How To Make A Frittata
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Turn yesterday’s leftovers into today’s delicious meal with this easy frittata recipe. I’ll share my technique and tips for making the best frittata, along with plenty of filling ideas. This is a great recipe for getting creative in the kitchen!
I think of frittatas as the lazy cook’s omelette, perfect for those nights when eggs and a few odds and ends are all you’ve got in the fridge. They’re so simple to whip up without the precise technique omelettes require. But just because they’re easy doesn’t mean you’re skimping on flavor. Like their omelette and breakfast casserole cousins, frittatas offer endless possibilities for fillings, making them ideal for using up those leftover veggies, meats, herbs, or cheese hiding in the fridge.
Frittatas can be served for brunch, lunch, or a light dinner, and you can even prepare them in advance. Plus, they’re delicious both warm and at room temperature, so extra slices make a great grab-and-go lunch or a no-fuss picnic option. Below, I’ll share my technique and tips for making the best frittata, as well as some ideas for fillings. As long as you follow the basic formula, it’s all about using what you have and getting creative — have fun with it!
Table of Contents
“Delicious! I used a cast iron skillet just like Jenn and added caramelized mushrooms, power greens, bacon, and sharp cheddar cheese. This will be on rotation for sure.”
Frittata Filling Ideas
- Veggies: ratatouille, bell peppers, broccoli, mushrooms, zucchini, onions, asparagus, potatoes, tomatoes, garlic, leeks, eggplant, and shallots.
- Leafy Greens: arugula, spinach, kale, collard greens, Swiss chard, endive, and beet greens.
- Herbs: Parsley, chives, dill, thyme, basil, or herbes de Provence.
- Cheese: Gruyère, Cheddar, Swiss, or fontina (Parmigiano Reggiano can be used in combination with any of these options).
- Meat/Seafood: bacon, pancetta, sausage, salami, ham, chicken, turkey, smoked salmon, and crab meat.
Pro Tips For Making The Best Frittata
- Use a suitable skillet: Ensure your skillet is nonstick and oven-safe. A cast iron skillet works well too. If you don’t have either, a 9 × 9-inch baking dish or a 9-inch deep dish pie plate will do.
- Dice add-ins into small pieces: If your ingredients such as veggies or bacon require dicing, chop them into small pieces. This ensures even distribution throughout the frittata and helps it hold together.
- Season your veggies: If you’re starting with uncooked veggies, prior to adding them to the egg mixture, season and sauté them. If using pre-cooked vegetables, drain off any excess liquid if necessary.
- Cook low and slow: Most frittata recipes call for an oven temperature of 350°F, but this is too hot. Like quiche, frittatas should cook at 325°F so that the eggs maintain a custardy texture.
- Mind the hot pan handle: Immediately cover the handle with an oven mitt after removing the frittata. (Take it from me, it’s all too easy to forget and burn yourself!)
- Add a finishing touch: If you’d like to add an extra layer of flavor, finish your frittata with snipped fresh herbs, a dollop of pesto sauce, a drizzle of hot sauce, or warm salsa. Or top your frittata with a lightly dressed arugula salad.
What You’ll Need To Make A Frittata
- Shallots: Offer a mild, slightly sweet flavor.
- Cooked Vegetables or Greens: Add texture, color, and nutrition to the frittata. These can be adjusted based on preference or what’s available, providing a great way to use up leftovers and add variety to the dish.
- Eggs: The main component of the frittata, providing structure, richness, and protein.
- Heavy cream: Adds creaminess and richness to the eggs.
- Shredded Cheese: Melts into the frittata, adding a gooey texture and a depth of flavor. Cheese varieties can be chosen for their melting qualities and flavor profiles, with Cheddar offering a sharp taste and Gruyere adding a nutty, sweet flavor.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Preheat the oven to 325°F, and set an oven rack in the middle position.
Heat the oil in a 10-inch cast iron or ovenproof nonstick skillet over medium heat. Add the shallots.
Cook the shallots, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
Add the cooked vegetables and stir to combine.
Meanwhile, in a large bowl, add the eggs, heavy cream, salt, and pepper.
Whisk to combine.
Add the cooked vegetable mixture and cheese to the egg mixture.
Stir to combine.
Pour the mixture back into the pan (no need to wash it).
Next, place the frittata in the oven and bake until set, 20 to 23 minutes.
Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it’s easy to forget and burn your hand, and the handle stays hot for a long time). Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.
Frequently Asked Questions
While heavy cream adds richness and a luxurious texture, half & half will still contribute to the custard-like consistency of the eggs but with less fat. Keep in mind that the frittata might be slightly less creamy but still delicious.
Yes, the cooked frittata will keep well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F-oven until hot in the center.
To flip a frittata onto a serving platter, first, ensure the frittata is fully set and loosened from the edges of the pan. Place a large plate or platter over the top of the pan. Using oven mitts to protect your hands, firmly hold the pan and platter together and quickly invert them so the frittata falls onto the platter. However, I find it much easier and just as appealing to skip this step altogether. Serving the frittata straight from the pan not only simplifies the process but also avoids the risk of the frittata breaking during flipping and makes for easier cleanup.
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Base Frittata Recipe
Turn yesterday’s leftovers into today’s delicious meal with this easy frittata recipe. I’ll share my technique and tips for making the best frittata, along with plenty of filling ideas. This is a great recipe for getting creative in the kitchen!
Ingredients
- 2 tablespoons extra virgin olive oil
- ¾ cup thinly sliced shallots, from 2 to 3 shallots
- 2 cups seasoned, cooked vegetables or greens
- 8 large eggs
- ⅓ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1¼ cup shredded cheese, such as Cheddar or Gruyere
Instructions
- Preheat the oven to 325°F, and set an oven rack in the middle position.
- Heat the oil in a 10-inch cast iron or ovenproof nonstick skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add the cooked vegetables and stir to combine.
- In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Add the cooked vegetable mixture and cheese to the egg mixture and stir to combine. Pour the mixture back into the pan (no need to wash it), then place it in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it's easy to forget and burn your hand, and the handle stays hot for a long time). Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.
- Make-Ahead/Freezer-Friendly Instructions: The cooked frittata will keep well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven until hot in the center.
- Note: If you'd like to add savory additions to your frittata: 1 to 1½ cups of shredded chicken or crumbled sausage is ideal. A touch of crumbled cooked bacon or smoked salmon requires around ½ cup.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 491
- Fat: 37 g
- Saturated fat: 16 g
- Carbohydrates: 14 g
- Sugar: 4 g
- Fiber: 3 g
- Protein: 25 g
- Sodium: 566 mg
- Cholesterol: 435 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I’ve made this multiple times. People always freak out when I tell them how easy it is.
I’m not one for “goopy” eggs because they really freak me out. Do this with onion, garlic, asparagus and feta (plus other cheese as I ran out) and it’ll blow people away.
Fat (heavy cream or sour cream I’ve used) is a must. Thatks for posting this!
Hi there! I have made this recipe several times for my family now and we all love it! For next time, I am curious to make individual portions using 5-inch diameter ramekins. Do you have a suggestion for how long i should cook?
Glad you like it! For 5-inch ramekins, I’d start checking for doneness around 12 minutes. The frittatas are done when they are set in the center and slightly puffed. Please LMK how they come out if you try it!
WOW! It was fluffy and delicious! I used 6 extra large eggs, a cup of basil, 6 slices of thick cut cooked/chopped bacon, and a little more pepper to augment the base recipe. It was nothing short of amazing! I’ve never had a frittata that was as good as this one!
Made this for the first time today and it’s very good and very simple to make. I used some steamed broccoli along with the shallots and added extra shredded sharp cheddar cheese. I also used half and half in place of the heavy cream since I had it already. Delicious!
Could I make this in a large-muffin pan for individual ‘egg bites’ for breakfast, freeze them, and microwave them when we want a few?
Hi Laurie, I haven’t tried them this way, but I think you could.
Is there a cast iron skillet that is smooth on the bottom that you’d recommend for a glass top stove? Believe me if could I’d rather replace the stove but I’m stuck with it….
Hi Jane, I love Lodge brand and just read on their website that it is safe to use on a glass cooktop — just don’t slide it, and always remove from the stovetop after cooking.