How to Make a Frittata
This easy frittata recipe is made with eggs, sautéed vegetables and cheese. Learn how to make a frittata, perfect for serving for breakfast, brunch or even lunch!
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Looking for an easy, healthy breakfast idea? Make a frittata!
A frittata is a baked egg dish that’s endlessly customizable. You can add a variety of veggies, fresh herbs and cheese to create a frittata that’s full of flavor. A little bit of milk or cream is whisked into the eggs to make them nice and fluffy, and you can even add meats like bacon or sausage to boost the savory flavors. A frittata differs from a crustless quiche in the amount of milk or cream that is mixed into the eggs. Quiche has more dairy added for a richer flavor and a more custard-like texture.
This frittata is perfect for serving at Easter or Mother’s Day brunch, or for a weekend breakfast. It also makes a delicious, simple lunch or dinner, paired with a green salad.
Frittata Ingredients
The basic frittata ingredients are eggs, milk or cream and salt, plus any mix-ins that you want to add in. I kept this frittata recipe vegetarian, adding veggies and tangy goat cheese to the filling. This is one of my favorite frittata combinations – it’s both healthy and satisfying. Stick with this basic recipe, or try one of the frittata recipe variations below. This easy breakfast idea is a great way to use up whatever vegetables you have in your fridge!
- Eggs: You’ll need 8 large eggs for this recipe.
- Whole Milk, Heavy Cream or Half and Half: Adds richness and helps to make the eggs fluffy. I don’t recommend using skim or lowfat milk; you need some fat to create a fluffy frittata.
- Salt: A flavor essential.
- Vegetables: In this recipe I’ve used cremini mushrooms, bell pepper, red onion and fresh spinach.
- Cheese: Goat cheese adds a lovely creamy texture and tangy flavor. Feel free to swap in your favorite cheese.
How to Make a Frittata
Here’s an overview of how to make a frittata. Find the full recipe with ingredient amounts in the recipe card below.
- Whisk the eggs, milk or cream and salt in a large mixing bowl.
- Sauté the vegetables. In a 10-inch cast iron skillet (see tips below if you don’t have a 10-inch cast iron skillet), sauté the mushrooms, bell peppers and onions (or your vegetables of choice) until softened. Then stir in the spinach and remove the pan from the heat. The spinach will wilt down in the hot skillet.
- Add the eggs and cheese. Spread the veggies out in an even layer in the pan and then pour in the egg mixture. Crumble the goat cheese over the top of the eggs.
- Bake until the frittata is just set and only jiggles slightly in the middle when you wiggle the pan. Try not to overcook it because overbaking can make the eggs rubbery. Then serve and enjoy!
Bake in a Cast Iron Skillet or Baking Dish
I like to cook frittatas in a 10-inch cast iron skillet, because I can sauté the vegetables and bake the frittata all in the same pan. You’ll want to use a skillet that is well seasoned so that the frittata won’t stick to the pan when you serve it.
If you don’t have a 10-inch cast iron skillet, you can sauté the veggies in any skillet and then transfer to an 8×8-inch baking dish for baking in the oven. The frittata will take a little longer to cook through in an 8×8-inch dish. I’ve included full directions and cook times for both baking dishes in the recipe below.
Feeding a crowd? You can double this recipe and bake it in a 9×13-inch baking dish. You may need to add a few minutes to the cook time.
Frittata Recipe Variations
The great thing about making a frittata is that you can add whatever mix-ins you like to change up the flavors. For an 8 egg frittata, you’ll want to add 2-3 cups of chopped veggies and/or meat mix-ins, plus 1/2 cup shredded or crumbled cheese. Be sure to pre-cook the vegetables so that they are soft. Here are some of my favorite combinations:
- Broccoli and cheddar cheese. Like our favorite Broccoli Quiche, broccoli and cheese is a classic combination.
- Bacon, green onions, roasted potatoes and shredded cheddar or Gruyere cheese. An incredible salty, savory combination. Green onions bring mild onion flavor.
- Spinach, tomato, zucchini and mozzarella or feta cheese. Use either fresh halved cherry tomatoes or sun-dried tomatoes. Fresh oregano would also be delicious here.
- Asparagus, shallots, tarragon or chives and goat cheese. This combination is a favorite in spring!
- Roasted sweet potatoes, caramelized onions, bacon and fresh rosemary. This one takes a bit of prep time, but it’s so good.
Serving Suggestions
When serving a frittata for brunch, I like to round out the menu with fresh fruit and/or a green salad and something sweet like a batch of muffins or a quick bread. Plus coffee or tea, of course!
- Fruit: Make a Fruit Salad or serve a variety of fresh fruits and berries.
- Salad: Try this Arugula Salad or Berry Spinach Salad.
- Muffins: Our favorites include Blueberry Oatmeal Muffins, Banana Muffins or any of these Muffin Recipes.
- Bread: You can’t go wrong with Healthy Banana Bread or Zucchini Bread.
- Potatoes: These Breakfast Potatoes are a favorite.
More Egg Breakfast Recipes
Love eggs for breakfast? Try one of these egg recipes next!
How to Make a Frittata {Easy Recipe}
Ingredients
- 8 large eggs
- ¼ cup whole milk, or heavy cream or half and half
- ½ teaspoon fine sea salt, or ¼ teaspoon table salt
- 1 tablespoon olive oil
- 1 cup chopped cremini mushrooms
- ¾ cup chopped bell pepper
- ½ cup chopped yellow or red onion
- 2 cups chopped fresh spinach, 2 ounces
- 2 ounces goat cheese, ½ cup crumbled
Instructions
- Preheat oven to 400° F.
- In a medium mixing bowl, whisk together the eggs, milk (or cream) and salt. Set aside.
- Heat the olive oil in a 10-inch cast iron skillet over medium heat. (Alternatively, you can use any skillet to sauté the vegetables and then bake the frittata in an 8×8-inch baking dish.)
- Add the mushrooms, bell peppers and onions to the skillet and cook until softened, stirring occasionally, about 5 minutes. Add the spinach and remove the pan from the heat. Stir for 30 seconds to partially wilt the spinach.
- To bake the frittata in a cast iron skillet: Spread the veggies out into an even layer in the pan. Pour the egg mixture over the vegetables. Crumble the goat cheese over the top of the eggs. Bake for 12-16 minutes, until the frittata is just set and only jiggles slightly in the middle when you wiggle the pan. Try not to overcook it as this can make the eggs rubbery. Be careful when serving the frittata, as the handle of the skillet will be very hot from the oven! I like to lay an oven mitt or kitchen towel over the handle to remind myself that it's hot.
- To bake the frittata in an 8×8-inch baking dish: Transfer the softened vegetables to a lightly greased 8×8-inch baking dish and spread out into an even layer. Pour the egg mixture over the vegetables. Crumble the goat cheese over the top of the eggs. Bake for 18-25 minutes, until the frittata is just set and only jiggles slightly in the middle when you wiggle the pan. Try not to overcook it as this can make the eggs rubbery. Serve and enjoy.
Notes
- You can double this recipe and bake it in a 9×13-inch baking dish. You may need to add a few minutes to the cook time.
- Broccoli and cheddar cheese. Like our favorite Broccoli Quiche, broccoli and cheese is a classic combination.
- Bacon, green onions, roasted potatoes and shredded cheddar or Gruyere cheese.
- Spinach, tomato, zucchini and mozzarella or feta cheese. Use either fresh halved cherry tomatoes or sun-dried tomatoes. Fresh oregano would also be delicious here.
- Asparagus, shallots, tarragon or chives and goat cheese.
- Roasted sweet potatoes, caramelized onions, bacon and fresh rosemary.
