Best Basic Frittata Recipe
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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 add-ins. You can toss in whatever veggies, meats, herbs, or cheese you’ve got lying around—it’s one of those clean-out-the-fridge meals that somehow always turns out great.
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 formula and suggestions for making the best frittata, as well as some options for fillings. As long as you follow the basic steps, it’s all about using what you have and getting creative—have fun with it!
“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 the right pan: A nonstick, oven-safe skillet is ideal—cast iron works great too. If you don’t have one, a 9×9-inch baking dish or deep-dish pie plate gets the job done.
- Keep your add-ins small: Chop ingredients like veggies or bacon into small pieces so they cook evenly and don’t weigh down the frittata.
- Season your veggies: If your vegetables are raw, give them a quick sauté and a pinch of salt before adding them to the egg mixture. If they’re already cooked, just drain off any extra liquid.
- 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.
- Watch that pan handle: As soon as the frittata comes out of the oven, toss an oven mitt over the handle so you don’t accidentally grab it (seriously, it happens!).
- Finish it off: Add something fresh or flavorful on top like chopped fresh herbs, a little pesto sauce, hot sauce, warm salsa, or even a lightly dressed arugula salad.
What You’ll Need To Make A Frittata
- Shallots: Bring a mild, slightly sweet onion flavor.
- Cooked Vegetables or Greens: Add color, texture, and a little extra nutrition. Use whatever you have—leftovers work great and make it easy to mix things up.
- Eggs: The base of the frittata, giving it structure, richness, and protein.
- Heavy cream: Makes the eggs extra creamy and rich. For those who would prefer to use half & half, it will work; just keep in mind that the frittata will be slightly less creamy.
- Shredded Cheese: Melts into the frittata, adding flavor and a gooey texture—just be sure to use a cheese that melts well. Try Cheddar for sharpness or Gruyère for a mellow, nutty note—or use both!
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Cook the shallots. Heat the oil in a 10-inch cast iron or oven-safe nonstick skillet over medium heat. Add the shallots and cook, stirring often, until softened but not browned—it should take 3 to 4 minutes.
Step 2: Add the vegetables. Add the cooked veggies to the skillet and stir to combine—that’s your filling.
Step 3: Whisk the egg mixture. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined. (Whisk just until the yolks and whites are fully blended and the mixture is a uniform yellow—over-whisking can incorporate too much air, making the texture spongy instead of creamy.)
Step 4: Combine everything. Add the cooked vegetables and cheese to the egg mixture and stir to combine.
Step 5: Return to the skillet. Pour the mixture back into the skillet—no need to clean it first.
Step 6: Bake the frittata. Bake the frittata in a preheated 325°F oven until set, 20 to 23 minutes.
Step 7: Serve. After baking, place an oven mitt or dish towel over the hot skillet handle as a reminder that it’s hot—it’s easy to forget and accidentally grab it. Some people flip the frittata onto a platter, but I prefer to serve it straight from the pan—it’s easier, less likely to break, and makes cleanup a breeze. Frittatas can be refrigerated for up to 3 days or frozen for up to 3 months.
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Best Basic Frittata Recipe
More a method than a recipe, this easy frittata is a delicious way to use up all those odds and ends in the fridge.
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!
Jeffrey
I feel your pain when it comes to shells in the eggs. however after a culinary class in France – (One only) I was shown how to crack an egg properly. Do not crack on the side of the bowl. take the egg and whack it firmly on the counter – we have granite counters and since then I have had no issues.
hope that helps
Roberta
Proud Canadian and Oiler fan
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!
Did you use the 1/4 cup amount to replace the cream????? Great idea!!!!
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!