Frittata Recipe

• Eggs – The base, of course. I recommend room temperature eggs, so they blend better with other ingredients and make a more consistent texture throughout the frittata. I always forget to set them out, so I just place them in a bowl with warm water to come to room temp quickly.
• Milk or Cream – I often use heavy cream to get the richest egg frittata, but have also made this with whole milk, half and half, almond milk, and coconut milk. Any type of milk works!
• Meat and/or Veggies – This time, I made a vegetable frittata with veggies I had on hand: mushrooms, red bell peppers, and zucchini. But I’ve made frittata recipes with all kinds of add-ins, including garlic, caramelized onions, sun-dried tomatoes, and even leftover roasted vegetables… all using the same base recipe! You can add any veggies you have in your fridge, or add cooked sausage, chorizo, ham, or bacon.
• Cheese – I use shredded cheddar cheese most often. Mozzarella, Gruyere, feta cheese, or goat cheese also taste great, depending on your other fillings.
• Olive Oil – For sauteing the fillings. Avocado oil or any other neutral cooking oil works.
• Sea Salt & Black Pepper – You can also add up to 2 tablespoons of fresh herbs, such as parsley, chives, or basil, or up to 2 teaspoons of dried herbs, such as Italian seasoning.

1. Saute the vegetables. Heat the oil in a large oven-safe skillet (I recommend a cast iron skillet like this) over medium heat on the stovetop. Add the veggies and cook until they are browned and soft, and any extra moisture has sizzled away.
2. Make the egg base. In a large bowl, whisk together the eggs, milk or cream, salt, and pepper.

3. Assemble the frittata. Pour the egg mixture into the pan and add the cheese. Stir together gently.
4. Bake in the oven. Transfer the pan into the preheated oven immediately. Bake the frittata recipe until the top is puffy but just barely set in the center, with a slight jiggle. Let it cool slightly to set before slicing.

Common Questions

• What is a frittata? A frittata is an egg dish that starts on the stovetop and finishes in the oven. I think of it like a cross between an omelette and a quiche, but without a crust and not folded or rolled.
• What is the difference between a frittata vs quiche? The main difference is that frittatas are crustless, and cooked in a skillet, using the stovetop followed by the oven. Quiches usually have a crust (though mine sometimes don’t) and are baked in the oven only, using a pie pan or baking dish. Frittatas also tend to have less milk.
• How long to cook a frittata? Once you pour the egg mixture into the hot pan with the fillings, my frittata recipe takes 15-20 minutes in the oven. Because the pan is already hot, it bakes faster than a quiche. See my recipe card below for full details.
• How do you prevent sticking? I’ll be honest, egg frittatas do stick to the bottom of the pan a bit, even with the oil. It’s not too bad, though, since the pan has oil from cooking the fillings.

Storage Instructions

• Store: If you have a lot left, you can just cover the pan in plastic wrap after cooling. However, this frittata recipe stores better if you tranfer slices to an airtight container. It will last for 3-4 days in the fridge.
• Reheat: The best way to reheat a frittata is in the oven at 350 degrees F for about 10 minutes. The microwave works too, but tends to dry it out.
• Freeze: You can freeze this for up to 3 months, though the texture won’t be as good as fresh. I wrap individual slices in plastic wrap, as this avoids freezer burn and I can thaw a little at a time.

Serving Ideas

Frittatas make a quick and easy meal all on their own, but you can definitely add other dishes to round things out. Here are some of my favorite options:

• Breakfast & Brunch – Try my oven bacon on the side, a spinach smoothie, or protein waffles for a sweet-and-savory combo.
• Vegetables – When I make frittata recipes with meats in them, I serve veggie sides for balance, like roasted mushrooms, fried brussels sprouts, or a medley of sauteed vegetables.
• Salad – For a fresh flavor, pair it with my strawberry spinach salad or creamy cucumber salad.