How to Make a Frittata

Learn how to make a frittata with this simple guide + 5 recipe variations! Perfect for any meal from brunch to dinner, they're easy and delicious.

How to make a Frittata

A frittata is my #1 favorite brunch item to make at home. It’s easy and versatile, so I thought with Easter coming up this weekend, you may like a frittata recipe idea… or five! I usually make my frittatas with whatever vegetables I have on hand, which means that I’ve tried a whole bunch of various combinations over the years. Below are a few of my favorites along with some tips.

First things first though, you may be asking… what is a frittata? Some call a frittata a crustless quiche (although, I call a quiche a crust-full frittata). It’s an egg-bake filled with yummy vegetables, herbs, and a bit of cheese. If you’re not a savory breakfast person, it’s a quick weeknight dinner option.

Frittata recipe ingredients

How To Make A Frittata

Frittatas are so simple to make! Here’s how:

  1. Choose a recipe variation below, and start by whisking together the frittata base: a simple mixture of eggs, almond milk (or any milk), garlic, salt, and pepper.
  2. Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.
  3. When the veggies are ready, stir in any spices or herbs before adding the eggs. Pour in the frittata base, and shake the pan gently to distribute it among the vegetables.
  4. Sprinkle your frittata with cheese and transfer the pan to a 400-degree oven.
  5. Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
  6. Allow the frittata to cool slightly before slicing and devouring!

Vegetable frittata ingredients

Frittata Recipe Variations

Part of the fun of a frittata is getting creative with your vegetable and herb combinations. Here are 5 of my favorites!

  1. Broccoli & Feta (pictured above)
  2. Roasted Red Pepper & Spinach
  3. Spring Veggie with Asparagus
  4. Mixed Mushroom & Tarragon
  5. Caprese, with Cherry Tomatoes & Basil

Vegetable frittata recipe variations

Frittata Tips

Follow these tips and tricks to make an A+ frittata every time:

  • Spread your veggies evenly throughout the pan before pouring in the eggs. Once you pour the egg mixture in, you won’t be moving the vegetables around much (or you’d end up with scrambled eggs!), so make sure the veggies are spaced evenly in the pan to get a final frittata with veggies in every bite.
  • Change it up! Play around with these flavor combinations. If you try swapping in different herbs or vegetables, keep in mind that a good veggie:egg ratio is about 1/4 cup of veggies per egg, or 2 heaping cups of vegetables for 6-8 eggs.
  • Use a cast-iron skillet. The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving. I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don’t have a skillet, go make this breakfast casserole recipe instead.
  • Safety first! Don’t forget that when the cast iron skillet comes out of the oven, the handle will remain hot for a while – I’ve learned this the hard way multiple times. Place a kitchen towel on it to remind yourself not to grab it before it cools off. You can also get one of these silicone handle covers.

How to Make a Frittata

Frittata Serving Suggestions

If you’re serving your frittata as part of a bigger brunch, mimosas, classic french toast, banana bread, pancakes or muffins, French toast, baked oatmeal, overnight oats, blueberry scones, or fruit salad would all be great choices to go with it.

To dress up individual slices, top them with additional fresh herbs or serve with sliced avocado, dollops of lemony yogurt, or scoops of pesto, pico de gallo or tomatillo salsa.

For a weeknight dinner, I like to serve my frittata with a kale salad and some good bread.

Please let me know what your favorite frittata recipe variations are in the comments. Enjoy!

For more healthy breakfast ideas check out this post!

Frittata Recipe, plus 5 Variations

rate this recipe:
4.98 from 118 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Serves 3 to 4
Here is a basic frittata recipe plus 5 easy & delicious vegetable frittata variations.

Ingredients

Basic Frittata Recipe:

  • 6 large eggs, use 8 eggs for a 12-inch skillet
  • ¼ cup unsweetened almond milk, or any milk
  • 2 garlic cloves, minced
  • ¼ teaspoon sea salt, more for sprinkling
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • Choose ingredients for one of the variations below:

Variation #1: Broccoli Feta (pictured)

  • 6 scallions, chopped
  • 2 cups chopped broccoli or broccolini
  • teaspoon smoked paprika
  • ¼ cup crumbled feta cheese

Variation #2: Roasted Red Pepper & Spinach

  • 1 shallot, chopped
  • 2 roasted red bell peppers, chopped
  • 2 cups spinach
  • cup crumbled feta cheese

Variation #3: Spring Veggie

  • 4 spring onions or scallions, chopped
  • ½ cup chopped asparagus, tender parts
  • ½ cup frozen peas, thawed
  • ½ cup halved mini mozzarella balls
  • ¼ cup crumbled feta
  • ¼ cup chopped tarragon or chives

Variation #4: Mixed Mushroom & Tarragon

  • 1 shallot, chopped
  • 12 ounces mixed mushrooms, chopped
  • ¼ cup chopped tarragon
  • cup grated pecorino cheese

Variation #5: Caprese

  • 1 shallot, chopped
  • 2 cups halved cherry tomatoes
  • ¾ cup halved mini mozzarella balls
  • ½ cup sliced basil

Instructions

  • Preheat the oven to 400°F.
  • Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the vegetable variations below:
  • Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
  • Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
  • Spring Veggie: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
  • Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
  • Caprese: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the tomatoes, half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake 15 to 20 minutes or until the eggs are set. Top with the remaining basil. Season to taste and serve.

 

117 comments

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  1. Lindsay
    09.25.2021

    I’ve never made a frittata before, and this one worked out fantastic! and tasted delish !!

  2. connie from colorstreet.com
    09.19.2021

    5 stars
    I’ve used this twice as a basic recipe using leftovers (one time using leftovers from “Make Your Own Pizza Night” we had a couple weeks ago, and just now put one in the oven using leftover taco items. Oh, and I’ve only made a breakfast fritta twice.

    • Jeanine Donofrio
      09.19.2021

      I’m glad it’s been so versatile!

  3. Sydney Drake
    08.26.2021

    5 stars
    I never made a frittata before and boy I’m glad I started here! I had asparagus, frozen peas, and a cooked gold potato already to which I added a tablespoon of chopped (jarred) red pepper, for color. It was a hit! Thank you for helping me rescue a quick dinner and skip eating out! A salad made it complete. THANKS!

  4. Hollie
    07.28.2021

    5 stars
    This was so delicious! I made the caprese frittata and everyone devoured it! My picky son said this is a keeper. I made it exactly as written and was thrilled with the end result.

  5. Tricia B.
    06.18.2021

    Oooh, these look good… can’t wait to make one – or ALL – over time! Thanks for the recipe variations!

  6. Helen
    06.06.2021

    4 stars
    Thanks for sharing this. I used your recipe as a guide to make a ‘must-go’ frittata, to use up bits of leftovers from previous meals. ‘Must-go’ is where you open the fridge and chant “This must go, this must go” as you pull out ingredients you don’t want to waste. It was very well received. I love the one-pan cooking.

  7. Brenda Leis
    05.31.2021

    Delicious. I made the broccoli feta version.

  8. Tova teitelbaum
    05.31.2021

    5 stars
    I just made this for dinner with onions, broccoli, mushrooms, potatoes, a slice of white American cheese torn up and a sprinkle of feta on top. This was the best frittata I’ve ever made! The flavor is just delicious and came together quickly with veggies I already had at home. I don’t have a cast iron skillet so I baked it in a square 8×8 glass dish and it turned out fine.

  9. Rebecca Ryan
    05.31.2021

    5 stars
    I made the Spring Veggie Variation. It was delicious and a combination I wouldn’t have come up with on my own; plus I was able to find the majority of ingredients at the early season farmers market! I love having the base recipe too, since frittata is always great for using up veggies.

  10. Elizabeth Martin
    05.30.2021

    This recipe is delicious! I customized my version around my farmers market find: rainbow chard, onion, parmesan. It made a wonderful Sunday night dinner.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.