Sort ingredients
rhanley
QR Code
Listen
Pdf
Place rack in middle of oven; preheat oven to 350°.
Heat 3 Tbsp. olive oil or unsalted butter in a 10” cast-iron pan over medium heat.
Add ½ cup diced onions and any add-ins that need to be cooked.
Sauté, stirring occasionally, until softened, about 5 minutes.
Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup whole milk, 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper.
Pour egg mixture and any uncooked additions into your skillet.
Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes.
Transfer skillet to oven and bake until set, 10–15 minutes.
The frittata can be served immediately or stand at room temperature for up to an hour.
A cooled frittata can be refrigerated for up to 5 days.
Serve cold or reheat in the oven or microwave.