Easy Frittata Recipe
The Spruce / Diana Rattray
A frittata is an egg-based dish, similar to a crustless quiche, which means it is typically gluten-free. It can be served for breakfast, brunch, lunch, or dinner. Its preparation generally requires minimal dishware: a few measuring tools, a bowl and whisk for the eggs, and a 10-inch oven-safe cast iron or nonstick skillet.
A frittata is a versatile dish that typically bakes in the oven for 8 to 10 minutes. It’s recommended to sauté vegetables and any meats before adding the egg mixture to ensure they are adequately cooked. This specific recipe includes asparagus, ham, Gruyère cheese, and cherry tomatoes. Common substitutions include using broccoli or broccolini for asparagus, or replacing ham with other vegetables like frozen peas or sautéed mushrooms. Cheddar can be used as an alternative to Gruyère. Refer to the variations section for other ingredient combinations.
A frittata can be served with accompaniments such as a side salad, fresh fruit, or vegetables. Pairing it with a cup or bowl of soup can create a more substantial meal for lunch or dinner.
Frittatas can be enjoyed at any time of day. This recipe is straightforward and adaptable. I find the base ingredients and method versatile for creating various frittatas by substituting different vegetables and cheeses based on availability. — Carrie Parente
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Frittata Ingredients
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1/4 cup milk
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1/4 teaspoon salt
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1/8 teaspoon ground black pepper
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1 pinch freshly grated nutmeg (optional)
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1 tablespoon olive oil
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1/3 cup chopped shallot
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1 1/2 cups chopped asparagus
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1/2 cup diced ham
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1/2 cup sliced cherry tomatoes
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4 ounces Gruyère cheese, shredded, divided
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1 tablespoon chopped parsley
Step-by-Step Instructions for Making the Frittata
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Gather the ingredients.
The Spruce / Diana Rattray
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Position a rack in the center of the oven and heat to 400 F (200 C). Meanwhile, in a large bowl, combine the eggs, milk, salt, pepper, and nutmeg (if using); whisk until well blended and set aside.
The Spruce / Diana Rattray
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Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the shallot, asparagus, and ham. Cook, stirring, for 4 to 6 minutes, or until the asparagus turns bright green and the shallots are translucent.
The Spruce / Diana Rattray
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Pour the egg mixture into the skillet and add about 3/4 of the cheese; stir gently to distribute the ingredients. Top with the sliced cherry tomatoes and the remaining cheese.
The Spruce / Diana Rattray
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Continue cooking over medium heat for about 1 minute, or until the outer edge looks slightly set. Transfer the frittata to the oven and bake for about 8 to 10 minutes, until the eggs are puffed and set. To check for doneness, make a small cut in the center with a knife. If liquid egg mixture flows into the cut, it will need another minute or two.
The Spruce / Diana Rattray
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Remove the skillet to a wire rack and let cool for 5 minutes before slicing and serving. To slice, run a thin spatula or knife around the edge of the pan to loosen the frittata. Cut the frittata into wedges and garnish with fresh chopped parsley, if desired.
The Spruce / Diana Rattray
Frittata Making Tips
- To speed up the prep for a breakfast frittata, chop the vegetables the night before and refrigerate them in separate containers.
- For added flavor or visual appeal, garnish the frittata with a dollop of sour cream, some fresh chopped tomatoes, fresh herbs, salsa, or a drizzle of homemade pesto.
- If you prefer a browned top, place the baked frittata under the broiler for a minute or two, until golden.
Frittata Recipe Variations
Here are some alternative combinations using the basic seasoned egg mixture:
- Broccoli, Cheddar, and Bacon Frittata: Sauté 1/3 cup chopped shallots and 1 minced garlic clove in 1 tablespoon olive oil until shallots are softened, about 4 minutes. Add 1 1/2 cups chopped broccoli florets and continue to cook for about 1 minute, until tender-crisp. Add the egg mixture and 4 ounces (113g) shredded cheddar cheese, and about 1/4 to 1/2 cup cooked crumbled bacon.
- Italian Sausage, Mushroom, and Parmesan Frittata: Brown 8 to 12 ounces (225 to 350g) of Italian sausage in the skillet until fully cooked. Remove the sausage from the skillet and drain well. In the same skillet, sauté 1/3 cup chopped shallots or onions with 6 to 8 ounces (170 to 225g) of sliced mushrooms for about 5 to 7 minutes, until the mushrooms have released their liquid and it has evaporated. Add the cooked and drained sausage back to the skillet. Pour the egg mixture over the sausage and mushroom mixture, then add 1/4 cup Parmesan cheese along with about 1/4 cup chopped fresh basil. Top with a thinly sliced tomato or several strips of roasted red pepper, then sprinkle with another tablespoon of Parmesan cheese.
- Spinach and Feta Frittata: Sauté 1/2 cup chopped onion in 1 tablespoon olive oil until translucent, about 5 minutes. Add 4 to 5 ounces (113 to 140g) of baby spinach to the skillet and continue to cook for about 3 minutes, until the spinach is wilted and any liquids have evaporated. Add 1 tablespoon of chopped fresh dill to the egg mixture. Pour the egg mixture over the spinach and onion and sprinkle with 1 cup drained and crumbled feta cheese.
- Vegetarian Spring Vegetable Frittata: Omit the ham and add 1/2 cup thawed frozen peas to the frittata when you add the cheese.
How to Store and Reheat Frittata
- Refrigerate leftover frittata in a shallow, covered container within 2 hours and consume within 3 days.
- To reheat leftover frittata, preheat the oven to 350 F (175 C) and place slices in an oven-safe dish or skillet. Cover the pan tightly with foil and heat the frittata for about 20 minutes, or until it reaches 165 F (74 C) in the center of the thickest slice.
Omelet vs. Frittata: What’s the Difference?
Omelets and frittatas share some similarities: both are made with eggs and various fillings, which can include vegetables, meats, and cheese. A frittata can be for one or multiple people and is started in an open pan on the stovetop and finished in the oven. The frittata can be served hot or at room temperature. An omelet is typically cooked for one person in a skillet on the stovetop and served hot.
Do You Need to Flip a Frittata?
It’s not necessary to flip a frittata; you can finish it in the oven and brown it under the broiler if preferred. Flipping has its advantages (lighter texture and more even browning) but can be tricky if you don’t have a special pan.
| Nutrition Facts (per serving) | |
|---|---|
| 174 | Calories |
| 12g | Fat |
| 4g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount Per Serving | |
| Calories | 174 |
| % Daily Value* | |
| Total Fat 12g | 15% |
| Saturated Fat 5g | 23% |
| Cholesterol 208mg | 69% |
| Sodium 330mg | 14% |
| Total Carbohydrate 4g | 1% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2g | |
| Protein 14g | |
| Vitamin C 4mg | 22% |
| Calcium 192mg | 15% |
| Iron 1mg | 8% |
| Potassium 240mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
