Frittatas might just be the quintessential breakfast food. Not only are they easy to whip up, but they’re also guaranteed crowd-pleasers that reheat well for lunch, dinner, or next-day leftovers. Add to that the fact that they’re a fantastic way to use up ingredients in the fridge and they’re a cinch to customize, and you may be wondering how frittatas haven’t already made their way into your weekly meal rotation. Whether you’re planning an epic Sunday brunch or are just looking to mix it up with some new quick breakfast ideas, we’re sharing eight of our favorite simple frittata recipes, including a variety of protein-packed options that also happen to be completely vegetarian-friendly. So hope you’re hungry, because we’re about to get cookin’.
The Basics of How to Make a Frittata
The beauty of frittatas is that you can fill them with just about anything once you’ve got the basic recipe down. Then serve with toast and fruit for a balanced meal worthy of your holiday breakfast table or alongside a lightly dressed salad for a healthy lunch or dinner. However—and whenever—you enjoy it, a frittata is one of the most deceptively easy dishes you can create and a great beginner breakfast course for new cooks.
To make a frittata, you’ll need a few essentials:
- A good skillet: Cast iron is ideal for making frittatas, but any oven-safe skillet will work. If you go with stainless steel, just make sure to grease it thoroughly prior to adding your ingredients so that your frittata doesn’t stick to the pan.
- Eggs: You can’t make a frittata without eggs. Our basic frittata recipe uses eight large eggs; the fresher the better.
- Dairy: Adding a dairy product to your egg mixture will help keep your frittata light and creamy. It doesn’t have to be milk though. Cream, cream cheese, crème fraiche, and plain yogurt are all excellent substitutes, and even non-dairy plant milks will work.
From there, it’s just a matter of choosing your aromatic, veggie, protein, cheese, and spice additions. You can use pretty much whatever fillings sound good to you so long as you dice them up to the appropriate size, so feel free to get creative beyond the frittata recipe ideas we’ve listed below.
When you’ve decided on your flavors and gathered your ingredients, follow this basic frittata recipe:
- Preheat your oven to 350℉.
- Place a 10” oven-safe skillet on your stove over medium-high heat.
- Add about three tablespoons of oil or butter, followed by your chopped veggies and/or protein.
- While your filling ingredients are getting some nice color, whisk together eight eggs with a half-cup of milk or other dairy product in a medium bowl until you get an almost custard-like consistency, then add salt and pepper to taste, plus any shredded cheese and/or additional spices or aromatics you desire.
- Pour your egg mixture into the skillet, making sure it spreads out to cover all of your filling ingredients. Cook until edges start to set around the side—about five minutes.
- Carefully transfer your skillet to the oven and bake until cooked through, which should take another 15 to 16 minutes.
You’ll know that your frittata is done when the eggs are firmly set and there’s a light browning on top. Put it back in the oven if it’s not fully cooked, but check on it every minute since overcooking the frittata will dry it out.
How Do You Keep a Frittata Fluffy?
When we talk about fluffy frittatas, what we’re really talking about is airiness. If you find that your frittatas aren’t coming out as fluffy as you’d like them to be, increase the amount of time that you whisk your eggs, which will introduce more air into the mixture. Other ways to make (and keep) your frittata fluffy are to use only full-fat dairy products and to be sure not to overdo it on cooking time.
What is the Difference Between an Omelet and a Frittata?
There are a lot of similarities between omelets and frittatas, but a few key differences:
- Omelets are generally single serving and made with between one and three eggs, while frittatas are intended to serve more than one person and are usually made with anywhere from six to a dozen eggs.
- When making an omelet, you’ll lightly beat the eggs before adding to your pan, whereas with frittatas you want to whisk your eggs thoroughly.
- Frittatas are cooked first on the stove and then moved to the oven; omelets are generally cooked from start to finish on the stovetop.
It’s hard to go wrong with either of these classic breakfast dishes, so if you’re a fan of one, test out your skills and learn to make the other as well. After all, the talent of a chef can often be judged by their ability to cook up some perfect eggs.
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8 Easy and Delicious Frittata Recipes
You have endless options for the flavors that you bring to your frittata. Use the frittata how-to above as a jumping off point, then come up with ideas based on what’s in your fridge and pantry—or try out one of the foolproof flavor combinations below, including a simple cheesy spinach frittata and our take on a healthy vegetable frittata.
While you’re cooking, follow these tips for best results:
- Use oil or butter, not spray. Your skillet needs to be sufficiently greased with oil or butter, otherwise your fillings won’t cook correctly and your frittata will stick.
- Don’t overcrowd your skillet. This will prevent your ingredients from browning. If you have to, sauté your filling ingredients in batches and then add everything back into the skillet prior to pouring in your egg mixture.
- Shred your own cheese. Bagged shredded cheese contains extra starch that makes it less gooey and a little gritty when it melts. It’ll certainly work in a pinch, but shred your own cheese if you want top-tier melty goodness.
- Leave the egg mixture alone after pouring it in. Aside from gently guiding the mixture around the entirety of the skillet, resist the urge to stir or do any more mixing—you want a fluffy egg bake, not a skillet of scrambled eggs.
Ready for some frittata inspiration? Here are eight recipes that are worth a try.
1. Spinach Frittata
To your skillet: Two thinly sliced large shallots (or three medium) and five ounces of fresh spinach. (If using frozen spinach, squeeze out as much moisture as you can before adding to the skillet.)
To your egg mixture: ¾ cup shredded parmesan cheese, a ½ cup of shredded asiago or cheddar cheese, and ¼ cup of freshly julienned basil leaves.
2. Vegetable Frittata
To your skillet: ½ cup diced white onion, two diced red bell peppers, and 1 ½ cups of diced mushrooms.
To your egg mixture: One cup shredded cheddar cheese, ¼ cup freshly chopped chives, and ½ teaspoon smoked paprika.
3. Ham and Cheese Frittata
To your skillet: One cup diced ham and ½ cup diced white onion.
To your egg mixture: One cup shredded cheddar or gruyere cheese and one tablespoon dried parsley.
4. Mushroom Frittata
To your skillet: Two thinly sliced large shallots (or three medium) and two cups diced mushrooms.
To your egg mixture: One cup shredded parmesan cheese, ¼ cup freshly chopped chives, and one teaspoon dried thyme.
5. Goat Cheese Frittata
To your skillet: One cup cherry tomatoes, sliced in half lengthwise, and ¼ cup chopped sliced scallions.
To your egg mixture: Four ounces crumbled goat cheese.
6. Roasted Vegetable Frittata
To your skillet: Two cups of diced and roasted vegetables. Bell peppers, asparagus, Brussels sprouts, zucchini, onion, or broccoli would all work well.
To your egg mixture: One cup shredded parmesan cheese. If roasted veggies aren’t seasoned beyond salt and pepper, also add ½ teaspoon garlic powder and ½ teaspoon onion powder.
7. Onion Frittata
To your skillet: One cup thinly sliced white onion. Allow to caramelize before adding in your eggs.
To your egg mixture: One cup shredded gruyere cheese or six ounces crumbled feta cheese, plus two tablespoons fresh thyme.
8. Broccoli and Cheese Frittata
To your skillet: One cup diced white onion and one cup chopped broccoli.
To your egg mixture: One cup extra sharp shredded cheddar cheese.
Storing and Reheating Your Frittata
You can store any leftover frittata in an airtight container in the fridge for up to one week, or in the freezer for up to two months.
To reheat, bake your frittata leftovers for 10 to 15 minutes on a parchment lined baking sheet in an oven at 350℉. Increase the cooking time to 30 minutes if frozen, or thaw the frozen leftovers in the fridge for several hours or overnight and then do the normal cook time.
Want to freshen up your leftovers? Make a quick salad by combining arugula, avocado, and sliced cherry tomatoes, and dress with olive oil, champagne vinegar, salt, and pepper. Serve directly on top of a slice of warm frittata and enjoy.
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