Description

This easy frittata recipe allows you to choose your favorite add-ins, making it a versatile and delicious meal perfect for breakfast, brunch, or any time of day. With options like garden vegetables or Mediterranean-inspired ingredients, this baked frittata features a fluffy egg base enriched with cheese and cooked in an oven-safe skillet.

Ingredients

Scale

Base Frittata Recipe

8 large eggs
1/2 cup (120ml) milk
1/2 teaspoon salt, plus more for cooking vegetables
1/4 teaspoon ground black pepper, plus more for cooking vegetables
1 cup (100–120g) shredded sharp cheddar cheese OR crumbled feta, divided
1 Tablespoon olive oil
2 cloves garlic, minced

Version #1: Garden Vegetable

1/2 small red onion, thinly sliced
1 heaping cup (150g) chopped sweet potato (no need to peel)
1 heaping cup (130g) sliced zucchini
1/2 cup (80g) chopped red bell pepper
Optional: chopped fresh parsley for topping

Version #2: Mediterranean-Inspired

1 cup (30g) roughly chopped fresh spinach
1 cup (150g) halved cherry tomatoes
1 heaping cup (160g) canned quartered artichoke hearts, drained
Optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto

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Instructions

Preheat Oven: Preheat your oven to 375°F (191°C) to prepare for baking the frittata.
Mix Eggs and Cheese: In a medium bowl with a pour spout, whisk together the eggs, milk, salt, and pepper. Stir in about 3/4 cup of the cheese (sharp cheddar for garden vegetable version or feta for Mediterranean version), reserving the remaining 1/4 cup for topping. Set aside.
Cook Garlic: Heat the olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the minced garlic and cook, stirring, for 30 to 60 seconds without letting it brown.
Garden Vegetable Version – Sauté Vegetables: Add the red onion and chopped sweet potato to the skillet with garlic. Cook for 5 minutes, stirring occasionally, until they begin to soften. Then add the sliced zucchini and chopped red bell pepper, season with salt and pepper, and cook for another 5 minutes.
Garden Vegetable Version – Add Egg Mixture and Bake: Pour the egg and cheese mixture over the cooked vegetables. Cook without stirring for 5 minutes until the eggs start to bubble and set around the edges. Sprinkle the reserved 1/4 cup cheese on top. Transfer the skillet carefully to the oven’s center rack and bake for 26 minutes, or until the frittata is puffy and the center no longer looks wet or wobbly.
Garden Vegetable Version – Cool and Serve: Remove the skillet from the oven and place it on a wire rack. Let the frittata cool for at least 10 minutes to finish setting before slicing. Optionally, top with chopped fresh parsley before serving.
Mediterranean Version – Fold in Ingredients: Fold the chopped spinach, halved cherry tomatoes, drained artichoke hearts, and prosciutto (if using) into the egg and cheese mixture.
Mediterranean Version – Cook Egg Mixture: Pour the egg mixture into the skillet with the cooked garlic. Cook without stirring for 5 minutes until the edges begin to set and bubble. Sprinkle the remaining 1/4 cup cheese on top.
Mediterranean Version – Bake and Cool: Transfer the skillet to the oven’s center rack and bake for 26 minutes until puffy and the center is set without wobble. Remove from oven and cool on a wire rack for at least 10 minutes before slicing and serving.

Notes

Store leftovers covered in the refrigerator for up to 5 days. Reheat slices in the microwave or bake covered at 350°F (177°C) for 5–10 minutes.
For freezing, cool, slice, and place in a freezer-safe container. Freeze up to 3 months. Thaw in refrigerator before reheating.
Preferably use whole eggs; substituting all egg whites is not recommended as it reduces richness and flavor. Using 2 whole eggs and 6 egg whites is a good compromise.
Use whole milk for best flavor and texture; lower-fat or non-dairy milks can be substituted. Heavy cream or half-and-half will create a creamier frittata.
Stick to 2 to 3 cups total add-ins. Pre-cook any additional vegetables with garlic and olive oil before adding eggs.
You can add cooked meats such as diced ham, sausage, or chicken either folded into the egg mixture or browned with vegetables before adding eggs.
Use an oven-safe skillet about 2 inches deep and 10–12 inches in diameter, such as a cast iron skillet, for best results.

Nutrition

Serving Size: 1 serving
Calories: 250 kcal
Sugar: 3 g
Sodium: 400 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 370 mg