This easy frittata recipe will be your new go-to for a healthy egg-based dish you can serve and enjoy any time of day. It keeps and reheats well, which makes it an excellent make-ahead meal. Today I’m sharing my 2 favorite versions, a garden vegetable frittata and a Mediterranean-inspired frittata. Make it exactly like I do, or play around with the recipe and make it a little differently every time!
One reader, Tracee, commented: “The Mediterranean version has become one of my husband’s and my favorite breakfast dishes. Thank you so much for sharing! It’s delicious. ★★★★★”
Another reader, Andi, commented: “I’ve made the veggie version and one with mushrooms, chicken, and sundried tomatoes. This is a yummy recipe that’s so easy and comes out perfect! ★★★★★”
What Is a Frittata?
If you’ve never made one before, here’s a quick introduction to this delicious 1-pan meal. While it may resemble a crustless quiche, you’re using double the eggs and half the milk/cream, so the texture is more sturdy and less creamy—more like a thick, baked omelette.
You’ll begin cooking it on the stove, and then transfer it to the oven to bake. So a skillet that can go from stove to oven, such as a cast iron skillet, is necessary. More on this below.
Like any homemade omelette, breakfast strata, or breakfast casserole, you can customize the flavors of this frittata by choosing different add-ins. Make it exactly like one of the two ways I describe below, or play around with the recipe and discover your own favorite version!
To sum up, you’ll love this frittata recipe because it’s:
- Make-ahead friendly
- Can be served warm or at room temperature
- Packed with protein and vegetables
- Much easier and faster than making individual omelettes
- Infinitely customizable!
And if you love this classic version, you’ll these breakfast egg muffins just as much. They’re little mini frittatas!
The ratio of eggs to milk is different: This frittata recipe uses 8 eggs and 1/2 cup milk, while my quiche recipe uses 4 eggs and 1 cup milk/cream. This means the texture of a frittata is more sturdy and solid, like an omelette; the texture of a quiche is creamier, and more custard-like. A quiche is usually baked in a pie crust; and a frittata starts in a skillet on the stovetop, and then finishes baking in the oven.
You could, but I don’t recommend using only egg whites because you will lose a lot of richness and flavor that the yolks provide. If you want to try it, use 2 whole eggs and 6 egg whites. Or try this lightened-up crustless veggie quiche.
Base Ingredients in This Frittata Recipe
Let’s start with the base ingredients of this frittata recipe. This is the starting point you can use every time, and then add in your selected vegetables and/or meats.
- 8 Large Eggs: The foundation of the frittata!
- 1/2 Cup Milk: Whole milk makes for the best texture, but it’s a small amount, so it’s not a big deal to use low-fat or nondairy milk instead. Use cream or half-and-half for a creamier texture.
- Salt & Pepper: These enhance all the other flavors you’ll add to your frittata.
- 1 Cup Cheese: You can use whatever type of cheese you enjoy best in an omelette. In the 2 frittata recipes detailed below, we’re using shredded sharp cheddar and crumbled feta.
- Olive Oil & Garlic: Cook garlic in some olive oil to give the frittata a flavorful start.
Just like with my recipes for quiche, breakfast casserole, and even eggs benedict, you can adapt this frittata recipe to your taste, but if you’d like some inspiration, here are my 2 favorite versions:
Garden Vegetable Frittata
This version comes from team member Beth. She usually roasts the vegetables in the oven first, but we decided to cut that step to see if we could make the recipe quicker… and it worked! So for this garden vegetable frittata, you’ll cook the vegetables in the skillet to soften them a bit before you pour in the egg mixture. Here’s what to include:
- Red Onion: Slice half a red onion and add it to the pan with the garlic.
- Sweet Potato: Chop up a sweet potato, and cook it with the onion and garlic.
- Red Bell Pepper: Chopped red pepper adds a pop of color, but yellow or orange peppers taste just as good!
- Zucchini: Slice a small zucchini, and halve any larger rounds. (This frittata is one of my most favorite zucchini recipes, in fact!)
- Shredded Sharp Cheddar Cheese: In recipe testing, mild cheddar’s flavor got lost in here. Use a sharper cheese for the best-tasting vegetable frittata.
After the vegetables have softened on the stove, pour the egg mixture on top and let it cook for about 5 minutes before transferring to the oven:
Mediterranean-Inspired Frittata Recipe
Frittata is Italian, and so naturally, Mediterranean flavors work wonderfully in here. There’s no need to pre-cook these already-soft ingredients, so you can add everything right into the egg mixture. Here’s what to include:
- Artichokes: I use canned quartered artichoke hearts, and drain them well.
- Fresh Spinach: Give the leaves a rough chop.
- Cherry Tomatoes: Halved cherry tomatoes add color as well as flavor.
- Prosciutto: This salty, thin-sliced ham is dry-cured, so no pre-cooking is required. Slice into bite-size pieces. Feel free to omit for a vegetarian frittata.
- Crumbled Feta Cheese: I love the creamy, salty tang of feta, but a shredded hard Italian cheese, such as parmigiano reggiano or pecorino romano, would also be delicious in this Mediterranean-inspired frittata.
Start on the Stove & Finish in the Oven
Just as I showed you above, a head-start on the stove “sets” the egg mixture which helps prevent a watery frittata. This is important because when you include vegetables with a high water content, such as zucchini and tomatoes, it’s necessary to cook off some of that moisture.
After about 5 minutes, the edges should be bubbling and beginning to set, and then you can move the skillet to the oven to bake:
Now this is probably the hardest part! The pan is very hot and the mixture is still very liquid, so use 2 oven mitts and go slowly to transfer it super CARE-FULL-Y to the oven.
Bake for about 22–26 minutes, until the frittata is puffy and the center is no longer wobbly/wet. Let it cool for at least 10 minutes before you slice into it—the frittata will continue to set up thanks to the residual heat from the pan.
Best Pan to Use
Because you start the frittata on the stove, and then transfer it to the oven, a pan that can go safely from stovetop to oven is necessary. A seasoned cast iron skillet is perfect here.
This is the cast iron skillet I have, and I highly recommend it. It’s inexpensive, comes pre-seasoned, works on all types of cooktops, heats evenly, and is made to last a lifetime. (Not sponsored, just a true pan fan!)
This 10.25-inch-diameter, 2-inch-deep size is what I use for skillet turkey pot pie, skillet cornbread, sea salt and herb rolls, bruschetta chicken, cornmeal cake, biscuits, my Dutch baby pancake recipe, asiago-crusted skillet bread, and more. Talk about a useful pan to have in the kitchen! You can really use any 10- to 12-inch oven-safe skillet that’s about 2 inches deep.
Want to use a muffin pan for individual-sized servings? Use my recipe for easy breakfast egg muffins instead.
What to Serve With Frittata
Fruit and a fresh arugula salad are easy, healthy sides. For more healthy inspiration see my complete list of 30+ healthy breakfast recipes. It’s also on my list of 30+ make ahead breakfast recipes for busy holiday mornings. Or, if you’re serving the frittata as part of a bigger brunch, it would plate nicely alongside any of these favorites:
- Cinnamon Rolls
- Maple Chicken Breakfast Sausage
- Raspberry Danish Twist Bread
- Coffee Cake
- Blueberry Muffins or Banana Muffins
- Scones
- Banana Baked Oatmeal
- Strawberry Bacon Salad
- Whole Wheat Waffles
- Apple Cinnamon Bread
Easy Frittata Recipe (Choose Your Add-Ins)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: serves 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This easy frittata recipe will be your new go-to for a healthy egg-based dish you can serve and enjoy any time of day. Below are my 2 favorite versions, a garden vegetable frittata and a Mediterranean-inspired frittata. Follow the recipes exactly, or play around with the add-ins and make it a little differently every time!
Ingredients
Base Frittata Recipe
- 8 large eggs
- 1/2 cup (120ml) milk*
- 1/2 teaspoon salt, plus more for cooking vegetables
- 1/4 teaspoon ground black pepper, plus more for cooking vegetables
- 1 cup (about 100–120g) shredded sharp cheddar cheese OR crumbled feta, divided
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
Version #1: Garden Vegetable
- 1/2 small red onion, thinly sliced
- 1 heaping cup (about 150g) chopped sweet potato (no need to peel)
- 1 heaping cup (130g) sliced zucchini
- 1/2 cup (about 80g) chopped red bell pepper
- optional for topping: chopped fresh parsley
Version #2: Mediterranean-Inspired
- 1 cup (30g) roughly chopped fresh spinach
- 1 cup (150g) halved cherry tomatoes
- 1 heaping cup (about 160g) canned quartered artichoke hearts, drained
- optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto
Instructions
- Preheat oven to 375°F (191°C).
- In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, and pepper. Whisk in about 3/4 cup of the cheese (cheddar for version #1/feta for version #2), reserving the rest for topping. Set aside.
- Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the garlic and cook, stirring, for about 30–60 seconds (don’t let it brown). Continue with either version below.
For the Garden Vegetable Frittata:
- Add the red onion and sweet potato to the pan with the garlic. Cook for 5 minutes, stirring occasionally, until they begin to soften. Add the zucchini and red peppers, and season with salt and pepper. Cook for another 5 minutes, stirring occasionally.
- Pour the egg-and-cheese mixture over the vegetables and cook for 5 minutes, without stirring, until bubbling/starting to set around the edges. Sprinkle the remaining 1/4 cup cheese on top.
- Carefully transfer the skillet to the center rack of the oven, and bake for 22–26 minutes, or until the frittata is puffy and the center no longer wobbles/looks wet.
- Transfer the skillet to a wire rack, and let it cool for at least 10 minutes before slicing and serving. Frittata will continue to set as it cools. Top with chopped fresh parsley, if desired.
For the Mediterranean-Inspired Frittata:
- Fold the spinach, tomatoes, artichoke hearts, and prosciutto (if using) into the egg-and-cheese mixture.
- Pour the egg-and-cheese mixture into the pan with the cooked garlic and cook for 5 minutes, without stirring, until bubbling/starting to set around the edges. Sprinkle the remaining 1/4 cup cheese on top.
- Carefully transfer the skillet to the center rack of the oven, and bake for 22–26 minutes, until the frittata is puffy and the center no longer wobbles/looks wet.
- Transfer the skillet to a wire rack, and let it cool for at least 10 minutes before slicing and serving. Frittata will continue to set as it cools.
Notes
- Storage Instructions: Cover leftover frittata and store in the refrigerator for up to 5 days. Microwave individual slices to reheat or place slices on a lined baking sheet and bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed throughout.
- Freezing & Reheating Instructions: It’s best to freeze the fully baked and cooled frittata (unless you want to freeze the partially cooked egg mixture in your skillet, which—for best results—I do not recommend). Cool baked frittata completely, cut into slices, transfer slices to a freezer-friendly container, and cover tightly. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator, and microwave individual slice to reheat or place slices on a lined baking sheet and bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed throughout.
- Special Tools (affiliate links): Mixing Bowls (preferably with a pour spout) | Whisk | Cast Iron Skillet (or any oven-safe skillet that’s 2 inches deep and 10 to 12 inches in diameter)
- Egg Whites Only? I don’t recommend using only egg whites because you will lose a lot of richness and flavor that the yolks provide. I suggest using 2 whole eggs and 6 egg whites.
- Milk: Whole milk provides the best taste and texture, but you can substitute lower-fat or nondairy milk in a pinch. Using heavy cream or half-and-half will make for a creamier texture.
- Other add-ins: Stick with 2 to 3 cups total add-ins, and use the base recipe as the starting point for your own variation. You can pre-cook any vegetables on the stove with the olive oil, garlic, and seasonings like you do in the Garden Vegetable version. Regular white/gold/red potato, broccoli, mushrooms, and/or asparagus are also great additions. Cook until softened before pouring in the egg mixture.
- Can I add other meats? Yes, absolutely. You can add cooked diced ham, sliced chicken sausage, ground sausage, and/or shredded or chopped chicken. Fold pre-cooked meat into the egg-and-cheese mixture, or feel free to brown a bit with the garlic/vegetables on the stove before adding the egg mixture.
Nutrition
- Serving Size: 1 slice vegetable frittata
- Calories: 179
- Sugar: 2.3 g
- Sodium: 340.4 mg
- Fat: 12.1 g
- Carbohydrates: 6.3 g
- Protein: 11.1 g
- Cholesterol: 202.6 mg
Reader Comments and Reviews
Made this three times and is a great base for variations. Reheats so nicely in the oven as stated.
Easy and delicious! I really like the flexibility of ingredients. I followed Sally’s instructions and used a cast iron skillet. It turned out perfectly cooked and fluffy!
Thank you for this recipe! It turned out perfect. I made mine with ham, Swiss cheese, and mushrooms.
Just perfect! And so easy to add other vegetables. And it didn’t stick to the frying pan! Added bonus!
Now I know how to make a frittata! We’re snowed in today, so I decided to make do with what I had in the refrigerator. I chopped leftover meatloaf from last night and a baked potato from the night before. Used Colby/Jack cheese, Would have added green chilies, if I had them. The results were outstanding! Even the ketchup glaze from the meatloaf brought flavor to the frittata. Thanks for providing such an easy launch pad for cooking joy!
The perfect Christmas morning dish to go alongside our bubble bread and orange juice. This frittata turned out just as expected (Mediterranean variation) and was easy to ignore while it did its thing in the oven and we opened stockings.
So easy to prep, can’t wait to make variations! I had to use my Dutch oven as my cast iron pan was not deep enough. Still tasted great!
Packed with veggies and flavor, this is such a delicious frittata! Also, I love how it’s so versatile; I followed the garden vegetable version, but swapped mushrooms for the zucchini.
Delicious and fairly easy to do. I recommend having everything cut and ready to use before starting because it goes fast.
A New Favorite! I made this as the alternate November challenge. (My daughter was making the dinner rolls for Thanksgiving so I opted to make the alternate). I made the Mediterranean version and it turned out really well. I used some frozen spinach that I had. I would definitely use fresh next time. It was too hard to get all the water out of it so the frittata was a bit too watery. It did not diminish the flavor though. Delicious!
These rolls were great. Super soft! It could have just been my sweet potatoes, but I thought they needed a bit more salt.
Made this for the November 2024 baking challenge and was really glad a low carb/keto option was offered! I made the Mediterranean version and it was delicious! It was not heavy and didn’t leave me feeling bloated or anything, and the freshness of the tomato and artichokes were really nice. I’ll be making this again!
I am in love with this frittata recipe. I made it for the baking challenge and the center stayed moist. I also appreciate all the extra tips and video instructions.
I pre bake potato’s in the microwave and slice into the bottom of the skillet. It makes a nice bottom.
I wasn’t convinced that a frittata would be worth making but this recipe proved me wrong. I made version 2 and wow!! I’m hooked.
My husband actually did the work on this one, and it was a great success. Our fillings were grape tomatoes, red onion, salami, spinach and artichoke hearts, with feta cheese. We liked the light texture. The feta was a little too salty, so we might change that next time, but we’ll definitely want to make this again. It could work for breakfast, brunch, lunch or dinner, so it’s a very handy recipe!
hiii sally I was wondering instead of olive oil can I use corn oil and is it a must to have black pepper in it ??? really excited try this recipe!!!
Hi Gurleen, you can use a different oil if desired. You can leave the black pepper out if you prefer.
Made this for Sunday lunch today and it was perfect! One of my teens dug into it before I could even get a picture. 😉 I love that its simple and adaptable. It’s a perfect way to use up some of the odds and ends in the fridge that is healthy and delicious.
Meal prepped this for the week as part of the challenge-can’t wait for breakfast! I made Mediterranean
I made this for the November baking challenge, and I’m so glad I did! It was super simple to make and a crowd-pleaser as well!
This recipe was simple and easy to follow. I loved how the frittata turned out, and since I’m gluten-free, it was a no-brainer to try this recipe for the November Baking Challenge.
Super easy to make and I love the variations in add-ins!
I followed the core recipe for the eggs, and used asparagus tips, black olives, bacon, and fontina cheese. It was awesome!
Great recipe! I keep chickens so am always looking for ways to use up lots of eggs. I made the Mediterranean version. I love the nutritional profile of this recipe, how easy it was to make, and how versatile it is. I felt that the feta was crucial to bring it enough flavor and that without it, it would have been too bland. I expected it to turn out watery but it didn’t. I look forward to making it again with southwestern-style add-ins.
Best frittata I have ever made. Making it again for lunch today with potatoes and mushrooms. Expecting all guests will leave full and happy!
Loved it! Used up peppers and tomatoes from our garden, delicious!
Hello! Can I use an 8×8 casserole dish for this? I don’t own a cast iron skillet. Thanks!
Hi Caitlin, an 8-inch square pan would be a bit too small here. Do you have a muffin pan? If so, you can make these frittata egg muffins instead.
I just purchased my first enameled cast iron skillet and wanted to try a Sally’s Baking recipe because your recipes always turn out so I knew I would be in good hands. This frittata recipe turned out beautiful and was so delicious! I used 6 eggs and lots of fresh basil and added mushrooms. Thank you so much for your wonderful recipes!
Is it possible to make this in a 9×13 casserole dish? What changes would you suggest? Would you go with 1.5x the recipe? Bake longer? Thank you, looks like a great recipe!
Hi Evitsa, we haven’t tried it, but I think 1.5x should work. A 9×13 pan holds 14-16 cups of batter, while a 10-inch round pan holds 10-11 cups, so it should be about right. The bake time will obviously take longer; once the middle has set, it’s done. Let us know how it goes!
Hi Sally, if I only have medium eggs should I still use 8? Thank you.
Hi Mariam, add an extra egg so you’re using 9 medium eggs. Enjoy!
I love making frittatas for a light dinner and Mediterranean style is my usual go to recipe, so I will look forward to trying your suggestion of artichoke hearts. Other meat additives you may want to try are cubed pancetta or guanciale, reduce or eliminate the olive oil in the first step and keep the rendered fat in the pan to sauté the vegetables and set the frittata. Another one of my favorite additives is left over cooked pasta or risotto, mix in after the vegetables have softened then add in the eggs.