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How to Make a Frittata

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  20 min
  • Calories: 244
a homemade frittata fresh out of the oven in a cast iron skillet made with eggs, milk, cheese, vegetables and spices
Photography by Gayle McLeod

There’s endless possibilities for personalizing your frittata. Start with eggs and milk, and add whatever combination of cheese, veggies, and meat you have in your fridge!

Frittata, Have It Your Way!

We love a frittata, mostly because it’s just a little less fussy than an omelet. What is the difference between an omelette and an Italian frittata? Frittatas incorporate the fillings into the egg mixture, but with omelettes you kind of just gently fold the egg over the fillings. Frittatas are a fabulous way to use what you have on hand–including leftovers and pre-cooked vegetables. Just make sure everything is properly seasoned before incorporating it into the egg mixture. Frittatas are also super flexible, because it tastes as good cold as it does room temperature, or straight out of the oven (or warmed up in the microwave), for breakfast, lunch, or dinner. Is a frittata hard to make? Absolutely not! If you can make scrambled eggs, you can definitely make a mouthwatering egg frittata, and it requires almost no effort.

eggs, milk, cheese, bacon, chopped vegetables, spices and basil in bowls to make a homemade frittata
cream being poured into a bowl with beaten eggs, cheese, basil, salt and pepper to make a frittata

Meet Frittata, You’re New Favorite Baked Egg Dish

What is a frittata? It’s your new favorite go-to meal option! The combination of cheese, vegetables, and meat baked into a custardy egg base make it an easy weeknight dinner solution. Another reason to love frittatas? There's no crust! Unlike a quiche, frittatas are cooked directly in the pan. You can make a frittata ahead of serving it, either by baking it completely and storing it in the refrigerator until ready to reheat and serve, or preparing the filling partially in advance. Frittatas hold up well for two days after baking, or you can prepare the egg mixture two days ahead of time and store in the fridge in a container with a tight fitting lid until you’re ready to bake. You can also prepare your cooked veggies ahead of time. Just store them in the fridge in an airtight container, and add them to the skillet in Step 2 of our recipe to warm them through.

chopped onion being cooked in olive oil in a cast iron skillet for a homemade frittata
onion, garlic and veggies being cooked in olive oil in a cast iron skillet to make a frittata
egg, milk, cheese and seasoning mixture being poured into a cast iron skillet with cooked veggies for making a frittata
homemade frittata in a cast iron skillet ready to be baked in the oven, made with eggs, cream, veggies, cheese and seasonings

Make It a Meal–What To Serve With Frittata

Breakfast frittata-for dinner is often on the menu at our houses. We like to cook up a frittata using items that might have been lingering in the corners of our fridge for a little too long. Once you assemble all of the humble components of your frittata, serve it up with Rosemary Roasted Potatoes (or Crispy Smashed Potatoes or Patatas Bravas, we just love potatoes) and a Simple Butter Lettuce Salad for any meal–breakfast, lunch, or dinner! Every frittata recipe is an easy frittata recipe, and that’s why we love it so.

a homemade frittata in a cast iron skillet made with milk, eggs, cheese, herbs, spices and cheese
a homemade frittata in a cast iron skillet with a slice cut out made with milk, eggs, cheese, herbs, spices and cheese

How To Make Frittata, A Note On Dairy

Let’s get down to brass tacks (*cracks knuckles and looks directly into the camera*). Do you add water or milk to a frittata? Let’s just say that full-fat milk is the best way to go. Water will work, but you won’t get the density and rich texture you’ll get when you use a full-fat liquid (like heavy cream). Sour cream, crème fraîche or yogurt can be substituted for the heavy cream in this recipe. Again, any other milk with less fat will make a frittata watery. Sad trombone! So, use the heavy cream! Or whole milk. But please stay away from skim milk or water.

a homemade frittata in a cast iron skillet with a slice cut out made with milk, eggs, cheese, herbs, spices and cheese

Ideas For Frittata Fillings

The possibilities are endless. Really, this is your time to shine. We like to start with classic combinations we’ve seen elsewhere (quiche recipes like Quiche Lorraine and Tomato, Basil & Caramelized Onion Quiche are a great inspiration) as a surefire path to success, but hey, don’t hold yourself back! For example, spinach-bacon-cheddar is a winner, but so is spinach-caramelized onion-Swiss. Basically any veg-meat-cheese combo is going to be good! The fun thing about frittatas is that there isn’t really a wrong answer. We’ve made a list of some of our favorite fillings, and we hope that you choose your own adventure. Your next frittata can also be easily cooked in a cast-iron skillet, casserole dish, or muffin tin for mini frittatas. Just don't forget the cooking spray and have fun!!

  • Favorite cheese for frittatas: Goat cheese, feta, white or yellow cheddar, havarti, low-moisture mozzarella, or swiss.

  • Any of these fresh herbs: Basil, chives, green onions, cilantro, dill, or thyme (for thyme only use 1 teaspoon).

  • All the veggies, but especially these: zucchini, broccoli, summer squash, asparagus, tomatoes, bell peppers, canned artichokes, mushrooms, onions, or caramelized onions.

  • These greens are great: Kale leaves, swiss chard leaves, spinach, or arugula.

  • No bacon? Try these: 4 ounces pancetta, cooked, 1 cup browned breakfast sausage or ½ cup additional cooked vegetables (for vegetarian) such as caramelized onions.

a homemade frittata in a cast iron skillet with a slice cut out made with milk, eggs, cheese, herbs, spices and cheese

Tools You’ll Need

Eggs Every Way

Eggs really are edible and incredible. Here’s a few more of our favorite way to eat them:

Turn On The Oven And Invite Your Friends Over!

Did you make an easy peasy frittata for your full houses? Snap a photo of your fluffy filled frittata, and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

How to Make a Frittata

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  20 min
  • Calories: 244

Ingredients

  • 8 large eggs
  • ⅓ cup heavy cream, half-and-half, or whole milk
  • 4 ounces crumbled or 1 cup of shredded cheese (see Note)
  • 2 tablespoons chopped fresh herbs (see Note), plus more for serving
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 cups diced vegetables (see Note)
  • 1 garlic clove, minced (optional)
  • 2 cups loosely packed, roughly chopped greens (see Note)
  • 5-7 slices cooked bacon, crumbled (see Note)
  • Flaky salt, for serving

Method

1. Preheat the oven to 400°F with a rack in the center position.

2. In a large bowl, beat the eggs. Add the cream, 3/4 cup of the cheese, the herbs, salt, and pepper. Stir to combine.

3. Heat the olive oil in a 10-inch, ovenproof skillet over medium-heat. Once the oil is glistening, add the vegetables and cook until softened, 6-8 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the greens and cook, stirring, until wilted, about 4 minutes. Stir in the crumbled bacon.

4. Pour the egg mixture over the vegetable mixture and give it a quick stir to incorporate the eggs and filling evenly. Cook, undisturbed, until the edges are set, about 2 minutes. Top the frittata with the remaining ¼ cup cheese and transfer the skillet to the oven and bake until the eggs are set, about 12-14 minutes. The eggs should barely move when you jiggle the pan.

5. Top the frittata with the extra herbs. Slice into wedges. Sprinkle with flaky salt to taste, and then serve.

Notes:

For the cheese we suggest: Goat cheese, feta, white or yellow cheddar, havarti, low-moisture mozzarella, or swiss.

For the fresh herbs we suggest: Basil, chives, green onions, cilantro, dill, or thyme (for thyme only use 1 teaspoon).

For the vegetables we suggest: zucchini, broccoli, summer squash, asparagus, tomatoes, bell peppers, canned artichokes, mushrooms, onions, or caramelized onions.

For the greens we suggest: Kale leaves, swiss chard leaves, spinach, or arugula.

For bacon alternatives, we suggest: 4 ounces pancetta, cooked, 1 cup browned breakfast sausage or ½ cup additional cooked vegetables (for vegetarian) such as caramelized onions.


To make in a muffin tin (makes 8 egg cups):

  1. Preheat the oven to 350°F with a rack in the center position. Spray 8 muffin cups with cooking spray.

  2. Follow steps 2 and 3, then divide the veggie mixture evenly between the muffin cups. Pour the egg mixture evenly over the vegetables. Top with remaining cheese. Bake until the eggs are completely set, 20-25 minutes. Sprinkle with extra herbs and flaky salt before serving.


To make in a 9x13 baking dish:

  1. Preheat the oven to 350°F with a rack in the center position. Spray a 9x13 baking dish with cooking spray.

  2. Follow steps 2 and 3. Transfer the veggie mixture to the baking dish and spread them out in an even layer. Pour the egg mixture over the vegetables and top with remaining cheese. Bake until the eggs are set, about 20-25 minutes. The eggs should barely move when you jiggle the pan. Cut into 12 pieces. Garnish with extra herbs and flakey salt before serving.

Nutrition Info

  • Per Serving
  • Amount
  • Calories244
  • Protein16 g
  • Carbohydrates4 g
  • Total Fat18 g
  • Dietary Fiber1 g
  • Cholesterol267 mg
  • sodium879 mg
  • Total Sugars2 g

How to Make a Frittata

Questions & Reviews

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  • Kay

    Superb, made this for weekend brunch and everyone loved it!

    That's great to hear!