Frittata

If you’ve never had one, you may wonder: What is a frittata? I’m here to tell you that a frittata is one of the easiest, most versatile egg recipes you’ll ever make. Essentially, a frittata is a baked omelet. Some people consider them a crustless quiche, but frittatas generally contain more eggs than quiche recipes, which makes them fluffier and firmer.

This frittata recipe bakes assorted veggies into eggs, but you can get creative and add more flavor and texture with other mix-ins, like meat, cheese, potatoes and more. An egg frittata is just like an omelet but easier to feed to a crowd! Plus, frittata recipes take just one pan and about 30 minutes to prepare. They’re one of my favorite fuss-free meals, especially when breakfast-for-dinner is on the menu.

How to Make a Frittata

A frittata is a one-pan recipe that begins on the stovetop and is transferred to the oven to bake to golden perfection. You’ll start by choosing several assorted veggies and chopping them into bite-sized pieces. Then, saute the vegetables in an oven-safe skillet until just tender.

While the vegetables are cooking, you can whisk together the base of the frittata: eggs, milk and seasonings. The egg mixture is poured over the vegetables, and the skillet is left on the burner for a few minutes so the edges of the eggs set. Then, the whole skillet goes into the oven to bake for 15 to 20 minutes until the eggs are fully set and golden brown. To serve, slice the breakfast frittata into wedges.

Frittata Ingredients

• Vegetables: The beautiful thing about this frittata recipe for the oven is that you can use an assortment of vegetables, and any type of veggies will work! You can make an egg frittata with fresh, frozen and leftover vegetables, such as leafy greens, onions, mushrooms, bell peppers, broccoli, tomatoes, squash, asparagus, corn, peas or potatoes. I’ve made frittatas with all of the above! Larger veggies should be diced or cut into bite-sized pieces so they can be evenly distributed in the fritatta.
• Eggs: You’ll need eight large eggs to make this basic breakfast frittata.
• Milk: Milk makes the eggs extra creamy and helps them bake with a light and fluffy texture.
• Seasonings: This frittata recipe is simply seasoned with four basic pantry spices: garlic powder, ground mustard, salt and pepper. You can experiment with other spices to change the flavor of your frittata each time you make it or depending on what you’re in the mood for. Try onion powder or dried herbs for savoriness, curry powder for warmth or chili pepper flakes for heat.
• Chives: Fresh chives add color and fresh flavor to the finished frittata. Fresh parsley or basil gives even more flavor options. Finely chop your herbs so they don’t overpower the other flavors in the frittata.

Directions

Step 1: Saute the vegetables

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Preheat the oven to 400°F. In a large oven-safe skillet, heat the oil over medium heat. Add the vegetables and cook for three to four minutes, until crisp-tender.

Step 2: Whisk the eggs

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In a large bowl, whisk the eggs with the milk, salt, garlic powder, pepper and, if desired, ground mustard.

Step 3: Add the eggs to the skillet

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Pour the egg mixture over the vegetables. Cook for three to four minutes until the bottom and edges of the eggs just start to set.

Editor’s Tip: Spread the vegetables into an even layer in the skillet before adding the eggs—this will evenly distribute the veggies in every piece of the frittata!

Step 4: Bake the frittata

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Transfer the skillet to the oven. Bake for 15 to 20 minutes or until the eggs are fully set. If desired, garnish the frittata with fresh chives before serving.

Editor’s Tip: Check the eggs for doneness by inserting a knife into the center of the frittata. If raw egg seeps out, it needs to bake for longer. When the center is no longer wet or wobbly, remove the frittata from the oven to rest for 5 to 10 minutes before slicing—it’ll cool slightly, and the residual heat from the pan will finish setting the eggs.

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Frittata Variations

• Cheesy frittata: Mix shredded cheddar, mozzarella or Parmesan into the eggs before pouring them into the skillet. The cheese will melt in the oven for a creamier texture and add loads of flavor, just as in this garden cheddar frittata. Sprinkle extra cheese on top of the frittata before popping it in the oven to create a golden crust.
• Mediterranean frittata: Load your frittata with Mediterranean flavors like spinach, sun-dried tomatoes, crumbled feta and oregano. Here are some recipes for inspiration: feta asparagus frittata and frittata Florentine.
• Meaty frittata: Add precooked meat, such as chopped bacon, breakfast sausage or diced ham, into the egg mixture, similar to this ham and potato frittata and this sausage mushroom pizza frittata.

How to Store a Frittata

Leftover frittata can be stored in an airtight container in the refrigerator for up to three days. I like to slice any remaining frittata before storing it so grabbing a slice for breakfast the following day is easy. Reheat individual slices in the microwave, or wrap them in aluminum foil and pop them in a 350° oven until warm, about 10 minutes.

Can you freeze an egg frittata?

Yes, frittatas are freezer-friendly! After baking, let the frittata cool completely to room temperature. Then, cut it into slices and wrap individual pieces with storage wrap. Store the slices in a storage bag or airtight container in the freezer for up to three months. Thaw the frozen frittata in the refrigerator overnight and reheat it in the microwave or the oven.

Frittata Tips

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What kind of skillet should you use for a frittata?

A 10- or 12-inch oven-safe nonstick skillet or cast-iron skillet is ideal for making a frittata recipe in the oven. Since frittata recipes start on the stove and finish in the oven, you need a pan that can safely go from stovetop to oven. If you opt for cast iron, ensure it’s well-seasoned so your frittata will slice and release from the skillet.

How do you know when a frittata is done?

A frittata is ready to serve when the eggs have puffed, the edges are golden brown and the center is firm. At the end of the recommended cooking time, check the middle of the frittata for doneness. If it looks wet or wobbles when you jiggle the pan, the frittata must bake a bit longer. You can also insert a knife or toothpick to check whether the center is set. If raw egg seeps out, it needs more time in the oven.

What can you serve with an egg frittata?

If you’re serving a basic veggie and egg frittata for breakfast or brunch, pair it with classic sides like crispy hash brown potatoes, bacon, muffins, buttered toast and a fruit salad. A frittata is an excellent breakfast-for-dinner option alongside a simple green salad and crusty bread.