Traditional Frittata

READY IN: 15mins
Recipe by Sydney Mike

The original of this recipe was found in As You Like It Cookbook, 2001.

Top Review by Margie99

I had this for lunch today and I liked it. I subbed in ripe olives for the kalamata olives, but everything else was the same. I love the method because most other frittatas are finished in the oven and I don't like to turn it on in the summer. I did have the burner up too high so the bottom cooked faster and I had to turn it over to get the top cooked. Next time I will turn the burner down and there will be a next time.

Ingredients Nutrition


  1. In a bowl whisk together eggs, milk & salt, mixing to blend.
  2. Put oil in a 7" or 8" omelet pan & heat over medium-low heat, before adding egg mixture.
  3. In another bowl, mix together artichoke hearts, cheese, bell pepper, olives & scallion, then sprinkle this mixture evenly over the egg.
  4. Cover & cook about 5 minutes or until eggs are completely done.
  5. Be sure to keep heat on medium-low to prevent bottom of eggs from burning (OR you can cook the frittata in a preheated 350 degree F oven for 5 to 8 minutes, using an ovenproof pan).
  6. The frittata can be enjoyed either hot or at room temperature.

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