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This easy frittata recipe is the best way to make a healthy breakfast and eat it all week long! I call it “4 ingredients” because it’s just 4 components: Eggs, milk of choice, fillings (veggies or meats), and cheese. But an egg frittata isn’t just for breakfast. It also makes a great lunch or dinner option… especially if you love breakfast for dinner like I do. (It’s the best!)
I packed this vegetable frittata with some of my fave low carb veggies, but feel free to make it your own. That’s one of my favorite things about it — it’s totally customizable. (I’ll show you my formula for how to make yours with any ingredients you have on hand.) Just like egg muffins and breakfast casseroles, the possibilities for frittata recipes are endless!
Why You’ll Love This Frittata Recipe
- Savory, hearty, and satisfying
- Perfect fluffy texture
- On the table in just 30 minutes
- Simple, common ingredients
- Customizable with your favorite vegetables, meat, and cheese
- Easy to meal prep
Ingredients & Substitutions
This section explains how to choose the best ingredients for frittatas, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Olive Oil – For sauteing the fillings. Avocado oil or any other neutral cooking oil would also work here.
- Meat and/or Veggies – This time I made a vegetable frittata with veggies I had on hand: Mushrooms, bell peppers, and zucchini. But I’ve made frittata recipes with all kinds of add-ins including garlic, caramelized onions, sun-dried tomatoes, or even leftover roasted vegetables… all using the same base recipe! You can add any veggies you have in your fridge, or add cooked sausage, chorizo, ham, or bacon.
- Eggs – Use room temperature eggs, so they blend better with other ingredients and make a more consistent texture throughout the frittata.
- Milk Or Cream – I use heavy cream to get the richest egg frittata, but you could use whole milk, almond milk, coconut milk, hemp milk, or any milk you prefer.
- Sea Salt & 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 use cheddar cheese in this frittata recipe, but feel free to explore other cheese options, like mozzarella, feta, or goat cheese.
Formula For Any Frittata Recipe:
- 8 large eggs
- 1/4 cup milk or cream of choice
- 2/3 cup cheese
- 2 cups cooked meat and/or cooked vegetables – If using veggies, start with 2 2/3 to 4 cups raw to get 2 cups cooked. Meats will cook down a little as well, start with 2 1/2 to 3 cups to get 2 cups cooked.
- Salt & pepper
How To Make A Frittata
This section shows how to make frittata recipes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Saute the vegetables. Heat oil in a large oven-safe skillet (I recommend a cast iron skillet like this) over medium heat on the stovetop. Add the veggies and cook until they are browned and soft, and any extra moisture has sizzled away.
- Make the egg base. In a large bowl, whisk together eggs, cream, salt, and pepper.
- Assemble the frittata. Pour the egg mixture into the pan and add the cheese. Stir together gently.
- Bake in the oven. Transfer the pan into the preheated oven immediately. Bake the frittata recipe until the top is puffy but just barely set in the center, with a slight jiggle. Cool slightly for a few minutes before slicing.
Tips For The Best Frittata Recipe
These simple tips will help you perfect your frittata-making skills!
- Use a cast iron skillet. Since a frittata is cooked on both the stovetop and the oven, using cast iron allows you to use the same pan with both heating elements. This one is my fave! It heats foods really evenly and consistently, plus it’s beautiful for serving, so it’s a great pan to have anyway.
- Always cook the meat and veggies first. If you put them in raw, the frittata will be watery and the veggies and meat won’t cook through by the time the eggs are done.
- Use the right amount of meat and veggies. As a general guideline, you can use 2 cups of cooked fillings, and these can be any combination of cooked meats and cooked vegetables.
- Cook the meat and veggies in the right order. Cook the meat separately. If you use firmer vegetables, like onions or carrots, cook those first until they are almost soft, then add the soft vegetables, like zucchini.
- Don’t overmix the eggs. Whisk the eggs just enough to mix, not too much. Too much air can cause the frittata to puff up in the oven, and then deflate, leading to a more dense frittata.
- Be careful not to overcook. To achieve the perfect frittata, avoid overcooking and prevent browning on the top, as it may result in dryness. Instead, cook until the center is just barely set, with a slight jiggle when shaking the pan. It will continue to cook for a couple of minutes after removing it from the oven due to residual heat.
- Adjust the cook time to your skillet. This frittata recipe is made for a 10-inch cast iron skillet, which retains heat very well. If you decide to sue something else, the baking time can vary.
- There are 2 ways to add cheese. You can mix all the cheese into the frittata for ease, or reserve a bit for the top if you like. 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 an quiche, but doesn’t have a crust, and isn’t folded or rolled.
- What is the difference between frittata vs quiche? Frittatas are crustless and cooked on both the stovetop and in the oven, while quiches (usually) have a crust and are baked in the oven only. Frittatas also use less dairy and are typically made in a cast iron skillet, while quiches are prepared in a pie pan.
- How long to bake a frittata? After pouring the egg mixture into a hot pan with the fillings, frittata recipes typically take 15-20 minutes in the oven.
- Store: Wrap tightly with plastic wrap or transfer it to an airtight container, then store in the fridge for up to 3-4 days.
- Reheat: The best way to reheat an egg frittata is in the oven at 350 degrees F for 10-15 minutes, just until warm. The microwave also works, but it will be more dry.
- Freeze: Frittata recipes can freeze for up to3 months in an airtight container. Thaw in the refrigerator overnight before reheating.
What To Serve With Frittatas
Frittata recipes make a quick and easy meal all on their own, but you can definitely add other dishes to round out your meal. Here are some of my favorite options:
- Breakfast & Brunch – Serve up some oven bacon on the side, make a spinach smoothie, or add some protein waffles for something a little sweet.
- Vegetables – If you make this frittata recipe with meats, serve it with veggie sides, such as roasted mushrooms, crispy fried brussels sprouts, or a medley of sauteed vegetables.
- Salad – For fresh flavor, pair it with a strawberry spinach salad or refreshing creamy cucumber salad.
- Soup – If your serving this egg frittata for dinner, try creamy cauliflower soup, a delicious zucchini soup, or a simple homemade vegetable soup as a starter.
Tools For This Frittata Recipe
- Cast Iron Skillet – Necessary to make a cast iron frittata! This one has an enameled surface so you don’t have to season it. Plus, it’s so pretty and comes in multiple colors. (I used my white one in the pictures above.)
Frittata Recipe (Easy & Customizable!)
Customize this frittata recipe with ingredients you have on hand: Vegetables or meats, eggs, milk of choice, and cheese. Delicious and easy!
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (176 degrees C).
Heat the oil in a 10-inch cast iron skillet over medium heat.
Add the vegetables. Saute for 6-10 minutes, stirring occasionally, until vegetables are browned and soft, and any extra moisture has sizzled away.
Meanwhile, in a large bowl, whisk together the eggs, cream, salt, and pepper.
Pour the egg mixture into the pan and add the cheese. Stir together gently.
Transfer the pan into the preheated oven immediately. Bake the frittata for 15-20 minutes, until the top is puffy but just set in the center. (Do not over bake or let it brown.) Remove from the oven and let it cool for a few minutes before slicing.
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Serving size: 1 slice, or 1/8 entire frittata
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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