By Layla Khoury-Hanold for Food Network Kitchen

Layla Khoury-Hanold is a contributor at Food Network.

You've likely seen frittatas on brunch menus or associate it with other egg breakfasts like omelets and quiches. But what exactly is a frittata? Here's everything you need to know, plus some of our best frittata recipes.

What Is a Frittata?

A frittata is an Italian egg dish similar to an open-faced omelet where a whisked egg mixture is filled with vegetables or other ingredients in a skillet on the stovetop, then finished in the oven or under the broiler until lightly golden brown.

The term frittata derives from friggere, the Italian word for “fried,” and was commonly used to describe egg dishes cooked in butter or oil. Frittata fillings can include a combination of vegetables, herbs, cheese, meat or seafood, and can be a great way to use up leftovers such as cooked meat, roasted vegetables or sauteed greens.

Frittata vs Quiche

Frittatas and quiches are both egg-based dishes with a variety of add-ins. The biggest difference between a frittata and a quiche is that a quiche is baked in a crust inside a pie dish or tart pan (though sometimes quiche can be baked without a crust), and a frittata is made without a crust and cooked on a stovetop and finished in the oven. Quiche is made with an egg custard base, which typically includes cream or milk, while frittatas are not necessarily made with dairy added. As a result, quiche typically have a rich, custardy interior while frittatas have a firm yet tender texture. Frittatas are also believed to be of Italian origin, while quiche is French. For more info, check out our primer Frittata vs Quiche.

Frittata vs Omelet

Frittatas are made in the same kind of pan as an omelet, and often regarded as an open-faced omelet. But the biggest difference between frittatas and omelets are that omelets are made by cooking whisked eggs over higher heat and folding the cooked eggs around the filling. Frittatas are made by incorporating the filling into whisked eggs and cooking the mixture over medium heat on the stovetop before being finished in the oven. Omelets have a softer, runnier texture while frittatas have a firm yet tender consistency. Typically, omelets serve one person and are meant to be served hot, while a frittata yields multiple servings and can be served warm or at room temperature. Finally, a frittata is of Italian origin while omelets are French.

How to Make a Frittata

Step one: Preheat oven and prep ingredients. Preheat the oven to 350 degrees or preheat the broiler. Prepare frittata fillings: fully cook meat, such as bacon or sausage, and blanch vegetables or sautee greens, and shred or crumble cheese. Aim for 2 to 3 cups of filling and 1 cup of cheese per 12 eggs, plus more cheese for sprinkling on top, if desired.

Step two: Combine eggs and filling. Whisk eggs in a large bowl and combine with filling, seasoning (such as salt and pepper) and any other ingredients (such as milk or half and half).

Step three: Cook on the stovetop. Heat butter or oil in an oven-safe, non-stick pan over medium heat and add the egg mixture. Stir gently with a spatula, until large curds start to form, about 2 minutes. Using a spatula, gently lift the cooked edge at the edge of the frittata so that the raw egg can run underneath. Continue cooking undisturbed until the eggs are almost fully set, about 30 seconds.

Step four: Finish in the oven. Transfer the pan to the pre-heated oven or place it underneath the broiler to finish cooking until it puffs up and turns lightly brown on top, about 20 to 30 minutes at 350 degrees (depending on the size and thickness) or 3 to 4 minutes under the broiler. Start checking your frittata about 5 minutes before it’s supposed to be done to ensure that it doesn’t overcook.

Step five: Plate and serve. Loosen the frittata from the pan by running the spatula around the edge of the skillet, then slide the frittata out of the pan onto a serving platter. Cut into triangular wedges and serve warm or at room temperature.

How to Serve a Frittata

Frittatas are versatile and can be served for breakfast, brunch, lunch or dinner. Pair a slice of frittata with classic brunch sides such as roasted potatoes, fresh fruit, muffins, scones or toast. You can also eat a slice cold or at room temperature for breakfast, or lightly warm a piece and sandwich between slices of toast for a grab and go breakfast sandwich. For lunch or dinner, make the frittata a light main dish and pair with a green salad and loaf of crusty bread. To serve frittata as more of a substantial main dish, consider pairing it with hearty sides such as grains, bean salads or roasted vegetables.

Frittata Recipes

Smoked Gouda Frittata with Winter Greens

This frittata filling features smoked Gouda and a bevy of greens, including kale, escarole and arugula. It’s ideal for a weekend brunch or make-ahead-breakfast, or even for a weeknight supper paired with a simple green salad and crusty bread.

Ham, Broccoli and Cheddar Frittata

This easy frittata pulls together a classic pairing of ham and cheese that’s augmented with tender broccoli florets. It’s as delicious at room temperature as it is hot, making it an ideal recipe for hosting brunch.

Air Fryer Spinach, Pepper and Havarti Frittata

Equip yourself with an air fryer and cake pan and follow this foolproof method to create an evenly browned, fluffy-tender frittata every time. The non-stick cake pan makes clean-up a breeze, too.

Spinach and Feta Frittata

A basic spinach frittata gets a Greek accent with earthy roasted bell peppers, sliced scallions and salty crumbled feta. An unconventional dusting of whole wheat breadcrumbs on top creates a crispy exterior that contrasts nicely with the fluffy interior.

Butternut Squash Frittata

Frittatas are a neutral canvas for seasonal produce like butternut squash. The sausage is a nice complement, but you can make it vegetarian by omitting it and doubling up on the peppers or adding mushrooms instead.

Related Links:

Our Favorite Frittata Recipes

Our Best Quiche Recipes

Our Best Egg Recipes