Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.
Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.
You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.
I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.
Traditional Frittatas vs. Baked Frittatas
In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas!
I’ve also provided instructions on how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.
Which version is my favorite? They all turn out equally well. The only real deciding factor is which method works best for you.
Basic Frittata Formula
- 12 eggs, whisked just until the egg yolks and whites are blended
- 3 tablespoons full-fat dairy
- 3 cups cooked and seasoned vegetables or other add-ins
- 1 cup (4 ounces) grated or crumbled cheese
- 1/2 teaspoon salt
Recommended Frittata Flavor Combinations
- Spinach, artichoke and feta cheese
- Broccoli, cheddar and green onion
- Cremini mushrooms, arugula and goat cheese
- Cherry tomatoes, zucchini, mozzarella and basil
- Shown here: yellow onion, carrot, bell pepper, goat cheese and chives
General Frittata Tips
Dairy options
Use full-fat dairy. I’ve had great results with heavy cream, half-and-half and whole milk. Sour cream, crème fraîche and yogurt will work as well. However, two percent and skim milk are too watery. Omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy.
Testing notes: America’s Test Kitchen recommends just three tablespoons of dairy and Bon Appetit recommends 1/2 cup. I tried both and slightly preferred the America’s Test Kitchen version, so I opted for the lower amount.
Pre-cook your vegetables, and use a lot of them
Vegetables should be tender, seasoned and cooked before adding the eggs. Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done. Pre-cook your vegetables by sautéing, roasting, or steaming them to bring out their best qualities.
A large frittata made with one dozen eggs can accommodate up to three cups cooked vegetables, so that means you’ll need even more than three cups of raw vegetables!
Cheese is a good idea
Cheese offers extra flavor and up the creamy factor. I love to use soft cheeses like goat cheese. Sharp cheddar and Parmesan are delicious as well.
You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata. While I live for golden, bubbling cheese on pizza and lasagna, don’t aim for a golden top when it comes to frittatas. Which brings me to my next point.
Don’t overcook your frittata
Keep an eye on your frittata while it’s in the oven. Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.
The frittata will continue cooking once you remove it from the oven due to residual heat. Overcooked eggs smell like sulphur and have a dry, spongey texture—not good!
Frittata Notes
How to scale this recipe
My recipes calls for twelve eggs. You can halve this recipe and use a smaller skillet (say, 8″) or baking dish. Smaller frittatas will finish baking earlier, so adjust accordingly and keep an eye on them.
I don’t recommend trying to cut the recipe by more than one-half, since frittatas are inherently a large-batch item. How about egg sandwiches or toasts instead?
Recommended frittata pans
For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.
If you’re opting for a baked method, use a well-oiled baking dish or muffin tin (I actually didn’t have to oil this muffin tin, but my other “non-stick” muffin tin caused problems. Oil your pan to be safe).
What to serve with frittatas
Frittatas make a great main dish for any meal of the day. Or, you can treat a frittata as a side dish in a larger breakfast spread (especially mini frittatas).
Sides that complement frittatas include simple green salads, breakfast potatoes or hash browns, and toasted whole-grain bread.
Frittata garnishes and toppings
Frittatas don’t always win the beauty contest. For extra visual appeal, finish your frittata off with a sprinkle of fresh, leafy herbs (such as basil, parsley or cilantro) or snipped fresh chives.
For an extra-luxurious frittata, top individual slices with a dollop of pesto or your favorite herbed condiment. Another option? Finish them with a very light drizzle of thick balsamic vinegar or balsamic glaze. Working with a Mexican-ish frittata? Try hot sauce or gently warmed salsa.
Watch How to Make Frittatas
How to Make Frittatas (Stovetop or Baked)
- Author:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Varies
- Cuisine: Italian
Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you’re cooking the vegetables in your skillet—if you’re using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).
Ingredients
- 12 eggs
- 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
- ½ teaspoon salt
- 1 cup (4 ounces) grated or crumbled cheese
- 3 to 5 cups chopped vegetables or greens of choice (or up to 3 cups leftover cooked vegetables or greens)
- 1 tablespoon olive oil
- Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)
Instructions
- Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
- Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
- In a 12-inch cast iron skillet (or any other large skillet that’s oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
- Traditional stovetop option: Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Baked casserole option: Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Baked mini frittata option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant ⅓ cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
- Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.
Notes
Storage suggestions: Frittata leftovers keep well for a few days in the refrigerator. You can serve leftover frittata chilled, let it come to room temperature on its own, or gently warm individual slices in the microwave or oven.
Can I freeze it? I don’t recommend freezing leftover frittata. When I defrosted my frozen slices, they turned very watery and slightly rubbery. If you’re looking for a good egg-based freezer recipe, check out my breakfast burritos.
Prepare in advance: The baked method is best for make-ahead frittatas. You can whisk the eggs, cooked vegetables and cheese together in advance. Cover and refrigerate the mixture until you’re ready to bake (it should keep well for up to two days). Grease a casserole dish or muffin tin and bake as directed above.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Anu
Just awesome and so well explained Kate:) Thank you so much for a lovely recipe!
★★★★★
Jason Payne
You couldnt add Celcius aswell?
Kate
Hi Jason, I cook with US standard measurements and temperatures. You can use a conversion calculator if you would like.
Robin
Great frittata recipe!
I chose the muffin path. A splash of egg mixture in the bottom, then veggies chopped fine, cheese, and more egg mixture. My wife and her sister loved them.
Tks K.
Robin
Peachtree City, ga.
Twila Kaye
This is now my go to recipe for Fritatta. I made it both ways and it turned out great every time I make it.
★★★★★
Jessi Summers
Do you think full fat coconut milk would work instead of dairy? I have a lot of eggs to use and a frittata sounds great, but I also have a dairy allergy, so I’m trying to be creative.
Kate
Hi Jess, sure! That could work. Although, you might get a slight coconut taste.
Vanessa Jarvis
I regularly substitute a combo of canned coconut milk and plain unsweetened almond milk for cream in frittatas and quiches, and add just a teaspoon of grey poupon to mask the coconut flavor. Works great & you can’t taste the mustard. I use goat/sheep cheese instead of cow cheese.
★★★★
Jessica Sexton
Did you try the coconut milk? If so, how was it? I’m also df & usually use oat milk for a creamier sub, not a lot of fat in that option though.
Jessi Summers
I totally forgot to come back to this after making the post. But I do have five eggs and coconut milk now, so I’ll make a half batch and get back to you. :)
Maureen Wade
Made chicken parm + kale frittata. Followed the base recipe with my own flair and turned out perfecto!!
★★★★★
Valerie
Not only did it take twice as long to bake this as was predicted even then it was not done. My husband and I have GERD which means we need to be early. It is 7 and I’ve been waiting for an hour for this thing to get done. Finally I’m finishing up in the microwave. Man am I disappointed.
★★
Diana
That is strange as mine was done in the oven 18minutes. Maybe your oven temp is off?
★★★★★
Lisa McF
Really excellent way to use up leftover pizza toppings! Turned out great, thanks for the detailed instructions.
★★★★★
Kate
Thank you for sharing, Lisa!
Veronica
It might also be due to the size of your pan — if you bake in a 9 or 10-inch pie pan, the egg mixture will be 2 inches thick and will take closer to 55-65 minutes to bake at 350 F. If you bake in a 9×13 baking dish, the egg mixture is more spread out (only 1-inch thick or so) and will cook much faster (20-30 mins at 350 F as Kate says)! I’ve made both versions before and it’s up to you which style of frittata you prefer.
★★★★★
Sheila
Odd. I started it on stove for just a minute then in convection oven for 12 and was perfect. Used more veg and cheese than called for, so was larger.
★★★★★
Mrs. Hunter
I adjusted ingredients to 1/4 & my mini frittata turned out excellent! Cherry tomatoes, basil, and fresh mozzarella yummy.
★★★★★
Tina
I made this last night and it was wonderful! I did the “bake in the oven” method and used asparagus, onion and peppers. Added a bit of basil (because I love basil) and it was amazing! thanks for this awesome recipe!
★★★★★
Kate
Thank you for sharing, Tina! I appreciate you taking the time to review.
Edward M Piette
It was delicious :-)
★★★★
Jenny
I’m excited to try this using the stovetop-to-oven method. How big of a cast iron pan do I need to accommodate the 12 egg recipe? Thanks!
Kate
Hi Jenny! See step 3, you will need a 12-inch.
CC
Perfect!
★★★★★
R
So easy and delicious
I used 6 eggs and 10 mins bake with the stove and oven method was perfect!
★★★★★
kristy johns
I love all of your recipes. My family of 6 regularly enjoy your recipes. Thank you so much.
★★★★★
Doreen
I made mine with spinach, onion, garlic, and sliced mushrooms. It was delicious!
Rebecca S Schott
I just made it and it looks delicious! I am letting it cool then I will have some.
★★★★★
Linda
My family has, for generations, made a similar Northern dish called an egg bake. There are several variations, like fritatas, except it’s always made in the oven as the name suggests and is usually made with meat. If you would like the recipe to try, I would be happy to share. It’s a favorite tradition our’s for holiday breakfast on Christmas or Easter but I make it quite often throughout the year. I’m not very techo savvy and am not on any social websites. I thought I would try my hand with fritatas and was surprised how similar, and different, these two dishes are.
★★★★★
Makayla
You are sharing a Recipe? May I get it please. Thanks.
★★★★★
Lisa
This turned out great! I used onions, peppers, carrots and extra sharp cheddar cheese using the stovetop method. Will definitely be making it again.
★★★★★
Emma
delicious
★★★★★
Sarah
This recipe was so informative, I really appreciated the detailed explanation of the methods beyond just the listed recipe. I made this in a 9″ cast iron with 8 eggs, broccoli, onions, bacon and cheddar and it turned out perfect! Thank you!
★★★★★
Tara olson
I can’t tell you how many times I’ve referred to this recipe & they always turn out great, so wanted to finally thank you for it! What are some yummy flavor combinations I should try?
★★★★★
Kate
Hi! I like to use my creamy goat cheese eggs ingredients. It’s delicious!
KateB
This is a fabulous recipe! Changed my mind about whether I’d ever make a frittata that I liked. One question, however. What size pan should I use? I usually cut the recipe in half, and sometimes use 8 eggs instead of 12. But what is the default size (12 eggs) vs. a smaller yield? Thanks.
Kate
Hi Kate, if you use less eggs it should be smaller. Unless you have really large eggs. Not sure that answers your question or not?
Carol
I love making this on the weekend and having breakfast for several weekdays. Stovetop method works great with my cast iron pan. Also a great way to use up veggies on the refrigerator. Today’s combo is asparagus, spinach, garlic, and feta. Yum!
★★★★★
Kate
Yes, a great way to use up vegetables! Thank you for sharing, Carol.
shakura
Easy and delicious! Only had 9 eggs left so used 3 cups only, put it in the oven like a casserole! It took 20min longer for the middle to become a bit more firm(in a deeper and smaller baking dish).
But will def make this alot more in the future!
★★★★★
Beth
Excellent! Used a mixture of veggies, 2% milk and goat cheese in a 12” cast iron skillet and the texture was light and fluffy. Love your cookbook, BTW! I’ve recommended and gifted it multiple times.
★★★★★
Shannon Itzaina
I used Greek yogurt as a substitute for whole fat dairy and 1 cup egg whites + 2 whole eggs to cut down on the cholesterol. It was amazing!!
★★★★★
Chef Tomas Gustav
NO! NO! NO! There is no milk or cream in a traditional Italian frittata. That would make it a quiche. A frittata should be dense, not fluffy. A frittata is not baked in the oven, either. That would make it a soufflé. Don’t add the cheese before the eggs or it will turn into a gooey mess. Cook it on the stove top until the bottom is cooked, then add the cheese and move it under the broiler to cook the top and melt the cheese.
★★★
Kate
Hi, Thank you for your feedback. I’m sorry you are disappointed by this recipe. I try to keep a recipe as authentic as I can, while still adding in my own interpretation.
Chef Niña Jollé
Oof, I love this recipe and this website because everything always turns out delicious and, more importantly, I always have so much fun. Who cares about semantics (or titles) when you’re just trying to find a good recipe for your family and friends to enjoy. Thank you, Kate, for providing a wonderful and lighthearted place for that brings people together. I appreciate the hard work you put into creating these amazing recipes!
★★★★★
Kate
You’re so kind! Thank you, I’m delighted you love my blog and recipes.
Jack G
Chef Tomas has no clue. Quiche has a crust & much higher dairy to egg ratio. Your frittata recipe is fabulous & the only one I use.
★★★★★
PK
SPARE ME!
★★★★★
cathy
I’m making this tonight. There is absolutely no way that it is done in the oven in 25 minutes. It will take twice that amount of time.
Kate
Hi Cathy, I have made it several times and the timing works well. How did it turnout for you?
cathy
It did take about 40 minutes. I make quiches often and I suspected that the time to bake this would take longer and that ended up being so.
Jessica O'Neill
Mine only took 10 min at 425 (well, British oven, so it was actually 210 C).
cathy
I didn’t do mine on the stovetop first, so I baked mine at 350 like the recipe called for.
Jessica O'Neill
I realise I have been overcooking my frittatas all my life! I made mine with sweet potato, halloumi, asparagus, red bell pepper, and onion, and it was fantastic. I started in a cast iron pan and finished in a 210C (425F) oven for 10 minutes. :) I will be using this method from here on out.
★★★★★
Kate
I’m happy you found this helpful! That sounds like a delicious combination, Jessica.
Clare
Thank you! This is great instruction. I used greens from the garden, onion and mushrooms with chilli porcini salt. The traditional method will be used many times from now on, swapping out whatever veg I need to use up.
Clare
★★★★★
Kate
Thank you for sharing your variation, Clare! I appreciate your review.
Diana
Super simple and great to use what I had in the fridge. We are not vegetarians and I had some Canadian Bacon that needed to be used so it has onion, Canadian Bacon, fresh from my garden parsley, Swiss, Mozzarella, heavy cream.
★★★★★
Steve Klein
This is possibly the best written recipe I’ve found online. Every step was well detailed and plenty of supporting reasoning was provided. Everyone loved breakfast today!
Thank you.
★★★★★
Kate
Thank you, Steve! I appreciate your review.
Lisa A Moran
I made one third of this recipe for lunch with feta and eggs only as I eat carnivore and it was the bomb! I couldn’t be happier with the debut. I eat a lot of eggs so I’m really thrilled to know how to do this in the oven too rather than the stovetop which I have not had good results with. Next up, sausage!
★★★★★
Lina
Outstanding recipe! My first time making a frittata and it turned out perfectly. Even the pickiest eaters in my family loved it! Thanks for explaining the reason for the full-fat dairy and for cooking the veggies … I would have ignored those instructions otherwise. Thank you thank you! Also, we love your GF baking recipes.
★★★★★
Kate
You’re welcome! I’m excited the picky eaters enjoyed it too.
rayna
I woke up early and was looking for a frittata recipe and came upon this. I used the stovetop method in my good old cast iron. My combination was spinach, tomato, onion, smoked sausage and cheese. It was wonderful! I used a mix of cheeses and loved the result. A super simple and yummy recipe. Thank you! I’ll definitely be checking out your other recipes :)
★★★★★
somade Ibukun
I love you baking recipes
★★★★
MAYNARD
Absolutely wonderful. I adjusted the recipe to make a half portion and it turned out great! I want to thank you and Cookie for making the directions so clear and encouraging experimenting with flavors. I have been using your vegetarian chili recipe for a couple of years and everyone that tries it asks for the recipe. I want to take credit for it but reluctantly steer them to your website. Keep up the great work!
★★★★★
Kate
You’re welcome! I’m happy you loved the recipe and found the directions so clear. I appreciate your review.
Michelle
Followed the traditional method today, and it turned out perfectly. Used some leftover roasted veggies to which I added some steamed broccoli. Was a great after-church lunch option. With my veggies prepared the night before, the frittata came together really quickly. I can easily accommodate a picky eater in our family by not putting certain veggies in one section of the pan. Your recipes are quickly becoming the first place I turn to!
★★★★★
Kate
Wonderful! Thank you for your review, Michelle.
Ashley T.
I just made this and it came out so beautifully! I kept calling you the Frittata Queen while I was making this. Thanks so much for all the great tips you included!
★★★★★
Kate
I don’t know about that, but I’m glad you loved it! :) Thank you for your review, Ashely.
Sarah
Another fantastic recipe! I have made frittatas before but they were always just okay – never amazing. This recipe helped me achieve frittata perfection! I like it with red peppers, onion, spinach, and sharp cheddar. If I’m feeling indulgent, I sautee the veggies in butter instead of olive oil, which makes it even yummier! Thank you for this great recipe and the tips.
★★★★★
Kate
That’s fantastic! Thank you for sharing, Sarah. I’m happy you loved it.
monica
If I want to add leftover cooked spagetti or leftover cubed toasted bread( how many cups of bread for half a recipe), a cooked meat & a cooked frozen veg; would the dairy & egg amount be same? thank you
Kate
Hi Monica, sorry to disappoint but that would be a different recipe and not sure on amounts.
Walter Toot
Absolutely fantastic!!! We did the 12 egg stove top method, split the cheese, with broccoli, asparagus and green onions, topped the whole thing with cilantro and half of it with salsa. We paired it with the “breakfast potatoes” that are linked in the article. Both recipes are “keepers”. Thank you! And say hi to Cookie for us. We also found the black bean with avocado recipe, that is definitely next!
Linda
Kate this recipe turned out so well! Thank you, it will be on my regular rotation for weekend breakfast/brunch! The vegetables and cheese I combined were: carrots, asparagus, onion and mushroom with Parmesan. Have to confess that I added some pancetta.
★★★★★
Susan
Hi,
If I use a 12 inch cast iron skillet can I just put that in the oven instead of using a 9X13 dish? Also, I am sure I can add ham as well.
How long would that need to cook?
Thanks,
Susan
Kate
Hi! You can use your cast iron, thats what’s shown here as well. I’m not sure about ham as I’m a vegetarian :)
Karen Sue
I love recipe,the best frittata I’ve ever made I used Greek yogurt instead of milk Perfect !
★★★★★
JULIE HODGES
Thanks Kate just have the recipe in the oven (with the casserole dish way) did 11 eggs threw in some sour cream grated cheese some parmesan, little bit of creamed corn and pre-cooked veggies including potato and spinach, some olives and tomatoes looking pretty good, so confident I am going to say that it’s great without even waiting for it to come out of the oven for those that need a Celsius temperature it is 180°C conversion from Fahrenheit cheers JULIE
★★★★★
Hannah
Yum! I didn’t want to use a whole dozen eggs, so I just used 9. I kept the same amount of milk, cheese, and veggies as the recipe (used a little over 3 cups of red onion, tomato, and spinach). Feta and sharp cheddar were delicious in it. I definitely generously seasoned everything, which I think was key. I’d make this again in a heartbeat!
★★★★★
Kate
Thank you for sharing, Hannah!
Angela
Delicious! Did roasted red pepper, sauteed mushrooms and onion, spinach, goat cheese and swiss. It was a hit for brunch! The only thing is it was taking a lot longer than 20-some minutes for me at 350 .. I halved the recipe and put it in an 8″x8″ dish but I’m thinking it was too ‘tall’ because the sides and bottom were cooked just the middle was still raw. I ran out of time and ended up having to microwave to cook the last bit of the way! Still came out great though. Might try the convection setting next time. Avid cookie + kate fan, thanks for another great recipe!
★★★★★
Kate
Hi Angela, I’m sorry to hear that. Sounds like it wasn’t as dispersed as it needed to be with the dish size. Thank you for sharing and your feedback!
Singent
I made this frittata recipe for supper tonight and it was fabulous! I just used onion, mushrooms, peppers and some left over pasta in my version.
A copy of this recipe has gone into my “Delicious Recipes” binder. This is definitely a recipe I would make on a regular basis.
So easy, so good!
★★★★★
Kate
Thank you for sharing, Singent! I’m happy you enjoyed it.
Dorothy
We needed just this recipe tonight to figure out proportions, turned out perfect!
★★★★★
K grover
This is fantastic. I made it without any veggies added in in the hope that my 6 year old would eat it, and even she liked it. It was delicious, I will make this again.
★★★★★
Kayt
Delightful! This even worked in my itty bitty toaster oven. Thank you. I’d never made a frittata before and I loved how easy you made it!
★★★★★
Cindi Hevner
Fantastic!! This is my 1st time making on and I nailed it because of your recipe and tips!! Thank you so much!!
★★★★★
Kate
You’re welcome, Cindi!
Wes
Cast Iron pan. Perfect. Simply awesome! Thank-you!!
Marie
Hi. Making this ahead of time for a ladies breakfast tomorrow morning. Any tips on heating them up?
Kate
Hi! Gently reheat in the microwave or low setting in oven. I hope it’s a hit!
Kat
I love this recipe! There are few recipes on the internet that I return to again and again, but this is one of them. I use a 10″ cast iron skillet and reduce the recipe by 1/3 (8-9 eggs, 2 T half n half). My go-to is spinach, onion and goat cheese. Maybe a little pepper and spring onion. Thank you!!
★★★★★
Kate
That’s great, Kat! Thank you for your review.
Deborah
This is a great recipe. I prefer to bake my frittata and in order to make it creamier I add teaspoon size chunks of cream cheese into the egg/veggie mixture right before baking. Makes it very yummy!
★★★★★
Florida Joe
I’ve looked at tons of recipes on line. This is the best explanation of “how to” I’ve ever seen. Made my day! Thanks for the helping hand.
★★★★★
Jules
I have been overcooking my frittatas all this time…thanks Kate! P.S. the pesto tip took it over the top.
★★★★★
Kate
Thank you for sharing, Jules!
Madrienne
I prepared the frittata Southwest style using caramelized onions, green chilies, and cheddar cheese seasoned with garlic, cumin, chili powder, salt and a drop of honey.
Everyone loved it!!! Thanks for the tips.
★★★★★
Daniela
This is a wonderful frittata! Very detailed instructions and easy to follow. The pictures are mouthwatering. I’m a good cook myself, but I would definitely turn to Kate’s website again whenever I need to be inspired. Well done!
★★★★★
Jaclyn
I am just polishing off a slice of my frittata made with spinach, sausage,-Parmesan, leftover roasted potatoes and sweet potatoes and onion. It was amazing. I scaled it down a bit with 10 eggs and 2.5 tbsp half and half, since my skillet is only 10 inches. Worked great.
★★★★★
Janet
I made this for the first time last night using an 8-inch skillet, halved the recipe and using asparagus, crimini mushroom and goat cheese. I started stovetop then ended baking it it for about 15 minutes. My husband loved it. So quick and easy and yummy! I will be making 2 versions of this for Easter – one with broccoli and cheddar for casserole style and another asparagus goat cheese. Do you recommend sautéing the broccoli or boiling/steaming?
Thank you for this great recipe!
★★★★★
Amy Downey
Is the mini frittata recipe made with mini muffin tins or standard size muffins?
Kate
Hi! Standard muffin tins.
Michael
Absolutely wonderful base frittata recipe! Thank you for all of the hints and tricks!
I made a Mexican version this morning. Red, yellow, and green peppers, onions, garlic, black beans (drained and rinsed), and Cajun seasoning….YUM!
How simple using the stovetop method, and it only took 11 minutes to cook!
★★★★★
Kate
Sounds delicious! Thank you for taking the time to review, Michael.
Vicky
Wow, I really appreciate how thorough your instructions are for each method! As someone who’s not super confident in her cooking skills (yet), this is such a great guide. Can’t wait to make these for the week ahead.
Kate
I hope you love it, Vicky!
Susy Clearwater
Thanks for the clear,succinct instructions. Great visuals too.
★★★★★
Glennalee Cozart
You can make frittatas in the microwave for one. Spray a single serving au gratin dish, mix the eggs, add vegies and cheese, bake on high for as many eggs as you use. I use two. Perfect for a light healthy brunch, lunch or dinner. I do like the variations you used, I will have to try them. This is perfect for senior citizens like me.
★★★★★
Steve
I’m usually cooking for one, so:
2 eggs
1/2 Tbs dairy
all else scaled appropriately
pour into lightly oiled 5″ Corning ware baking dish
bake 15 mins @ 350
It comes out beautifully!
Thanks for reminding me that frittata can be done entirely in the oven and in smaller sizes!
Lauren
I’m not a very skilled cook but could easily follow this recipe! It’s turned out great all 3 times I’ve made it, even though I’ve used different veggies and cheeses each time! Such a great recipe that I will keep returning to!!! I use the 9×13 pan in the oven option.
I have a QUESTION – if I cook the vegetables the night before, should I heat them up at all before mixing them with the eggs and pouring into the casserole dish? Or leave them cold from the fridge?
THANK YOU!
★★★★★
Kate
Hi! I haven’t tried that, but it sound like a good idea. I think they should be fine not reheated if you are using the casserole dish method. Although, I haven’t tried that so there could be some variation. Let me know how it turns out.