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.
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.
How To Make A Frittata
Frittatas are so simple to make! Here’s how:
- 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.
- Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.
- 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.
- Sprinkle your frittata with cheese and transfer the pan to a 400-degree oven.
- Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
- Allow the frittata to cool slightly before slicing and devouring!
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!
- Broccoli & Feta (pictured above)
- Roasted Red Pepper & Spinach
- Spring Veggie with Asparagus
- Mixed Mushroom & Tarragon
- Caprese, with Cherry Tomatoes & Basil
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.
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
Equipment
- 10-Inch Cast Iron Skillet (I like to use an enameled cast iron skillet)
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
- ⅛ 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
- ⅓ 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
- ⅓ 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.
Delicious and so many ideas to inspire different flavors. Yum!
Rating
Beautiful recipe! I made the caprese version with diced fresh mozzarella since I did not have pearls. Otherwise, I made exactly as written. Since I don’t typically make frittatas, I wanted to see how it cooks up before making to many changes. It turned out lovely and has so much flavor! I think I have found my go to recipe for when I have extra veggies to use up this summer.
Just made the Caprese! Looks like a pizza! Yum yum!!
PS can you tell us which frittata was the most popular or rank them? It would be interesting to see what people picked to make since there were so many options!!!
This was a fantastic recipe. The tips were so helpful, thank you. My whole family loved it, like cleaned their plates loved it!!!! I am definitely adding this to my regular rotation.
We use this recipe several times a month. Our favorite is spring veggie, but we love the caprese too. I also feel it’s a good base for doing your own thing, and a great recipe to have in your box for vegetarian friends and book clubs.
Delicious, I added boursin shallot and chive cheese with a bag of frozen organic broccoli,pea and zucchini mix. Everyone loved it.
Delicious! I made the roasted red pepper variation and it was fabulous. I had a carton of heavy cream that needed to be used, so I used that in place of the milk. (Probably a little luxurious, but it was delicious and prevented food waste!) This super easy and quick recipe is a keeper and I love how you included a basic template so that it’s really easy to mix and match with whatever oddball ingredients are left in the fridge!
The addition of the garlic and shallots in the roasted red pepper and spinach variation was so flavorful! I usually throw together a frittata using leftover veggies without a recipe, but will definately be using this one now! I topped mine with halved cherry tomatoes, green onions, and a little bit more feta. YUM! I used 6 eggs and only had to bake for about 12 minutes. Super quick!
I had to improvise a little – used onion and arugula in lieu of spinach and shallot, but it was a great recipe and definitely one to remake often. Thanks
Thanks for the recipe! My first frittata – was super easy, turned out great and was a crowd pleaser. Looking forward to the other variations.
Quick and easy recipe. Made the broccoli version and eating it for lunches this week after I forgot to plan my lunches ahead of time. Worked out great!
I got up the other morning and started frying onions, mushrooms cherry tomatoes and a new one from my garden the green part from my Egyptian Walking onion. Added a bit of my home made Peach pineapple Habanero hot sauce and four fresh eggs from my friends farm. I worked it like making a omelet . Put feta cheese on top and put it under the broiler. I never knew I had just made a frittata.
So Good! Now you have given me more ideas, thank You
Incredibly easy, adaptable & delish! This recipe is a keeper and will be added to my meal rotations. Great for using leftover veggies.
I borrowed my daughter’s 10″ cast iron skillet to make the caprese version. I added a drizzle of balsamic glaze to mine. Yum!
Amazing recipe!! I made the spring veggie frittata :). Instead of mozzarella I used chèvre with the feta! It’s also a rainy day and felt like cream instead of almond milk haha.
I did a combo of the #1 and #5 with broccoli, shallots, cherry tomatoes, Italian sausage, Mozza and basil. It was delicious and the cooking time was perfect! Can’t wait to try other combos in the future!
I made the Mixed Mushroom and Tarragon one. So good! Excited to try the others. 😊
I made a sweet potato and broccoli frittata with fresh dill and mozzarella. I have always cooked the frittata on the stovetop and finished under the broiler, so baking it was a new method for me. Delicious!
We cooked up the Spring Veggie Frittata recipe for supper tonight. It was awesome! So flavourful and delicious, as well, it looked attractive when we took it from the oven. I LOVE Love and Lemons recipes. Every one I have made, and that’s a lot, have always worked and look like the image in the recipe. My go-to online recipe resource. Thank you for being there!
aww, I’m so glad you’ve been loving the recipes!
I made variation #3 and it was delicious! So fresh and so simple to make. I’ll definitely be trying again using another variation.