Frittatas and baked eggs
Beginner Eggs and butter
Eggs cooked with fillings in a skillet or baking dish until gently set, served warm or at room temperature.
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How do you do it?
- Heat the oven to 350°F. Whisk 8 eggs with 1/4 cup milk or cream and 1/2 teaspoon salt.
- Cook your fillings first in a 10-inch oven-safe skillet; aim for about 2 cups cooked vegetables, meat or cheese.
- Pour in the eggs, stir once, and cook on the stove over medium-low 2 to 3 minutes until the edges set.
- Bake 10 to 15 minutes, until the center barely jiggles and reaches 160°F. Rest 5 minutes before slicing.
Why does it work?
Egg proteins link into a soft, tender network as they heat. Gentle, even oven heat sets the middle without overcooking the bottom. Push the heat too far and the proteins tighten and squeeze out water, leaving a rubbery, weepy frittata. Precooking watery fillings drives off their moisture so it doesn't leak into the eggs.
What are the common mistakes?
- Adding raw watery vegetables — the frittata turns soggy and wet.
- Baking until firm all the way through — it overcooks as it rests and turns rubbery.
- Using a pan that isn't oven-safe — handles can melt or crack.
Still stuck? Watch someone do it on YouTube.
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