Cookbook | Ingredients | Recipes

Like the traditional Spanish omelet, frittata is a thick, hearty omelet filled with vegetables. A frittata may be filled with any variety of vegetables, cheeses, pastas, or meats. This recipe is for a simple vegetarian one.


For 4 servings:


  • 12-inch (30cm) oven-safe frying pan (i.e. no plastic or wooden handles)
  • medium bowl
  • whisk or fork


  1. In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside.
  2. Preheat broiler/oven to 350˚F (175˚C). Heat the olive oil in a large, heat-safe skillet over medium heat.
  3. When the oil is hot, add the garlic and sauté until fragrant, about a minute.
  4. Add the chopped asparagus and sauté for about 5 minutes until it begins to become tender.
  5. Pour the egg mixture into the skillet and cook about 4 minutes or until bubbles begin to form in the center of the eggs.
  6. Sprinkle the Parmesan cheese on top of the eggs and immediately transfer the pan to the oven.
  7. Cook under the broiler until the top puffs and browns, about 3 minutes.
  8. Remove the pan from the oven (careful, it will be hot!) and cut the frittata into wedges.
  9. Serve immediately with crusty bread and fresh fruit for a light spring dinner.
  10. Wrap leftovers (if there are any) in tin foil and chill in refrigerator. Leftover frittata makes a great sandwich: just allow the eggs to come to room temperature and place them between two slices of buttered, toasted bread.


  • Try bitter greens like Swiss chard, ruby chard, or broccoli rabe.
  • Bell peppers, mushrooms, potatoes, and zucchini are all delicious in a frittata.
  • For a meat version, try adding cubed ham, chopped bacon or pancetta, or any variety of sausage.
  • Different cheeses can be used, such as fontina, cheddar, havarti, Emmenthal, or Pecorino Romano.
  • You may also add half a cup of cooked, drained pasta such as linguine, spaghetti, or even macaroni.
  • Adding breadcrumbs to the beaten eggs is another good way of adding bulk.

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