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Classic Frittata

  • Cooking: 20
  • Prep: 8
  • Yields: 4
Classic Frittata

The frittata is an Italian dish that makes good use of whatever ingredients you have on hand. Sometimes referred to as an “egg pizza,” the frittata has many variations. Try this egg-cellent recipe from Egg Farmers of Canada. Canadian eggs are produced according to national standards and programs for food safety and animal care, which include on-farm inspections and third-party audits.


  • 8 eggs
  • 1/2 cup (125 mL) water
  • Fresh or dried herbs, to taste (optional)
  • 1/8 tsp (0.5 mL) salt
  • 1/8 tsp (0.5 mL) pepper
  • 2 cups (500 mL) chopped vegetables, meat, poultry, or seafood, or a combination
  • 1/2 cup (125 mL) shredded cheese


Preheat oven to broil.

Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside. Lightly spray 10-inch (25 cm) non-stick ovenproof skillet or cast iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, sauté or heat, stirring frequently.

Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.

Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.

Loosen around edge of frittata. Cut into wedges and serve.

Recipe by David Beaudoin

David Beaudoin is an oracle of all things cheese. He calls British Columbia home but has blazed a cheese trail across Canada, especially in Manitoba where his trademark Squeaky Cheese is made.

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