The Perfect Frittata

The Perfect Frittata
Staff Writer
Cookbook Cover

Maura McEvoy

Cookbook Cover

I think of a frittata as my go-to instant meal. After all, we almost always have eggs in the house, and the frittata can go any way your refrigerator dictates: For breakfast, use ½ cup of cooked diced potatoes and a handful of cooked sausage. For lunch, make a corn and crab frittata with ½ cup of corn and a handful of crabmeat. My favorite dinner frittata is based on Spanish chorizo, olives, and good canned tomatoes.

I like to prepare a frittata the same way I do an omelette, but instead of rolling the cooked eggs onto a plate, I serve the frittata open-face, as with the zucchini and mozzarella frittata here. One trick is to flash the pan into the oven for just a few minutes to heat the cheese. But the eggs shouldn’t be cooked any longer than with an omelette.

Click here to see Make Brunch in 20 Minutes or Less — 10 Recipes.


Preheat the oven to 400 degrees.

In a small bowl, vigorously beat the eggs until frothy. Heat the oil in an 8-inch ovenproof nonstick skillet over medium-high heat. Add the onion and zucchini and sauté until softened and slightly golden, about 3 minutes. Add the eggs and use a spatula to swirl them around the pan. Gently lift up the edges of the eggs to evenly disperse the liquid.

Once the eggs have begun to firm up, scatter the mozzarella over the top. Put the pan in the oven for 2-3 minutes, or until the eggs are just set. Hold a large plate over the skillet and invert the skillet so the frittata drops onto the plate. Slice into wedges, season with salt and pepper, and serve it up!


Calories per serving:

212 kcal

Daily value:



  • Carbohydrate, by difference 18 g
  • Protein 6 g
  • Total lipid (fat) 13 g
  • Vitamin A, IU 317 IU
  • Vitamin A, RAE 2 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 1 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 9 µg
  • Ash 2 g
  • Calcium, Ca 87 mg
  • Carotene, beta 17 µg
  • Cholesterol 11 mg
  • Choline, total 11 mg
  • Fatty acids, total monounsaturated 7 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 2 g
  • Fatty acids, total trans 3 g
  • Fatty acids, total trans-monoenoic 2 g
  • Fiber, total dietary 2 g
  • Folate, DFE 41 µg
  • Folate, food 12 µg
  • Folate, total 29 µg
  • Folic acid 17 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 44 µg
  • Lycopene 104 µg
  • Magnesium, Mg 12 mg
  • Niacin 3 mg
  • Phosphorus, P 70 mg
  • Potassium, K 312 mg
  • Selenium, Se 8 µg
  • Sodium, Na 337 mg
  • Starch 7 g
  • Sugars, total 8 g
  • Water 71 g
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