A frittata is the perfect solution when you want something elegant yet effortless for breakfast, brunch, or even dinner. This versatile Italian egg dish transforms simple ingredients into a restaurant-worthy meal that’s sure to impress your family or guests.
Unlike its cousin the omelet, a frittata is started on the stovetop and finished in the oven, creating a perfectly puffy texture that’s creamy in the middle and slightly crispy on top. It’s also an excellent way to use up leftover vegetables and herbs from your fridge.
Why You’ll Love This
- Ready in under 45 minutes with minimal prep work
- Customizable with whatever vegetables and cheese you have on hand
- Perfect for meal prep – stays fresh for several days
- Naturally gluten-free and protein-rich
- Tastes great warm or at room temperature
Ingredients
- 8 large eggs
- 1/4 cup milk or cream
- 1 tablespoon olive oil or butter
- 1 small onion chopped
- 1 cup spinach or other greens
- 1/2 cup diced bell peppers
- 1/2 cup mushrooms sliced
- 1/2 cup shredded cheese mozzarella, cheddar, or a mix
- Salt and pepper to taste
- Optional: cooked bacon ham, or sausage
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in an oven-safe skillet. Add onions, then other vegetables, and sauté until soft.
- In a bowl, whisk eggs, milk, salt, and pepper until well combined.
- Pour egg mixture over the vegetables. Add cheese and any cooked meats.
- Cook on the stove for 2–3 minutes to set the edges.
- Transfer to oven and bake for 10–15 minutes, until center is just set.
- Let rest for 5 minutes before slicing. Serve warm or at room temperature.
Tips & Variations
- For extra protein, add cooked bacon, ham, or sausage
- Swap heavy cream for milk if desired, though result will be less rich
- Test doneness by gently shaking pan – center should be just set
- Pre-cook watery vegetables like mushrooms or zucchini to prevent soggy frittata
- Make mini frittatas in a muffin tin for portable portions
Serving Suggestions
Serve your frittata hot or at room temperature with a fresh green salad and crusty bread. For brunch, pair it with roasted potatoes and fresh fruit. A dollop of sour cream or hot sauce adds a perfect finishing touch.
Notes
- Stores in airtight container for up to 4 days in refrigerator
- Can be frozen for up to 2 months
- Best reheated in microwave for 30 seconds or in oven at 350°F for 10 minutes
FAQs
Can I make this without an oven-safe skillet?
Yes, you can transfer the partially cooked frittata to a greased baking dish before putting it in the oven.
Why did my frittata sink after baking?
Some settling is normal, but excessive sinking usually means it was underbaked or the pan was overcrowded with vegetables.
Can I use egg whites only?
Yes, substitute 2 egg whites for each whole egg, but expect a less rich texture.
Is it necessary to let it rest before cutting?
Yes, resting allows the eggs to set completely and makes for cleaner slices.
Ingredients
- 8 large eggs
- 1/4 cup milk or cream
- 1 tablespoon olive oil or butter
- 1 small onion chopped
- 1 cup spinach or other greens
- 1/2 cup diced bell peppers
- 1/2 cup mushrooms sliced
- 1/2 cup shredded cheese mozzarella, cheddar, or a mix
- Salt and pepper to taste
- Optional: cooked bacon ham, or sausage
Steps
- Preheat oven to 375°F (190°C).
- Heat oil in an oven-safe skillet. Add onions, then other vegetables, and sauté until soft.
- In a bowl, whisk eggs, milk, salt, and pepper until well combined.
- Pour egg mixture over the vegetables. Add cheese and any cooked meats.
- Cook on the stove for 2–3 minutes to set the edges.
- Transfer to oven and bake for 10–15 minutes, until center is just set.
- Let rest for 5 minutes before slicing. Serve warm or at room temperature.
Notes
- Stores in airtight container for up to 4 days in refrigerator
- Can be frozen for up to 2 months
- Best reheated in microwave for 30 seconds or in oven at 350°F for 10 minutes
