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 116 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.

 

116 comments

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Rate this recipe (after making it)




  1. Steph
    05.21.2021

    Yay! Such a great blue print!! I love mushrooms in anything, so I’m definitely going to make something with them!

  2. Erin J.
    05.19.2021

    Made the Broccoli and Feta Frittata tonight! It was so easy and delicious! I am going to make them all! Keep the excellent recipes and fun going! Love seeing it and of course eating it! This makes a great “breakfast for dinner” option! <3

  3. Amy Clute
    05.19.2021

    Made Variation #2 and it did not disappoint. Love this for meal prep.

  4. Alexis J Stetina
    05.19.2021

    I made a Mexican fratatta containing fresh Spinach, onions, garlic, cilantro, tomatoes and jalapenos topped with Queso Fresco.

  5. Sarah Fox
    05.17.2021

    5 stars
    Made my frittata last night and it was delicious! I have always wanted to make an egg and leek combo, so I took the opportunity to finally do it. Leek, Spinach and Feta, farm fresh eggs and even broke out the old cast iron skillet for fun. I will definitely be using it more often, now. Thank you for putting this challenge out there and inspiring me to create! Eggs are so elegant 🙂

  6. Shilpa
    05.17.2021

    Yum! such an easy and quick meal! Love learning a new way to use my cast iron.

  7. Arya
    05.17.2021

    5 stars
    yummy! was fun making this for the cooking club

  8. Wendy Hamill
    05.16.2021

    I made this is the manner of a Persian kuku, heavy on the veg and herbs and lighter on the eggs. I used kale, leeks and parsley. And added some cojita cheese because there was some in the fridge. Very yummy.

  9. Anna
    05.16.2021

    Very delicious and easy to put together. Goat cheese makes a good swap for feta, too.

  10. Amy Davidson
    05.15.2021

    5 stars
    Made the broccoli feta and it turned out great! Super easy to make!

  11. Kate
    05.14.2021

    I made the frittata for this month’s cooking club and it turned out fantastic! I made a variation on the spring veggie theme – asparagus, leeks, and lots of fresh dill. It was delicious! Thanks for another great recipe!

  12. Brian S Hook
    05.12.2021

    5 stars
    Easy and delicious! I opted for the caprese frittata and followed it to the letter. I’ll use a better mozzarella and add a little more salt next time, but not much. When the farmer’s market has cherry tomatoes and basil I imagine that this dish will be even more delicious.

  13. Megan
    05.12.2021

    5 stars
    I made the version with asparagus. Just having the proportions with all the variations was nice. I only had 5 eggs and was able to adjust the recipe by adjusting the proportions. It reminds me that a frittata is a quick dinner option.

  14. Mary Bishop
    05.12.2021

    5 stars
    The Caprese Frittata was awesome! Made it as directed. Will definitely make again! Looking forward to next month’s recipes.
    Many thanks

  15. ANN D
    05.11.2021

    I made the red pepper and spinach version of the frittata. It was an easy recipe and tasted good. I’m thinking I might try the mushroom version next.

  16. Allyson Ory Piccini
    05.10.2021

    5 stars
    So so so good!! Made the mixed mushrooms (white and cremini) with tarragon and pecorino cheese for Mother’s day. Absolutely delicious!

    • Jeanine Donofrio
      05.10.2021

      I’m so glad you loved it!

  17. Hannah Bahler
    05.10.2021

    So easy and delicious! I made the broccoli feta option using wild foraged leeks and goat cheese. Amazing

  18. Renee
    05.09.2021

    5 stars
    So easy and so good! I’d never made a frittata before, but I certainly will again! I made it with bacon, Gouda and spinach for Mother’s Day brunch and it was perfect!

    • Renee Meaux
      05.19.2021

      5 stars
      Wanted to include first and last for monthly cooking club entry!

  19. Josie
    05.07.2021

    Does it taste okay reheated?

  20. Ellana Bessen
    05.07.2021

    5 stars
    I loved the frittata! Great way to use summer veggies.

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.