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Free-form Frittata and Free Trip to NYC?

As I was using my Anolon non-stick skillet for this frittata, I happened to receive a notice about a sweepstakes to win dinner for 2 at Top Chef Kitchen in NYC. I’d love to win a trip to NYC, and thought you might too! But hurry, the contest ends at midnight October 25! (This is not a sponsored post, and cookware was not provided in exchange.)

One-pan recipes match our simple cooking theme, and frittata of any style couldn’t be simpler. Eggs, vegetables, a bit of cheese and that’s about it. A frittata starts on the stove like an omelet, then finishes in the oven to evenly cook the eggs and lightly brown the top layer of cheese.  So a cooktop-to-oven pan like the Nouvelle Copper Skillet makes it easy! And this pan is metal utensil safe too.

An exact frittata recipe isn’t necessary, though I’ve written some basics below. I like to start with a little onion and sliced potato to make it more substantial, then fill in with whatever bits of vegetables I need to use up. My weekly box veggies often make their way into a savory frittata just before my next box arrives.  So have some fun and free-form your own frittata!

Print This Recipe
Basic Frittata

The eggs, milk and cheese are fairly standard for a 9-10-inch skillet. Adjust the other ingredients as you wish. I often add thinly sliced chard or kale.

Makes 4-6 servings. Prep time: 15 minutes  Bake time 25 minutes

1             tablespoon olive oil
3             small red or white new potatoes (about 8 oz.) sliced 1/4-inch
1/4          medium onion, diced
2-3         strips bacon, diced
1             medium red, yellow or green bell pepper, diced
6-8         large eggs
3             tablespoons milk
3/4         cup shredded cheese – Swiss, Cheddar, Jarlsberg  or your choice

Preheat oven to 325 degrees.
Heat olive oil in an oven-proof* non-stick skillet over medium heat; add potatoes, onion and bacon. Cook over medium-high heat until bacon is browned. Add bell pepper and other vegetables if using; cover pan and cook on medium-low heat until potatoes are tender when pierced, 3-5 minutes. Season lightly with salt and pepper if desired.

Whisk together eggs and milk. Pour over potatoes and sprinkle cheese over the top. Cook 1-2 minutes on stovetop until edges just begin to set. Bake 20-25 minutes until puffy and edges lightly browned. Remove from oven keeping a hot pad over the handle – it’s an easy impulse to grab the pan handle forgetting its hot!

Makes 4-6 servings.

*If pan handle is plastic, wrap with double layer of aluminum foil before placing in oven.

Recipe and photo by Rosemary Mark


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  1. Posted October 17, 2012 at 11:04 am | Permalink

    I love this frittata! And I’m in the mood for one – this might make for a nice light dinner tonight. And thanks for the heads up on the sweepstakes. I love Top Chef!!

    • Rosie's Kitchen
      Posted October 17, 2012 at 8:45 pm | Permalink

      Wouldn’t it be the best to win that sweepstakes! I had such a blast in NYC at IACP last spring.

  2. Posted October 24, 2012 at 7:45 pm | Permalink

    Hi Rosemary
    I made this frittata last night. It was delicious with homemade vegetable soup. Rachel & I took the leftovers for lunch today and Rachel said she really liked it. The potatoes gave it a really hearty flavor. We used little purple potatoes & it added some nice color to the frittata. Didn’t have any bacon but didn’t feel like it needed it. Thanks for the recipe.

    • Rosie's Kitchen
      Posted October 24, 2012 at 8:02 pm | Permalink

      I’m so happy to hear the report, Francine! Agree, bacon isn’t necessary. It’s a great vegetarian meal.

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