How to Make a Frittata
A frittata is the ultimate quick and versatile dish, blending fluffy eggs with your favorite ingredients in just 30 minutes.
With only 5 minutes of prep, this frittata lets you focus on enjoying the process rather than stressing over details.
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.
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