Flip your frittata for a quicker meal, no broiler required.

Serious Eats / J. Kenji López-Alt

Why It Works

Pre-seasoning the eggs with salt helps them retain moisture during cooking.

Cooking the vegetables in batches ensures each one reaches the desired texture.

Flipping the frittata ensures a creamy, dense center.

The other night I was up late editing some photos and got a bit of the ol' late-night hunger pangs. After realizing I was out of pickles to wrap in slices of Swiss cheese (my standard eaten-by-the-warm-glow-of-the-refrigerator light meal), I spied the carton of eggs and remembered Daniel's excellent tutorial on how to make a Spanish-style tortilla . I quickly pulled out my phone to check my shopping list to see if I was out of potatoes, then stopped myself because I realized I could get the answer much faster by looking at the potato bin right next to me. It was empty.

Luckily I had a fridge full of vegetable and cheese scraps.…