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!

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Frittata Recipe, plus 5 Variations

rate this recipe:
4.99 from 201 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves 3 to 4
Here is a basic frittata recipe plus 5 easy & delicious vegetable frittata variations.

Equipment

Ingredients

Basic Frittata Recipe:

Variation #1: Broccoli Feta (pictured)

Variation #2: Roasted Red Pepper & Spinach

Variation #3: Spring Veggie

Variation #4: Mixed Mushroom & Tarragon

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

Variation #5: Caprese

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.

 

209 comments

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Rate this recipe (after making it)




  1. Alan
    05.01.2021

    Is there a nutrition list?

  2. Anne
    04.30.2021

    5 stars
    Thank you! For no reason at all, I’ve always imagined a frittata as hard to make. I followed your recipe and used an onion and a lot of asparagus (what I had on hand) and it came out great. Thanks for the new skill!

  3. sunil sharma
    04.30.2021

    Excellent weeknight dinner or weekend brunch recipe…thanks for sharing.
    weeknight dinner or weekend brunch recipe.

  4. Dawn
    04.11.2021

    5 stars
    I made the frittata this morning with spinach, roasted red peppers, garlic, onion, and feta. This was absolutely delicious! I’ll be trying the other suggestions with other veggies soon.

    • Jeanine Donofrio
      04.11.2021

      I’m so glad you loved it!

  5. terri
    04.06.2021

    hi, the recipes sound delicious. Can you cook and freeze them? thanks

    • Jeanine Donofrio
      04.06.2021

      no, these don’t freeze well

  6. Holly Turkovich
    04.04.2021

    5 stars
    This recipe was perfect. I customized it a little bit. Adding shredded hash browns at the bottom. Fifteen million layers of cheese on top. Some fresh crossiant pieces and of course… Tons of veggies, I did the veggies in sections since our family is a little picky.
    Will do again! Made a lot of food! So yummy!
    Perfect Easter breakfast 🍳

    • Jeanine Donofrio
      04.05.2021

      Hi Holly, I’m so glad you loved it!

  7. Lisa
    03.28.2021

    These look fantastic! I love that several varieties are included to use as a springboard for our own creations!

  8. Janet Davis
    02.27.2021

    5 stars
    Delish! I used a small yellow onion, asparagus and roasted red peppers for my veggies and a mix of parm and mozz cheeses since I had a little of each. I look forward to trying other veg combos in the future!

  9. Marie V
    02.20.2021

    5 stars
    Exactly what I’ve been looking for!

  10. Kiki
    02.03.2021

    Hello! I am going to be trying this ASAP! I was wondering if you could do these in a Dutch oven?

    • Jeanine Donofrio
      02.03.2021

      Hi Kiki, a skillet is best, a Dutch oven would be a bit deep.

  11. Vi
    01.04.2021

    I’m going to try this recipe this weekend. Sounds really good as I love.frittatas. Thank you.

  12. Megan
    12.01.2020

    Thanks for making this super simple recipe! Much appreciated! 🙂

    I was pretty dissatisfied with my SERP for “frittata” but yours is amazing!

    I give you a 12 out of 10!

  13. Dorothy
    11.26.2020

    Thank you so much for doing a frittata with almond milk.

  14. kay
    10.21.2020

    5 stars
    So good! Way to make boring eggs exciting for me again!

  15. AJ
    10.18.2020

    5 stars
    LOVE this recipe. It is perfect. I also love all the options. Really, really excellent and easy to make. Truly delicious. Great low-carb/keto/paleo option for breakfast. Thank you!

  16. Jayne Hofer
    10.15.2020

    5 stars
    Excellent!!
    I made this with zucchini and mushrooms and lots of parmesan cheese!!
    Great hot or cold.

  17. Maria
    10.11.2020

    Hello, I’m planning to make this for a brunch with friends. Can I make a part or all in advance and just bake it the day of the brunch?

    • Jeanine Donofrio
      10.11.2020

      Hi Maria, I’d chop the vegetables in advance and the rest should be pretty quick.

  18. A
    08.28.2020

    Thank you for this yumminess! Thoughts on making it the day before, would it reheat nicely?

    • Jeanine Donofrio
      08.28.2020

      Hi A, it’s best the day it’s made. We often save leftovers and eat them the next day. They’re still good, but not quite as great as the first day.

  19. Jamie
    07.06.2020

    5 stars
    Do you think you can add potatoes into any of these recipes? Love them as is but would love to add potatoes just don’t want to mess up the recipe

    • Jeanine Donofrio
      07.06.2020

      Hi Jamie,

      Yes, absolutely. They’d be especially great with options 1 and 2. Since potatoes take longer to cook than the other veggies, I’d either sauté them in the pan to soften first, or (my preferred option) roast them in the oven. Hope that helps!

  20. InTheOzarks
    06.22.2020

    Wow! Love the Caprese. We have basil in our garden. We also have tomato plants, but won’t have any available for a week or two. I had to use purchased tomatoes, but I can’t wait to try again with home-grown. I just might decide to plant some of the other vegetables that I have never grown. Thanks for the detailed instructions.

    • Jeanine Donofrio
      07.12.2020

      I’m so glad you loved it!

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.