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Making a Frittata - General Instructions - How To Make a Frittata


The frittata can be eaten either hot or cold. Cut into thin wedges a frittata makes an excellent appetizer. A frittata is also a great picnic food, and is perfect for light meals, say with a tossed salad.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • Eggs, generally 4-6
  • Whatever else the recipe (below link to frittata recipes) calls for


Prepare the filler, usually by sautéing it, and have it ready in the skillet.

Lightly beat the eggs (figure one-and-a-half to two eggs per person, depending upon the rest of the meal) to incorporate some air into them, which will make for a fluffier frittata.

Pour the eggs into the skillet, give the skillet a brisk shake to distribute them evenly though the filler, and let the frittata cook, without stirring, till the top begins to firm up. Cover the skillet with a lid that doesn't have a lip and flip it upside-down while holding the lid pressed to it (you may want to do this over a sink the first time).

The frittata will come to rest on the lid; turn the skillet right-side up, slide the frittata back into it, and cook it for a couple of minutes more to set it through. It shouldn't be runny, nor should it be bone dry.

As a variation in technique, if your skillet has heatproof handles you can slip it into the broiler for a few minutes once the top begins to set. In either case, slice the frittata into wedges as you might a pizza before you serve it.

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