Learn how to make a frittata with this simple guide + 5 recipe variations! Perfect for any meal from brunch to dinner, they're easy and delicious.
A frittata is my #1 favorite brunch item to make at home. It’s easy and versatile, so I thought with Easter coming up this weekend, you may like a frittata recipe idea… or five! I usually make my frittatas with whatever vegetables I have on hand, which means that I’ve tried a whole bunch of various combinations over the years. Below are a few of my favorites along with some tips.
First things first though, you may be asking… what is a frittata? Some call a frittata a crustless quiche (although, I call a quiche a crust-full frittata). It’s an egg-bake filled with yummy vegetables, herbs, and a bit of cheese. If you’re not a savory breakfast person, it’s a quick weeknight dinner option.
How To Make A Frittata
Frittatas are so simple to make! Here’s how:
- Choose a recipe variation below, and start by whisking together the frittata base: a simple mixture of eggs, almond milk (or any milk), garlic, salt, and pepper.
- Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.
- When the veggies are ready, stir in any spices or herbs before adding the eggs. Pour in the frittata base, and shake the pan gently to distribute it among the vegetables.
- Sprinkle your frittata with cheese and transfer the pan to a 400-degree oven.
- Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
- Allow the frittata to cool slightly before slicing and devouring!
Frittata Recipe Variations
Part of the fun of a frittata is getting creative with your vegetable and herb combinations. Here are 5 of my favorites!
- Broccoli & Feta (pictured above)
- Roasted Red Pepper & Spinach
- Spring Veggie with Asparagus
- Mixed Mushroom & Tarragon
- Caprese, with Cherry Tomatoes & Basil
Frittata Tips
Follow these tips and tricks to make an A+ frittata every time:
- Spread your veggies evenly throughout the pan before pouring in the eggs. Once you pour the egg mixture in, you won’t be moving the vegetables around much (or you’d end up with scrambled eggs!), so make sure the veggies are spaced evenly in the pan to get a final frittata with veggies in every bite.
- Change it up! Play around with these flavor combinations. If you try swapping in different herbs or vegetables, keep in mind that a good veggie:egg ratio is about 1/4 cup of veggies per egg, or 2 heaping cups of vegetables for 6-8 eggs.
- Use a cast-iron skillet. The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving. I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don’t have a skillet, go make this breakfast casserole recipe instead.
- Safety first! Don’t forget that when the cast iron skillet comes out of the oven, the handle will remain hot for a while – I’ve learned this the hard way multiple times. Place a kitchen towel on it to remind yourself not to grab it before it cools off. You can also get one of these silicone handle covers.
Frittata Serving Suggestions
If you’re serving your frittata as part of a bigger brunch, mimosas, classic french toast, banana bread, pancakes or muffins, French toast, baked oatmeal, overnight oats, blueberry scones, or fruit salad would all be great choices to go with it.
To dress up individual slices, top them with additional fresh herbs or serve with sliced avocado, dollops of lemony yogurt, or scoops of pesto, pico de gallo or tomatillo salsa.
For a weeknight dinner, I like to serve my frittata with a kale salad and some good bread.
Please let me know what your favorite frittata recipe variations are in the comments. Enjoy!
For more healthy breakfast ideas check out this post!
Frittata Recipe, plus 5 Variations
Equipment
- 10-Inch Cast Iron Skillet (I like to use an enameled cast iron skillet)
Ingredients
Basic Frittata Recipe:
- 6 large eggs, use 8 eggs for a 12-inch skillet
- ¼ cup unsweetened almond milk, or any milk
- 2 garlic cloves, minced
- ¼ 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
- 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
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.
Oh my gosh how i love this recipe. I wake up at 5 am almost every moring to make my beutiful kids and loving husband this frittata almost everyday. It bring me and the family closer toghter and some loving joy to start off our day. This is an amazing Harm free exsprience.
Thanks to the lord and the jeuss that we love!
So glad you love the recipe!
First of all, I love all your recipes and have your book. They are ALL so delicious and easy! I tried this one tonight and didn’t have almond milk so did a splash of half and half. I felt like the frittata wasn’t as ‘puffy’ or full looking as I expected. It still tasted great, but just looked a little too flat. Do you think that was likely because of the lack of milk? Or perhaps I cooked it too long? Or maybe that’s what it’s supposed to look like? Haha! I used 6 eggs in a 10 inch cast iron pan fyi… Thanks in advance for your advice! I look forward to trying again!
Hi Laura, I’m so glad you’ve been loving the book! I think the half and half exchange is probably fine – you could go up to 8 eggs in the 10-inch skillet and it would be thicker in the pan.
Would the cooking time be the same with 8 eggs?
Hi Ellen, if you use 8 eggs in a 12-inch skillet, the range here should apply. The frittata might need to cook a little longer if you use 8 eggs in a 10-inch skillet.
Super easy and delicious! Used this recipe as a guide and just added leftovers! Fried Swiss chard, roasted red peppers, fresh mozzarella. Made fried potato’s and onions on the side. Amazing
Yum, I’m so glad the ratios were helpful!
Really good! Altered the caprese with some procuitto and fontina cheese instead … no leftovers!
Ooh yum, I’m so glad you loved it!
Going to make caprese frittata. Thank you
THIS SITE NEVER LETS ME DOWN!! This is a great fritata recipe, super easy and simple to make. I added some onions to make it more crunchy, but the brocoli & feta is so good. Great framework to get creative (next time I’m going to add potatoes).
Hi Lily, I’m so happy to hear that!
This is my all-time favorite breakfast/brunch recipe. I put in whatever is in the fridge. Today it’s zucchini, red bell pepper, red onion, bacon bits and sharp cheddar cheese.
Yum! I’m so glad it’s become a go-to!
I just tried this recipe this morning & am enjoying my first bites – delicious!! I had mushrooms, spinach, and onion to use up and added grated Swiss cheese to the eggs. I love that this recipe gives a base that I can adapt based on what I have and like. Thank you!
I just made this, and it is delicious! This is coming from someone who does not like eggs except for quiches. I used zucchini, spinach, broccoli and pepperjack cheese. I grated the cheese into the egg mixture. The zucchini, spinach, and broccoli was sauteed first as per the recipe, which eliminated all the extra water. I’m going to go eat another slice. Yumm!
5 stars! (pressed submit before rating)
I’m so glad you loved it!
TY for all the variations! I hadn’t made a fritatta in years and your post got me back on track.
I live alone so squished down the recipe to:
4 eggs
2 T sour cream
4 oz leftover roasted potato, diced
2 leftover roasted pasilla chilis, diced
1 tsp Hatch chili powder
1 tsp Penzey’s Justice seasoning (peppers and onions)
Baked in a 10: cast iron skillet at 350° 20 minutes
This makes 4 servings, one for now, one for tomorrow and 2 for the freezer.
PERFECTO!
Nutritional Info per piece:
Calories 258
Protein 15 g
Carbs 8 g
Fiber 1 g
Fat 18 g
Cholesterol 188 g
Sodium 77 g
Excellent!!! Broccoli-Feta Var – made as written twice now — 1st for a brunch with guests, & last night for din-din. Fantastic!! (oh, well I doubled the minced garlic in din-din version – husband and i love garlic) Thank you for this wonderful recipe.. I am looking forward to making your variations.
Great recipe! I just wish people would post realistic prep times, and this is EVERYONE who posts recipes. Five minutes ????? Try 45, between getting everything out of the fridge, all the chopping and shredding, putting everything away. If I do prep in five minutes I’d be missing at least three fingers before I even started cooking. I love Love and Lemons recipes, just please start being realistic about the timing, thanks!
Ha, this one might be a little short, thanks for pointing that out. We do try to post realistic times, of course, it’ll be different for everyone.
It took me very little time. I think it depends on your ingredients. I had chopped onion leftover from taco night, sliced peppers that my kids snack on and zucchini. No need to shred the feta :). Really yummy result!
Love this recipe! I use the base and then whatever we have on hand or left over at least once a week. lately, I’ve loved: spinach, broccoli, bacon, and parmesan to top. 10/10 easy, inexpensive, and relatively healthy meal. keeps great in the fridge left over as well, but we rarely have leftovers! Thank you for the inspiration.
I’m so glad it’s been a staple recipe!
Sooooo good! We made the spring veggie frittata. I’m dairy free so we used vegan Gouda and cheddar slices cut up into small cubes. We didn’t have tarragon or chives so we used fresh basil instead. This was hearty and delicious! Love how the peas “pop” with each bite. Definitely going to try some of the other variations with this recipe!
I’m so glad you loved it!
Turned out great! I made the caprese variation because I coincidentally had basil, tomatoes, and fresh mozzarella on hand and needed to use them up. I recommend adding an extra 5 min to the 20 min cooking time, under the broiler. It finishes the bake nicely. The mozzarella liquids needed drying up, and the broiler encouraged a final ‘puff up’. Great for brunch!
I’m so glad you loved it!
Can I finish on the stove top rather than transferring to oven? It’s 105 here. 🙂
The eggs need to bake in the oven to set up – you could try something like shakshuka for an egg dish that finishes on the stove: https://www.loveandlemons.com/shakshuka-recipe/
We love using left over pasta that’s been dressed in whatever sauce we’re having. Just fry it up in a little olive oil, tip into whisked eggs with little grated parmesan and cook as usual. It makes an excellent frittata
I used onion, mushroom, peas, and red peppers. It was delicious! Thank you for th3 recipe ideas.
I’m so glad you enjoyed the recipe!
Made the broccoli and feta recipe. Used marjoram and oregano. Very pleased with my dish. Thank you for these recipes.
I’m so glad you enjoyed it!
I used what I had on hand. The dish was delicious and my wife said I can cook for her anytime.
Thanks for the ideas
Ha, I’m so glad she enjoyed it!
Thank you for the guidance. I used spring onions, broccoli and peas (what was on hand) with some fresh marjoram from the garden. Even without cheese (not on hand) it was delicious.
I’m so glad you enjoyed the recipe with what you had on hand!