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
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!
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)
- 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).
- 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)
- 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.
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.
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
Hooray! I’m glad you enjoyed it, Lori.
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!
That’s great to hear, Anne! I appreciate your review.
Anne…for the 8″ pie pan recipe…how many eggs did you use? Thx, JJ
I used 6 extra large eggs and it was perfect
Thank you for your review, Anne!
I’ve made both versions of this recipe many times. I prefer cooking the cast iron version bc it is a little easier but my husband, who does the dishes, hates cleaning the cast iron egg pan. We switched a few months ago to the casserole version and it tastes exactly the same and my husband is so much happier. I have made this with so many different veggies, cheeses, milks, etc and all seem to work well except for fresh cheeses, which are just too watery. If your frittata seems too watery/jiggly after cooking for a really long time, just use your meat thermometer and make sure it’s up to 165. Sometimes it just stays a little watery with the fresh cheeses
This was fantastic! We reduced the eggs to 8 because it would just 2 of us eating and adjusting the other ingredients accordingly. It was perfect! My husband absolutely crushed them! The best part is I got to use eggs and vegetables that needed to be made. I used onion and bell pepper, added a bit of taco seasoning and called them tex mex frittatas. As garnish I added salsa (that also needed used) and whipped up a chipotle sauce while it baked. Absolutely perfect! This will definitely make it into our weekly rotation.
Hi Lori how did you do your Frittata with your squash, onions, sliced cherry tomatoes and spinach? Please share your steps.
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
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
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.
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!
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!
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!
You’re welcome, Dianne! I appreciate your review.
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.
If using spinach, would you cook it ahead of time?
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!
You’re welcome, Antia! Thank you for your review.
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…)
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.
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.
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.
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!
You’re welcome, Jess! I’m glad you loved it.
Can you substitute egg whites for some of the eggs?
Hi M, you could try it but I’m not sure what adjustments may need to be made.
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.
I’m glad you added your own touch and enjoyed it!
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!
Hi Collette, I haven’t tried making it ahead of time. Sorry!
I imagine you could prepare a lot in advance Collette. I already saute my mushrooms before the frittata stage. That could be done well in advance.
-Preparing vegetables (dicing but not cooking)[If you use potato or sweet potato, you could pre-cook them.]
The one heads up I’d offer is to let the food come to room temperature if it’s been cooked ahead of time and then refrigerated. If they are too cold, it could affect how the eggs cook.
Let us know how it turns out. :-)
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.
Hooray, Andy! That’s great to hear.
Great recipe !!
Thank you, Elisa!
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?
Thank you for sharing, Caitlin! I like to sauté and steam it slightly. This is an older recipe, but it should help!
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!
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…
Wonderful! Thank you for sharing, Delphulia.
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 ^-^
That’s great, Samantha! I’m glad you found a great combination for you.
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.
You’re welcome, Sondra! Thank you for your review.
Delicious…I used spinach, red onion and a variety of peppers…also bunch of shakes of turmeric and Cajun spice…so good
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!
You’re welcome! I’m glad you think so. I appreciate you sharing how you approached the recipe!
I made this using
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
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.
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!
You’re welcome, Sandra!
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.
Hooray! I’m excited you loved it. I appreciate your review.
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!
Wonderful to hear, Jessie! We appreciate your review.
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!
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
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!
Making your recipe with spinach, morels, onion and yellow bell pepper. Just went into the oven and already smells amazing!
this is so good & simple to make—it’s become one of my staple recipes that i make a least every other week or so!
i love making it for dinner with some vegetable soup or a salad, and then eating slices for snacks/lunch throughout the week. it’s also one of my favorites for serving brunch to guests since it’s easy, delicious & satisfying without being too heavy
i always prefer the lighter taste of a blend of whole eggs + egg whites for egg dishes, so i use 8 eggs & 8 egg whites instead of the 12 eggs, but other than that i make it as written & it comes out great every time. our go-to combo is onions, broccoli, bacon & a cheddar blend, but we switch it up a lot and have loved every version we’ve tried!
Thank you for sharing, Rachel! I appreciate you sharing how you made it.
fantastic recipe. I ended up cooking on stove and never put in oven.
fluffy and so good.
spinach potato squash onion peppers tomatoes and just a little cheese.
in a cast iron skillet
might have gone a little longer than I should have but we were having mimosas at the same time and I got distracted. But wonderful brunch none the same.
Kate, Do you have a recommendation for cooking on a grill?
I don’t, sorry!
I made the recipe, but cut the amounts in half. I used asparagus, baby carrots and bell pepper, together with a fresh garden salad. It was totally yummie! Will make again!
Sounds like a delicious combination, Pleun! I appreciate your review.
This guide is so helpful! I’ve shared it with friends. Thank you.
I’m glad you loved it, Katie!
This is awesome!! When I make it for my husband and I, it is gone by the next day. I have served it to guests over a bed of greens with a lemon vinaigrette and you would think that I invented eggs and vegetables!! I put in as many vegetables as I can; usually a yellow onion, two bell peppers, a zucchini, lots of garlic and some tomatoes, mushrooms and spinach. I include lots of cheese too, just what ever I have on hand. This is a recipe I will pass on to my daughters-in-law!
Thank you! This was easy to follow and very delicious. I used all leftover vegetables in the fridge: finely chopped green onions, a small amount of sweet onions and colorful peppers, a perfect tomato-on-the-vine, and two cups of chopped, fresh spinach. I used a cup of Mexican blend cheese, sprinkling some on top, and it turned out GREAT! I also made avocado toasts for the accompanying part to the delicious, savory frittata. It was fantastic!
You’re welcome, Nermal! Thank you for your review.
Another winner, Kate! Your recipes are wonderful and really tasty. Thank you!
Really great instructions! I love a recipe that accounts for variations. I didn’t have any full-fat liquid dairy, but used 3 tablespoons of non-fat yogurt and it was delicious and fluffy. My well-seasoned cast iron skillet was perfect for the stovetop-to-oven. Thank you so much, Kate!
You’re welcome, Maxine! I’m glad you loved it.
I have lots of dairy free people in my house, any recommendations for adapting it to them?
Hi! You can omit the diary, but it won’t quite have the same creamy result with the eggs. You could try to top it with my Easy Vegan Parmesan Cheese once it’s out of the oven!
DELICIOUS! I made some tweaks and half the recipe. It turned out excellent.
I used 4 tbsp skim milk and 3/4 teaspoon butter (melted). I added a few dashes of onion poweder and a minced garlic clove. For the veggies and cheese, I used asparagus and feta. Total hit!
I used the baked method and an 8x8x2.5 casserole dish.
Great tips on different methods and not to over cook.
That’s great to hear, Nadine! I appreciate your review.
I make frittatas to use up my leftover vegetables regularly. Last night I baked in a 10” Corningware baking dish using a dozen eggs, 1/3 cup of 1/2 & 1/2, salt, pepper, and fresh chives from my herb garden. I roasted red potato, red pepper, and zucchini. Stove top I sautéed asparagus, green onion, and minced garlic so they wouldn’t overcook. I mixed them all together, scattered 4 oz of goat cheese on top of veggies and covered with egg mixture topped with a mix of grated cheeses. It bakes for 23 minutes at 400° and came out perfect. Love your suggestions here for different combinations.
Great to hear, Jane!
This turned out great! So easy and really delicious. I ended up making the vegetables the day before and adding them in the next day when I made the frittata and still delicious. Will definitely be a staple in my rotation!
I love to hear that, GS! I appreciate your review.
This is the best new thing I’ve cooked in ages!! So east…I’ll be making it lots!!! Thanks very much. Unfortunately I was so hungry that id already cut in half before I took pic!!! Vegetables were onion, garlic, sliced grape tomaToes and fresh spinach. Garnished with oregano and basil. I only used 3 eggs and adjusted others to right amount. So very delicious.
Thank you for sharing, Sarah! I’m delighted you enjoyed it!
This sounds yummy!! Any recommendations for substituting with vegan eggs??
Hi Skye, personally I wouldn’t recommend it. But if you try it, let me know what you think!
I’ve made a lot of frittatas in my life but none as simple and great as this. When I saw this recipe by chance I realized I over cheesed, over cooked, and just down right did everything wrong. This was absolutely perfect and great for KETO and carnivore diets. I wish I would have taken a picture because it was beautiful in the cast iron skillet.
Have you added left over cooked pasta to a frittata? I would like to include vegetables and pasta. What would you recommend — how many cups of veggies versus how much pasta? Would you need more eggs or more dairy because of absorption into the cooked pasta? Your basic recipe is delicious — hoping cooked pasta can be added.
Hi Suzzi, I haven’t. Sorry!
Hi! Idk if you’ll see this – but need some guidance. I’d like to make this for a girls brunch, but I want to make a plain one in addition to a veggie one – would I follow the recipe the same and just not add veggies? Love your recipes!
Hi! Yes, just don’t add the veggies. You may need a little less time. Let me know how it works for you, Katrina.
So delicious and easy to make ! I love it ! Thank you !
You’re welcome, Gerogi!
Is there a summary for the procedure to make frittata thank you :> This is actually tasty to make
Hi! The recipe is below the post in the recipe card. I hope you enjoy it!
Hey, my first attempt at frittata proved perfect but I couldn’t remember what I’d done and I didn’t like the look of recipes in my search results. Was so pleased to find this recipe and guidance. Despite not having the right pan, and having a fierce and dodgy oven, this recipe turned out perfectly (8 eggs, 2 tbs dbl cream, a little ham, a little sliced potato and a few slices of mini pepper/capsicum). Thank you.
Now I need a gluten-free recipe/s for bread, brown (and white I suppose), for my friend, who has an auto immune disease. I will test bake them for her, but also share your site as there looks to be some amazing GF foods there. Can you help me find the bread ones please?
I don’t have any, sorry!
This recipe, I used as a base since I’ve never made a Frittata before. I used the sour cream and I also used leftover roasted veggies ( brussel sprouts, carrots, sweet potato and red onion). And of course some sharp cheddar cheese. I only had 6 eggs but it came out so yummy!!!
I’m happy you enjoyed it, AJ! I appreciate you taking the time to review.
Is it possible to make the frittata with non dairy milk? Oat milk, almond, etc.?
Sure, you can use your favorite non-dairy milk.
Made this tonight and loved it!! Definitely a winner. Perfect amount of cheese as well. Delicious.
Wonderful to hear! Thank you for your review, Shellee.
Wonderful site! As a former food and nutrition teacher, I really appreciate how thorough and clear the instructions are. Made today for a ladies coffee at church. 20 attended. It was devoured, and there were 5 other dishes there! Baked in Oblong lasagna. I was looking for something like a breakfast casserole for my pre-diabetic pregnant friend who can’t eat much of the usual coffee fare. Another lady made pigs in a blanket, so I wanted something without meat, potatoes or bread.
This is what I put in mine:(as texted to friend: “This is the site. I used onions, bell pepper, celery, garlic-finely chopped. (A ” creole mix” from HEB. ). Plus frozen zucchini -1 lb chopped when slightly thawed and 1/3 cup chopped fresh mushrooms. Added garlic powder and Italian seasoning. (Sautéed)
Whisk together and Put in well-greased lasagna pan: 1 cup grated cheddar, 3 Tbl whole milk, 11 eggs (the 12th one was broken in carton!). On top (garnish) sprinkled 1/4 to 1/2 c grated parm, real bacon pieces (salad section) and 3 finely sliced green onions. Read whole article. Very good info.”
Thank you for commenting! I’m glad you enjoyed it and were able to adapt it to what you had.
Wonderful tips and recipe, thank you so much for sharing it! I’ve made some not so great frittatas in the past. This one turned out delicious. I used 8 eggs with a few twists of salt, 2 Tbsp sour cream, and 2/3 cup feta. Added fresh chard & a fresh giant green onion that together cooked down to 3 cups sautéed until very soft with ~1/2 tsp dried oregano, 1 tsp dried thyme, and a few twists of pepper. While the veggies cooled I mixed them with the zest of 1/2 lemon. The frittata was baked in a cast enamel pie pan. I’m not sure how long it baked, I lost track, but as soon as I smelled the edges browning I could see it was ready. The very center ended up a smidge wetter than I would have liked but that may have been some excess moisture from the chard. The remaining 98% was perfect.
If you use a 1-1/2x or 2x recipe, what baking dish do you use to bake the frittata? Making it for 20 people. Can I use a deeper casserole dish and cut smaller pieces or should I use 2 dishes.
Hi, you will want to bake in a separate dish. I hope it’s a hit!
Question: I am planning a brunch. Do you think I can use a couple of those disposable aluminum pans to bake the frittatas?
And can I assemble it all the night before and then pop them in the oven the morning of the brunch or should I plan on getting up a little earlier on BrunchDay?
I haven’t tried it, so I can’t say for sure. If you try it, let me know.
Your website is well worn bookmark on my browser. Excellent tips and foolproof recipes that leave plenty of room for individual interpretation. Thank you!
Perfect New Year’s day brunch meal. Used two types of mushrooms, onion, spinach and cheese. Rave reviews and no leftovers.
Great overview of making frittatas. I like knowing the structure and “idea” of a recipe and then taking it from there. I’ve made frittatas with a vague idea of what to do. Now I know all the parts, including the reason for the full-fat dairy.
I’d encourage you to add, on the notes about the stovetop to the oven option, the reason for 30 seconds to a minute on the stovetop before removing it to the oven: *The bottom will be too brown.*
Nevertheless, it turned out great. Thanks.
This frittata works beautifully. I was scared to make egg in my cast iron but it must have been seasoned enough because it was perfect. I would think very flexible for types of veggies and cheeses. Next time I’ll do less cheese and make it lighter.
Thank you for sharing your experience, Sneha! I appreciate your review.
I haven’t made a frittata in a while. Came here to see what I did wrong. Thank you!
Hi Kate, What seemed to be the issue?
The stovetop frittata recipe is amazing! So simple and foolproof. I had always made the casserole version, but I find that it takes much longer and is less predictable. Never going back! I love the flexibility of this recipe, made mine with onions, scallions, asparagus, peas, and mozzarella. Thanks, Kate!
I’m glad you loved it, Rosemary!
Thank you so much for this delicious frittata. I made this is morning for
Breakfast guests and everyone enjoyed it. I used breakfast sausage,
Mushrooms, red peppers,onion spinach and half Swiss and half cheddar. Baked it in the oven, it was perfect,
You’re welcome, Marily! I appreciate your review.
I made this yesterday as I had a lot of cut up vegetables, cheeses and meats from a charcuterie spread from the day before. This recipe was fantastic as the frittata was not only flavorful but very moist.
Also your instructions and detailed notes and tips were very helpful.
Wonderful to hear, Sandy! Thank you for sharing.
Perfect! I made this for a ladies group and it was a real hit. I sauteed fresh asparagus, button mushrooms and grape tomatoes (which I seeded and skinned) separately the day before and stored them separately. I also made the egg mixture. This morning I drained all of the veggies on paper towels to remove excess moisture and then mixed it all together with 3/4 cup Mediterranean Herb Feta Cheese. Put the remaining cheese on top. I baked it in a 9 x 13 casserole for 25 minutes and it was perfect. Thanks for a great recipe. I will try it with other fillings
That’s great to hear, Cathy!
I made this recipe. It tasted really good. I used Canadian bacon and cheddar cheese. I baked it in a 9 x 13 glass pan. One question.. is the frittata thin? I thought it would be fluffier…wondering if I did something wrong!
If you didn’t use the amount of vegetables suggested, it will be thinner. I’m glad you enjoyed it!
Just made this recipe with onions, peppers and tomato, it was great!
Going to try again with mushrooms and shallots!
Sounds great! Thank you for sharing, Dolores.
Just made this recipe with onions, peppers and tomato, it was great!
Going to try again with mushrooms and shallots!
So easy to make with left over veggies.
Amazing!!! Made it with cream cheese and it came out delicious. Thank you for sharing it with us!
You’re welcome, Paula!
I just finished using/making your crepe recipe and left a comment and felt compelled to comment on this recipe. I had never made a frittata until I found your website, and now I have made dozens of them thanks to your recipe. My wife and mother-in-law love them. No two are ever the same because we are always looking for discounted/marked down items at the grocery store and we try to implement them into the frittata. Thanks for all the recipes!