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.
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?
★★★★★
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.
★★★★★
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.
★★★★★
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.
★★★★★
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.