Ever had an outstanding frittata? A frittata should be creamy, custardy, and loaded with vegetables. It isn’t tasteless, sponge-like, or dry.
The best meal for a weekend brunch or weekday dinner that uses everything in the fridge is a frittata. Frittatas can be packed for work lunches or taken on picnics because they travel nicely.
With leftover frittata, you may get creative. You can use a slice as a sandwich filling or cut it into pieces for quick morning tacos.
Although frittatas initially seem scary, they are actually quite simple to create if you know what you’re doing. So now I’m offering a thorough tutorial for consistently creating a great frittata.
Traditional frittatas have always let me down, so I turned to the fundamentals. I compared the frittata instructions from America’s Test Kitchen to those from Bon Appetit and Epicurious and developed my own go-to techniques.
Baked versus traditional frittatas
You may make conventional frittatas utilizing the stovetop to oven skillet technique by following my instructions. I took care to use a moderate oven temperature (rather than the broiler) and advise cooking the frittata on the center rack so you can keep an eye on it. Too short a life for burnt frittatas!
Additionally, I’ve included instructions for making more hands-off baked frittatas (in a casserole dish or muffin tin). When you need a make-ahead option or when your stovetop is otherwise taken up, the baked options are especially useful.
Which version do I prefer? They all have the same outcome. The only thing that really matters is which approach works best for you.
Simple Frittata Recipe
- 12 egg yolks and whites, whisked just until combined.
- 3 tablespoons of dairy in full-fat
- 3 cups of cooked, seasoned vegetables or other ingredients
- 1 cup (4 ounces) (4 ounces) crumbled or grated cheese
- 0.5 teaspoons of salt
Recommended Flavor Combinations for Frittatas
- feta cheese, spinach, and artichokes
- Green onion, cheddar, and broccoli
- Goat cheese, arugula, and cremini mushrooms
- mozzarella, basil, cherry tomatoes, zucchini, and
- As seen here: goat cheese, chives, bell pepper, bell onion, yellow onion, and carrot
General Frittata Tips
Dairy options
Use full-fat dairy. I’ve had great results with heavy cream, half-and-half and whole milk. Sour cream, crème fraîche and yogurt will work as well. However, two percent and skim milk are too watery. Omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy.
Testing notes: America’s Test Kitchen recommends just three tablespoons of dairy and Bon Appetit recommends 1/2 cup. I tried both and slightly preferred the America’s Test Kitchen version, so I opted for the lower amount.
Pre-cook your vegetables, and use a lot of them
Vegetables should be tender, seasoned and cooked before adding the eggs. Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done. Pre-cook your vegetables by sautéing, roasting, or steaming them to bring out their best qualities.
A large frittata made with one dozen eggs can accommodate up to three cups cooked vegetables, so that means you’ll need even more than three cups of raw vegetables!
Cheese is a good idea
Cheese offers extra flavor and up the creamy factor. I love to use soft cheeses like goat cheese. Sharp cheddar and Parmesan are delicious as well.
You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata. While I live for golden, bubbling cheese on pizza and lasagna, don’t aim for a golden top when it comes to frittatas. Which brings me to my next point.
Don’t overcook your frittata
Keep an eye on your frittata while it’s in the oven. Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.
The frittata will continue cooking once you remove it from the oven due to residual heat. Overcooked eggs smell like sulphur and have a dry, spongey texture—not good!
Frittata Notes
How to scale this recipe
My recipes calls for twelve eggs. You can halve this recipe and use a smaller skillet (say, 8″) or baking dish. Smaller frittatas will finish baking earlier, so adjust accordingly and keep an eye on them.
I don’t recommend trying to cut the recipe by more than one-half, since frittatas are inherently a large-batch item. How about egg sandwiches or toasts instead?
Recommended frittata pans
For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.
If you’re opting for a baked method, use a well-oiled baking dish or muffin tin (I actually didn’t have to oil this muffin tin, but my other “non-stick” muffin tin caused problems. Oil your pan to be safe).
What to serve with frittatas
Frittatas make a great main dish for any meal of the day. Or, you can treat a frittata as a side dish in a larger breakfast spread (especially mini frittatas).
Sides that complement frittatas include simple green salads, breakfast potatoes or hash browns, and toasted whole-grain bread.
Frittata garnishes and toppings
Frittatas don’t always win the beauty contest. For extra visual appeal, finish your frittata off with a sprinkle of fresh, leafy herbs (such as basil, parsley or cilantro) or snipped fresh chives.
For an extra-luxurious frittata, top individual slices with a dollop of pesto or your favorite herbed condiment. Another option? Finish them with a very light drizzle of thick balsamic vinegar or balsamic glaze. Working with a Mexican-ish frittata? Try hot sauce or gently warmed salsa.
Also read: Simple Breakfast Quesadillas
INGREDIENTS
12 eggs
3 tablespoons full-fat dairy (yogurt, sour cream, heavy cream, half-and-half, whole milk)
Salt, 1/2 teaspoon
4 ounces of grated or crumbled cheese in 1 cup
3 to 5 cups of your favorite vegetables or greens, chopped (or up to 3 cups leftover cooked vegetables or greens)
Olive oil, 1 tablespoon
Fresh, leafy herbs, chopped or torn, as a garnish (basil, parsley, cilantro, or dill)
INSTRUCTIONS
- For the conventional stovetop method, preheat the oven to 425 degrees, or to 350 degrees for baked methods (casserole or mini/muffins).
Pour the cracked eggs into a small mixing bowl. Salt and your preferred dairy should be added. Egg whites and yolks should only be whisked together briefly. Add all or some of the cheese while whisking (you can reserve the other half for topping the frittata before baking, if desired). Separate the mixture. - Olive oil should be heated to shimmering condition over medium heat in a 12-inch cast iron skillet (or any other sizable oven-safe skillet). Starting with chopped onions or other hearty vegetables, add the vegetables. Add any softer vegetables, like zucchini, and cook for a further few minutes, stirring occasionally. Add any garlic or greens and continue cooking until the vegetables are tender and the greens are fragrant or wilted. To taste, add salt to the dish.
- Traditional stovetop option: Once more whisking the eggs, add the mixture to the vegetables. To combine and distribute the mixture evenly throughout the pan, give it a quick stir with a spatula. Put any cheese you had set aside on top of the frittata at this time.
- Transfer the frittata carefully to the oven once the outer edge starts to lighten in color (about 30 to 1 minute). Keep an eye on it and bake for 7 to 14 minutes, or until the eggs are puffy and appear cooked and the center of the frittata slightly jiggles when you gently shake it. The frittata should be taken out of the oven and placed on a cooling rack to cool. Slice with a sharp knife, garnish with herbs, and serve.
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- Option for baked casserole: Allow the cooked vegetables to cool for a short while. In the interim, butter works better than cooking spray to grease a 9 by 13-inch pan. After briefly cooling the vegetables, stir them into the egg mixture before pouring it all into the pan. Put any cheese you had set aside on top of the frittata at this time.
- Keep an eye on it and bake for 20 to 25 minutes, or until the frittata’s center slightly jiggles when you gently shake it and the eggs are puffy and appear cooked. The frittata should be taken out of the oven and placed on a cooling rack to cool. Slice with a sharp knife, garnish with herbs, and serve.
- Option for a baked mini frittata: After the cooked vegetables have had a chance to cool, stir them into the egg mixture. A scant 13 cup of the mixture should be distributed evenly among the 18 muffin cups that have been greased (I used two muffin pans for this). If you saved any cheese, top the frittatas with it right away.
- Bake for 13 to 17 minutes, or until the frittatas’ centers jiggle slightly when you gently shake the pan and the eggs are puffy and appear to be cooked (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). The pans are taken out of the oven and set on a cooling rack to cool. Serve with a herb garnish.
NOTES
STORAGE SUGGESTIONS: Frittata leftovers keep well for a few days in the refrigerator. You can serve leftover frittata chilled, let it come to room temperature on its own, or gently warm individual slices in the microwave or oven.
CAN I FREEZE IT? I don’t recommend freezing leftover frittata. When I defrosted my frozen slices, they turned very watery and slightly rubbery. If you’re looking for a good egg-based freezer recipe, check out my breakfast burritos.
PREPARE IN ADVANCE: The baked method is best for make-ahead frittatas. You can whisk the eggs, cooked vegetables and cheese together in advance. Cover and refrigerate the mixture until you’re ready to bake (it should keep well for up to two days). Grease a casserole dish or muffin tin and bake as directed above.