It just so happens that it’s just as easy to make a frittata big enough to feed a crowd of eight or more, as it is to feed just one. So if I have unexpected guests at home or if I simply want to use up a bunch of ingredients in my fridge, a frittata is often the thing I’m most likely to make.

The beauty of a frittata is not only its good looks, but it’s ability to work with a large variety of vegetables, greens, cheeses and meats. Almost anything can go into a frittata so it can be custom made to your whims and whatever you happen to have on hand at the moment. And it couldn’t be easier to make since everything is done in one pan but you do need the right pan. For a fuss free frittata that easily slides out of the pan when done you’ll need an oven safe non-stick skillet. A frittata is first cooked on the stovetop and then finished in the oven.

I recently made this one pictured here to feed a crowd during a demo at Williams Sonoma. It’s made with sautéed onions, zucchini, shiitake mushrooms and tomatoes, along with fresh mozzarella and of course eggs. But as I said, you can use anything. Change up the ingredients as much as you like. It’s the technique that stays the same. Here’s how!


12 medium to large eggs – whipped and seasoned with salt and pepper

A large handful of mushrooms – cleaned and sliced

12 or so grape tomatoes – sliced in half

2 small zucchini – sliced in half and sliced into thin half moon pieces

A cup or so of diced fresh mozzarella

1 small onion – thinly diced

1 small garlic clove – finely diced

Pinch of red pepper flakes

A splash of olive oil

Season with salt and pepper

Garnish with slivered basil



Place a large (about 12 inches) non-stick, oven safe skillet over medium heat. Add oil and heat until hot but not smoking. Add the mushrooms and cook for a few minutes until they begin to color.  Add the onions and cook for a few minutes until they begin to soften. Follow with the zucchini and cook until they begin to brown. Add the garlic and a pinch of red pepper flakes for heat if desired and cook for about 30 seconds until it begins to color followed quickly with the tomatoes. Cook for about a minute and add the eggs.

Lower the heat and cook gently moving your spatula around the rim of the pan allowing the egg to flow over as the sides begin to set. This should take about 2 or 3 minutes. Once the eggs along the edges of the frittata are set (but the center still loose) place the pan into a preheated 350 degree oven and cook for about 12 to 15 minutes or until the center of the frittata is also set.

Remove from the oven. Slide the frittata onto a cutting board, cut into wedges and serve garnished with basil.



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