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: 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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Eggcellent recipe…ha…couldn’t help myself! I used zucchini, onion, garlic, basil, roasted peppers, leftover linguini + Trader Joe’s Quatro Formagio cheese mix. Turned out great.
Sometimes I just make a pasta frittata with just leftover pasta + cheese. Very yummy. Many thanks for all your work. I love your website…not a dud in the brunch. Oh, must stop now. 😆
Hi Jenn! I’d love to make this for an upcoming brunch I’m hosting, but a guest of mine doesn’t like cheese. Would I be able to remove it from the recipe, or would it throw off the proportions? Thanks in advance!
Hi Cat, It’s fine to omit the cheese with no other modifications. Enjoy!
Fabulous!…and oh so easy to throw together (unless you’re like me who continually struggles keeping bits of shell going into my eggs when I break them – lol).
I found that I needed 25-26 minutes for it to look like it was done and yet it still didn’t have a slight golden tone around the edge yet (like in your picture, Jenn). Based on this, I feel like I could let it bake 26-30 minutes in my oven. Does that sound unreasonable?
So glad you enjoyed it! All ovens are a bit different so if you find that it needs a bit more time to get golden on the top, feel free to add it. I’d start with 27 to 28 minutes – you want to make sure not to overcook it.
Thank you, Jenn!
Will add this recipe to my “meatless Monday” rotation. I sautéed green onion, mushrooms, red pepper, and spinach leaves. Didn’t have cream but did have 4% milk fat cottage cheese. Used sharp cheddar and the frittata set at 23 minutes. A versatile recipe that went over very well!
This recipe is FABULOUS! I made it this morning for my book group brunch. Everyone asked for the recipe so I sent a link to this page. I served it with bacon, toast and fresh berries. It easily served eight women. Thank you for this recipe!
Can I make 1/2 this recipe as I am single & don’t want to eat it for a week. Or freeze it?
Sure, Linda – either way is fine!
Wonderful! So I know we all look for good ways to use that left over turkey. I made this with about 1 cup of cut up baked turkey, about 1/2 cup roasted tomatoes (used Jenny’s recipe and had left over from the appetizers at Thanksgiving dinner), 1 poblano pepper, 1 yellow pepper, 4 cloves of garlic, 2 shallots, 1-1/4 cup mix of smoked Gouda and Havarti with basil mix for the internal mix (these were leftovers from the cheese tray I had as an app). At 5 min left to bake, I sprinkled on top about 1/4 cup finely chopped cilantro mixed with anther 1/4 cup finally grated cheese mix (same as inside). Don’t miss that step – the cilantro was great.
Jenny you are going to make me a great cook! Thankful for you and your story this thanksgiving.
Delicious! Great way to use up extra veggies.
Hi Jen! I always love your recipes! I am hosting a brunch next weekend and would love to make the frittata. I have a large (15 1/2” diameter) quiche dish and would like to try to use it. Do you think the strata would cook through using it (obviously doubling the recipe)?
So glad you like the recipes! Yes, I think that would work — it may take a little longer to cook through so keep an eye on it.
Excellent frittata!
Perfect recipe! I made it this morning in an iron skillet. Used corn, green peppers and jalapenos as the vegetables. It did add some oil to the pan after pouring the vegetables into the egg/cream mixture as I was concerned about sticking. Checked it at 20 minutes with a knife and found it needed a little more time. Added four minutes and it was outstanding. The texture was fluffy and the taste sensational. It came out of the pan easily. This is a recipe I’ll do again and experiment with different vegetables and added meats. Thank you.
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. I love that the frittata is both nutritious and delicious and a full meal. Thank you, Jenn!
Absolutely the best idea and recipe. I love to make quiche. Next in line are bread casseroles that scream the holidays. Omelets, fancy or simple. But frittata my new go to for abandoned veggies and a quick dinner. PS a good use abandoned cheeses too!
Hi Jenn,
I read a comment saying that you can make it ahead and cook the next day. Do I mix everything and store it in the pan ready to go? I’m making this next weekend for visitors. Thank you in advance for your help
Hi Georgina, you can fully make the frittata mixture, but I’d store it in a bowl in the fridge and then pour it into the pan when you’re ready to cook it. Hope your visitors enjoy!
Saw this post and inspired me to roast some vegetables lingering in my fridge. Not a lot of variety pumpkin, small tomatoes, potatoes and onion. Had sour cream also needing to be used. A pinch of oregano and one of the tastiest frittata ever. I’ll never waste vegetable’s again. Tks Jenn
Could we put this together the night before, refrigerate, bring to room temp in the morning an place in the oven?
Yep – and you don’t need to bring to room temp before baking; just allow an extra few min in the oven.
Hey Jenn,
I have everything on hand to make a frittata but the shallots. Are onions an acceptable sub?
Thank you!
Rebekah
Yep onions will work well – enjoy!
I love all your recipes and the instructions are so detailed and helpful. I just wanted to comment about the hot pan handle having forgotten and grabbed hold more than once. When I was in the UK I saw a n “oven mitt” made specifically for a pan handle and it works a charm. Simply google pan handle cover and there are many to choose from. I find it works better than an oven mitt for me as I’m not tempted to grab and use it for something else.
Thank you for this post giving me new ideas and combinations. Your zucchini frittata has been a staple for Friday nights due to our crazy schedules. I have used your basic recipe and made some additions according to what was on hand. I loved the additional veggie and meat suggestions, but mostly the cheese variety you suggested. Frittata Friday has some new Flavors! I can always count on success with your recipes. Thank you.
Hi, can you freeze this in small batches for a quick breakfast at work?
Thanks!
Yep!
Hi Jenn,
I’m very excited to try this as we have so many vegetables to use up from the garden. I was always wondering. Is it true that you should use the same amount of eggs as the size of the pan you are using? So this recipe would be 10 as you are using a 10″ pan? It’s always confusing the amount of eggs to liquid. Thanks so much for your insight!
Kristen Berry
Hi Kristin, There’s no hard and fast rule – but generally yes. I use 8 eggs + 1/3 cup cream + 1-1/4 cups cheese, which works really well. Frittatas are pretty flexible, but I’d stick to the formula here for the best results. Please LMK how it turns out if you try it!
It was delicious just as you wrote it! There were no leftovers! Thank you as always!
Kristen