This classic Italian egg dish is its country's answer to the French omelet -- but much more versatile. It's great for breakfast, lunch, and dinner, and delicious hot or at room temperature. Once you get the basics down, check out our variations below.

Martha Stewart Living, July/August 2016


Credit: Bryan Gardner

Recipe Summary

25 mins
35 mins
Serves 6 to 8


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with rack 6 inches from heating element. Melt butter in a 10-inch broilerproof nonstick skillet over medium-high. Add scallions and 1/4 teaspoon salt; cook until tender, 2 to 5 minutes. Stir in zucchini and cook until tender, 4 to 8 minutes. (This ensures that the vegetables are cooked and won't release extra moisture, which would make the frittata tough and watery.)

  • Meanwhile, beat together eggs and milk with a fork (it gives you more speed and agility than a whisk here) until well combined. Stir in basil, 1/2 teaspoon salt, and pepper. Pour egg mixture into skillet; cook over medium-high, stirring with a spatula to create large curds, until eggs are wet on top but otherwise set throughout, 2 to 3 minutes.

  • Sprinkle with provolone, pressing about half down into eggs. Transfer to oven; broil until puffed and browning in spots and eggs are just set, 1 to 2 minutes. Let stand 10 minutes before slicing. Frittata can be served hot or at room temperature.

Cook's Notes

After adding the eggs to the skillet, use a heatproof flexible spatula to stir and push them from the edges to the center of the pan as they cook, so the liquid parts run underneath.



1 cup sliced shallots, 3 cups sliced mushrooms, 1/4 cup chopped parsley, 3/4 cup grated Gruyere

1 cup sliced leeks (white and light-green parts), 1 1/4 cups halved cherry tomatoes, 1/4 cup thinly sliced mint, 3/4 cup crumbled fresh goat cheese

1 cup thinly sliced onion, 1 1/2 cups fresh corn kernels, 1/4 cup thinly sliced cilantro, 3/4 cup grated pepper Jack