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. 
Janet Jones
Thanks for a wonderful keeper recipe! I halved the recipe and baked in a 10” pie pan. It came out perfectly. As you suggested I roasted the tomatoes, sautéed the red onion and spinach, sautéed the mushrooms before adding to the egg mixture. I used feta. We are following a Mediterranean diet so this fit right in. Oh my! We really enjoyed this.
★★★★★
Kate
Wonderful!
Stephen Brown
Great recipe, thanks!!! I used non dairy milk substitute and added 3 Tablespoons of almond floor as a thickening agent. Came out great with 10 eggs 3 roma tomatoes diced and 12 pieces of diced, precooked bacon.
Terri Harris
I loved this recipe. I halfed it and it turned out great. I used black olives, green chiles, onion and sharp cheddar. I used sour cream as my dairy and added garlic, smoked paprika, chili powder and some red pepper flakes, just a tad. I served salsa for extra topping. It was enjoyed by my guest as well. Thanks!!
★★★★★
Kate
You’re welcome, Terri!
Leah Aston
Wow that sounds like a great combo of extras.
Sparrow
Hi Kate and Cookie :):)
Thanks for this fantastic, easy, and versatile dish that I keep making over and again for Airbnb guests, co-workers, etc., They love it and so do I. My little dog Diego gets tidbits too :) I keep making the full dozen eggs version as it’s very easy to reheat for work lunches.
I really like it with bits of creamy goat cheese in the mix, sauteed dark leafy greens and asparagus and mushrooms. I have one in the frig now overnight to be baked in AM which has roasted little tomatoes in addition…generous Mexican grated cheese blend on top. Anyway, love it and thank you for sharing! Cheers!
★★★★★
Kate
I love that! Thanks for sharing your frittata version, Sparrow.
Rebecca Blackmore
I used asparagus, peppers, onions with feta cheese and sour cream instead of milk. It came out terrific and I will definitely be making this again soon!
★★★★★
Kate
Great, Rebecca! Thanks for sharing.
Louisa
I would like to make 12 baked mini frittatas instead of 18 (I only have one 12 hole muffin pan). What is the best way for me to divide up the recipe? I plan to use roasted pumpkin, red onion, baby spinach, goat’s cheese and chives as my filling.
Kate
Hi Louisa, they may take a little longer and could be really big, but you could start by adding equal amounts to your muffin tins to spread out the mixture. This may depending on the size of your tins if you can do that, though.
Jayne Benn
Made this Frittata with yellow, red peppers, onion, corgette, goats cheese and garlic. Added frozen peas and endemi beans. It was absolutely amazing. So tasty, everyone loved it. I served it with a tomato sauce made from sun dried tomatoes, red peppers and garlic that had been whizzed up in a liquidiser. So yummy!!
★★★★★
Kate
I’m glad you loved it, Jayne!
Linda Johnson
I’m on a low carb diet and your eggs recipes with fresh vegetables sounds delicious. Look forward to seeing more of your ideals
★★★★★
Kate
Thank you, Linda!
Nathalie B
Hello
Love your recipes…
Would you think i could use 6 eggs and the equivalent of 6 eggs but the white only ( liquid )
Thank you again for sharing
Nathalie B
Kate
I haven’t tried it, but I would maybe recommend a few more eggs since you aren’t using part of the egg. Does that make sense?
Alyssa
Perfect! I used leftover grilled zucchini, red peppers, shallots, and mushrooms, diced, along with 1/2 cup 4% cottage cheese and cheddar. It usually feels like a chore to eat those semi-soggy veggies and even repurposing them into quesadillas or soup is disappointing. Not so with this recipe! We will be having this again and again in its unlimited variations! Truly a “clean out the fridge” recipe worth holding on to. Thank you!
★★★★★
Kate
That sounds like a delicious combination, Alyssa!
Stephanie Moore
I was so happy to see this comment as I wanted to use cottage cheese as well but was a little nervous. Just tried the first slice and it was delicious!! I used mostly homegrown produce and it’s unbelievably yummy.
Bev
Hi Kate,
Thanks for doing the leg work and trying recipes from different sites to see what works best. Your directions were clear and easy to follow. I made this for supper tonight, it was exactly what I was looking for! I look forward to making this again and trying different methods for cooking it and using different combinations of veggies and toppings. You’ve provided everything a cook needs for success!
Thanks again!
Kate
You’re welcome, Bev! Thanks for your feedback.
Bev
Sorry–I forgot to rate when I posted my comment!
★★★★★
Kate
Thanks Bev!
Sharon
I’m planning to make the goat cheese, bell pepper, carrot, yellow onion and chives frittata in a couple of weeks for my mother’s birthday. It will be my first time ever trying to make a frittata but fingers crossed it will turn out! Do you only use the chives for garnish? Or should there be some baked into the frittata as well? And in the video it showed an addition of tomatoes, would that still work for this dish? Thank you for the wonderful recipes!
Barb Russo
I followed this recipe exactly. I cut it in half and baked it in a glass deep dish 9″ pie pan. It turned out PERFECT. I used broccoli, red bell pepper, onion and sharp cheddar. When I finished cooking the veggies I took them off the heat and added the fresh basil and minced garlic. Total success for my first frittata!!
★★★★★
Kate
That’s great! Thank you, Barb.
Rachel
Perfect recipe…love the versatility of adding different ingredients and still having a delicious outcome! I made the minis and will freeze some for a quick, yummy breakfast. Convenience is key! Thank you!
★★★★★
Kate
You’re welcome! Thank you for your review, Rachel.
Daniel
First time trying to make a frittata and it went very well! I added sun-dried tomatoes, kalamata olives, and onion to your suggestion of Spinach, artichoke hearts, and feta. I probably added much more than 3 cups… Haha
Still, it tasted great and my girlfriend liked it so much, she joined the Clean Plate club. Thanks for your detailed instructions!
★★★★★
Kate
Sounds delicious, Daniel!
Tracy Osborn
I am trying this recipe this weekend and can’t wait! About how many cups raw vegetables (I’m using mushrooms, onions and tomatoes) do you think it will take to equal 3 cups of cooked vegetables?
Thanks!
Kate
Hi Tracy, you used 3 to 5 cups chopped raw vegetables or greens of choice (or 3 cups leftover cooked vegetables or greens). Doest that make sense?
Kate Feeley
I really enjoyed reading the entire entry I usually just skip to the ingredients and cook because I’m an experienced cook very well written thanks. Sincerely Kate
Kate
Thank you!
Haley
Was wondering how many calories per wedge slice?
Kate
Hi Hayley! Nutrition information is below the recipe. Unfortunately, I’m having issues with it appearing right now and am working to resolve the issue. I apologize for the inconvenience. Check back soon!
Diane
Enjoying this for dinner right now. Foolproof recipe, and the bottom is a perfect golden brown. I halved the number of eggs in your original recipe and did about 2.5 cups of multicolored peppers, red onion, kale, turkey sausage and feta cheese. I used the traditional method. Thank you for sharing this recipe!
★★★★★
Kate
You’re welcome, Diane! Thank you for your review.
Nathan Reid
Do you have a suggestion of cooking time/temp with convection?
Nathan Reid
Folloq up: This is a great recipe for ww and super easy! Thank you!
★★★★★
Kate
I’m happy you loved it! Thank you, Nathan.
Carol Manning
Great recipe! I used 12 eggs, broccoli, red bell pepper, fresh corn off the cob, mushrooms, feta cheese, fresh herbs from my garden, and topped it off with Parmesan cheese. Thank you.
★★★★★
Michael
I recently had a frittata with ham, bacon, spinach, onion, and cheese…It was amazing and spurred me on to learn the basics of making frittatas…
Your guide was exactly what I was looking for…Except…Where’s the meat? How does adding ham and bacon, for example, affect your ingredient guidelines? Should the meat be included in the “3 cups of vegetables”?
★★★★★
Nora
Made these they are awesome didn’t read not to freeze till after they were frozen would like to have the recipe for freezer fritatas
Robert Crable
There’s a lot of recipes for frittatas out there.
What makes yours the best I think is the handy little tips and researched trial and error info along with all the options. Been a little hesitant to try this; but the info you provided was the ‘push’ I needed.Looking forward to trying this and much thanks for all the work!
★★★★★
Stacey
I make a big version of this every year for Christmas morning. I prepare it the day before and throw in oven in the morning when everyone is opening presents. I usually put in breakfast sausages and bacon along with the veggies. I sometimes add shredded hashbrowns on the bottom. So yummy!
Kate
Thank you for sharing, Stacey!
Mary
Hi Stacey, when you say “ a big version” how big is that? I need to feed 12-14 people and thought I might bake it in our big roasting pan. Would I make the recipe 1 and 1/2 size or doubled? I wonder how long it would take to cook and would it get done in the middle? So tricky cooking for a big gathering.
Barbara
Mary: In order for the frittata(s) to cook thoroughly without burning or with raw center, I suggest making two 9” x 13” pans.
k
Found this recipe about 2 months ago. I make a frittata each Sunday and pack up for breakfast at work throughout the week. After trying many recipes from a variety of popular sites, I find myself returning to THIS recipe. We customize with various vegetables, meats, and cheeses based on what is available that week, but follow the general guidelines as you have laid out. This recipe is fantastic.
I agree with other readers- thank you for your legwork in testing different egg/dairy/cheese baking combinations and writing out your findings for us. This week we are trying the mini-frittata muffin tin option to see how the kids like it. Thanks so much!
★★★★★
Kate
I’m really glad you keep coming back to this recipe! I appreciate your feedback.
Cora
Our neighbors gave us a lot of fresh eggs from their chickens. I don’t think I would have attempted a 12 egg recipe otherwise. I used cooked chard and roasted butternut squash, probably more like 5 cups of veggies than 3 cups, and smoked gouda for the cheese. I made the baked version. What a delicious dish–perfectly creamy and very satisfying.
★★★★★
Barbara
Mary: In order for the frittata(s) to cook thoroughly without burning or with raw center, I suggest making two 9” x 13” pans.
Josephine DeFranco
The crumbled cheese amount seems to be incorrect. 1 cup = 8 oz not 4 oz’s. So do we add 1 cup or 1/2 cup cheese. I love cheese so I’ll probably ad 8 oz.
Kate
Hi Josephine, Thanks for your questions! These amounts are correct as this isn’t for a liquid measure. Also, by crumbling you are increasing the volume. I hope this helps!
Zo
Kate, I love your guide to making fritatata’s. Had one in a deli and loved it so decided to try and make my own. Stumbled on your receipt and it is the most thorough guide with tips that I came across. I now make weekly frittata for breakfast and leftovers go quick. The whole family love it. Thank you for sharing.
★★★★★
Donna
Sounds great! Can’t wait to make it!
Mary P
What temp should the oven be?
★★★★
Kate
Hi Mary! It depends on the type of frittata you are choosing to do. See step 1. :)
Angela Taylor
This was a fantastic frittata recipe. I mixed up the veggies a bit (artichokes, spinach, green onions, cremini mushrooms, goat cheese).. huge hit! And I also made the breakfast potatoes and the yummy green salad…. am repeating the entire thing this weekend for another bunch of friends….. thank you!!
★★★★★
Kate
You’re welcome! I love your combination with potatoes and salad.
Leigh Howell
I love this recipe. I generally make half and add onions, bacon, spinach, green pepper, minced parsley, cheddar, and Parmesan, and a little garlic powder (cooked with the veggies). My husband loves them. I put them in the fridge, and they are delicious warmed up for the next 2-3 days. Today I used all the ingredients above plus chives, diced ham, yellow squash, and zucchini. OMG! To die for. The heavy cream really makes them wonderful.
★★★★★
Lisa Camarda
Thank you for giving such detail. I always overcooked my frittatas. Your perfect instructions have taken my frittata to the next level
★★★★★
Kate
I’m happy you think so, Lisa!
Hannah
I followed this recipe to a “tee”. Unfortunately it did NOT finish cooking outside of the oven in my cast iron and I had to adjust the temperature and put it back in the oven. Undercooked eggs are extremely dangerous, and no offense, but this recipe should probably come with a note that it really depends on your oven.
Baking is not an exact science type of baker
Kate specifically mentions how to check the doneness of the frittata and states several times that you need to keep an eye on it. Maybe your oven temperature is a little off, or the temperature of your veggies affected the bake time. Either way, baking times are always a suggestion with most recipes. You need to learn to use your own judgment. I used to use an oven that cooked super fast. Finally bought an oven thermometer for it and found out that it was 100 degrees higher than what it said. Landlady told me “Momma always said that oven was one fast baking oven!” Point of story: Everyone needs to learn how to adjust baking times (and the temperature) as needed.
Anne-Marie Sirca
I have used this a base recipe several times and they’ve worked out the best I’ve ever made. I’ve made mini frittatas before and kids wouldn’t eat them. These ones, kids woofed them down. Didn’t tell them what was in them of course.
My tips? I don’t really like egg, so wanted them to not taste too eggy. It says pre-cook your vegetables, and use LOTS of them, well do! I used nearly 3 cups for 8 eggs worth – roasted sweet potato, tiny squares of feta, then sauteed spinach, capsicum, peas, shallots, added chilli flakes, salt/pepper and a good dose of cumin powder. Let this all cool down fully ie make in advance. Then I added extra cheese into the mix – mostly parmesan and some tasty cheese. Then once in the mini cupcake tray, I sprinkled the top again with more parmesan. I used a silicone tray so they just pop out easily. There was about 2 trays worth.
Last tip – the cooking time for mine was far less than the recipe (prob because of how little egg was in there). Was maybe only 6 mins or so? Open oven & check. Take them out when they are still springy as they will cook further in the tray whilst they cool down. Pop into a rack, let the tray cool down then do your second batch.
Also if you are pre-cooking them, if they are a tad underdone when you reheat them briefly in the microwave this won’t hurt/overcook them into smelly sulphur bites.
★★★★★