Gordon Ramsay Frittata Recipe

The first time I made a frittata, I treated it like an overcooked omelet with leftovers tossed in. Watery. Rubbery. Cheese that pooled instead of melted. Ramsay would’ve binned it before it hit the plate.

What I didn’t get? A frittata is about custard control, not just mixing eggs and junk from the fridge. Once I dialed in Gordon’s balance of fat, heat, and timing—it became the fastest, most versatile dish in my playbook.

Here’s how to actually nail it every time, with tested tweaks, failure fixes, and pro-level control.

Why This Works (And Where Most Go Wrong)

Most home frittatas fail because people:

• Dump in too much dairy → watery texture
• Overcook on the stove → dry edges, tough center
• Use raw vegetables → leach water and never soften

Gordon’s technique fixes all of this:

• Egg-to-fat ratio makes a set, creamy custard
• Staged heat (stovetop THEN oven) gives edge-to-center control
• Layered fillings so cheese caramelizes, not just melts

I learned the hard way that if you skip any of that, the whole thing falls apart.

Ingredients That Actually Matter

• 6 large eggs – Room temp is key for even setting
• 60ml heavy cream – More than this? You’re steaming, not baking
• 120g shredded cheese – Gruyère is Gordon’s go-to; melts sharp, browns well. Fontina is my second favorite
• 240g fillings – Think balance: cooked veg + crisped protein. Raw = wrong
• 15ml olive oil – Neutral base fat, don’t swap with butter if baking at 200°C
• 2–3 garlic cloves – Cooked, not raw. Burned garlic ruins it fast
• Kosher salt + cracked pepper – You must season the egg base directly
• Fresh herbs – Ramsay uses chives, parsley, thyme, even mint. Add at the end or they lose flavor

Mistake I made: Using raw spinach—it flooded the pan. Cook greens first or skip them.

How To Make Gordon Ramsay Frittata

Step 1 – Preheat the oven to 200°C (400°F)
Middle rack. You’ll finish the frittata in here, not cook it all the way through on the stove.

Step 2 – Whisk the eggs and cream
6 eggs + 60ml cream + ½ tsp salt. Whisk hard. You want air for lift—not foam, but light.

Step 3 – Sauté your fillings
In an oven-safe nonstick or cast-iron pan (about 20–24cm), heat 15ml olive oil over medium-high.

Start with meat (bacon, chorizo, pancetta). Cook until browned. Remove and set aside.
Next, vegetables—onions, peppers, mushrooms. Cook until softened and lightly golden.
Garlic goes in last minute to avoid burning. Return the meat. Stir to combine.

Step 4 – Layer with cheese
Sprinkle cheese evenly over the hot fillings. Let it start to melt.

Step 5 – Pour in egg mix
Reduce heat to medium. Pour eggs over the filling. Swirl the pan gently to distribute.
Don’t stir—this isn’t a scramble.

Step 6 – Set on stovetop
Let the frittata cook undisturbed for 4–5 minutes. Edges should firm up, center still wet.

Step 7 – Finish in the oven
Transfer skillet to oven. Bake 5–8 minutes. The top should puff slightly and turn golden.
To test doneness: insert a knife in the center—it should come out clean, not runny.

Step 8 – Rest and slice

What Gordon Ramsay Says About This Dish

“A frittata is about texture. If it’s rubbery, it’s ruined.”
→ That changed how I cook eggs. Focus on set but soft.

“Eggs are like sponges. Season them first.”
→ Undersalting the egg base is one of the easiest ways to ruin this.

“Hot pan, cold oil—that’s how you keep it from sticking.”
→ Works like magic. Heat first, then add oil, then the fillings.

“You need courage to leave it alone in the pan.”
→ I always poked at it. Turns out, that wrecks the structure.

What I Got Wrong (And How I Fixed It)

• Used too much milk – Gave me soft scrambled eggs, not frittata. Stick to 60ml.
• Didn’t pre-cook watery veg – Mushrooms and spinach must lose water first.
• Used cold eggs – Slowed cooking = overdone edges, wet center.
• Skipped the oven finish – Never set properly. Top always gooey.

Variations That Actually Hold Up

Smart swaps I’ve tested:

• Swap Gruyère with goat cheese + sun-dried tomato for a tangy twist
• Use roasted sweet potato + spinach + feta for a veg-heavy version
• Add leftover cooked pasta (yes, pasta frittata is a thing)
• Try smoked salmon + dill + leeks if going fancy

Don’t overload the pan. More than 240g of fillings and the custard won’t set right.

Pro Tips That Change the Game

• Rest the frittata before slicing or the custard will run
• Add cheese halfway through cooking if you want a melted, gooey center
• Use a fish spatula to lift slices cleanly
• Bake-only version? Preheat skillet in oven, pour egg mix straight in, bake for 12–15 mins

Storage + Leftover Moves

• Fridge: Store in airtight container up to 5 days
• Freeze: Slice, wrap tightly in foil, freeze up to 3 months
• Reheat: Covered skillet on medium-low for 5–7 mins or 180°C oven for 10 mins
• Leftover move: Chop and toss into a salad, or wedge into a sandwich with hot sauce

FAQs

Q: Can I make it without cheese?
Yes, but texture won’t be as rich. Add a bit more cream and lean on flavorful fillings.

Q: Why is mine watery?
Usually from raw veg or too much milk. Always sauté first, and don’t eyeball dairy.

Q: What pan should I use?
Non-stick or well-seasoned cast iron, 8–10″ max. Anything bigger, and the custard spreads too thin.

Q: Can I double this for a crowd?
Yes, but switch to baking it all in the oven. Use a 9×13” pan and bake 20–25 minutes.

Try More Recipes:

• Gordon Ramsay Egg Souffle Recipe
• Gordon Ramsay American Pancakes Recipe
• Gordon Ramsay Coconut Pancakes Recipe
• Gordon Ramsay Egg Frittata Recipe