A frittata is an Italian-style baked omelet made with eggs, cream, and a mix of vegetables, cheese, or meat. Unlike scrambled eggs, it’s cooked slowly and finished in the oven for a fluffy, custard-like texture.

How to make the perfect frittata?

Use fresh eggs, cream (or milk), and pre-cooked ingredients. Whisk the eggs thoroughly, season generously, and bake gently at moderate heat until just set. Let it rest for a few minutes after baking to stabilize. Add-ins like cheese or herbs enhance flavor, while using a cast-iron skillet ensures even cooking and easy oven transfer.

Can I make a frittata without cream?

Yes! You can substitute the cream with whole milk, half and half, or even a combination of milk and vegetable oil for moisture. The texture will be slightly lighter but still soft and flavorful.

Can I add cheese on top instead of inside?

Absolutely. For a golden, cheesy crust, sprinkle extra shredded cheese over the top before baking.

What’s the secret to a fluffy frittata?

The secret to a fluffy frittata is whisking the eggs thoroughly to incorporate air and using the right amount of dairy (usually ½ cup of cream or milk for every 8 eggs). Bake just until set, and avoid overmixing once the eggs are in the pan. The gentle combination of air and fat gives the frittata its signature soft, cloud-like texture.

How do I know when a frittata is done?

The frittata is done when the center is set and no longer jiggly. You can test it by inserting a cake tester or knife. If it comes out clean, it’s ready.

How do you prevent a frittata from sticking?

Always start with a well-oiled or buttered oven-proof skillet. A nonstick or seasoned cast-iron pan works best to ensure the frittata releases cleanly after baking.

Can I serve this cold?

Yes! Frittatas are delicious warm or cold, making them perfect for meal prep or picnics. The flavors even deepen slightly as it chills.

What are some common frittata mistakes?

Common frittata mistakes include overcooking (which makes it dry and rubbery), underseasoning, and skipping the dairy component that gives the eggs a creamy texture. Another mistake is not pre-cooking the vegetables. Adding raw vegetables releases water and can make the frittata soggy. Always cook your fillings first for the best results.

What is the ratio of milk to eggs in a frittata?

The ideal ratio is about 1 tablespoon of milk or cream per egg. For this recipe with 8 eggs, ½ cup of cream (8 tablespoons) is perfect. This ratio creates a tender, custard-like consistency without becoming watery. Using too much milk can make the frittata dense or spongy.

What goes well with sweet potatoes for breakfast?

Sweet potatoes pair wonderfully with savory proteins and fresh sides. Try them with eggs (like in this frittata), bacon, avocado toast , sautéed greens , or yogurt with fruit for a balanced breakfast. For a sweeter pairing, drizzle with maple syrup or serve alongside pancakes and fresh fruit .

Kale and Sweet Potato Frittata

Name: Kale and Sweet Potato Frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 2 medium sweet potatoes, cut into 1/2 inch cubes (about 2 cups); 2 cups kale, chopped; 1 small onion, diced; 8 large eggs; ½ cup heavy cream or half and half; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper (or to taste); ¼ cup feta cheese (or goat cheese), crumbled

Description

Kale and Sweet Potato Frittata is a protein-packed, one-pan meal with nutrient-dense kale, sweet potatoes, and creamy feta in a fluffy egg base.

Ingredients

Scale

2 tablespoons extra virgin olive oil
2 medium sweet potatoes, cut into 1/2 inch cubes (about 2 cups)
2 cups kale, chopped
1 small onion, diced
8 large eggs
½ cup heavy cream or half and half
1/2 teaspoon salt
1/4 teaspoon ground black pepper (or to taste)
¼ cup feta cheese (or goat cheese), crumbled

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Instructions

Preheat oven to 375°F.
In a large oven-proof or cast-iron skillet, heat the olive oil over medium-high until hot and shimmering, about 1 minute. Add the cubed sweet potatoes and cook, stirring occasionally, until golden brown and tender, about 8–10 minutes. If the potatoes start to stick, reduce the heat slightly or add a splash more oil.
Stir in the chopped kale and diced onion. Cook for 2–3 minutes, stirring occasionally, until the onion softens and the kale wilts down. The mixture should be fragrant and lightly caramelized.
In a large mixing bowl, whisk together the eggs and cream until smooth and frothy. Season with salt and pepper to taste.
Pour the egg mixture into the skillet over the vegetables. Use a spatula to gently stir once and evenly distribute the ingredients. Shake the pan slightly to help the eggs settle, then sprinkle crumbled feta cheese evenly on top.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the eggs are completely set. To check for doneness, insert a knife or toothpick into the center – it should come out clean.
Remove from the oven and let the frittata rest for 5–10 minutes. It will puff up as it bakes and settle slightly as it cools. Garnish with extra feta cheese if desired, slice into wedges, and serve warm or at room temperature.

Notes

How to store: Cool the frittata completely before slicing. Store slices in an airtight container in the refrigerator for up to 4 days.

How to reheat: Reheat individual slices in the microwave for 30–45 seconds or warm in the oven at 325°F (165°C) for 10 minutes until heated through.

How to freeze: Wrap individual portions tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Bake
Cuisine: Italian