How to Make a Frittata, a Lazy Cook’s Perfect Breakfast (or Lunch or Dinner…)

Turn eggs into a hearty dish worth eating any time of day. Bookmark this back-pocket guide for how to make a frittata.

Frittata in a skillet sliced with pieces missing

After a late night out, I’ll wake up groggy and in desperate need of a quick, yet satisfying, meal. When this happens, there’s one thing on my mind: frittata. It’s the Italian version of a crustless quiche, and my go-to dish for when I’m feeling too lazy to change out of my bunny slippers. I dig it because there’s no measuring cups or fancy equipment involved. All you need is a skillet, a few eggs and whatever meats, veggies, or cheeses are hanging out in the fridge. You don’t need a lot: it’s the perfect dish for when the fridge is almost bare! In 20 minutes or less, I’m chowing down on sausage-stuffed frittata-with plenty of leftovers for the next day.

Looking to learn how to make your own frittata? You’re in luck. I teamed up with food editor and expert frittata-maker Peggy Woodward to teach you how:

The Universal Guide for Making a Frittata

Frittatas are similar to omelets. They’re so easy to customize-virtually any ingredient can be stuffed inside or added to the mix. Think peppers, sausage, beans-or even last night’s takeout–the kind you took out or the kind you made yourself. We’ve broken the recipe into a few universal steps:

Step 1: Cook your choice of raw meats and vegetables in an oven-safe skillet.

Step 2: As they cook, whisk several eggs in a separate bowl. You can add cheese, seasonings and fresh herbs if you’d like.

Step 3: Add the egg mixture into the skillet and cook on low heat until the bottom is set.

Step 4: Finish the frittata off in the oven. It’s done once the top is cooked through. Use the broiler if you want a bronzed top.

Test Kitchen tip: The biggest mistake when cooking a frittata is skipping the first step. It might seem like a shortcut to chuck your raw ingredients in to cook with the eggs, but the eggs will burn before ingredients like potatoes and crunchy vegetables have time to soften. That being said, frittatas work wonders for leftovers that have already been cooked. Simply warm the leftovers up in the skillet before adding eggs.

Beginner at the stove? No sweat. Here’s our favorite foolproof recipe for frittata, with a few expert tips along the way. Let’s dig in.

How to Make a Perfect Potato Sausage Frittata

You’ll Need:

1/2 pound bulk pork sausage

6 bacon strips, diced

1-1/2 cups finely chopped red potatoes

1 medium onion, finely chopped

8 large eggs

2 teaspoons dried parsley flakes

3/4 teaspoon salt

1/8 teaspoon pepper

Step 1: Cook the meat

Toss the sausage in a large ovenproof skillet over medium heat. Stir occasionally and break it up while it cooks. You’ll know it’s finished when it no longer looks pink. Remove the sausage and set aside. Then, in the same skillet, cook the bacon over medium heat. Once the bits are nice and crispy, carefully scoop them out with a slotted spoon and set aside with the sausage. (Resist the urge to snack on it, we’ll be using the meat later!)

Drain most of the drippings, leaving about 2 tablespoons in the skillet.

Potatoes, onions, and meat together in a skillet being stirred with a wooden spoon

Step 2: Saute the potatoes and onions

Time to cook the rest of your fixin’s. Add the potatoes and onion into the drippings and cook on medium. Stir occasionally until the ingredients are tender.

Psst! You’ll find that the bacon drippings give your potatoes an irresistible flavor. Make sure to store the leftover drippings for when you need another potato side dish.

Eggs being whisked together with parsley in a large glass bowl

Step 3: Whisk the eggs

In a large bowl, whisk together the eggs, parsley, salt and pepper.

The whisked egg mixture is being poured into the skillet with the other ingredients

Step 4: Bring it all back to the skillet

Return the sausage and bacon to the skillet, distributing evenly among the potato and onion. Then, slowly pour in the egg mixture. It doesn’t need to submerge the ingredients, but make sure it flows into the nooks and crannies.

The lid of the skillet being lifted off to reveal the cooking frittata inside

Step 5: Cook on the stove

Pop on the lid and cook over low heat for 8-10 minutes or until the bottom of the frittata looks set.

Test Kitchen tip: If you have a thinner layer of eggs, you can cook uncovered.

The semi-cooked frittata being put into a open oven to finish cooking while still in the skillet

Step 6: Finish in the oven

Uncover and place the skillet in the oven to broil for 2 minutes. It’s best if it’s about 6 inches from the heat. You’ll know it’s fully cooked when the top is set.

Fantasico! Your frittata is finished. Remove it from the pan, cut into a slices and serve. Or if your crowd isn’t fussy, bring the pan straight to the table and enjoy.

How to Make it Your Own

  • Switch up your starch. Instead of using potatoes, try adding in rice or pasta.
  • Bring on the cheese. Stir shredded cheese into the egg mixture or sprinkle it on top before baking.
  • Serve it any time of day. Try frittatas for breakfast, brunch or dinner. Leftovers make a great lunch for the next day, too.

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Nicole Doster
Nicole is the Content Director of TMB's Strategy and Performance team. She oversees the brand's shopping and trend editorial teams and assists with content planning across Taste of Home, Family Handyman, Reader's Digest, The Healthy and Birds & Blooms. With over seven years of experience writing and editing in the food and home space, she enjoys sharing cooking tips, recipe picks and product recommendations that make life a little easier. When she's not hunched over her laptop, she's either practicing latte art or fixating on her latest DIY home renovation.
Peggy Woodward, RDN
Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has more than 20 years of experience in the industry. She’s a mom, a foodie and enjoys being active in her rural Wisconsin community.