Stirring the Pot: Tips for The Perfect Frittata
Quick, easy to make and great for feeding a crowd!
September 15, 2025
Hi, everyone!
Mastering the humble frittata is a skill you’ll be glad to have in your culinary arsenal. Frittatas are quick, easy to make, perfect for feeding a crowd, and a smart way to use up any leftover vegetables, herbs, or cheeses at the end of the week—waste not!
Since we’re in peak tomato season, I’m using beautifully ripe cherry tomatoes along with white onion, asparagus, parsley, and fontina cheese. But as I always say, feel free to get creative. Potatoes, bell peppers, zucchini, cilantro, or scallions all make fantastic additions to a frittata—the list goes on.
The key to a properly cooked frittata is to start it gently on the stovetop, then finish in the oven. Use a rubber spatula to continuously move the egg mixture around the pan until curds begin to form. This ensures no part of the eggs sit on the bottom too long, preventing overcooking. Then transfer the pan to a low, 325ºF oven to finish.
Serve this at brunch, during the holidays, or even make it ahead for family dinners and easy meal prep. Enjoy!
Tomato Asparagus Frittata
INGREDIENTS
Serves 6 to 8
3 tablespoons unsalted butter 12 large eggs, whisked well ¼ cup finely chopped parsley ½ cup shredded fontina cheese ½ of a white onion, sliced ½ cup cut asparagus stalks 2/3 cup halved cherry tomatoes Kosher salt, to taste Cracked black pepper, to taste |
INSTRUCTIONS
In a large bowl, crack the eggs and whisk until well combined. Add parsley, cheese, salt, and pepper, then set the mixture aside.
Preheat the oven to 325ºF.
In a 10” nonstick cast-iron skillet, melt butter over medium heat. Add the onions and asparagus, season with salt and pepper, and sauté until the onions become translucent, about 5 minutes.
Add the tomatoes, along with a pinch of salt and pepper. Continue cooking for another 5 minutes.
To the egg mixture, add the heavy cream and whisk until fully combined.
Pour the egg mixture over the cooked vegetables in the skillet. Use a rubber spatula to gently move the mixture around so it cooks slowly, allowing curds to form as you go.
After 3 to 5 minutes of this, transfer the skillet to the oven. Bake for 10 to 20 minutes, depending on your oven and how hot the skillet was. The frittata is done when the center is just set.
Carefully turn the frittata out onto a platter and serve.
Pro Tips
Bring your eggs to room temperature before cooking. This helps them cook evenly and results in a more tender frittata. Cold eggs can cause uneven cooking and a denser texture.
Be sure to season as you go—add salt and pepper to the vegetables as they cook, and season the egg mixture too.
This is a great opportunity to use up any odds and ends in your fridge. Swap in whatever vegetables, cheese, or herbs you have on hand. Just make sure to cook the vegetables first so they release excess moisture before adding the eggs.
Low and slow is best for frittatas. Start them gently on the stovetop, then transfer to a 325ºF oven to finish.
Equipment Used
Large mixing bowl
Whisk
10” nonstick cast iron skillet
Rubber spatula
Cutting board
Chef’s knife
News & Events
NEWS: I have partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new menu and delivery model. Learn more here.
Bonus Recipe: Mocktails with Margaret
Cherry Tomato and Lime Mocktail
Try this easy Cherry Tomato and Lime mocktail from a book we have been loving lately, Mocktails by Caroline Hwang. It’s simple, unique and the perfect drink to sip on a September afternoon.