Frittatas are unfolded egg omelettes with a signature puffed top, made in a large oven-proof skillet with a mix of ingredients. They are inherently a non-recipe kind of dish that begs for your creativity to be unleashed and your favorite flavors to be combined to delight your brunch guests.

I love nothing more than to roll out of bed late on a Sunday and pull everything out of the fridge while the coffee is brewing. And usually, looking at what’s available, I find just enough fresh looking items to create a “frittata” from my random items and the eggs, cheese, and herbs I always have on hand. With Mother’s Day brunch on my mind, I thought to share some tips—How To Make a Perfect Frittata. I polled our chefs and here is our collection of how-to’s.

ChefsLine Frittata Tips

• Cook in oven at 325 degrees.
• Cook it slowly, don’t rush it! And if the top starts to brown to quickly, cover loosely with foil.
• A good rule of thumb for a great frittata is to use no more than 3/4 cup of sauteed vegetables and/or meats for every 6 eggs. Any more filling than that - and you run the risk of a dry frittata or ‘veggie cake.’
• Add fresh herbs and/or cheese to taste by incorporating into egg mixture or topping frittata toward the end of cooking.
• If you are using potatoes, sauté them in advance.
• Sauté ingredients in advance and cool in the fridge before using in the frittata. When the veggies or meats are hot, the pores of that item are expanded or open, releasing lots of moisture (water), which can in turn make a frittata or quiche “watery” or too loose. If you are using potatoes, sauté them in advance as well.

Great Frittatas

• Potato-Spinach and porcini (Chef Richard for Bistro VG)
• Bacon, pea and goat cheese (G. Ransey)
• Roasted red peppers and fresh herbs
• Asparagus, cherry tomatoes and goat cheese
• Pancetta with mint
• Potato, ham and cheddar