Classic Frittata

01Ingredients

8 large eggs
1/4 cup milk
1 tbsp olive oil
1 onion, diced
1 capsicum, diced
100g feta or cheddar, crumbled or grated
2 tbsp fresh herbs (parsley or chives), chopped
Salt and pepper, to taste

02Method

Preheat oven to 180C. Whisk eggs and milk together in a large bowl, season with salt and pepper.
Heat olive oil in an oven-safe pan over medium heat. Add onion and capsicum, cook for 5 minutes until softened.
Pour egg mixture over the vegetables in the pan, stirring gently to distribute evenly.
Sprinkle cheese and herbs over the top.
Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer to the oven.
Bake for 15-18 minutes until puffed and set in the centre. Rest for 5 minutes before slicing.

03Notes & substitutions

Mushrooms, spinach, zucchini, or leftover roasted vegetables all work well stirred through.
Swap feta or cheddar for whatever cheese is on hand.
Add crumbled cooked bacon or diced ham for a heartier result.
Vegetarian as written.

04Common mistakes

Skipping the stovetop start — starting the set on the stovetop before baking gives a better rise and texture than going straight into the oven.
Overbaking — a frittata left in too long turns rubbery; pull it once the centre is just set.
Not resting before slicing — cutting straight from the oven makes it fall apart; give it the full 5 minutes.

05Storage & leftovers

Fridge

Airtight container, up to 4 days.

Freezer

Freezes well for up to 2 months, sliced into portions.

Reheating

Gently in a low oven or microwave - high heat toughens the eggs.

More About This Recipe

06Ingredient notes

Eggs. Fresher eggs hold together and rise better than older ones, which tend to spread thinner.

Milk. A small amount softens the texture - too much can make the frittata watery, so stick close to the amount given.

Vegetables. Pre-cooking them removes excess moisture, which stops the finished frittata turning watery.

07Troubleshooting

Frittata is rubbery. Overbaked - pull it from the oven as soon as the centre is just set, not fully firm.
Frittata is watery. Vegetables weren't cooked enough beforehand to release their moisture - cook them a little longer next time.
Frittata sticks to the pan. Pan wasn't oven-safe or well-greased - use a well-seasoned or non-stick oven-safe pan.
Frittata hasn't risen. Oven wasn't hot enough, or the eggs weren't whisked enough air into at the start.

Frequently Asked Questions

Can I use a different pan if I don't have an oven-safe one?

Yes - cook the frittata fully on the stovetop over low heat with a lid on, or transfer the mixture to a greased baking dish before finishing it in the oven.

Why add milk to the eggs?

Milk gives a softer, more tender texture than eggs alone - too much can make it watery, so stick close to the amount given.

Can I add other vegetables?

Yes - mushrooms, spinach, zucchini, or leftover roasted vegetables all work well stirred through.

Why rest the frittata before slicing?

Resting lets the eggs finish setting throughout and makes it much easier to cut clean slices.