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 vegetables or greens of choice (or 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.
- Warm the olive oil in a 12″ cast iron skillet or oven-safe non-stick skillet 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, then stir them into the egg mixture. Grease a 9 by 13″ pan, then pour the mixture 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. 
Charlotte
I’ve never made frittatas before but sounds similar quiche. What’s the difference?
Lilian B
Quiches have a crust.
Charlotte
Thank you
Kate
They are similar but frittatas don’t have a crust base and have less milk or cream to the base. Hope this helps!
Charlotte
It does. Thx
Melissa
This is very helpful, thank you! I often want to be able to improvise recipes based on what I have on hand, but I don’t always know a good basic formula and get intimidated. Looking forward to using this as we approach summer produce and lots of options at the farmer’s market!
Kate
You’re welcome!Yes, great for fresh summer options, Melissa.
Barbara D
Thanks for doing the testing to figure this out. I am going to save it, I always need some egg dishes for entertaining and the holidays. I love the flexibility with vegetables, that will work with what I have on hand. Super helpful. Thanks Kate.
Kate
You’re very welcome, Barbara!
Linda
This recipe looks great! Looking forward to trying it. Went to Amazon to see your book. I did look inside the book. Will your future books give nutritional information with each recipe? My triglycerides are three times what they should be so I am very limited on the amount of saturated fat I can have. Many thanks!
★★★★★
Kate
Thanks, Linda! Right now, I don’t have plans for a future book. But, it’s something to consider. Thanks for the review!
Marilyn
Holy Moly! This is SO delicious and easy to make….THANK YOU for your great recipes!!!
Kate
You’re so welcome!
Brittany Audra @ Audra's Appetite
Loving making frittatas or egg muffins for meal prep and weekend brunches with guests…this tutorial is SO helpful, thank you!
Kate
I’m so happy to hear that, Brittany!
Gerlinde/Sunnycovechef.com
I love frittata and are always looking for new ideas and recipes. Thank you!
Kate
Welcome!
DeeDee
Great tips!
Kate
Thank you!
Saira
Everything is step by step guide. Thank you so much.
★★★★★
Kate
Thanks for the review Saira!
Gaby Dalkin
Oooh, I’m so into the spinach, feta and artichoke flavor combo!
Kate
Love!
Kari
Yum! I want to make the minis option!
Kari
Kate
Great! Let me know what you think.
Lilian B
Bookmarking this for the next time I want to make a frittata! I’ve made them before but they never quite turn out right – I think I’ve had the wrong egg-to-pan ratio and tend to over-cook it. I appreciate the comprehensiveness of your tips, and the easy template recipe.
A seemingly strange vegetable add-in that nonetheless WORKS is fresh sweet corn. Made this discovery via a recipe from Serious Eats. Having made it a couple times, the bacon is *not* the star here, and you could omit it and add some smoked paprika to the cooked veg to get a similar flavor profile. I never would have thought to add corn to eggs, but it really works! (Gotta be fresh though, part of what makes it work is the crispness of the just-cooked kernels.)
Kate
Thanks for sharing, Lilian! I appreciate it.
Cassie Autumn Tran
Stovetop frittatas were my go-to. I did tend to over-cook them so that the bottom of the eggs were WAY too crispy, haha! I haven’t made frittatas in so long because I don’t eat eggs anymore, but if I try making a frittata out of garbanzo bean flour, I definitely will keep these tips in mind!
Kate
And let me know how that goes, Cassie! Thanks for your comment.
Mairi
Hi, would you know,for mini or regular muffin frittatas , what cooking time would be appropriate , many thanks for your delicious take on these.NB. My oven is ‘fan’.
Mairi
Sorry! Noted later in your notes about cooking time for mini frittata, but I imagine oven temp for fan oven must be adjusted!
Kate
Hi Mairi, please see steps 8 and 9! :)
Lisa Steele
We’re in the middle of maximum egg production here on our farm, so frittatas are my go-to. Thanks for these tips. There is nothing worse than an overcooked frittata. You did neglect to mention the most important part of making the perfect frittata though, and that’s using fresh eggs! Preferably from your own chickens! I also just add the eggs to the cast iron skillet I cook my veggies in and pop it into the over. Easy. Thanks again for a great recipe!
★★★★★
Kate
Fresh eggs would be the best! Thanks for the comment and review, Lisa.
Natalie Ellis
I sometimes do this kind of plate but never know that it’s called frittata. As I often use skillet, I find it more convenient and it looks like a pizza xD It’s so easy to make and as you said, we always can take advantage of our leftovers. Using the stove is also nice because we can shape the frittatas in any figures we like :)
Kate
I agree! Both options are great.
Brandee Anderson
Amazing recipe , lots of flavor I will definitely try this recipe on this weekend, thanks for shearing.
★★★★★
Kate
Wonderful! Thanks for the review, Brandee. Great for a weekend brunch or even leftovers!
Carol
Made this tonight using the oven baked casserole method since I don’t have cast iron pans. I used asparagus, spinach, scallions and feta. Delicious! The whole family liked it, and the leftovers will make a great quick, healthy breakfast.
★★★★★
Kate
Great combination, Carol! Thank you for sharing.
Martha
I love this recipe. Its a great way to make a healthy breakfast!
★★★★★
Kate
Thank you! I agree with you. Thanks for the star review.
Shelby Bossert
Wow! I absolutely slayed the frittata I made last night, all thanks to your amazing write-up! I have had so many failed attempts with frittata’s, so it felt awesome to nail it. It also helped me to use up all of my veggies that were on the cusp of going bad. The whole experience was a 10/10. Thanks, Kate
★★★★★
Kate
You’re very welcome, Shelby! Thanks for your review.
René
What temperature should the skillet be at? I had a case of “preparatus interruptus”, transferred the vegetables out of the skillet and then could only proceed when it had cooled off to a point where I could touch it barehanded.
I heated it back to Medium (5/9), oiled it well, reheated the veggies and added the egg mixture, which subsequently didn’t sizzle and left a nice crust on the skillet after I managed to get it out. Hadn’t had that for a long time … guess I should have used higher heat?
Kate
Hey Rene! I’m not sure what temperature the skillet should be in degrees Fahrenheit, but it should have been hot enough that the vegetables were really sizzling before you added the eggs.
René
Hi Kate, I guess that wasn’t really the case. We have a halogen stove and on that I find it tricky to get a cooled-off skillet well heated again without cleaning it first.
Julia S.
This recipes look so good I’ll have to give them a try! Fritatta’s and omelets are quite similar. I learned the difference through cooking recipes from celebrity chef Maria Liberati. She has been my go to guide for all things italian cuisine!
★★★★★
Kate
Yes, please do! Let me know what you think.
Joost
Nice one, I should really start experimenting with these tips and make my own frittata.
★★★★★
Kate
Thank you!
Angela
Sounds excellent, can’t wait to try it!
Do you think the recipe could be halved as it seems a lot for 3 people :)
Kate
If you like to halve it, you can. Make sure to use a smaller pan or baking dish. It does make great leftovers, too! :)
Asako
Never thought to use yoghurt in a frittata and now I won’t go back!
★★★★★
Asako
Also I make personal size ones using 2 eggs in a mini pan – so good <3
Kate
Great! Thank you, Asako.
Jerry
Great Frittata recipes! We have made these in cast iron for many years now. Never knew what it was actually called! Doh!
One tip I might suggest is that if you make it in the cast iron fry pan, whether in the oven to finish it or even on the barbeque grill, never let the frittata stay in the cast iron too long as it absorbs an iron taste and has a blackish patina on the bottom related to the iron. Remove from cast iron asap! That’s my experience. Maybe I’m doing something wrong. I use half the eggs that you do.
Kate
Thank you, Jerry! I haven’t had that experience, but appreciate you sharing.
Lauren
I followed these tips to make an amazing stovetop frittata this morning! Heavy cream for the dairy, a generous helping of half-roasted zucchini and cherry tomatoes and a combination of goat cheese and mozzarella. I ended up cooking for about 12 minutes and it turned out PERFECTLY. Now that I feel confident in the cooking method, I can’t wait to try tons of different combinations of veggies, and I’ll also have to try the muffin cup idea for easy weekday breakfasts Thank you for such a helpful post!
★★★★★
Kate
Love to hear that! Thanks so much for your review. I appreciate you sharing your experience!
Bridget Byrne
Delicious! I halved the recipe and baked it. My ingredients were fresh eggs from pastured chickens, garlic, kale, cherry tomatoes, onion, red peppers, basil, freshly grated sharp cheddar in the mix with dollops of goats cheese. I greased the glass baking dish with coconut oil. Served it with warm garlic naan, guacamole salsa and a dash of sour cream. I gobbled it up fresh, then ate the leftovers for lunch for two more days (with fresh greens with a mustard vinagrette- also your recipe). Thank you for a simple to do recipe which led to such stress free enjoyment of amazing food. We’re making the minestrone tomorrow, can’t wait!
★★★★★
Kate
Thank you, Bridget for sharing!
Heather
Hi Kate! I have made many of your recipes and they have all turned out fantastic. If I make a frittata with six eggs…would I use 1 1/2 tablespoons of milk or keep it at three? A 12 egg frittata is too much for just my husband and me. Thanks!
Kate
Hi Heather! If you cut the eggs, I would cut the liquid the same as well.
Ginnie
Really enjoyed this read and the frittata I made following your recipe guidelines (made stove top style). As I am working hard to reduce carbs and unnecessary calories, this is a great alternate to one of my all time favorites- quiche.
I signed up for your newsletter. and looking forward to more recipes and learning!
★★★★★
Kate
Wonderful, Ginnie! Yes, great alternative for sure.
Louise
This recipe was perfect! It was easy to follow, and I love the different options for cooking.
★★★★★
Kate
Thank you, Louise!
Bobguy
Awesome recipe Kate. Frittatas are a favorite in our kitchen. They are fun to make because there is so many ways to screw them up. LOL. I love your idea of baking them in muffin trays. Not only does this minimize the “oops” factor, but it gives you a couple of days of “running out the door” breakfast treats.
★★★★★
Kate
I agree! They’re so many options. Thanks for your comment!
Aeryn
Such an amazing and in-depth article. I’m very appreciative of your attentiveness. Thank you! Beautifully articulate and detailed. I hope more people read this. You’re spot on with all of your points.
Kate
I’m glad you found it helpful, Aeryn! Thanks for your comment.
Sheree L
I’ve used several different recipes and cooking techniques in the past, but your recipe and technique is the best! I used the traditional method. I was over-cooking my frittata and couldn’t figure out why it was spongy! The full-fat dairy is a must. I love all your tips, too! Thanks so much!!
★★★★★
Kate
Thank you, Sherree! I love to hear that! Yes, full-fat dairy really makes a difference.
Barb C
This recipe turned out great. I “one-thirded” it, ie, used 4 eggs, 1 Tbsp dairy, etc. and it was perfect for my husband and I. I used sour cream for the dairy. For the vegetables I used garlic, diced shallot, sliced mushrooms, a handful of pre-cooked bacon bits, and a couple cups of baby spinach, Mexican mix shredded cheese, and Italian parsley. It was the best frittata I’ve ever made! Thanks for the recipe and cooking tips!
★★★★★
Kate
Thanks for sharing, Barb!
Tricia
Kate, if I want to make your Butternut Squash Frittata with Fried Sage, should I use this recipe as the base, or the original one you published in 2014?
Kate
Hi Tricia! I loved that frittata back then. The texture of this one might be just slightly better with the provided ratio. Either way, I think you’ll be happy!
Amy
Loved the recipe. My husband won’t try new things but I forced him to try it and he finished his first. Do you think you could make this recipe, pour it in mugs, refrigerate and pop them in the microwave one at a time in the morning?
★★★★★
Kate
I would hesitate baking them in the microwave like that. You can always rewarm, even though it’s best served immediately.
Paul
Absolutely loved it! Easy-peasy and so delicious! Great for a ovo-lacto-vegetarian. I will be making this again for sure and it is on the top of my list when having a brunch with the family.
★★★★★
Kate
Great, Paul!
Laura
Hi Kate,
I have never commented on a website before. But I feel compelled to comment on yours just to say how amazing all of your recipes and tips are!! This frittata summary is just one example (I am OBSESSED with your granola – as is everyone I feed it to). You make things so easy and delicious. Thanks so much.
Laura
★★★★★
Kate
Thank you, Laura!
Joanne
You did an amazing job explaining what and why. Thank you so much. I know my dish on Sunday will be a home run. Thank you, thank you, thank you!!!!
★★★★★
Kate
I’m happy it worked so well for you, Joanne! I appreciate the review.
Katrina
Thank you for including a notes section on how to preserve and store these!! I am looking at making them for my partner to take as breakfast to work everyday.
★★★★★
Kate
You’re welcome, Katrina! I’m glad you found it helpful.
Terri
Hi Kate!
Made this for a holiday brunch and it was a huge hit. I don’t eat eggs/dairy but it was scarfed down by my guests. I followed instructions exactly and used spinach, onion, and green pepper with cheddar cheese. Baked in a 9 x 13 dish for 20 minutes (next time I’ll check at 18 minutes). Thanks for another winner!
★★★★★
Kate
You’re welcome! I’m glad you and your guests loved it, Terri.
Patricia
Yet another reliably great recipe, thank you so much. I needed to make multiple frittatas for a New Year’s Day Brunch, and your guidance did not disappoint. I followed your recipes for two different versions, and they turned out perfectly. And also – it was much simpler than I anticipated! I really appreciate that you put the time into testing various recipes and determining the best method.
★★★★★
Kate
Glad that they could be a resource! Thanks so much for your review, Patricia.
Jo-Ann Swelander
Wonderful recipe, very easy to follow!!
Thank you!!
★★★★★
Kate
Thank you, Jo-Ann!
Ro Ma
I really appreciate your comparative recipe research and your comprehensive notes on what you tried in reaching your final recipe. I am similarly compulsive and you have saved me quite a bit of time.
I am traveling and haven’t had a chance to try your recipe yet but it is at the top of my must-do list.
Any thoughts about trying this recipe in the microwave with mini-egg-muffins or a mini-frittata?
Kate
Hi Ro Ma! Thank you for your compliment! I do my best as I was a perfect result for you. I haven’t tried it in the microwave. Interesting thought though!
Jan
Never made a frittata before, but the snowstorm made it a great choice for a Sunday morning . Since we are skim milk people, I melted a half-inch slab of processed cheese in a 1/4 cup of milk, for the 3T of full dairy suggested in the recipe. Worked beautifully! Very tasty frittata! I’ll make another
★★★★★
Kate
Great to hear, Jan! I love the idea of a frittata on a snowy morning.
David
I like to use some sausage in mine!
★★★★★
Kate
Thanks for your review, David!
Terri
I made these today in a muffin pan and used pre-cooked vegetables for both batches. First batch was pepper, onion, salami, parm and mozzarella cheese. Second batch was frozen spinach, mushrooms, ham, goat cheese and sharp cheddar. I didn’t add any salt to eggs. They were perfect! Thanks for an awesome frittata recipe.
★★★★★
Kate
Thanks for sharing, Terri!
Charity Citron
Made this today with garlic, mushrooms, kale and feta cheese. Delish. Thank you !
★★★★★
Kate
Thanks for the review, Charity!
Omar
First time making a frittata, came out Awesome! Thanks for the recipe.
★★★★★
Kate
Thank you for reporting back, Omar! I appreciate your review!
Jeffrey pilus
Lucky dog. I made the recipe with scallions, carrots, and red peppers. Small cast iron skillet and broiled it for about a minute. Delicious.
★★★★★
Kate
Thanks for sharing, Jeffery!
Michael H Stolworthy
Our first fritatta – asparagus and pancetta – perfect – thank you!
★★★★★
Kate
You’re welcome, Michael!
Z
Thank you for this comprehensive guide. Because of it I was able to make a frittata that was creamy and custardy, not dry and sponge-like (which is how all my previous frittatas have tasted). I used coconut milk for the full fat dairy component, goat cheese, zucchini, scallions and dill – YUM!
★★★★★
Kate
Hooray! That’s great. I’m glad you liked it with coconut milk. I appreciate the review, Z!
Celeste Ciulla
Just made this with greek yogurt, feta, red onions, cherry tomatoes, yellow pepper, asparagus, radicchio, and green olives it looked great and tasted even better. And it was EASY. Thank you!
★★★★★
Kate
That sounds delicious, Celeste! Thank you for sharing with me.
KayG
Made this today. Turned out really nice. I only used 6 eggs, vegetables as instructed, onion, carrot, peppers,tomato and 2 tablespoons milk, salt and pepper. Added fat free shredded cheddar cheese. Popped in oven for 13 minutes and was amazed at how it cooked so fast and was delicious. It cooked right before my eyes!! Will try variations of veggies/cheese. Thank you!
★★★★★
Kate
Thanks for sharing, Kay!
Moto
Loved this recipe– I used veggies I had in the fridge (red peppers, leftover sugar snap peas, carrots, shallots, and camembert cheese), my cast iron skillet. This turned out creamy and custardy, and yum. Thank you for the hint about done-ness in the oven. For me 12 minutes worked perfectly. Enough for 4 adults and two children. No leftovers :)
Kate
You’re welcome, Moto!
Laurie
Hi Kate!
Thanks for this info! I will he making 3 different kinds a frittatas for my daughter’s baby shower. I haven’t decided if I am doing them in 9×13 pans or in muffin tins. I will have to bake them in the morning then take them to the shower location about 2 hours before we eat them. There is not an oven at the venue. What is the best way to keep them warm during that 2 hour time period? I am worried about condensation and don’t want them to get watery and rubbery.
Thanks!
Laurie
Kate
If you have an insulated cooler or something, that could work!
Trish Hyler
I’ve been making frittatas for some time now. Your additional suggestions help me add variety to my frittata, since I believe a frittata can be the culmination of all recipes, choosing your favorite additions and methods, I welcome your wonderful ideas! Trish H.
Kate
I’m glad it was helpful to you, Trish!
Kimberly
Thanks Kate! This is such an awesome guide & recipe! I made this today via casserole w/mushrooms, shallots, spinach & goat cheese. It turned out PERFECT. My only complaint has nothing to do with your recipe– I felt like it was missing something, like a sharpness. I think next time I will try it with your balsamic suggestion or use a cheese that keeps its sharpness after cooking (like feta or sharp cheddar). This is really great for me because this makes breakfast for two days for my guy and I. Thanks again!
★★★★★
Kate
Oh all of that sounds amazing! Yes, I bet a little balsamic would be amazing.
S Ridley
I followed your recipe for veggie frittata except I cut the recipe by half because I used oiled cake pan. The only difference was adding 2T of cream inste ad of 11/2 T. My frittata was beautiful and delicious!
Tomorrow I’m bravely serving breakfast to 8 guests and Frittatas are being featured.
Thank you very much for recipe and coaching!
★★★★★
Kate
Thanks for letting me know you loved it, S! I appreciate the review.
Haley
Great tips, but I don’t see an oven temperature anywhere. Cooking this at 350 or 300 for 12 minutes would be a tremendous difference, so what is the suggested temp? (Celcius is okay, I gather you use that).
★★★★★
Kate
Hi Haley! The temperature and the time is under each frittata type. So it depends on which one you are doing, stovetop or baked. Step 1 has the oven temp and the bolded sections have the oven times. I hope this helps!
Maryann Herrera
Great recipe. Love the adaptability of it. I sautéed red onion, chopped baby Bella mushrooms, spinach and garlic. Oh, and I happened to have some crisp bacon which I tossed in. Used Monterey Jack and because I had some goat cheese followed on top. My husband is raving about it! Perfect easy and fast dinner. Loved using the cast iron skillet for the whole recipe.
★★★★★
Kate
Thank you, Maryann!
Rhonda
Would this work with a crust?
Kate
Hi Rhonda, I believe so!
Christine
Can I substitute cocoanut yogurt for full fat dairy and what can Iuse instead of cheese? My household is non cow dairy.
Kate
Hi Christine, omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy. But it can be done! I would be hesitant to use coconut yogurt because it might impart some sweet coconut flavor. To replace the cheese, I would simply omit it and then serve slices of frittata with a dollop of vegan sour cream.
M larkin
This recipe was so easy. It came put great. I used light cream, frozen spinach cooked and drained well, onions, broccoli, tomatoes, and Mexican cheese blend. I sauteed all the veggies in butter then poured the eggs over veggies in two cake pans. We then baked it!
★★★★★
Kate
Thank you for sharing!
Veena Iyer
Perfect frittatas every time. I roasted sweet potatoes, asparagus an red onion. Added crumbled feta, turmeric and curry powder to the beaten egg for an Indian twist.
★★★★★
Kate
Sounds like a great combination, Veena! Thanks for sharing and for your review.
Tony
Thanks for the great recipe! Really tasty and easy to make! I’m a 59 year old guy who forgot to learn how to cook until just recently (with the patient tutelage of my wife). I used the oven casserole approach (with half and half cream) and it turned out great! Only problem was that I don’t think I greased the pan enough and it took awhile to get it clean afterward. My mistake, not yours. Question: would you care to ballpark the number of calories per serving? I clicked on the “Nutrition information” arrow and got nothing other than a disclaimer (about using an online calculator) – – at least that’s what I got on my phone. I’m trying to shed a few pounds and I’m using an app to track calories. The app’s food database is all over the place with answers for frittata calories. What do you think? 150 calories per serving? 200? 250? Any thoughts? :)
★★★★★
Kate
Hi Tony! I’m glad you liked it. For the nutrition information, make sure you allow cookies in your browser. It’s a plug-in so it will act like a pop-up. I hope this helps!
Tony
Thanks Kate! Couldn’t get it to work on my android phone (didn’t see an easy way to allow pop-ups) but it worked right away on my mac. So, all good and I’m pleased to see that I slightly overestimated the calories in a serving. :)
Btw, I made it a couple of days ago and put leftovers in the fridge which I’ve been eating with a bit of salsa for breakfast in the morning.
★★★★★
Raquel
Made today for brunch. It was delicious and very easy to make. I scaled recipe down to only 3 eggs. I used a small skillet to cook & bake mixture. I paired it with a spinach salad with a creamy lemon dresssing. I topped frittata with siracha.
★★★★★
Kate
That sounds like a great pairing! Thank you for sharing, Raquel.
Susanne
This was my first frittata! Thanks for your hard work; we really enjoyed it.
★★★★★
Kate
Wonderful to hear, Susanne!
Julia
Thank you for all your tips and reasons for doing things a particular way. Sometimes people waffle on without saying much but your suggestions were obviously from a voice of experience and will make the dish much yummier! Cheers, Julia.
★★★★★
Kate
You’re welcome, Julia! I’m excited to hear you appreciate the tips. Thanks for your review!
Carolyn
Delicious recipe and SUCH THOROUGH INSTRUCTIONS! Thank you for not leaving anything unexplained. Love the recipe options (and your dog, too!).
★★★★★
Kate
You’re welcome, Carolyn! Thanks for your review.
Max
This is such a great recipe! This is the third time I’ve made it .always turns out great ! Thanks
★★★★★
Kate
I’m happy to hear that, Max! Thanks for your review.
Lisa
Thank you for this lovely recipe. We really enjoyed it!
★★★★★
Kate
Wonderful, Lisa!
Caryn
I’m trying to avoid egg yolks, or at least reduce them. Would this work with egg whites, or replacing half the yolks with egg whites?
Susan carley
I’m a self-proclaimed Foodie and a retired restaurateur, who reads cookbooks like they’re novels and quite often Googles recipes for inspiration before turning the computer off and cooking my own dish. I was so impressed with your article about frittatas that I just had to say kudos. You had me at “I read America’s Test Kitchen, Bob Appetite, and Epicurious versions before coming up with my own.” So I’ll be following you. Great job. I’m making frittatas for 30 people tomorrow so I will report back!
★★★★★
Kate
Thanks, Susan! Let me know what you think as you try recipes.
Carolyn G.M.
I used a quart of Egg Beaters and the texture was just gorgeous. Next time I’ll par cook the fresh potatoes, only the very center was not crunchy but not as soft as would have liked. I used green peppers and lots of chopped onions with canned green chilies in a casserole dish. Topped it with grated cheese and chives. For my first time, it wasn’t bad. The fresh Salsa made with black beans, corn, tomatoes, cilantro, onions, jalapeños, topped it off. The combination was super. This was a recipe that I put together on the spot. Next time, I’ll do some research first. LOL
Kate
Thanks for sharing, Carolyn!
Jocelyn
excellent post . thank you thank you!
Kate
You’re welcome, Jocelyn!
Sonia
Just wanted to say that thanks to your tips and testing I was able to make perfect mini frittatas. Thanks for spelling it all out for us! Followed the formula to a T and they turned out great.
Kate
Great to hear, Sonia!
Kacey
I cooked this tonight to rave reviews however, one of us is watching his cholesterol. How do you think the custard texture would be affected by using 1/2 full eggs and 1/2 egg whites?
★★★★★
Kate
It will likely be lighter, as egg whites are that. I would watch the time if you do this to make sure it doesn’t get overdone. Let me know how it goes!
Whitney Kalin
This was super easy and came out perfect the first time. Used the cast iron skillet method, with onions, tomatoes, jalapeños, and wilted spinach. Looking forward to trying more iterations! Thanks!
★★★★★
Kate
I’m glad you loved it, Whitney! Thanks for your review.