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 With 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.