Easy Frittata Recipe (2024)

Frittatas come together so easily. With just a few ingredients and a pan, you’ll get a breakfast worth slicing into. This Frittata Recipe is so versatile with all kinds of variations.

This post may contain affiliate links. Read my disclosure policy.

Hi guys! This is Natalya from Momsdish sharing our best frittata recipe.

The Only Frittata Recipe You’ll Need

Egg breakfast recipes are a favorite, from Poached Eggs to Breakfast Quesadillas, and we love getting creative with egg frittatas. Whether it’s a busy weekday morning or you’re hosting a brunch, all you need to do is pop this frittata in the oven. You can make just about any frittata with these basic ingredients:

Eggs – the main ingredient of a frittata
Heavy cream – adds moisture and richness to the egg base
Salt – a simple seasoning is all you need
Butter – to grease the pan and keep the frittata from sticking
Cheese – we love mozzarella and goat cheese together

Frittata Variations

Now for the fun part. Frittatas are so versatile and forgiving that you can mix and match different toppings and ingredients to get your perfect breakfast.

Cheese: You really can’t go wrong here. Goat, feta, mozzarella, parmesan, cheddar (sharp cheddar is a favorite), and brie work great.
Veggies: Bell peppers, broccoli, asparagus, mushrooms, zucchini, onions, asparagus, tomatoes, garlic, leeks, eggplant, shallots, and jalapenos.
Leafy Greens: Arugula, spinach, kale, collard greens, swiss chard, endive, and beet greens.
Dairy Options: Heavy cream is the best option here, but you can also use half-and-half or full-fat milk (reduce to 1/4 cup if using milk).
Herbs: Parsley, chives, dill, or basil.

How to Make Frittatas

Making a frittata is as simple as it gets for a hearty and healthy breakfast in no time.

Whisk together eggs, heavy cream, and salt.
Chop veggies – dice your tomatoes and bell peppers.
Butter your pan and add veggies.
Pour over the egg mixture, top with cheese, and bake.

What is the Best Pan for Frittatas? Use a cast-iron pan or oven-safe pan between 9 and 10 inches in diameter to get the perfect sized slice so your frittata doesn’t spread too thin on the skillet.

Common Questions

What is the difference between an omelet and frittata?

Omelets are typically pan-fried and folded, while frittatas are baked in the oven like a cake. Also, frittatas call for a heavy dose of cream to make them light, fluffy, and luscious.

Can you use milk instead of cream in a frittata?

Yes, as long as it’s full-fat. If using milk, reduce to 1/4 cup. If you don’t have whole milk, adding a little sour cream, yogurt, or crème fraîche will do the trick.

What does a frittata taste like?

A frittata tastes similar to a Quiche. It is an egg custard that is fluffy and creamy without the crust, making it gluten free.

How do you know when a frittata is done?

Bake until the center is no longer jiggly and the edges are golden. Be sure you don’t overcook the frittata or it will seem rubbery and dry.

Make-Ahead

Making frittata in advance is perfect for meal prep or for when you are hosting a large brunch spread and want to cut down on day-of work.

Refrigerator: Bake your frittata and let it cool down. Pop it in the fridge in an airtight container or covered tightly with plastic wrap. When you’re ready to serve, microwave a single slice until warmed through or pop the entire pan in the oven for a few minutes.
Freezer: Freshly made or refrigerated frittata works best as not every variation of frittata works well for the freezer. Veggies like tomatoes and avocado do not freeze well. Be sure to fully thaw in the refrigerator overnight before reheating or it may end up wet and rubbery.

More Breakfast Recipes

If you loved this frittata, these top-rated breakfast recipes will get you excited.

Cinnamon Rolls – Softy and gooey with the best icing
Dutch Baby Pancakes – you’ll love how easy these are
Ricotta Pancakes – on our family’s regular rotation
Crepes – our go-to, easy blender recipe
Acai Bowl – like a smoothie parfait and good for you
Instant Pot Egg Bites – recreating a Starbucks favorite

Best Frittata Recipe (Easy Oven Method)

5 from 252 votes

Author: Natalya Drozhzhin

Frittatas are so easy with just a few ingredients. This one-pan breakfast Frittata Recipe is extremely versatile with endless variations.

SavePinReviewPrint

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Ingredients

Servings: 4 servings

6 large eggs
1/3 cup heavy whipping cream
1/2 tsp salt, adjust to taste
1 cup grated mozzarella cheese
1/2 cup goat cheese
1/2 cup cherry tomatoes
1/2 cup bell pepper, red, orange or yellow
1 cup arugula
1 tbsp unsalted butter
1 tsp fresh herbs, for garnish

Instructions

Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.
Cut tomatoes in half. Chop bell peppers into small pieces.
Melt butter and coat the sides of the baking dish with it. Spread vegetables and greens evenly on the bottom of the pan.
Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.

Nutrition Per Serving

273kcal Calories3g Carbs14g Protein23g Fat13g Saturated Fat1g Trans Fat293mg Cholesterol526mg Sodium213mg Potassium1g Fiber2g Sugar1824IU Vitamin A29mg Vitamin C102mg Calcium2mg Iron

Full Nutrition Label
Nutrition Disclosure

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

FAQs

What is the best pan for frittata? ›

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

How do you keep frittata fluffy? ›

Tips for Fluffy Eggs

Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

Get More Info ›

Do you add milk to frittata? ›

Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy. It can be cream, whole milk, sour cream, yogurt, crème fraîche, even cottage cheese.

Find Out More ›

What kind of cheese is best for frittata? ›

For a standard 12-egg frittata, stir in about one cup (shred it first). Want to top the eggs with cheese, too? Shoot for ¼ to ½ cup more. If it's an oozing texture you're after, pick cheeses that have superior melting quality: "This is your cheddar, gruyère, and fontina," says Perry.

Read On ›

When making a frittata, which ingredient should be pre-cooked prior to adding it to the egg mixture? ›

Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.

Learn More ›

Why is my frittata watery? ›

If you skip pre-cooking them, that excess liquid can make for a watery frittata that steams rather than bakes in the oven. Follow this tip: All veggies really benefit from at least a quick sauté before the eggs are added to the pan.

Discover More ›

Why is my frittata tough? ›

Don't overcook your frittata

For the creamiest frittata, don't overcook or you'll end up with dry spongy, rubbery, crumbly eggs! A perfect egg frittata should have a custard-like consistency.

Keep Reading ›

How do you keep frittata from burning on the bottom? ›

The solution is to partially cook the frittata on the stove. To prevent the bottom from burning on the stovetop, give the frittata a few stirs until you can see some large curds of egg and it starts to turn opaque, but it's still wet enough to flatten off the top.

Do you flip a frittata? ›

Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.

Tell Me More ›

When determining how many eggs to use in a frittata generally? ›

Final answer: For a frittata, generally, 2 eggs per person are considered sufficient.

Keep Reading ›

What is the frittata ratio to memorize? ›

The egg to dairy ratio: If you are making a smaller frittata use 6 eggs and 1/4 cup of dairy, and if you are making a larger frittata use 12 eggs and 1/2 cup of dairy.

Learn More ›

What goes well with frittata? ›

Classic sides for a frittata include a fresh green salad, fruit salad, crispy potatoes and/or some fresh bread, scones or toast. Bacon, ham or sausage are also popular side dishes. In Italy and Spain, frittata is often cooled to room temperature and served as a snack or antipasti.

What is a frittata made of? ›

Frittatas are an Italian dish consisting of cooked eggs with other ingredients added in like meat, vegetables, or cheese. Unlike omelets and scrambled eggs, frittatas are not moved or folded over as they're cooked. The frittata is cooked whole, without disturbing, in one large piece.

Explore More ›

What makes a frittata so different from an omelet? ›

And, unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center. To make a frittata, well-beaten eggs are cooked on the stove in a hot skillet, along with the fillings, for a few minutes until the outer edges are set.

Discover More ›

What's the difference between a frittata and a quiche? ›

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.