Ron Wilson

Ron Wilson

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Rita's newest frittata


Think of a basic frittata as a blank canvas. Even with just eggs and cheese or with the addition of seasonal herbs it's a winner. Lovely for brunch, lunch or light supper.


•4 large eggs

•Salt and pepper to taste

•4 tablespoons unsalted butter

•8 oz. shrredded gruyere, white cheddar or fontina cheese

•Romano for sprinkling on top

•A good palmful of any minced fresh herbs: tarragon, parsley, dill, basil, or whatever!


1.Preheat oven to 375.

2.Separate eggs. Whisk yolks with a little salt and pepper, until thick and fairly light.

3.Beat whites with a dash of salt until stiff but not dry.

4.Pour yolks over whites and gently fold them into whites.

5.Melt butter in a 10” nonstick ovenproof skillet and heat just until starting to foam but not brown. Pour egg mixture into skillet, spread evenly and smooth top.

6.Cover pan with a lid whose underside has been sprayed to prevent sticking. (You can also use sprayed foil).

7.Cook over low heat for about 5 minutes. Remove cover and sprinkle omelet with both cheeses and herbs.

8.Put pan in oven until top is set, about 10 minutes.

9.Remove from oven, using mitt since handle is hot.

10.Use a spatula to loosen edges and bottom.

11.Place on plate, sprinkle with Romano and extra herbs. Cut into wedges to serve.

Don't overbake

Frittatas typically don't get brown on the top since they're in the oven such a short time. Overbaking results in a spongy texture. If you insist on a golden brown top, run the almost cooked frittata under the broiler for a few minutes.

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