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:
4.99 from 188 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.

 

186 comments

Leave a comment:

Your email address will not be published.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

Rate this recipe (after making it)




  1. Frances Scott
    10.08.2023

    5 stars
    I customized with roasted peppers, mushrooms, garlic, shallots, Swiss chard,, tarragon, and raw goat feta from the farmers market. Delicious! And beautiful! Thank you for this very versatile recipe!

    • Jeanine Donofrio
      10.09.2023

      I’m so glad you loved it!

  2. Surrey
    07.17.2023

    5 stars
    Thanks for an easy recipe that I can add to our dinner roster. Love that it’s also vegetarian – I did the red capsicum and spinach version and also added some mushrooms. I also cooked it in a quiche dish cause I don’t have a skillet – worked absolutely fine. Kids loved it – I’m trying to get them to eat more vegetarian so this one’s a winner!

    • Jeanine Donofrio
      07.17.2023

      I’m so glad you’ve been loving the variations!

  3. Joseph
    01.08.2023

    5 stars
    I didn’t have a skillet, so I just used a 10-inch cake pan which worked fine–just needed to sauté the shallots and mushrooms in a pan and transfer to the cake pan. Also, didn’t have tarragon so replaced with fennel and basil which gave it an Eastern/Middle Eastern flavor. Really happy with how it came out. Great addition to our usual weekend breakfast fare.

    • Phoebe Moore (L&L Recipe Developer)
      01.13.2023

      So glad you enjoyed it! Those changes sound delicious.

  4. Maryann
    12.21.2022

    Hi Made this delicious casserole and loved it!
    Can it be made ahead , cooled and frozen – then reheated?
    Would make a great Christmas breakfast 🙂

    • Phoebe Moore (L&L Recipe Developer)
      12.22.2022

      Hi, So glad you loved the recipe! I wouldn’t recommend freezing it, though you could make it a day ahead and store it in the fridge. Microwave to reheat or serve at room temp.

  5. Robin
    11.12.2022

    5 stars
    This is a fantastic mixture! I used the 6 eggs and 1/4 c. of whole milk and the texture was light and fluffy. I made this on a whim, while “glamping” at our tiny cabin, and had limited filling options but worthy of 2-3 helpings: 3 slices cooked turkey bacon, chopped finely
    1 full green onion, thinly slices
    1 small Jalapeño, finely chopped
    and sauted in, 8 inch cast iron skillet, the olive oil for just a few minutes, then added a few dashes of the smoked paprika and stirred it through and then added the egg mixture and blended the saute into it and then 1/4 c. of shredded Gouda on top and baked as instructed. So frigging good 👍 THE perfect egg mixture for a beautifully textured fritatta!

    • Phoebe Moore (L&L Recipe Developer)
      11.17.2022

      Hi Robin, What a great variation! I’m so glad you enjoyed the recipe.

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.