Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.
Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.
You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.
I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.
Traditional Frittatas vs. Baked Frittatas
In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas!
I’ve also provided instructions on how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.
Which version is my favorite? They all turn out equally well. The only real deciding factor is which method works best for you.
Basic Frittata Formula
- 12 eggs, whisked just until the egg yolks and whites are blended
- 3 tablespoons full-fat dairy
- 3 cups cooked and seasoned vegetables or other add-ins
- 1 cup (4 ounces) grated or crumbled cheese
- 1/2 teaspoon salt
Recommended Frittata Flavor Combinations
- Spinach, artichoke and feta cheese
- Broccoli, cheddar and green onion
- Cremini mushrooms, arugula and goat cheese
- Cherry tomatoes, zucchini, mozzarella and basil
- Shown here: yellow onion, carrot, bell pepper, goat cheese and chives
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.
Watch How to Make Frittatas
How to Make Frittatas (Stovetop or Baked)
- Author:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Varies
- Cuisine: Italian
Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you’re cooking the vegetables in your skillet—if you’re using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).
Ingredients
- 12 eggs
- 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
- ½ teaspoon salt
- 1 cup (4 ounces) grated or crumbled cheese
- 3 to 5 cups chopped vegetables or greens of choice (or up to 3 cups leftover cooked vegetables or greens)
- 1 tablespoon olive oil
- Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)
Instructions
- Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
- Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
- In a 12-inch cast iron skillet (or any other large skillet that’s oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
- Traditional stovetop option: Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Baked casserole option: Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Baked mini frittata option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant ⅓ cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
- Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.
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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Lori Wuyts
Oh my greatness!!!! I have never liked fritatas until now. I used muffin pans and used squash, onions, sliced cherry tomatoes and spinach. Soooo good. I will be making these all the time.
Thanks for the recipe and the great instructions, especially about not overcooking. I think that is why I never liked fritatas. Too dry
Kate
Hooray! I’m glad you enjoyed it, Lori.
Anne
Made this tonight for dinner. I used onion, bacon and broccoli. Cooked in an 8 inch pie pan for 14 minutes and it was perfect! Easy and delicious! Will definitely make it again!
★★★★★
Kate
That’s great to hear, Anne! I appreciate your review.
JJ
Anne…for the 8″ pie pan recipe…how many eggs did you use? Thx, JJ
Anne
I used 6 extra large eggs and it was perfect
★★★★★
Kate
Thank you for your review, Anne!
Jessica Araujo
Hi Lori how did you do your Frittata with your squash, onions, sliced cherry tomatoes and spinach? Please share your steps.
Lewis
Fantastic loved the muffin idea. Is so great to have people share there receipts Haven’t looked at a cook book in ages m Tks :))
I am a chef want to be LOL
Lori Wuyts
UPDATE. I did freeze the ones I made because there were way too many for me to eat in a few days. I popped them in my toaster oven at about 325 degrees for about 20 minutes, until they were just thawed out, and they were great. Not watery or rubbery.
★★★★★
Dawn J Cawrse
Amazing Fritters! Great instructions. Very easy to follow i didn’t have any milk or cream so I used cottage cheese and it turned out Great! The additional ingredients I used was onion, peppers(small ones red, yellow&orange), minced garlic, mushrooms, tomatoes and bacon. It turned out so yummy!! Thank you
★★★★★
Amy Coughlin
Thank you for your thoughtful site! I have had great success with many of your recipes. I am looking to cook for 20 people. Do you think it would work to bake in a half sheet pan? I’m thinking lower temperature for longer. I’d appreciate any recommendations. Thank you.
Kate
Hi Amy! I’m not sure if it would be deep enough Let me know if you try it.
Jamie Lee Zipfel
This was delicious!! We had spinach, sweet potato, and feta laying around, so that’s what’s in ours this morning. Thanks for your thorough directions and making room for variability in the recipe-I appreciate it!
Irene
This is such a great recipe and I love the way you present the instructions and cooking tips. I just finished making the 24 egg baked casserole variety and it turned out wonderfully. I put it in for 20 minutes but kept adding 5 minutes at a time because it needed to go longer than expected. I wish I’d kept track of how much time I added (probably about 40 minutes total cook time) but the results are beautiful. I cooked about 2lb cubed red potatoes, ham, shallots, mushrooms (with a dash of cooking sherry) and a half a bag of chopped spinach leaves. I also added pinch of cumin, some white pepper, paprika and a teaspoon of basil. Oh and quite a bit of cheese. :) Probably three cups – a blend of parmesan, mozzarella and extra sharp cheddar. Thank you so much for this recipe!
★★★★★
Dianne
I made my first frittata recipe today with your oven recipe. I cooked broccoli first and then added onion, red pepper, mushrooms and it turned out great! Thanks for the recipe!
★★★★★
Kate
You’re welcome, Dianne! I appreciate your review.
Arbutus
I’ve made this many times. I love your recipe! So does everyone that has tried it. I am always asked to bring to a morning meeting for the group to enjoy.
I use my large cast iron skillet, start on stove and transfer to oven. Mine always takes longer to cook then the recipe calls for.
★★★★★
Loretta
If using spinach, would you cook it ahead of time?
Kate
Hi! Yes, add it right before your other vegetables are almost done and cook down until wilted.
Anita from Vancouver, BC
I made these and cooked them in muffin pans. It finally occurred to me I could make my own “Starbucks egg bites”. I took them to work and was very proud of sharing my efforts with all of your great help/easy instructions! Thank you!
★★★★★
Kate
You’re welcome, Antia! Thank you for your review.
Grammar Police
Oh, my culinary queen! Where have you been all my life?
I won’t be following your instructions to the letter. I just read through for some general tips and advice. Your specific ingredient combinations do sound great though; you clearly know your stuff. I’m going all out for a baked frittata (Spanish omelette, we call ’em here) with a rainbow of leftovers. Sprouts, carrots, mushrooms, caramelized onion, all cooked. Also, some raw, sliced spring onions (scallions) and sliced red chillies. A handful of canned corn too, plus some Cheddar and leftover Stilton. Eight eggs, cream, salt and pepper. With a side of oven-crisped spicy kale.
I make extra when I cook and dine with my disabled friend, so that she has some left for the days that follow. She’ll get a kick out of this rainbow thing! (Ooh, if I can grab a red cabbage, then I can get some purple in there too…)
Many thanks.
★★★★★
SHEILA
Thank you for the easy, tasty recipe. My family loved it. I baked it in a 13×9 inch glass pan at 350 and it took about 35 minutes. Some of your cooking videos caught my eye and I’m looking forward to perusing your site for other yummy concoctions.
★★★★★
Kate
I’m happy you enjoyed it, Sheila!
Raymond John King
Onions, Red Bell Peppers, Green Chili’s, Mushrooms, Potatoes Hash Browns, Spinach and Cheddar Cheese. Used a 10″ Cast Iron, reduced to 8 eggs. Could have went with 10 eggs.
★★★★
Robyn
Thank you for your recipe and tips. I have now made them twice with totally different ingredients and they have been wonderful both times. I used a muffin tin and the second time I put cupcake papers in – wow – they peel off with no sticking and leave a lovely crimped edge to them. I will definitely be making these again and again.
Jess
Oh my gosh, THANK YOU. This guide saved my tush this week when I suddenly was working a morning shift and had to make breakfast for my clients. I used some leftover grilled chicken, broccoli, red and orange bell peppers, sour cream, and gouda cheese. I followed the instructions for the baked version and it was a MASSIVE hit – I’ll be returning to this guide again!
★★★★★
Kate
You’re welcome, Jess! I’m glad you loved it.
M Thompson
Can you substitute egg whites for some of the eggs?
Kate
Hi M, you could try it but I’m not sure what adjustments may need to be made.
Beth
Made the frittata today with 3 heaping tablespoon sour cream, 1/2 cup bacon, veggies and fresh spinach plus cheddar cheese. Absolutely delicious! We’re keeping this recipe! I finished baking it in the oven at 425 degrees.
★★★★★
Kate
I’m glad you added your own touch and enjoyed it!
Collette
This looks like a wonderful recipe! I’m hoping to make this for an upcoming birthday brunch. What are your suggestions for how to prepare this the night before so I can simply pop it in the oven the morning of? Thank you!
Kate
Hi Collette, I haven’t tried making it ahead of time. Sorry!
Andy Hellebusch
I have made this several times and it’s foolproof.I used up vegetables of all kinds before spoiling and also pan fried one baked potato from last night’s supper and added it to the mix. Home made cornbread/blueberry muffins from last evening’s dinner – a perfect lunch/dinner. Love your sight.
★★★★★
Kate
Hooray, Andy! That’s great to hear.
Elisa
Great recipe !!
★★★★★
Kate
Thank you, Elisa!
Caitlin Fischer
I think this is the first time I’ve made a recipe two days in a row. It was great! The first time I made it with bell pepper, red and yellow onion, and carrots; the second time, with broccoli, cheddar, and green onion.
When you make the broccoli, cheddar, and green onion flavor combination, how do you prepare your broccoli? Steamed? Sautéed? Do you add extra cheddar cheese or you still add one cup of cheese–total?
★★★★★
Kate
Thank you for sharing, Caitlin! I like to sauté and steam it slightly. This is an older recipe, but it should help!
Linda
I mad a half size one with spinach, sausage, green pepper, onion, and sharp cheddar. Using stovetop method. Baked it off for 10 mins. Perfect and delicious!
★★★★★
Delphulia
This has become our go-to breakfast! I usually roast a ton of veggies (carrots, sweet potato, onions, bell peppers) on the weekend for meal prep and then skim off whatever I don’t use along with cooked spinach and goat cheese for the frittata (baked option). I bake it while I’m meal prepping, and then divide up to Tupperware for breakfast during the week. The recipe is very forgiving (only have 10 or 11 eggs? Sure! Have 14? Better!), works with every veggie I’ve tried (potatoes, tomatoes, eggplants) and keeps well. I usually just pop cold slices into the microwave for 15s for breakfast…
★★★★★
Kate
Wonderful! Thank you for sharing, Delphulia.
Samantha
I tried your recipe when making frittata for the first time – It turned out delicious, and very easy :D The fact that I was able to make such a tasty frittata, despite having no prior experience, is a testament to how helpful and informative your guide was! I won’t need to search for another recipe ;) I was searching for a nutritious, easy-to-pack lunch that I could make for my husband, and I’m happy to say that your frittata recipe was the perfect answer. He devoured it, and enjoyed the flavour. I tried using bacon, diced onion, baby peas, soy mushroom, salt, pepper and lots of parmesan cheese for my version. :) The fluffy egg was the star of the show however; which is why my husband found it satisfying ^-^
★★★★★
Kate
That’s great, Samantha! I’m glad you found a great combination for you.
Sondra
Thanks for the great recipe. I was going through my fridge and found Canadian bacon, Jarlsburg cheese and green onion. I split the recipe in half and split between two small cast iron skillets and baked at 350 for 17 min. They turned out great! My husband and I split one and have another for tomorrow! The mini cast iron skillets came from Pampered Chef. I’m so glad to find another use for them! Next time I’ll go with 8 eggs between the two.
★★★★★
Kate
You’re welcome, Sondra! Thank you for your review.
Lisa K
Delicious…I used spinach, red onion and a variety of peppers…also bunch of shakes of turmeric and Cajun spice…so good
★★★★★
teacup
Thank you for clear, simple instructions. They were easy to follow and the frittata turned out well. I appreciated the guidance because I wanted to try something different than the stovetop/broiler method I’ve used in the past. (I’ve never been happy with the way it came out.) The results were so satisfying! I followed the measurements of 3 Tbsp milk and 1/2 tsp salt with the eggs. I didn’t measure the vegetables; I just went by sight for what looked to be a good amount in the pan.
I used a large (12″) cast iron frying pan. I sauteed short lengths of thin-sliced orange pepper and sweet onion in a little bacon fat, then stirred in lightly steamed broccoli. I used 10 eggs along with shredded cheddar; next time I will use the full dozen called for in the recipe. (My pan could probably take an additional egg or two, even.) The frittata was done at the shorter cook time.
This is a recipe I will use again!
★★★★★
Kate
You’re welcome! I’m glad you think so. I appreciate you sharing how you approached the recipe!
Andrea Elliott
I made this using
6 eggs
1 tab. heavy cream
1 tab. Sour cream
6 cherry tomatoes, sliced seeded
1 small red pepper, diced
1 small onion, sliced
1 clove garlic, minced
4 small cooked potatoes, diced
5 slices fully cooked bacon, sliced
1 c. Mild cheddar cheese
1 c. White American cheese, cubed
1/4 c
Shredded parmesan cheese
Salt, pepper, basil and oregano
Sauted onion, red pepper, tomato, basil, oregano set aside to cool. Poured a small amount into a 9″ deep pie dish. Layered veggies and cheese. Topped with cheddar. Baked 350 deg. Approx 30 mins.
★★★★★
Sandra
This was excellent. I was so happy to find a frittata recipe that can be made as a baked casserole instead of the stovetop to oven version. Thank you!
★★★★★
Kate
You’re welcome, Sandra!
Eileen
I am so excited! It was my first frittata and it turned out excellent! Thank you! I used about 1 1/2cups of broccoli (steamed separately), and in a skillet I cooked yellow peppers, red onion, salt & basil. I added all of it to the eggs, and poured it in a 6 1/2 x 8 1/4 glass dish for 20 mins. It’s only me and my hubby so I made it with 6 eggs, 1 1/2 TB greek yogurt.
★★★★★
Kate
Hooray! I’m excited you loved it. I appreciate your review.
Jessie
Scrumptious. I did the baked casserole method and my veggies were caramelized onions, red pepper and mushrooms (cooked the night before) and my cheeses were goat and pecorino Romano. I also added Herbs de Provence because I love that seasoning in eggs. I served it for Easter brunch and it was a huge hit. I will use it again!
★★★★★
Kate
Wonderful to hear, Jessie! We appreciate your review.
SA
This was so good! I made mine with leftover veggies that were about to go bad, and it turned out pretty alright for how easy + convenient it was. Thank you so much!
robert french
great helpful hints, i suffer from over cooking mine sometimes, will look for the jiggle next time. i like to line the bottom of cassorole dish with slices of just under cooked, firm slices of sweet potato, then pour mix over top
★★★★★
Anna
Just made these for a Mother’s Day brunch- delicious! Pretty much had a Cookie and Kate brunch. Made your apple muffins, carrot muffins, and breakfast potatoes too. My family loved it!