Michel Nischan’s Two Pan Autumn Frittata

By Yankee Magazine

Mar 29 2021


So many people have little-to-no enthusiasm for Frittatas. When I ask why they overwhelmingly give me two answers. One: they’re always so dry. Two: They’re like an open-faced omelet, and they’re dry. Why not just fold it in half and call it an omelet?

While the method in this recipe uses two pans – so you have to clean two pans – the results are spectacular! Result number one: the frittata cooks in less than half the time of a baked frittata. Result number two: because you basically will be “pre-cooking” the frittata to a state of loosely scrambled eggs before transferring to the second pan, all of the vegetables, herbs, and cheese will be evenly distributed throughout the frittata, rather than sinking to the bottom of it. And, because you just flash the frittata in the oven for five minutes or so, the frittata comes out hot and moist, instead of hot, dry, and all the good stuff at the bottom of the frittata.

Equipment needs:

  • 1 medium to large non-stick skillet
  • 1 medium cast-iron skillet, or non-stick, oven-proof skillet


4-6 servings


3 tablespoons salted butter
1/2 medium yellow or red onions, sliced lengthwise
1/2 cup diced red peppers
1/2 cup diced, roasted butternut squash (1/2-inch dice)
1/2 large roasted baking potato, cut into 1/2-inch cubes
1/2 large roasted orange or purple sweet potato, cut into 1/2-inch cubes
1/4 cup sliced scallions
12 eggs, well beaten
1/3 cup thinly sliced fresh mint or perilla leaves
1/3 cup thinly sliced fresh parsley leaves
1/2 cup grated cheddar cheese
1/4 cup Pecorino Romano cheese
1-2 tablespoons olive oil


Preheat your oven to 450°. Place the cast-iron skillet over a medium-low to low heat.

Heat the non-stick skillet over medium-high heat and the butter. Add the onions and sauté until hot and translucent, but not browned.

Add the butternut squash, sweet potatoes, and scallions. Sauté, stirring continually, until heated through – about two minutes.

Add the beaten eggs and cook, stirring slowly but constantly with a spatula until the mixture begins to look like very soft, very wet scrambled eggs. Sprinkle with about a teaspoon of sea salt.

Remove the pan from the heat and stir-in the mint (or perilla leaves), parsley, and cheddar cheese.

Turn the heat under the cast-iron skillet to high. Add the olive oil and swirl the pan to ensure it’s evenly coated. Add the very soft scrambled frittata mixture to the skillet and top with the grated Romano cheese.

Transfer to the oven and bake 4 to 7 minutes, or until the Romano cheese is melted and lightly browned. If you like the top nicely browned, switch the oven from bake to broil just before you put in the frittata – but keep your eye on it! Remove from the oven and serve.