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This is simple Frittata Recipe is the best way to make one healthy breakfast Eat it all week long! I call it “4 ingredients” because it only has 4 ingredients: eggs, milk of choice, filling (vegetable or meat), and cheese. But egg omelets are more than just breakfast. It’s also a great option for lunch or dinner…especially if you’re like me and prefer breakfast for dinner. (this is the best!)
I packed this vegetable frittata with some of my favorite low carb vegetables, but feel free to make it your own. This is one of my favorite things – it’s completely customizable. (I’ll show you my formula, how to use any You have the ingredients on hand. ) like Egg waffles and Breakfast Casserolethe frittata recipe possibilities are endless!
Why you’ll love this frittata recipe
- Delicious, hearty and satisfying
- Perfect fluffy texture
- Ready on the table in just 30 minutes
- Simple, common ingredients
- Customize with your favorite vegetables, meats and cheeses
- Meal preparation made easy
Ingredients and Substitutions
This section explains how to choose the best ingredients for your frittata, what role each ingredient plays in the recipe, and substitution options.For measurements see Recipe card below.
- olive oil – For stir-frying fillings. Avocado oil or any other neutral cooking oil will also work here.
- meat and/or vegetables – This time I made a vegetable frittata using the vegetables I had on hand: mushrooms, bell peppers and zucchini. But I made the frittata recipe with various additives, including garlic, caramelized onions, sun dried tomatoesor even the remaining grilled vegetables….all using the same basic recipe! You can add any vegetables you have in the refrigerator, or add cooked sausage, sausageham or bacon.
- Egg – Use room temperature eggs so they blend better with the other ingredients and give the frittata a more consistent texture throughout.
- milk or cream – I use heavy cream to get the richest egg frittata, but you can use whole milk, almond milkcoconut milk, Hemp milkor any milk you like.
- sea salt and black pepper – For simple seasoning.You can also add up to 2 tablespoons of fresh herbs, such as parsley, chives or basil, or up to 2 teaspoons of dried herbs, such as italian seasoning.
- cheese – I used cheddar cheese in this frittata recipe, but feel free to explore other cheese options like mozzarella, feta, or goat cheese.
Recipe for any frittata recipe:
- 8 large eggs
- 1/4 cup milk or cream
- 2/3 cup cheese
- 2 cups cooked meat and/or cooked vegetables – If using vegetables, start with 2 2/3 to 4 cups of raw vegetables, then move to 2 cups of cooked vegetables. The meat will also be slightly cooked, starting with 2 1/2 to 3 cups and working your way up to 2 cups done.
- salt and pepper
How to Make Frittata
This section shows how to make a frittata recipe, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.
- Fried vegetables. Heat the oil in a large oven-safe skillet (I recommend a cast iron skillet like this) on the stovetop over medium heat. Add the vegetables and cook until they are browned and tender and any excess moisture is gone.
- Make the egg base. In a large bowl, whisk together eggs, cream, salt and pepper.
- Assemble frittata. Pour the egg mixture into the pan and add the cheese. Gently stir together.
- Bake in oven. Immediately transfer the pan to the preheated oven. Bake the frittata recipe until the top is puffy but just set in the center and jiggles slightly. Let cool slightly for a few minutes before slicing.
Tips for the Best Frittata Recipes
These simple tips will help you perfect your frittata making skills!
- Use a cast iron skillet. Since frittatas are cooked on both the stovetop and in the oven, using cast iron allows you to use the same pan with both heating elements. this is my favourite! It heats food very evenly and consistently, and it’s great for serving, so it’s a great pan no matter what.
- Always cook meat and vegetables first. If you eat it raw, the frittata will be watery and while the eggs are cooked, the vegetables and meat will not be cooked.
- Use the right amount of meat and vegetables. Generally speaking, you can use 2 cups of cooked fillings, which can be any combination of cooked meats and cooked vegetables.
- Cook meat and vegetables in the correct order. Cook the meat separately. If you’re using harder vegetables, such as onions or carrots, cook them until almost tender first, then add softer vegetables, such as zucchini.
- Do not over mix the eggs. Beat the eggs just enough to combine, but not too much. Too much air will cause the frittata to expand in the oven and then deflate, resulting in a denser frittata.
- Be careful not to overcook. To get the perfect frittata, avoid overcooking and prevent the top from browning, as this can lead to dryness. Instead, cook until the center is just set and jiggles slightly when you shake the pan. It will continue to cook for a few minutes after you remove it from the oven due to residual heat.
- Adjust cooking time according to your skillet. This frittata recipe is made for a 10-inch cast iron skillet, which holds heat well. If you decide to cook something else, the baking time may vary.
- There are two ways to add cheese. For convenience, you can mix all the cheese into the frittata, or reserve a little for the topping if you prefer. up to you!
frequently asked questions
- What is a frittata? A frittata is an egg dish that is started on the stovetop and finished in the oven. It’s a cross between an omelette and a quiche, but without a crust and without being folded or rolled.
- What is the difference between a frittata and a quiche? Frittatas don’t have a crust and can be cooked on the stovetop and in the oven, while quiches (usually) have a crust and can only be baked in the oven. Frittata also uses less dairy and is typically made in a cast-iron skillet, while quiche is made in a pie plate.
- How long does it take to bake a frittata? After pouring the egg mixture into the hot pan with the filling, frittata recipes usually require baking in the oven for 15-20 minutes.
- Shop: Wrap tightly in plastic wrap or transfer to an airtight container and store in the refrigerator for up to 3-4 days.
- Reheat: The best way to reheat egg frittata is in a 350 degree F oven for 10-15 minutes until hot. A microwave is also possible, but it will be drier.
- freeze: Frittata recipe can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
What to Serve with Frittata
This frittata recipe is a quick and easy meal on its own, but you can definitely add other dishes to complete your meal. Here are some of my favorite options:
Frittata Recipe (Easy and Customizable!)
Customize this frittata recipe with ingredients you have on hand: vegetables or meat, eggs, milk of choice, and cheese. Delicious and easy!
Prepare: 10 Every minute
chef: 20 Every minute
All: 30 Every minute
Serving size: 8 (Adjust according to recipe proportion)
Click on the underlined ingredients to see where you get them. Please turn off Safari reader mode to view ingredients.
Click on the time in the instructions below to start the kitchen timer while cooking.
Preheat oven to 350 degrees F (176 degrees C).
Pour the oil into a 10-inch pan and heat it cast iron skillet Heat over medium heat.
Add vegetables.Fry it 6-10 minutesstirring occasionally, until vegetables are browned and tender and excess moisture is gone.
Meanwhile, in a large bowl, whisk together eggs, cream, salt, and pepper.
Pour the egg mixture into the pan and add the cheese. Gently stir together.
Immediately transfer the pan to the preheated oven.Baked Frittata 15-20 minutes, until the top is puffy but just right in the center. (Do not overbake or let it brown.) Remove from oven and allow to cool for a few minutes before slicing.
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Serving size: 1 slice, or 1/8 whole frittata
Amount per serving. Serving sizes in recipe instructions above.
protein 11 grams
total carbohydrates 3 grams
net carbs 2 grams
fiber 1 g
sugar 2 grams
Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.
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