Simple, versatile, and satisfying, egg frittatas are the perfect meal to enjoy any time of the day. Sauteed veggies, fresh herbs, a bit of cheese, and whisked eggs baked slowly until set. Here’s how to make a frittata, including a handful of vegetable frittata variations, and my top tips for perfection!
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What is a Frittata?
A frittata is an Italian breakfast classic, made of whisked eggs, sauteed veggies, fresh herbs, and usually a dash of milk and cheese. Think of it as an open-face, slightly thicker omelet. It’s low carb, and a delicious meal. It’s also really great for meal prep!
How to Make a Frittata?
Technique is important when making a frittata (more on that below!). Here are my step-by-step instructions, but some photos to help guide you along the way:
1 – The first step is to whisk together the eggs, milk, cheese, and seasoning.
You want to whisk everything together just until the yolks and whites combine, over whisking the eggs can incorporate too much air, resulting in a fluffy/puffy texture. Frittatas are meant to have a denser and more custard-like consistency.
2 – Saute your veggies.
You want your veggies to be soft with most of the liquid cook out of them (if vegetables release their liquid once the eggs have been added, it’ll prevent egg frittatas from setting). Keep in mind some veggies will take longer than others to cook, think mushrooms, onions, bell peppers vs. spinach.
3 – Add the egg combo to the pan.
You’ll want to lightly whisk just before adding it in to incorporate everything again. Keep the pan heat on low, and place a lid on top. We’ll finish the egg frittata in the oven once most of the dish is set.
Frittata Recipes + Variations
Most typically, breakfast frittatas are made with sauteed veggies, very little cream, and cheese. But don’t let that stop you from customizing this dish to suit your cravings:
- Vegetables: Broccoli, onions, bell peppers, asparagus, mushrooms (see my mushroom frittata), spinach (this spinach frittata), butternut squash, zucchini (or this zucchini frittata), and tomatoes are all delicious.
- Cheese: Frittata recipes aren’t meant to be super cheesy, which is why 1/4 cup of grated cheese is typically all I add. If you want to mix in a little extra, feel free.
- Dairy: Now, unlike cheese, if you add too much milk or heavy cream, your vegetable frittata won’t set. I recommend sticking to the amount used below, and if you’d like more, try making a crustless quiche instead.
- Meat: Sauteed pancetta, crispy bacon, diced ham, or even leftover salmon (ala salmon frittata) would all be amazing.
- Egg whites: Any recipe can be turned into an egg white frittata by subbing 8 eggs for 2 cups of liquid egg whites.
What to Serve with Frittatas?
Frittatas on their own are low carb (and keto!) and a great choice to eat if following either of those eating plans. To round it out, we like to serve them with a slice of toast, or roasted potatoes.
Best Frittata Tips
As with any egg dish, getting the right texture takes a careful eye. Here’s how to get your breakfast frittata right every time:
- Best frittata pans: Since I always recommend finishing your veggie frittata under the broiler, my top pan picks are a well seasoned cast iron or a broiler safe stainless steel.
- Cook the liquid out of your veggies: if you don’t your veggie frittata will struggle to set. Not good.
- Don’t overcook your frittata: It’s easy to do. Everyone’s heat will be set differently, the same as the thickness of your pan. I suggest checking frequently, as overcooked eggs are often tough and dry.
- Frittata vs. Quiche, which is right for you? After tasting your frittata, if you’re craving more cream, more cheese, and more fluff, then make a crustless quiche! I’ve got a few amazing recipes you’ll love: crustless zucchini quiche, crustless spinach quiche, or crustless asparagus quiche.
Can Vegetable Frittata be Frozen?
Absolutely, and we often do this for healthy breakfast meal prep–just keep in mind the texture will change a little when frozen and reheated, but it’ll still be great! Here’s how:
- Freeze: Allow the frittata to cool completely in the fridge before freezing. Then slice it into servings, and place each serving in individual baggies.
- Reheat in the microwave with a damp paper towel on top. Top with fresh herbs before serving.
More Breakfast Recipe Classics
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- 8 large eggs
- 2 tablespoons full fat dairy product such as milk, greek yogurt, crème fraîche, heavy cream, or sour cream
- 1/4 – 1/2 cup shredded, grated, or crumbled cheese parmesan, goat cheese, or cheddar.
- 1 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 2-3 cups chopped veggies such as sliced mushrooms, onion, asparagus, spinach, zucchini, butternut squash, cherry tomatoes (max 2 cups cooked veggies)
- fresh herbs to garnish. Think basil, parsley, or thyme.
- In a large bowl whisk together the eggs, dairy product, cheese, salt, and pepper, and just until the egg yolks and whites have combined.
- Add oil to a 12", oven safe skillet and heat over medium. Once shimmering, add the veggies and sauté until most of the water has been removed. Note: If you're using both dense and soft veggies, (dense: onion, soft: mushrooms), saute dense vegetables first and allow them to soften before adding the softer varieties. If adding garlic, do so at the very end and only saute until fragrant. Salt and pepper your veggies to taste.
- Whisk your egg combo once more to incorporate everything that has settled, then pour it over the veggies. Use a spatula to spread everything evenly across the pan, and to slightly lift the veggies along the bottom and sides so the eggs can settle around them.
- Reduce the heat of your pan to low, and nestle a lid on top. Continue to cook your frittata for 11-14 minutes, or until it has set around the edges, the very center should still jiggle slightly. Meanwhile, turn your oven broiler to high, and position the top rack so that it's 10" from the bottom of the heating element.
- Finish your frittata under the oven broiler–you'll know it's done once the center is set and the top is golden, should be 2-3 minutes. Enjoy!