Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated May 1, 2019
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Frittatas are the back-pocket meal I always lean on when I want something simple yet slightly more exciting than scrambled eggs for breakfast, and when my energy level is running on fumes come dinnertime. They’re quick and couldn’t be easier to pull off (in fact, I’d argue that you don’t need a recipe so much as a template to make one). The ingredients are super versatile (use whatever meat, veggies, and cheese you have on hand), but when it comes to a pan, there’s one we like best for the job.
A Well-Seasoned Cast Iron Skillet Is Our Top Pick for Frittatas
Since frittatas start on the stovetop and finish cooking in the oven, above all else, an oven-safe skillet is key. And when it comes to this egg dish, the best choice is a cast iron skillet. Not only do these pans move seamlessly between the stove and oven, but when they’re well-seasoned they’re also naturally nonstick.
Prep your cast iron skillet: How To Season a Cast Iron Skillet
Why Cast Iron Is Better than Other Oven-Safe Options
So, what does this mean for your frittata? A lot of good things, actually.
- Get a better sear: For starters, there are the vegetable or meat mix-ins, which benefit from being cooked first. And a cast iron skillet is a sure ticket to getting a really good sear on them.
- It’s just the right size: While cast iron skillets come in a range of sizes, most of us are working with an eight- or nine-inch pan, which is the ideal size for making a frittata that comfortably feeds four to six people and can go straight from the oven to the table with ease.
- Naturally nonstick: The nonstick surface of a cast iron skillet means that you can expect your frittata to easily release from the pan after cooking — a feat that can be trickier to pull off with a stainless steel skillet, as the eggs are more likely to stick to the bottom and sides of the pan.
