Frittata is an Italian dish that is similar to an omelette or a crustless quiche. It is a versatile and easy-to-make dish that can be served for breakfast, brunch, lunch, or dinner. The frittata is typically made by whisking together eggs with various fillings such as cheese, vegetables, meats, or herbs, and then cooking the mixture in a skillet on the stovetop or in the oven. Frittatas can be served hot or cold and can be cut into wedges or squares for easy serving. This dish is perfect for using up leftover vegetables or meats and can be customized to suit any taste preference. Frittatas are a healthy and satisfying meal that can be enjoyed any time of day.

How to make a Frittata

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Serves 3 to 4

Equipment

10-Inch Cast Iron Skillet (I like to use an enameled cast iron skillet)

Ingredients

Basic Frittata Recipe:
  • 6 large eggs, use 8 eggs for a 12-inch skillet
  • ¼ cup unsweetened almond milk, or any milk
  • 2 garlic cloves, minced
  • ¼ teaspoon sea salt, more for sprinkling
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
Choose ingredients for one of the variations below:
Variation #1: Broccoli Feta
  • 6 scallions, chopped
  • 2 cups chopped broccoli or broccolini
  • ⅛ teaspoon smoked paprika
  • ¼ cup crumbled feta cheese
Variation #2: Roasted Red Pepper & Spinach
  • 1 shallot, chopped
  • 2 roasted red bell peppers, chopped
  • 2 cups spinach
  • ⅓ cup crumbled feta cheese
Variation #3: Spring Veggie
  • 4 spring onions or scallions, chopped
  • ½ cup chopped asparagus, tender parts
  • ½ cup frozen peas, thawed
  • ½ cup halved mini mozzarella balls
  • ¼ cup crumbled feta
  • ¼ cup chopped tarragon or chives
  • Variation #4: Mixed Mushroom & Tarragon
  • 1 shallot, chopped
  • 12 ounces mixed mushrooms, chopped
  • ¼ cup chopped tarragon
  • ⅓ cup grated pecorino cheese
Variation #5: Caprese
  • 1 shallot, chopped
  • 2 cups halved cherry tomatoes
  • ¾ cup halved mini mozzarella balls
  • ½ cup sliced basil

Instructions

  • Preheat the oven to 400°F.
  • Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the vegetable variations below:

Broccoli Feta:

  • Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

Roasted Red Pepper & Spinach:

  • Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

Spring Veggie:

  • Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

Mixed Mushroom & Tarragon:

  • Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

Caprese:

  • Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the tomatoes, half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake 15 to 20 minutes or until the eggs are set. Top with the remaining basil. Season to taste and serve.


Tips:

  • Use a nonstick or well-seasoned cast iron skillet for easy release.
  • Use fresh ingredients such as vegetables, herbs, and cheese for maximum flavor.
  • Beat the eggs well to create a light and fluffy frittata.
  • Cook the frittata over low to medium heat to prevent the bottom from burning.
  • Finish the frittata under the broiler to create a golden brown top.

FAQ:

Can I make a frittata in advance?

Yes, you can make a frittata in advance and store it in the refrigerator for up to 3-4 days.

Can I add meat to my frittata?

Yes, you can add cooked meat such as bacon, ham, or sausage to your frittata for added protein and flavor.

Can I use a different type of cheese?

Yes, you can use other types of cheese such as feta, cheddar, or goat cheese. However, Parmesan and mozzarella are the most traditional.

Storage:

Let the frittata cool to room temperature before storing it in an airtight container in the refrigerator.

To reheat the frittata, warm it up in the oven at 350°F (175°C) for 10-15 minutes until heated through.

To freeze the frittata, wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 2 months. Reheat it in the oven at 350°F (175°C) for 20-25 minutes until heated through.