Frittata Recipes

Frittatas come together so easily. With just a few ingredients and a pan, you’ll get a breakfast worth slicing into. This Frittata Recipe is so versatile with all kinds of variations.

Egg breakfast recipes are a favorite, from Poached Eggs to Breakfast Quesadillas, and we love getting creative with egg frittatas. Whether it’s a busy weekday morning or you’re hosting a brunch, all you need to do is pop this frittata in the oven. You can make just about any frittata with these basic ingredients:

Best Frittata Recipe (Easy Oven Method)

Frittatas are so easy with just a few ingredients. This one-pan breakfast Frittata Recipe is extremely versatile with endless variations.

Prep: 15min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 273 kcal, Carbohydrate 3 g, Protein 14 g, Fat 23 g, Saturated Fat 13 g, Trans Fat 1 g, Cholesterol 293 mg, Sodium 526 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 6 large eggs
• 1/3 cup heavy whipping cream
• 1/2 tsp salt (adjust to taste)
• 1 cup grated mozzarella cheese
• 1/2 cup goat cheese
• 1/2 cup cherry tomatoes
• 1/2 cup bell pepper (red, orange or yellow)
• 1 cup arugula
• 1 tbsp unsalted butter
• 1 tsp fresh herbs (for garnish )

Instruction:

1. Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.
2. Cut tomatoes in half. Chop bell peppers into small pieces.
3. Melt butter and coat the sides of the baking dish with it. Spread vegetables evenly on the bottom of the pan.
4. Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.

Frittata Recipe, plus 5 Variations

Here is a basic frittata recipe plus 5 easy & delicious vegetable frittata variations.

Prep: 5min

Total: 30min

Yield: 3

Ingredients:

• 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:
• 6 scallions (chopped)
• 2 cups chopped broccoli or broccolini
• ⅛ teaspoon smoked paprika
• ¼ cup crumbled feta cheese
• 1 shallot (chopped)
• 2 roasted red bell peppers (chopped)
• 2 cups spinach
• ⅓ cup crumbled feta cheese
• 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
• 1 shallot (chopped)
• 12 ounces mixed mushrooms (chopped)
• ¼ cup chopped tarragon
• ⅓ cup grated pecorino cheese
• 1 shallot (chopped)
• 2 cups halved cherry tomatoes
• ¾ cup halved mini mozzarella balls
• ½ cup sliced basil

Instruction:

1. Preheat the oven to 400°F.
2. Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the vegetable variations below:
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

How to Make Frittatas (Stovetop or Baked)

Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you’re cooking the vegetables in your skillet—if you’re using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).

Prep: 20min

Total: 45min

Yield: 8

Serving Size: 1/8th of recipe (these are rough nutrition facts based on frittata made with half and half, goat cheese and mixed vegetables)

Nutrition Facts: servingSize 1/8th of recipe (these are rough nutrition facts based on frittata made with half and half, goat cheese and mixed vegetables), calories 219 calories, Sugar 0.5 g, Sodium 354.3 mg, Fat 12.8 g, Saturated Fat 5.1 g, Trans Fat 0.1 g, Carbohydrate 10.5 g, Fiber 2.9 g, Protein 14.6 g, Cholesterol 287.5 mg

Ingredients:

• 12 eggs
• 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
• 1/2 teaspoon salt
• 1 cup (4 ounces) grated or crumbled cheese
• 3 to 5 cups chopped vegetables or greens of choice (or up to 3 cups leftover cooked vegetables or greens)
• 1 tablespoon olive oil
• Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)

Instruction:

1. Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
2. Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
3. In a 12-inch cast iron skillet (or any other large skillet that’s oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
4. Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
5. Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
6. Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
7. Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
8. Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
9. Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.

Easy Frittata Recipe

This classic easy Frittata is perfect for brunch days.

Prep: 15min

Total: 40min

Yield: 6 serving(s)

Nutrition Facts: calories 279 Calories, Fat 22 g, Saturated Fat 9 g, Trans Fat 0 g, Cholesterol 288 mg, Sodium 404 mg, Carbohydrate 5 g, Fiber 1 g, Sugar 2 g, Protein 16 g

Ingredients:

• 8 large eggs
• 1/3 c. heavy cream
• 3/4 c. shredded mozzarella
• 1 tsp. kosher salt, plus more
• Freshly ground black pepper
• Pinch red pepper flakes
• 2 tbsp. extra-virgin olive oil
• 1 shallot, minced
• 3 cloves garlic, minced
• 8 oz. baby bella mushrooms, sliced
• 1/2 c. ricotta
• 3 c. baby spinach

Instruction:

1. Preheat oven to 375°. In a medium bowl whisk together eggs, heavy cream, and mozzarella. Season with 1 teaspoon salt, pepper to taste, and a pinch red pepper flakes.
2. In a large oven-proof pan over medium, heat oil. Add shallot and garlic and cook until soft, about 5 minutes. Add mushrooms and cook until soft, 5 minutes more. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper.
3. Pour egg mixture into pan over vegetables. Dollop with ricotta, then transfer pan to oven.
4. Bake until eggs are just set, about 12 minutes.

Basic Baked Frittata Recipe (Plus Variations!)

FAQ

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