’t fussy, bring the pan straight to the table and enjoy.
How to Make it Your Own
- Switch up your starch. Instead of using potatoes, try adding in rice or pasta.
- Bring on the cheese. Stir shredded cheese into the egg mixture or sprinkle it on top before baking.
- Serve it any time of day. Try frittatas for breakfast, brunch or dinner. Leftovers make a great lunch for the next day, too.