Frittata
An open omelette finished in the oven and cut into wedges.
Italy · Firm, Tender · Easy · Researched
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
24 cm oven-safe frying pan · Oven gloves · Mixing bowl · Food thermometer
Ingredients
- 6 large eggs
- 60 ml milk
- 100 g cooked spinach, squeezed dry
- 60 g grated cheese
- 1 tbsp olive oil
- ½ tsp salt and a pinch of pepper
Method
Heat the oven
Heat a conventional oven to 180°C / 350°F, or fan oven to 160°C / 320°F. Beat eggs, milk, salt and pepper.
Look for: The oven reaches temperature before the pan goes in.
Warm the filling
Warm olive oil and the cooked spinach in the oven-safe pan. Spread the filling in an even layer.
Look for: No water pools around the spinach.
Add eggs and cheese
Pour in eggs and scatter over cheese. Cook on low-to-moderate heat for 3–4 minutes without stirring.
Look for: A set ring forms around the pan.
Bake to set
Transfer with oven gloves and bake for 10–15 minutes, until the centre reaches 71°C / 160°F and no liquid egg remains.
Look for: The middle has set without a dry, domed crust.
Rest and cut
Leave for 5 minutes, then loosen the edge and cut wedges. Remember the handle stays hot.
Look for: The wedges lift without running egg.
Equipment & heat
Equipment & heat
The hob starts the base; the oven sets the centre. Induction, gas and electric all work with compatible cookware. Check the pan maker’s oven-temperature limit and handle material before using nonstick.
Nonstick: Only if the pan and handle are rated for 180°C / 350°F. Otherwise use an oven-safe steel pan.
Troubleshooting
Troubleshooting
Wet fillings make the middle watery. Cook vegetables first and squeeze spinach dry. A dry frittata needs a shorter oven finish.
About this version
About this version
This spinach-and-cheese version demonstrates the hob-to-oven method. Swap in the same quantity of other cooked, drained vegetables.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
- American Egg Board — cooking school
- Nagi Maehashi — frittata egg muffins
- FDA — egg safety, undercooked eggs and storage
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.