Equipment
Ingredients
Frittata Base
- 8 eggs, room temperature
- 60 ml whole milk
- 30 g parmesan cheese, freshly grated
Produce & Aromatics
- 150 g cherry tomatoes, halved
- 15 g fresh basil, torn
Pantry Staples
- 15 ml extra virgin olive oil
- 4 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 223 kcal
- Protein
- 16 g
- Carbohydrates
- 3 g
- Fat
- 16 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 627 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 379 mg
- Potassium
- 268 mg
- Calcium
- 173 mg
- Iron
- 2.1 mg
- Magnesium
- 24 mg
- Phosphorus
- 274 mg
- Zinc
- 1.6 mg
- Vitamin A
- 192 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 2.2 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.51 mg
- Niacin
- 0.1 mg
- Folate
- 51 mcg
- Water
- 95 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C/400°F. Position an oven rack in the center of the oven.
Crack the eggs into a large mixing bowl. Add the whole milk, grated parmesan cheese, kosher salt, and black pepper. Whisk vigorously until the yolks and whites are fully uniform and slightly frothy.
Heat the extra virgin olive oil in the oven-safe skillet over medium heat. Add the halved cherry tomatoes and saute for 3 to 4 minutes until they begin to soften and release a portion of their juices.
Pour the whisked egg mixture into the skillet directly over the tomatoes. Immediately scatter the torn fresh basil leaves evenly across the surface. Allow the mixture to cook completely undisturbed on the stovetop for 2 to 3 minutes.
Carefully transfer the skillet to the preheated oven. Bake for 10 to 12 minutes. The frittata is finished when the edges turn a light golden brown and the center is set (to ensure complete safety, verify the internal temperature reaches at least 74°C/165°F).
Remove the skillet from the oven using thick mitts. Let the frittata rest in the pan for 5 minutes. Run a silicone spatula around the perimeter to loosen the edges, then slide the frittata onto a cutting board to slice into four wedges.
Chef's Notes
- For the fluffiest, lightest texture possible, stop whisking your eggs as soon as the yolks and whites are uniformly blended. Over-beating introduces too much air, which will cause the frittata to dramatically puff up in the oven and then densely collapse upon cooling.
- Sauteing the cherry tomatoes beforehand achieves two crucial things: it concentrates and intensifies their natural sugars, and it cooks off excess structural water that would otherwise weep and make the eggs thoroughly soggy.
- Always tear your fresh basil by hand rather than chopping it aggressively with a knife. Tearing along the natural cellular veins prevents the delicate edges from rapidly oxidizing, bruising, and turning an unappetizing black color.
- Remember that residual heat is an active ingredient. Always pull your frittata from the oven when the very center still possesses a slight wobble. It will finish setting beautifully in the heavy, hot skillet as it rests on the counter.
Storage
Refrigerator: 3 days — Store wrapped tightly or in an airtight container to prevent the eggs from absorbing fridge odors.
Reheating: Reheat gently in a 150°C/300°F oven for 10 minutes until warmed through, or microwave in 20-second bursts to avoid overcooking the eggs.
Troubleshooting
Frittata fiercely sticks to the bottom or sides of the skillet
Cause: The pan was not adequately preheated or lacked a sufficient oil coating before the eggs were introduced.
Fix: Run a thin silicone spatula firmly around the edges and gently shimmy it underneath the base from multiple angles to coax the frittata out intact.
Prevention: Allow the olive oil to fully heat and physically swirl it to coat the sides of the skillet before pouring in the eggs.
Watery or decidedly soggy frittata base
Cause: The cherry tomatoes released an excessive amount of liquid directly into the eggs during the baking phase.
Fix: Cannot be fixed
Prevention: Thoroughly saute the tomatoes on the stovetop first to evaporate their excess water content before pouring in the egg base.
Eggs are tough, dense, and rubbery
Cause: Overcooking in the oven or baking at a temperature that was too high for the volume of eggs.
Fix: Cannot be fixed
Prevention: Remove the frittata from the oven the moment the center is barely set; carryover cooking will finish the job during the resting phase.
Cultural Context
The word frittata derives directly from the Italian verb friggere, which translates to fry. Originally conceptualized as a highly practical, rustic peasant dish designed to stretch expensive ingredients and utilize leftover vegetables, pasta, and meat scraps, it has gracefully evolved into a celebrated canvas for highlighting fresh seasonal produce. Unlike the classic folded French omelet, an authentic Italian frittata incorporates all of its complementary ingredients directly into the beaten egg mixture and cooks slowly, traditionally finishing completely uncovered either deeply inside an oven or placed under a hot broiler.
