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    How to Make a Frittata

    Updated March 26, 2024 / By Holly Erickson & Natalie Mortimer

    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!

    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

    Frittata, Have It Your Way!

    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! Serve with Overnight Oats, Bacon or a Fruit Salad on the side.

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

    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. Here are a few more of our favorite egg dishes: Croque Monsieur or Croque Madame and Potato Rösti with Eggs and Asparagus.

    eggs, milk, shredded cheese, chopped cooked bacon, chopped vegetables, spices and basil in bowls to make a homemade frittata

    Ingredients You’ll Need to Make the Best Frittata at Home

    • Large eggs

    • Heavy cream, half-and-half, or whole milk

    • Crumbled or shredded cheese

    • Fresh herbs

    • Sea salt & freshly cracked black pepper

    • Olive oil

    • Diced vegetables, garlic clove and chopped greens

    • Cooked bacon (optional)

    cream being poured into a bowl with beaten eggs, cheese, basil, salt and pepper to make a frittata
    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

    How To Make Frittata

    1. Preheat the oven and get your skillet ready.

    2. Beat the eggs with a whisk. Then add the cream, 3/4 cup of the cheese, the herbs, salt, and pepper. Stir to combine.

    3. Heat the olive oil in an ovenproof skillet then add the vegetables, then garlic, then greens before stirring in the crumbled bacon.

    4. Pour the egg mixture over the vegetables and give it a quick stir to incorporate. Cook until the edges are set.

    5. Top with cheese and bake until the eggs are set.

    6. Top the frittata with herbs, slice into wedges and sprinkle with flaky salt to taste, and then serve.

    homemade frittata in a cast iron skillet ready to be baked in the oven, made with eggs, cream, veggies, cheese and seasonings
    a homemade frittata in a cast iron skillet 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. 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! We’ve made a list of some of our favorite fillings, and we hope that you choose your own adventure.

    • 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

    How to Store Leftover Frittata + Tips

    • Do you add water or milk to a frittata? Let’s just say that full-fat milk or heavy cream 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. Sour cream, crème fraîche or yogurt can be substituted for the heavy cream in this recipe. So keep in mind that skim milk will make a frittata watery.
    • 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.
    • Frittatas can 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!!
    • Store leftovers refrigerated in an airtight container for up to 4 days.
    a homemade frittata in a cast iron skillet with a slice cut out 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

    More ways to enjoy baked eggs.

    Eggs Every Way

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

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    How to Make a Frittata Recipe

    Updated March 26, 2024

    By Holly Erickson & Natalie Mortimer

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

    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!

    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.

      eggs, milk, shredded cheese, chopped cooked bacon, chopped vegetables, spices and basil in bowls to make a homemade frittata

    2. In a large bowl, beat the eggs. Add the cream, ¾ of the cheese, the herbs, salt, and pepper. Stir to combine.

      cream being poured into a bowl with beaten eggs, cheese, basil, salt and pepper to make a frittata

    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.

      onion, garlic and veggies being cooked in olive oil in a cast iron skillet to make a frittata

    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.

      egg, milk, cheese and seasoning mixture being poured into a cast iron skillet with cooked veggies for making a frittata

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

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

    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 9-inch baking dish:

    1. Preheat the oven to 350°F with a rack in the center position. Spray a 9-inch baking dish (such as a pie pan) 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 9 pieces. Garnish with extra herbs and flakey salt before serving.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 244
    • Protein 16 g
    • Carbohydrates 4 g
    • Total Fat 18 g
    • Dietary Fiber 1 g
    • Cholesterol 267 mg
    • Sodium 879 mg
    • Total Sugars 2 g

    How to Make a Frittata

    Questions & Reviews

    Join the discussion below.

    or
    • Stephanie

      What do you suggest for reheating? Temp? Time?

      reheat in the oven on 350F for about 10-15 minutes.

    • Sarah

      I just made this, and it is delicious! I have high cholesterol, so trying to cut some areas where I can, I used egg beaters. I used white American cheese, onion, mushroom, and spinach. It bubbled when it was in the oven, but calmed down when it came out. I will be making this again.

      Thanks Sarah, so glad you loved it!

    • Kay

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

      That's great to hear!