Storage Instructions

Fridge: Leftover frittata – cool completely, store in an airtight container, and refrigerate for 2-3 days. You can serve it chilled, at room temperature, or warm individual slices in the microwave or oven.

Freezer: Best way - Cool completely to prevent ice crystals and cut into slices before freezing. Flash-freeze the slices on a baking sheet and transfer them to an airtight container for up to 3 months. When freezing individual portions, wrap them in plastic wrap or aluminum foil to prevent freezer burn. (Be careful freezing frittatas containing zucchini, red peppers, mushrooms, spinach, or tomatoes, as their high water content can cause crystallization, leading to a soft and soggy texture when frozen and defrosted.  Also note that the texture of a frozen frittata will not be as fluffy as when freshly baked.)

Defrost: Defrost the frittata in the fridge overnight before reheating.

Reheat: It’s important to ensure the frittata is thoroughly heated. Oven/Toaster Oven: This method is best for reheating large or whole frittatas. Place the frittata in an oven-safe pan and heat at 350°F for 10-15 minutes. (This is our preferred method.) Microwave: Place frittata slice on a microwave-safe plate and reheat on HIGH for 1-2 minutes. Air Fryer: Preheat to 300°F and reheat the frittata in the basket for 3-5 minutes. Stove Top: Heat olive oil or butter over medium heat in a skillet. Place the frittata in the pan and reheat for 2-3 minutes per side. If it's not hot enough, repeat.

Our Recommendation - We recommend not freezing the frittata as it can become watery and rubbery when defrosted. Instead, prepare in advance by whisking the egg mixture and storing it in an airtight container. You can also prepare the vegetables and cheese separately, storing them in an airtight container in the fridge for 1-2 days before combining and baking.