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:

582 calories

Dietary restrictions:

Low Carb Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 44g 68%
  • Carbs 7g 2%
  • Saturated 19g 93%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 17g
  • Polyunsaturated 6g
  • Protein 38g 76%
  • Cholesterol 634mg 211%
  • Sodium 820mg 34%
  • Calcium 585mg 59%
  • Magnesium 45mg 11%
  • Potassium 398mg 11%
  • Iron 3mg 17%
  • Zinc 4mg 28%
  • Phosphorus 667mg 95%
  • Vitamin A 410µg 46%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 1mg 56%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 90µg 23%
  • Vitamin B12 2µg 33%
  • Vitamin D 3µg 1%
  • Vitamin E 3mg 17%
  • Vitamin K 11µg 14%
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