There are some bad frittatas out there! Big, thick, wodgy (is that a word) with hunks of tasteless potato and no seasoning! But it doesn’t have to be that way. A good frittata should be light, creamy and perfectly seasoned and never dry or spongey. They are also the perfect vehicle for leftovers and perfectly fit the bill when you need a little savoury something but not a full meal.

We’ve gathered up all our best advice from the team to ensure that your frittatas are always a triumph rather than lacklustre or, worse, a disaster.  First up, our basic frittata formula (fits a 30cm cast iron skillet and feeds a crowd):

INGREDIENTS

1 onion, reasonably finely chopped
2 tbsp olive oil
Knob of butter (optional)
12 eggs
¼ cup cream
2.5-3 cups ‘flavourings’ – cooked vegetables, cooked protein (smoked fish or chicken, tofu etc), olives, capers, fresh herbs - use a mixture and think about harmony of flavour and texture
1 cup cheese or a mixture of cheese – we often use a mixture of something sharp like an aged cheddar/parmesan mix (for flavour and moisture), feta for a salty hit, or even a sharp blue (be careful not to overwhelm the other ingredients though)
Salt and pepper to taste

METHOD

Heat the oven to 160C. Start by whisking your eggs, well, in a large bowl. Add your cream and mix again. Season with salt and pepper. Add your cheese and chosen ‘flavourings’. We like to hold about ¼ of the cheese and flavourings back at this stage and add them once the rest of the mixture is in the pan. This allows these ingredients to sit proud of the frittata surface as it cooks rather than becoming a ‘sea of yellow’ (much more interesting). But adding them all at once is perfectly acceptable too.

Heat a 30cm skillet (we love to use a 30cm Lodge Dual Handle as it goes into the oven well) over a medium heat. Add a tbsp of olive oil and the knob of butter. Add the chopped onions and a pinch of salt and saute, stirring regularly, until cooked and starting to caramelise (about 10 mins). Don’t allow the onions to colour too much or dry out. When cooked, scrape these into the frittata mixture.

Wipe out the pan with a paper towel, put it back on the heat and add the other tablespoon of oil. Once hot, add the frittata/flavourings mixture and use a spatula or large spoon to gently distribute the ingredients evenly around the pan. Top with any reserved cheese and flavourings/chopped herbs etc, taking care to arrange them attractively for final presentation.

Once the frittata has begun to set around the edges transfer it to the preheated oven (middle shelf) and continue to cook for around 20 mins or until the egg looks puffed but is still ‘jiggly’ in the middle. Remove from the oven and allow to cool for about 10 mins (warm is much better than hot when it comes to frittata) before serving with a salad and crusty bread.

Some thoughts:
Always use full fat dairy and free range eggs. Always.
Uncooked raw vegetables throw off lots of water so always use seasoned, We cooked vegetables, roasted is really good as it adds an extra dimension flavour. The exception to this is cherry tomatoes which look gorgeous layered over the top once the frittata is in the pan, and fresh herbs.
Be really careful to not overcook your frittata. Honestly, they’re cooked when they’re still jiggly. Trust us, by the time you serve, it will be perfect.
Top with more roughly (or finely, depending on how you like them) chopped fresh herbs, perhaps some more crumbled fetta or grated parmesan and serve with a salad.