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!

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

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

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)




  1. sonia
    04.09.2022

    I wanted to use half and half instead of milk, would it still be the same amount?

    • Jeanine Donofrio
      04.11.2022

      Hi Sonia, yep, you can use the same amount.

  2. Lela
    03.23.2022

    Hello! Never made a frittata before and I really want to but am super nervous. Can you use frozen veggies or only fresh ones?

    • Jeanine Donofrio
      03.24.2022

      Hi Lela, I would use fresh ones since frozen veggies can be more watery.

      • Lela
        03.24.2022

        ok thanks! how would you suggest making a bacon frittata? I know your vegan but just curious, would I cook the bacon all the way through before adding the egg mixture or only part of the way letting it finish cooking in the oven?

        • Jeanine Donofrio
          03.27.2022

          I would probably sprinkle it into the filling after it’s been cooked through.

  3. Connie
    02.22.2022

    5 stars
    I have used the basic recipe a few times, always doing it somewhat different. I just made it this morning using leftovers from our “taco bar..” It’s a great recipe for using leftovers, veggies facing doomsday, or whatever. By the way, the first time I made this was the first time I had ever made a frittata.

  4. Larissa
    02.20.2022

    How long can this last in the fridge after making it?

    • Jeanine Donofrio
      02.20.2022

      Hi Larissa, it’s best just after it’s made but I’ll keep it in the fridge for about 2 days.

  5. Kim
    01.25.2022

    5 stars
    I was inspired! When you said just grab whatever you have and eggs. I realized I had frozen veggies and decided to go for it! I make plenty of quiche this my first attempt at a frittata and it was great!

  6. Julia
    01.16.2022

    Made this while snowed in; broccoli, red bell pepper, scallions. I’m not able to eat dairy, but use Violife “feta” and shredded “cheddar”. It was fantastic! May want to suggest cheese subs for us dairy intolerant folks. Thanks for great recipes! 💗🍋

    • Jeanine Donofrio
      01.16.2022

      I’m so glad you loved it with the vegan cheese subs!

  7. Laura W.
    12.29.2021

    5 stars
    I had a little broccoli, some frozen kale, leftover turkey, garlic clove, and one little green onion. Sprinkled a little paprika on veggies/turkey combo, then poured eggs, and shredded Parmesan to top. YUM! So versatile.

    • Amy
      01.06.2022

      5 stars
      Definitely one of the best frittatas ‘s I’ve made! The broccoli and feta recipe is great. Added some mushrooms too

  8. Adele Greenburg
    12.20.2021

    I have a glass stovetop. Is it safe to use an old black iron skillet on this type of stovetop?

    • Jane
      12.23.2021

      I have a new induction range with a glass top. I use my cast iron all the time. Just be careful when moving it around.

  9. Neal
    11.29.2021

    5 stars
    I loved this recipe… I changed it up a little bit and created my own ingredients. I used spinach, green onions, grape tomatoes and Parmesan cheese. It was fantastic!

    • Jeanine Donofrio
      11.29.2021

      I’m so glad you loved it!

  10. Rachel
    11.11.2021

    I’m so excited to try this! DO you think it would work in a dutch oven? I think my cast iron is a bit too small for this

    • Clella
      12.03.2021

      Absolutely! Just leave the top off your Dutch oven! May need to play with the times depending on how big around your Dutch Oven is, but cast iron is cast iron! 💖

  11. Lindsay
    09.25.2021

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

  12. 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!

  13. 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!

  14. 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.

  15. Tricia B.
    06.18.2021

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

  16. 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.

  17. Brenda Leis
    05.31.2021

    Delicious. I made the broccoli feta version.

  18. 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.

  19. 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.

  20. 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.