Frittatas are incredibly easy to make and endlessly customizable. You can use almost any combination of ingredients, making it a great way to use up leftovers or extra produce. It’s also naturally gluten-free and can be adapted to suit various dietary needs. With minimal prep and cleanup, this dish offers a high protein, low-carb, and deliciously filling meal any time of day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs
Milk or cream
Salt
Black pepper
Olive oil or butter
Onion (chopped)
Vegetables (such as spinach, bell peppers, mushrooms, or zucchini)
Cheese (such as cheddar, feta, mozzarella, or goat cheese)
Fresh herbs (optional – like parsley, basil, or chives)
Directions
Preheat the oven: If finishing in the oven, preheat to 375°F (190°C).
Whisk the eggs: In a large bowl, beat the eggs with milk or cream. Season with salt and pepper. Set aside.
Cook the fillings: In an oven-safe skillet (such as a cast iron pan), heat olive oil or butter over medium heat. Sauté onions until soft, then add vegetables and cook until tender. Add any cooked meats if using.
Combine with eggs: Pour the egg mixture evenly over the cooked ingredients in the skillet. Stir gently to distribute fillings evenly.
Cook on stovetop: Let the frittata cook undisturbed for 3–5 minutes until the edges start to set.
Add cheese and bake: Sprinkle cheese on top and transfer the skillet to the preheated oven. Bake for 8–12 minutes or until the center is set and the top is golden.
Cool and serve: Let the frittata cool for a few minutes before slicing. Serve warm or at room temperature.
Servings and timing
This recipe serves 4–6 people. Preparation time: 10 minutes Cooking time: 15–20 minutes Total time: 25–30 minutes
Variations
Vegetarian Frittata: Load up on seasonal veggies and skip the meat.
Low-Dairy Option: Use plant-based milk and omit the cheese or use a dairy-free alternative.
Mediterranean Frittata: Use spinach, tomatoes, olives, and feta.
Spicy Frittata: Add jalapeños, pepper jack cheese, or hot sauce for a kick.
Mini Frittatas: Pour into muffin tins and bake for 15–18 minutes for portable, meal-prep-friendly portions.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual slices for 30–60 seconds, or reheat in a 300°F (150°C) oven until warmed through. Frittatas can also be frozen. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
What’s the difference between a frittata and an omelet?
A frittata is cooked slowly and finished in the oven, with the fillings mixed into the eggs. An omelet is cooked quickly on the stovetop and folded around the fillings.
Can I make a frittata without milk or cream?
Yes. While milk or cream adds fluffiness, it’s not essential. The eggs alone will set beautifully.
Do I have to finish it in the oven?
If your skillet has a lid, you can cook the frittata fully on the stovetop by covering and lowering the heat.
What kind of pan is best for frittatas?
An oven-safe, nonstick skillet or cast iron pan is ideal to transition from stovetop to oven seamlessly.
Can I make this ahead of time?
Yes. Frittatas hold up well when made in advance. Store in the fridge and serve cold or reheat before serving.
How do I know when the frittata is done?
The center should be set and no longer jiggly. A toothpick inserted into the middle should come out clean.
Can I use egg whites?
Yes, you can use all egg whites or a mix of whole eggs and whites. Adjust the volume to maintain structure.
Is a frittata good for meal prep?
Absolutely. It stores well, reheats easily, and is great for breakfast, lunch, or dinner on busy days.
What cheese works best in a frittata?
Cheddar, feta, mozzarella, goat cheese, or any melting cheese works well, depending on your flavor preference.
Can I freeze frittata slices?
Yes. Wrap individual slices in plastic wrap and store in a freezer-safe bag. Reheat straight from frozen or after thawing overnight.
Conclusion
Frittatas are a fuss-free, flavorful way to enjoy eggs and whatever ingredients you have on hand. With just one pan and endless possibilities, this dish is perfect for any time of day. Whether you go classic or get creative with the add-ins, a frittata is always a smart and satisfying choice.
A frittata is a classic Italian egg-based dish made with eggs, vegetables, cheese, and sometimes meat. It’s cooked on the stovetop and finished in the oven, resulting in a fluffy, golden, protein-rich meal perfect for any time of day.
Ingredients
8 large eggs
1/4 cup milk or cream
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil or butter
1/2 onion, chopped
1 cup mixed vegetables (e.g., spinach, bell peppers, mushrooms, zucchini)
1/2 cup shredded cheese (cheddar, feta, mozzarella, or goat cheese)
In a large bowl, whisk together the eggs, milk or cream, salt, and pepper. Set aside.
Heat olive oil or butter in an oven-safe skillet over medium heat. Sauté onions until soft, about 3–4 minutes.
Add vegetables and cook until tender, 3–5 minutes. Add any pre-cooked meats if using.
Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to distribute evenly.
Let the frittata cook on the stovetop for 3–5 minutes, until the edges begin to set.
Sprinkle cheese evenly over the top and transfer the skillet to the oven.
Bake for 8–12 minutes, or until the center is set and the top is golden brown.
Remove from oven and let cool slightly before slicing. Serve warm or at room temperature.
Notes
Use any vegetables or leftover cooked meats for variety.Milk or cream adds fluffiness but can be omitted for a dairy-free version.A cast iron skillet works best for even cooking and oven use.Mini frittatas can be made in muffin tins for portable options.Great for meal prep — keeps well in the fridge or freezer.
