If you’ve wondered how to make a frittata, this post will guide you. Clear step-by-step instructions and helpful tips to make a flavorful frittata for family or guests.
Do you enjoy breakfast for supper? A frittata is one of the easiest egg dishes to prepare. It’s essentially eggs mixed with whatever vegetables you have in the fridge, plus optional sausage or bacon, and a handful of cheese. It’s flexible, quick, and satisfying.
Cook’s Tip: Add leftover rice, diced potatoes, or black beans for texture and heartiness—the options are endless.
I typically make a simple frittata with bell peppers, green onions, asparagus, and diced tomatoes, finishing with a sprinkle of Parmesan, Cheddar, or feta. A splash of half-and-half gives a slightly creamier texture without turning the dish into a quiche.
Frittata vs. Quiche
A quiche tends to be richer and more custard-like because it usually contains cream or more half-and-half and is baked in a crust. A crustless quiche is closer to a frittata in texture and method. Frittatas are typically lighter and lower in calories unless you add lots of cheese.
Ingredients for the Baked Frittata Recipe
- 4 cups mixed, chopped vegetables – Use a variety such as onion, bell peppers, diced tomatoes (added at the end), spinach, kale, mushrooms, roasted red pepper, asparagus, zucchini, yellow squash, broccoli, or diced baked potatoes. You can also add cooked sausage, bacon, or ham if desired.
- 12 large eggs
- 2 cups grated cheese – Cheddar, Monterey Jack, Gruyere, Parmesan, feta, goat cheese, or a combination; divided
- 1/2 cup half-and-half
- Salt and pepper to taste
- 1 tsp dried Italian herbs
How to make a frittata
Step 1.
Preheat oven to 350°F (175°C). Sauté the mixed vegetables in a large ovenproof skillet over medium-high heat for about 5 minutes, just until they begin to soften. Avoid sautéing diced tomatoes—add them later so they don’t become watery.
Cook’s Tips:
- For best results, leave the vegetables in the hot skillet and pour the egg mixture directly over them. Cook on the stovetop for about a minute so the edges start to set, then transfer the skillet to the oven to finish baking.
- If you need more room for a crowd, sauté the vegetables in a skillet and then transfer everything to a lightly sprayed 9 x 13-inch baking dish.
Step 2.
If using a baking dish, spray it lightly with cooking spray. Transfer the sautéed vegetables to the dish or keep them in the skillet. Sprinkle one cup of the grated cheese evenly over the vegetables.
Step 3.
While the vegetables cook, whisk the eggs with the half-and-half, salt, pepper, and Italian herbs until well blended.
Step 4.
Pour the egg mixture over the vegetables and cheese. Sprinkle the remaining cheese on top of the frittata.
Step 5.
If you’re using a skillet, cook on the stovetop over medium-high heat for about one minute until the edges begin to set, then transfer the skillet to the oven. If using a baking dish, place it directly in the oven.
Step 6.
Bake for about 15–20 minutes, or until the eggs are fully set and a knife inserted near the center comes out clean. Remove from the oven and allow the frittata to rest for at least five minutes before slicing and serving.
Cook’s Tip: Letting the frittata rest helps it finish cooking gently and makes it easier to slice cleanly.
Extra Tips to Make the Best Frittata Recipe
- The frittata keeps well in the refrigerator for a few days. Reheat individual slices in the microwave for a few seconds for quick meals.
- Avoid reheating the whole frittata in the oven, which can overcook it and dry it out.
- Make-ahead option: assemble the frittata (everything except baking) and store covered in the refrigerator for up to one day. Bake when you’re ready to serve—great for breakfast for a crowd or a busy weeknight dinner.
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How to Make a Frittata
Ingredients
- 4 cups mixed chopped vegetables (onion, bell peppers, diced tomatoes, spinach, kale, mushrooms, roasted red pepper, asparagus, zucchini, yellow squash, broccoli, diced baked potatoes, or cooked sausage, bacon, or ham)
- 12 large eggs
- 2 cups grated cheese, divided (Cheddar, Monterey Jack, Parmesan, feta, or goat)
- 1/2 cup half-and-half
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp Italian herbs
Instructions
- Preheat oven to 350°F (175°C).
- Sauté vegetables in a large ovenproof skillet over medium-high heat for about 5 minutes, until just starting to soften. Do not sauté tomatoes; add them later.
- Sprinkle one cup of grated cheese over the vegetables.
- Whisk the eggs with half-and-half, salt, pepper, and Italian herbs.
- Pour the egg mixture over the vegetables and cheese, then sprinkle the remaining cheese on top.
- If using a skillet, cook over medium-high for about a minute until the edges begin to set, then transfer to the oven. If using a baking dish, place it directly in the oven. Bake 15–20 minutes, or until eggs are set.
- Allow the frittata to rest at least five minutes before cutting and serving.
Notes
- You can add leftover rice, diced potatoes, or black beans for extra texture.
- Pouring eggs into a hot skillet and allowing the edges to set before baking gives the classic frittata texture.
- For larger groups, sauté vegetables and assemble in a 9 x 13-inch baking dish.
- The frittata keeps in the refrigerator for a couple of days; reheat individual servings in the microwave.
- Don’t reheat the entire frittata in the oven; it can overcook and dry out.
- Make ahead: assemble (but don’t bake) the frittata, cover, and refrigerate up to one day; bake when ready.