A frittata is the ultimate quick and versatile dish, blending fluffy eggs with your favorite ingredients in just 30 minutes.
Perfect for breakfast, brunch, or even dinner, it’s a one-pan wonder that’s as easy to make as it is satisfying.
The golden, slightly crisp edges give way to a tender, creamy center, packed with vibrant veggies, savory meats, or gooey cheese. Every bite is a harmony of textures and flavors, making it a crowd-pleaser for any occasion.
With only 5 minutes of prep, this frittata lets you focus on enjoying the process rather than stressing over details.
The aroma of eggs and herbs wafting through your kitchen is irresistible, promising a meal that’s both comforting and nourishing. Whether you’re cooking for one or feeding a group, this dish is a delicious way to start—or end—your day with minimal effort and maximum flavor.
Ingredients for a Perfect Frittata
- Basic Frittata Recipe:
- 6 large eggs (use 8 eggs for a 12-inch skillet)
- ¼ cup unsweetened almond milk (or any milk of your choice)
- 2 garlic cloves, minced
- ¼ teaspoon sea salt (plus more for sprinkling)
- Freshly ground black pepper
- Extra-virgin olive oil (for drizzling)
- Variation #1: Broccoli Feta:
- 6 scallions, chopped
- 2 cups chopped broccoli or broccolini
- ⅛ teaspoon smoked paprika
- ¼ cup crumbled feta cheese
- Variation #2: Roasted Red Pepper & Spinach:
- 1 shallot, chopped
- 2 roasted red bell peppers, chopped
- 2 cups spinach
- ⅓ cup crumbled feta cheese
- Variation #3: Spring Veggie:
- 4 spring onions or scallions, chopped
- ½ cup chopped asparagus (tender parts)
- ½ cup frozen peas (thawed)
- ½ cup halved mini mozzarella balls
- ¼ cup crumbled feta cheese
- ¼ cup chopped tarragon or chives
- Variation #4: Mixed Mushroom & Tarragon:
- 1 shallot, chopped
- 12 ounces mixed mushrooms, chopped
- ¼ cup chopped tarragon
- ⅓ cup grated pecorino cheese
- Variation #5: Caprese:
- 1 shallot, chopped
- 2 cups halved cherry tomatoes
- ¾ cup halved mini mozzarella balls
- ½ cup sliced fresh basil leaves
Step-by-Step Frittata Instructions
- Preheat the oven to 400°F.
- In a bowl, whisk together the eggs, almond milk, garlic, and salt until well combined. Set aside.
- Choose your desired vegetable variation and follow the corresponding steps below:
- Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper. Cook, stirring occasionally, until the broccoli is tender but still bright green (5-8 minutes). Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with feta and bake for 15-20 minutes, or until the eggs are set. Season to taste and serve.
- Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a skillet over medium heat. Add the shallot, and a pinch of salt and pepper. Cook until translucent (about 5 minutes). Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with feta and bake for 15-20 minutes, or until the eggs are set. Season to taste and serve.
- Spring Veggie: Heat ½ tablespoon olive oil in a skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper. Cook, stirring occasionally, until the asparagus is tender but still bright green (about 5 minutes). Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake for 15-20 minutes, or until the eggs are set. Season to taste and serve.
- Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the shallot, and a pinch of salt and pepper. Cook until beginning to soften (about 3 minutes). Add the mushrooms and cook until soft and tender (about 8 minutes), stirring occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with pecorino and bake for 15-20 minutes, or until the eggs are set. Season to taste and serve.
- Caprese: Heat ½ tablespoon olive oil in a skillet over medium heat. Add the shallot, and a pinch of salt and pepper. Cook until translucent (about 5 minutes). Add the tomatoes and half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake for 15-20 minutes, or until the eggs are set. Top with the remaining basil. Season to taste and serve.
Perfect Pairings: Serving Suggestions for Your Frittata
Serve your frittata with a fresh green salad or roasted potatoes for a complete meal. For a brunch spread, pair it with avocado toast or a fruit platter. A dollop of pesto or sriracha mayo on the side adds a flavorful kick!
Keep It Fresh: Storage and Reheating Tips
Store leftover frittata in an airtight container in the fridge for up to 3 days. To reheat, warm slices in a skillet over medium heat for 2-3 minutes or microwave for 30-60 seconds. Pro tip: Add a splash of water before microwaving to keep it moist.
Mix It Up: Creative Recipe Variations
Swap out ingredients to customize your frittata! Try adding cooked bacon, sausage, or smoked salmon for extra protein. Experiment with cheeses like goat cheese, cheddar, or gouda. For a dairy-free option, skip the cheese and add nutritional yeast for a cheesy flavor.
Cast-Iron Magic: Equipment Guidance
A 10 or 12-inch cast-iron skillet is ideal for this recipe, as it transitions seamlessly from stovetop to oven. If you don’t have one, use an oven-safe nonstick skillet. Just make sure the handle is heatproof before baking!
Quick Fixes: Time-Saving Tips
Prep your veggies the night before to save time. Use pre-chopped broccoli, frozen spinach, or jarred roasted red peppers for convenience. Whisk the egg mixture while the veggies cook to streamline the process. Bonus: Double the recipe and enjoy leftovers for breakfast all week!
How to Make a Frittata
Ingredients
Basic Frittata Recipe
- 6 large eggs use 8 eggs for a 12-inch skillet
- 1/4 cup unsweetened almond milk or any milk
- 2 cloves garlic minced
- 1/4 teaspoon sea salt more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil for drizzling
Additional ingredients for your desired variation
Variation #1: Broccoli Feta (pictured)
- 6 scallions chopped
- 2 cups chopped broccoli or broccolini
- 1/8 teaspoon smoked paprika
- 1/4 cup crumbled feta cheese
Variation #2: Roasted Red Pepper & Spinach
- 1 shallot chopped
- 2 roasted red bell peppers chopped
- 2 cups spinach
- 1/3 cup crumbled feta cheese
Variation #3: Spring Veggie
- 4 spring onions or scallions chopped
- 1/2 cup chopped asparagus tender parts
- 1/2 cup frozen peas thawed
- 1/2 cup halved mini mozzarella balls
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped tarragon or chives
Variation #4: Mixed Mushroom & Tarragon
- 1 shallot chopped
- 12 ounces mixed mushrooms chopped
- 1/4 cup chopped tarragon
- 1/3 cup grated pecorino cheese
Variation #5: Caprese
- 1 shallot chopped
- 2 cups halved cherry tomatoes
- 3/4 cup halved mini mozzarella balls
- 1/2 cup sliced fresh basil leaves
Instructions
- Preheat the oven to 400°F.
- Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside.
- Choose a vegetable variation. Follow the corresponding instructions to make it.
- Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
- Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
- Spring Veggie: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
- Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
- Caprese: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the tomatoes, half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake 15 to 20 minutes or until the eggs are set. Top with the remaining basil. Season to taste and serve.