Why You’ll Love Frittata Recipe
Frittatas are incredibly easy to make and endlessly customizable. This version highlights fresh vegetables and herbs, creating a bright and flavorful dish. It’s cooked in one pan, making cleanup minimal, and works just as well warm or at room temperature. Whether you’re feeding a crowd or prepping meals ahead, it’s a reliable go-to recipe.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 large eggs
1/4 cup milk (or a dairy-free alternative)
Extra virgin olive oil
1 small onion or shallot, chopped
2 cups mixed vegetables (such as spinach, mushrooms, bell peppers, or zucchini)
1/2 cup shredded or crumbled cheese (such as feta, goat cheese, or cheddar)
Salt
Black pepper
Fresh herbs (such as basil, parsley, or chives), chopped
Directions
- Preheat your oven to 400°F.
- In a bowl, whisk together the eggs, milk, a pinch of salt, and black pepper until well combined.
- Heat a drizzle of olive oil in an oven-safe skillet over medium heat. Add the onion or shallot and cook until softened.
- Add the vegetables and cook until tender and any excess moisture has evaporated.
- Pour the egg mixture into the skillet and gently stir to distribute the vegetables evenly. Sprinkle the cheese on top.
- Cook on the stovetop for 2–3 minutes, until the edges begin to set.
- Transfer the skillet to the oven and bake for 10–15 minutes, or until the eggs are fully set in the center.
- Remove from the oven, let cool slightly, then slice and serve with fresh herbs on top.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: About 25–30 minutes
Variations
You can tailor this frittata to your taste. Try a Mediterranean version with spinach, olives, and feta. For a heartier option, add cooked potatoes or roasted sweet potatoes. A protein boost can come from cooked chicken or turkey. You can also make it dairy-free by skipping the cheese or using plant-based alternatives.
Storage/Reheating
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for a quick option or warm them in the oven at 300°F until heated through. It can also be enjoyed cold or at room temperature.
FAQs
What is the difference between a frittata and an omelet?
A frittata is cooked slowly and finished in the oven, while an omelet is cooked quickly on the stovetop and folded.
Can I make a frittata without milk?
Yes, the milk adds creaminess, but it can be omitted or replaced with a dairy-free option.
How do I prevent a watery frittata?
Cook vegetables thoroughly to remove excess moisture before adding the eggs.
Can I use egg whites only?
Yes, but the texture will be slightly less rich and creamy.
What pan is best for a frittata?
An oven-safe skillet, such as cast iron, works best.
How do I know when it’s done?
The center should be set and no longer jiggly.
Can I freeze frittata?
It’s not ideal, as the texture may change, but it can be frozen if needed.
What cheese works best?
Feta, goat cheese, cheddar, or mozzarella are all great options.
Can I add meat?
Yes, cooked bacon, sausage, or chicken can be added.
How do I keep it from sticking?
Use enough oil and a well-seasoned or nonstick pan.
Conclusion
This frittata recipe is a flexible and delicious way to use up vegetables and create a satisfying meal with minimal effort. With its fluffy texture and rich flavor, it’s a dependable dish you can enjoy any time of day.
