Introduction: Can a Versatile, Flavorful Egg Dish Be Ready in Just 30 Minutes?
Craving a quick, protein-packed meal that’s perfect for breakfast, brunch, or dinner? The Best Frittata, rated 4.98 from 238 votes, is your answer! This versatile vegetarian dish features fluffy eggs baked with your choice of vibrant vegetables, cheeses, and herbs, all in a single skillet. With five delicious variations—Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mixed Mushroom & Tarragon, and Caprese—you can customize it to your taste. Wondering how to create this restaurant-quality frittata at home in just 30 minutes for a satisfying meal for 3–4? Follow along, and I’ll guide you through every step to make this easy, crowd-pleasing dish that’s perfect for any occasion!
Overview: Why This Recipe Rocks
The Best Frittata is a quick, flavorful dish that combines eggs with a variety of fresh ingredients in a one-pan meal. It’s customizable, hearty, and simple to prepare. Here’s why it’s a standout:
- Time Requirement: About 30 minutes total (5 minutes prep, 25 minutes cooking).
- Difficulty Level: Easy! If you can whisk eggs and sauté veggies, you’re set.
- Why It’s Awesome: This frittata uses pantry staples and fresh produce to deliver a protein-rich, customizable meal with minimal effort. It’s versatile (choose your variation), serves 3–4 generously, and is ideal for breakfast, brunch, dinner, or meal prep. Plus, it’s a one-skillet dish, keeping cleanup simple!
With its golden eggs and colorful fillings, this frittata is as appetizing as it is delicious. Let’s get cooking!
Essential Ingredients
To make the Best Frittata for 3–4 servings, you’ll need these core ingredients for the base, plus additional ingredients based on your chosen variation:
Basic Frittata:
- Large Eggs (6, or 8 for a 12-inch skillet): The protein-packed base.
- Unsweetened Almond Milk (¼ cup, or any milk): Adds fluffiness to the eggs.
- Garlic Cloves (2, minced): Provides aromatic depth.
- Sea Salt (¼ tsp, plus more for sprinkling): Enhances flavor.
- Freshly Ground Black Pepper: Adds a mild kick.
- Extra-Virgin Olive Oil: Used for sautéing and drizzling.
Variation Ingredients:
- Broccoli Feta:
- 6 scallions, chopped
- 2 cups chopped broccoli or broccolini
- ⅛ tsp smoked paprika
- ¼ cup crumbled feta cheese
- Roasted Red Pepper & Spinach:
- 1 shallot, chopped
- 2 roasted red bell peppers, chopped
- 2 cups spinach
- ⅓ cup crumbled feta cheese
- Spring Veggie:
- 4 spring onions or scallions, chopped
- ½ cup chopped asparagus (tender parts)
- ½ cup frozen peas, thawed
- ½ cup halved mini mozzarella balls
- ¼ cup crumbled feta cheese
- ¼ cup chopped tarragon or chives
- Mixed Mushroom & Tarragon:
- 1 shallot, chopped
- 12 oz mixed mushrooms, chopped
- ¼ cup chopped tarragon
- ⅓ cup grated pecorino cheese
- Caprese:
- 1 shallot, chopped
- 2 cups halved cherry tomatoes
- ¾ cup halved mini mozzarella balls
- ½ cup sliced fresh basil leaves
Substitutions and Variations:
- Eggs: Use egg whites or a mix for a lighter option.
- Milk: Swap almond milk with whole milk, oat milk, or cream for richer texture.
- Cheese: Replace feta or pecorino with goat cheese, cheddar, or a vegan cheese alternative.
- Vegetables: Swap in zucchini, kale, or bell peppers for any variation.
- Add-Ons: Include cooked bacon, sausage, or smoked salmon for non-vegetarian versions.
- Vegan: Use a vegan egg substitute (e.g., Just Egg) and vegan cheese.
- Gluten-Free: The recipe is naturally gluten-free; ensure all ingredients are certified gluten-free (check labels).
- Spicy Kick: Add red pepper flakes or diced jalapeño to any variation.
Why These Ingredients Matter: The eggs provide protein and structure, while the milk ensures a fluffy texture. The vegetables and cheeses add flavor and nutrients, and herbs elevate the dish, making it a balanced, versatile meal perfect for vegetarian diets or any meal of the day.
Step-by-Step Instructions
Let’s make the Best Frittata step by step, with instructions for each variation. It’s so simple, you’ll feel like a pro chef in no time!
Step 1: Prepare the Egg Base
- Preheat the oven to 400°F.
- In a medium bowl, whisk 6 large eggs (or 8 for a 12-inch skillet), ¼ cup unsweetened almond milk, 2 minced garlic cloves, ¼ tsp sea salt, and several grinds of black pepper until well combined. Set aside.
Tip: Whisk thoroughly to incorporate air for a fluffy frittata.
Step 2: Cook the Variation Ingredients
Choose one of the five variations and follow the corresponding instructions:
Variation 1: Broccoli Feta
- Heat 1 tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
- Add 6 chopped scallions, 2 cups chopped broccoli or broccolini, and a pinch of salt and pepper.
- Cook, stirring occasionally, for 5–8 minutes, until the broccoli is tender but still bright green.
- Stir in ⅛ tsp smoked paprika.
Variation 2: Roasted Red Pepper & Spinach
- Heat ½ tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
- Add 1 chopped shallot and a pinch of salt and pepper; cook until translucent, about 5 minutes.
- Add 2 chopped roasted red bell peppers and 2 cups spinach; sauté until spinach is wilted, about 1–2 minutes.
Variation 3: Spring Veggie
- Heat ½ tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
- Add 4 chopped spring onions or scallions, ½ cup chopped asparagus (tender parts), and a pinch of salt and pepper.
- Cook, stirring occasionally, for 5 minutes, until asparagus is tender but bright green.
- Add ½ cup thawed frozen peas.
Variation 4: Mixed Mushroom & Tarragon
- Heat 1 tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
- Add 1 chopped shallot and a pinch of salt and pepper; cook until beginning to soften, about 3 minutes.
- Add 12 oz chopped mixed mushrooms; cook, stirring occasionally, for 8 minutes, until soft and tender.
- Stir in ¼ cup chopped tarragon.
Variation 5: Caprese
- Heat ½ tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
- Add 1 chopped shallot and a pinch of salt and pepper; cook until translucent, about 5 minutes.
- Add 2 cups halved cherry tomatoes and half of the ½ cup sliced fresh basil; stir and cook briefly.
Tip: Cook vegetables until just tender to maintain their color and texture; use an enameled cast-iron skillet to prevent sticking.
Step 3: Add Eggs and Cheese
- For all variations, pour the egg mixture over the cooked vegetables in the skillet and gently shake to distribute evenly.
- Sprinkle with the corresponding cheese(s):
- Broccoli Feta: ¼ cup crumbled feta.
- Roasted Red Pepper & Spinach: ⅓ cup crumbled feta.
- Spring Veggie: ½ cup halved mini mozzarella balls and ¼ cup crumbled feta.
- Mixed Mushroom & Tarragon: ⅓ cup grated pecorino.
- Caprese: ¾ cup halved mini mozzarella balls (add remaining basil after baking).
Tip: Distribute cheese evenly for consistent flavor in every bite.
Step 4: Bake
- Bake at 400°F for 15–20 minutes, until the eggs are set (center should be firm, not jiggly).
- For Caprese, top with the remaining basil after baking.
Tip: Check at 15 minutes to avoid overcooking; eggs will continue to set slightly after removal from the oven.
Step 5: Serve
- Season with additional salt and pepper to taste.
- Slice into wedges and serve hot.
Tip: Let the frittata cool for 2–3 minutes before slicing for clean cuts.
Assembly: Serving the Perfect Frittata
Your Best Frittata is ready to delight! Here’s how to make it look as vibrant as it tastes:
- Serving: Slice into 3–4 wedges and serve directly from the skillet for a rustic vibe or transfer to plates for a polished look. Pair with a side for a complete meal.
- Presentation Tips:
- Garnish with extra herbs (e.g., parsley, chives, or basil) or a sprinkle of cheese for a pop of color.
- Serve in the skillet or on colorful plates to highlight the vibrant vegetables.
- Arrange wedges to showcase the colorful fillings and golden eggs.
- Serving Ideas: Pair with a green salad, roasted potatoes, or crusty bread. A mimosa, coffee, or sparkling water with lemon complements the flavors for brunch or dinner.
Pro Tip: For a brunch-worthy touch, serve with a side of fresh fruit or a drizzle of hot sauce for extra flair.
Storage and Make-Ahead Tips
This Best Frittata is great for leftovers and meal prep. Here’s how to keep it tasty:
- Storage:
- Store leftover frittata in an airtight container in the fridge for up to 3 days.
- Freezing:
- Freeze slices, wrapped tightly in plastic wrap and placed in a zip-top bag, for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating:
- Reheat in a 350°F oven for 8–10 minutes or in a skillet over medium heat for 3–4 minutes, until warmed through (165°F internal temperature).
- Microwave in 30-second bursts, but oven or skillet reheating retains the best texture.
- Make-Ahead Tips:
- Chop vegetables and mince garlic up to a day ahead; store in the fridge.
- Whisk egg mixture a few hours in advance; refrigerate and stir before using.
- Prepare the vegetable filling (without eggs) and refrigerate; reheat before adding eggs and baking.
Tip: Add fresh herbs or cheese after reheating to revive the flavors.
Recipe Variations
Beyond the five provided, the Best Frittata is endlessly customizable. Here are more ideas to mix it up:
- Meat Lovers: Add cooked bacon, sausage, or ham to any variation.
- Cheesy Deluxe: Mix in extra cheddar, gouda, or goat cheese.
- Mediterranean: Use olives, sun-dried tomatoes, and oregano with feta.
- Vegan: Use a vegan egg substitute and vegan cheese; swap dairy milk for plant-based.
- Spicy Kick: Add diced jalapeño, red pepper flakes, or a dash of hot sauce.
- Low-Carb: Skip milk and reduce panko; add more low-carb veggies like zucchini.
Mix and match to suit your taste or pantry staples!
Conclusion: A Versatile, Flavor-Packed Classic
The Best Frittata is a quick, customizable meal that brings vibrant, savory flavors to your table in just 30 minutes. With fluffy eggs and five delicious variations—Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mixed Mushroom & Tarragon, and Caprese—it’s perfect for breakfast, brunch, dinner, or vegetarian meals. Try one variation or mix and match—maybe add some spice or extra cheese? Share your creations with us! Grab your skillet, gather your ingredients, and enjoy every delicious bite!
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Frittata Recipe, plus 5 Variations
Description
Craving a quick, protein-packed meal that’s perfect for breakfast, brunch, or dinner? The Best Frittata, rated 4.98 from 238 votes, is your answer! This versatile vegetarian dish features fluffy eggs baked with your choice of vibrant vegetables, cheeses, and herbs, all in a single skillet
Ingredients
To make the Best Frittata for 3–4 servings, you’ll need these core ingredients for the base, plus additional ingredients based on your chosen variation:
Basic Frittata:
- Large Eggs (6, or 8 for a 12-inch skillet): The protein-packed base.
- Unsweetened Almond Milk (¼ cup, or any milk): Adds fluffiness to the eggs.
- Garlic Cloves (2, minced): Provides aromatic depth.
- Sea Salt (¼ tsp, plus more for sprinkling): Enhances flavor.
- Freshly Ground Black Pepper: Adds a mild kick.
- Extra-Virgin Olive Oil: Used for sautéing and drizzling.
Variation Ingredients:
- Broccoli Feta:
- 6 scallions, chopped
- 2 cups chopped broccoli or broccolini
- ⅛ tsp smoked paprika
- ¼ cup crumbled feta cheese
- Roasted Red Pepper & Spinach:
- 1 shallot, chopped
- 2 roasted red bell peppers, chopped
- 2 cups spinach
- ⅓ cup crumbled feta cheese
- Spring Veggie:
- 4 spring onions or scallions, chopped
- ½ cup chopped asparagus (tender parts)
- ½ cup frozen peas, thawed
- ½ cup halved mini mozzarella balls
- ¼ cup crumbled feta cheese
- ¼ cup chopped tarragon or chives
- Mixed Mushroom & Tarragon:
- 1 shallot, chopped
- 12 oz mixed mushrooms, chopped
- ¼ cup chopped tarragon
- ⅓ cup grated pecorino cheese
- Caprese:
- 1 shallot, chopped
- 2 cups halved cherry tomatoes
- ¾ cup halved mini mozzarella balls
- ½ cup sliced fresh basil leaves
Substitutions and Variations:
- Eggs: Use egg whites or a mix for a lighter option.
- Milk: Swap almond milk with whole milk, oat milk, or cream for richer texture.
- Cheese: Replace feta or pecorino with goat cheese, cheddar, or a vegan cheese alternative.
- Vegetables: Swap in zucchini, kale, or bell peppers for any variation.
- Add-Ons: Include cooked bacon, sausage, or smoked salmon for non-vegetarian versions.
- Vegan: Use a vegan egg substitute (e.g., Just Egg) and vegan cheese.
- Gluten-Free: The recipe is naturally gluten-free; ensure all ingredients are certified gluten-free (check labels).
- Spicy Kick: Add red pepper flakes or diced jalapeño to any variation.
Why These Ingredients Matter: The eggs provide protein and structure, while the milk ensures a fluffy texture. The vegetables and cheeses add flavor and nutrients, and herbs elevate the dish, making it a balanced, versatile meal perfect for vegetarian diets or any meal of the day.
Instructions
Step 1: Prepare the Egg Base
- Preheat the oven to 400°F.
- In a medium bowl, whisk 6 large eggs (or 8 for a 12-inch skillet), ¼ cup unsweetened almond milk, 2 minced garlic cloves, ¼ tsp sea salt, and several grinds of black pepper until well combined. Set aside.
Tip: Whisk thoroughly to incorporate air for a fluffy frittata.
Step 2: Cook the Variation Ingredients
Choose one of the five variations and follow the corresponding instructions:
Variation 1: Broccoli Feta
- Heat 1 tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
- Add 6 chopped scallions, 2 cups chopped broccoli or broccolini, and a pinch of salt and pepper.
- Cook, stirring occasionally, for 5–8 minutes, until the broccoli is tender but still bright green.
- Stir in ⅛ tsp smoked paprika.
Variation 2: Roasted Red Pepper & Spinach
- Heat ½ tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
- Add 1 chopped shallot and a pinch of salt and pepper; cook until translucent, about 5 minutes.
- Add 2 chopped roasted red bell peppers and 2 cups spinach; sauté until spinach is wilted, about 1–2 minutes.
Variation 3: Spring Veggie
- Heat ½ tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
- Add 4 chopped spring onions or scallions, ½ cup chopped asparagus (tender parts), and a pinch of salt and pepper.
- Cook, stirring occasionally, for 5 minutes, until asparagus is tender but bright green.
- Add ½ cup thawed frozen peas.
Variation 4: Mixed Mushroom & Tarragon
- Heat 1 tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
- Add 1 chopped shallot and a pinch of salt and pepper; cook until beginning to soften, about 3 minutes.
- Add 12 oz chopped mixed mushrooms; cook, stirring occasionally, for 8 minutes, until soft and tender.
- Stir in ¼ cup chopped tarragon.
Variation 5: Caprese
- Heat ½ tbsp olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
- Add 1 chopped shallot and a pinch of salt and pepper; cook until translucent, about 5 minutes.
- Add 2 cups halved cherry tomatoes and half of the ½ cup sliced fresh basil; stir and cook briefly.
Tip: Cook vegetables until just tender to maintain their color and texture; use an enameled cast-iron skillet to prevent sticking.
Step 3: Add Eggs and Cheese
- For all variations, pour the egg mixture over the cooked vegetables in the skillet and gently shake to distribute evenly.
- Sprinkle with the corresponding cheese(s):
- Broccoli Feta: ¼ cup crumbled feta.
- Roasted Red Pepper & Spinach: ⅓ cup crumbled feta.
- Spring Veggie: ½ cup halved mini mozzarella balls and ¼ cup crumbled feta.
- Mixed Mushroom & Tarragon: ⅓ cup grated pecorino.
- Caprese: ¾ cup halved mini mozzarella balls (add remaining basil after baking).
Tip: Distribute cheese evenly for consistent flavor in every bite.
Step 4: Bake
- Bake at 400°F for 15–20 minutes, until the eggs are set (center should be firm, not jiggly).
- For Caprese, top with the remaining basil after baking.
Tip: Check at 15 minutes to avoid overcooking; eggs will continue to set slightly after removal from the oven.
Step 5: Serve
- Season with additional salt and pepper to taste.
- Slice into wedges and serve hot.
Tip: Let the frittata cool for 2–3 minutes before slicing for clean cuts.
FAQs
1. Can I make this dish gluten-free?
Yes! The recipe is naturally gluten-free; ensure all ingredients (e.g., milk, cheese) are certified gluten-free (check labels).
2. How can I make it vegan?
Use a vegan egg substitute (e.g., Just Egg) and vegan cheese; swap almond milk for another plant-based milk if needed.
3. What are the health benefits of this dish?
This frittata offers protein from eggs, fiber from vegetables, and nutrients from greens, making it a balanced vegetarian meal.
4. Can I use frozen vegetables?
Yes! Use thawed frozen broccoli, peas, or spinach; adjust cooking time slightly to ensure tenderness.
5. How do I keep the frittata fluffy?
Whisk eggs well, use milk for fluffiness, and avoid overcooking in the oven.
6. Can I use a different skillet size?
Yes! Use 8 eggs for a 12-inch skillet (as noted) or adjust egg count (4–5 for an 8-inch skillet) for smaller pans.
7. How long does it take to make this dish?
Prep takes about 5 minutes (whisking and chopping), and cooking takes 25 minutes, so you’re done in about 30 minutes.
8. Can I double the recipe?
Yes! Double ingredients and use a 12-inch skillet with 8–10 eggs or two 10-inch skillets to serve 6–8.