What Is a Frittata?
A frittata is basically an open-faced omelet that goes from stovetop to oven—eggs plus whatever you’ve got in the fridge, cooked until it puffs and sets. It’s part breakfast, part crustless quiche, all no-nonsense kitchen hero. You get bright egg flavor, melty cheese, and add-in textures that make every bite worth owning.
FAQs
Why not just scramble? Scrambled eggs are great, but a frittata gives you sliceable portions and a golden top.
Can I make individual frittatas? Sure—use ramekins or muffin tins and cut bake time to ~15 minutes.
What if my frittata wobbles? Give it another 2–3 minutes in the oven. She’ll firm up.
Base Ingredients in This Frittata Recipe
4 large eggs
2 tablespoons milk or cream
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil or butter
¼ cup grated cheese (cheddar, gruyère, or your favorite)
Garden Vegetable Frittata
Sauté 1 cup diced zucchini, bell pepper, and cherry tomato halves in oil until just tender. Add 1 clove minced garlic, stir, then pour in the egg mixture. Sprinkle with fresh basil.
Mediterranean-Inspired Frittata Recipe
Sauté ½ cup chopped spinach and ¼ cup chopped sun-dried tomatoes. Stir in 2 tablespoons crumbled feta, a pinch of oregano, and pour in eggs. Finish with a handful of kalamata olives.
Start on the Stove & Finish in the Oven
Heat oven to 375°F. In an oven-safe skillet, warm oil over medium. Sauté your veggies or add-ins, then pour in beaten eggs and swirl to distribute. Cook 2–3 minutes until edges set, then transfer to oven for 8–12 minutes until puffed and golden. Watch closely—nobody wants a rubbery frittata.
Best Pan to Use
A 10-inch cast-iron or oven-safe nonstick skillet. Cast iron gives a crisp edge; nonstick makes release a breeze. Either way, preheat the pan so your eggs start cooking on contact.
What to Serve With Frittata
Crusty sourdough, a simple green salad with vinaigrette, or a dollop of salsa verde. It’s a plate, not just eggs. Dress it up or keep it rustic.
Recipe Card
- Recipe name: Easy Frittata (Choose Your Add-Ins)
- Summary: A no-fuss, sliceable egg dish that starts on the stove and finishes in the oven—load it with veggies, cheese, or whatever you crave.
- Prep time: 10 minutes
- Cook time: 12–15 minutes
- Additional time: none
- Total time: ~25 minutes
- Servings: 2–4
- Diet: Vegetarian (easily adapt with cooked meats)
- Method: Stovetop → Oven
Ingredients
- 4 large eggs
- 2 tbsp milk or cream
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil or butter
- ¼ cup grated cheese
Optional add-ins (choose 1 cup total):
- Diced zucchini, bell pepper, cherry tomatoes
- Sautéed spinach and sun-dried tomatoes
- Cooked bacon or sausage crumbles
- Sliced mushrooms and diced onion
Instructions
- Preheat oven to 375°F and warm your skillet over medium heat.
- In a bowl, whisk eggs, milk, salt, and pepper until frothy. Stir in cheese.
- Add oil or butter to the hot skillet. Sauté your chosen add-ins until just tender.
- Pour egg mixture into skillet, swirl to distribute. Cook 2–3 minutes until edges begin to set.
- Transfer skillet to oven and bake 8–12 minutes until the center is just set and the top is lightly golden.
- Remove from oven, let rest 2 minutes, then slice and serve warm.
Notes
• Don’t overcook or it goes rubbery—pull it when it still jiggles slightly.
• Feel free to mix cheeses—go nutty with gruyère or sharp with cheddar.
• Leftovers reheat beautifully in a 350°F oven for 5 minutes or in a skillet on medium.
• For individual servings, divide into greased ramekins and adjust bake time to 15 minutes.
Make this your go-to when the fridge is full of mysteries. You’ll have a plate that looks gourmet but took zero drama. Slice, scoop, and savor—breakfast, lunch, or dinner never had it so good.
