Anytime Frittata 4.000

Stacy Zarin Goldberg for The Washington Post

Mar 7, 2018

Frittata is the ideal one-pan meal, easy enough to put together after work and classy enough to serve a crowd at Sunday brunch. Eat it warm, at room temperature or cold, next to a salad or piled inside a fluffy biscuit. Anything goes.

That’s not only true of how you eat it, but what you make it with. Onions are almost always a great foundation, and they pair well with the mushrooms here. Bell peppers and chard work, too, as would almost any other surplus veggies or bits of cheese that need to be used up.

Think of this recipe as a starting point, too. Really, the only mandatory ingredients are the eggs and milk.

We prefer how easily the frittata comes out of a nonstick skillet, but it can also be made in a 12-inch cast-iron skillet.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • 8 large eggs
  • 1 cup whole or low-fat milk
  • 1 cup grated pepper Jack cheese
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 yellow or white onion, cut into 1/4-inch slices
  • 8 ounces sliced mushrooms
  • 1/2 red bell pepper, seeded and cut into 1/4-inch wide, 1-inch pieces
  • 1 tablespoon olive oil


Preheat the oven to 350 degrees. Whisk together the eggs, milk and half the cheese in a mixing bowl. Season lightly with salt and pepper.

Heat a 12-inch ovenproof nonstick skillet over medium heat. Add 1 tablespoon of the butter. Once the butter has melted and stopped foaming, add the onion, mushrooms and red bell pepper. Cook for 6 to 8 minutes, stirring frequently, until the onion has softened and started taking on some color and most of the moisture released by the mushrooms has evaporated.

Transfer the vegetable mixture to a plate. Wipe out the skillet and return it to the stove top, over medium-high heat.

Add the oil and the remaining tablespoon of butter. Once the butter melts and the oil begins to shimmer, pour in the egg mixture. Cook for 1 to 2 minutes, until it just begins to set around the edges. (If the eggs are bubbling too much or getting too firm elsewhere, reduce the heat.) Scatter the vegetable mixture over the eggs, then the remaining cheese.

Transfer to the oven; bake (middle rack) for 20 to 25 minutes, until the frittata looks puffy (it will deflate when it comes out of the oven) and golden brown on the edges and in spots.

Let cool for a few minutes, then run a heatproof spatula around the edges and slide onto a large plate for serving. Or serve directly from the skillet.

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Recipe Source

Based on a Tyler Florence recipe formerly posted on

Tested by Becky Krystal.

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