How do I make a frittata that’s not dry

Moist, Tender Frittata Tips

Frittatas should be creamy, not rubbery. The trick is gentle cooking, adding moisture-rich fillings, and finishing in the oven.

Whisk eggs with a splash of milk or cream (about 1–2 tablespoons per 4 eggs). Sauté vegetables and any proteins until just cooked — avoid overcooking, which releases excess moisture during baking. Transfer the skillet to medium-low heat, pour in the egg mixture, and cook until edges begin to set. Finish in a preheated oven at 350°F (175°C) for 8–12 minutes until the center is just set.

Checklist:

• Use a forgiving egg-to-dairy ratio (1–2 Tbsp per 2 eggs).
• Precook watery veggies (mushrooms, zucchini) to release moisture and drain if needed.
• Remove from oven slightly underdone; carryover heat finishes it.

Serve warm or at room temperature with a green salad. Frittatas are perfect for brunch and make great leftovers.