This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
Quick and convenient. It’s the OG one pan / skillet recipe and takes only 30 minutes, with minimal active effort! Super nutritious. This dish is loaded with vegetables and protein from eggs so you’re getting a range of nutrients and not as many calories! Very customizable. It’s a really forgiving recipe with leftover vegetables you have in the fridge (though I’ve used spring veggies!) Use up a lot of eggs. If you’re looking for a great recipe that uses up a lot of eggs, this one uses up six eggs, and has notes for scaling further. If you want to learn more about what different labels mean on eggs (e.g., pasture-raised, omega-enriched) check out this egg label guide! Stovetop and baked versions. Traditional Italian frittatas are also cooked entirely on the stovetop, but sometimes it’s easier to finish in the oven so I have both sets of instructions! I use a non-stick skillet for the stovetop version (non negotiable!) and an ovenproof skillet (like a cast iron!) for the baked version. If you want something hearty, check out this farmers strata too.
📋 Ingredients and notes
This is a simple spring vegetable frittata. You’ll need 2 cups of chopped vegetables of your choice. I’ve used zucchini, asparagus, onions, and cherry tomatoes for my version. You’ll need six eggs, olive oil, cheese (I’ve used a combination of goat cheese, and vegetarian parmesan) and a fresh herb garnish as well.
Notes and Variations
Make it vegan. This recipe can use eggs or an egg substitute like Just Eggs. So to make it vegan, swap the eggs, leave out the heavy cream, and use vegan feta cheese and nutritional yeast for the umami flavors. Use leftover or cooked vegetables. You can easily swap the veggies with precooked versions (or leftovers) - use 1.5 cups if going this route. Vegetable combinations. I updated this recipe during the springtime, so I’ve used a spring vegetable medley. There are many excellent combos you can use - mushroom and spinach, traditional potato frittata, or to be honest, whatever is in your fridge! If you want to use your zucchini up in a different way though, try these zucchini fries - absolutely delicious!
📖 Step-by-step instructions
Whisk the eggs and chop up the vegetables
Start by cracking six eggs into a roomy mixing bowl and whisk them really well. The more you whisk the better, since you want to aerate the eggs as much as possible. One trick I use here is to crack three eggs at a time into a glass, and use a fork to whisk. Then I transfer them to a mixing bowl and then whisk again using a balloon whisk. Chop up about 6 ounces of vegetables (approximately two cups). I’ve used a combination of zucchini, asparagus, cherry tomatoes, and red onions in this recipe. Keep reading for other variations. You’ll want to get this to a small dice - that is, the size of an actual dice. The smaller the vegetables, the better it’ll cook on stovetop! Finely shred or grate half an ounce of parmesan cheese, and also add about half an ounce of goat cheese for creaminess. Chop up some fresh herbs of choice (I’ve used a chiffonade of basil and chopped parsley). Add vegetables, cheese, and a tablespoon of finely chopped fresh herbs into the egg mixture and give it a good mix.
Stovetop frittata: Cook egg mixture on one side and then flip twice to finish!
Let’s cover the stovetop version first. Use a 10" skillet or fry pan, and heat up a tablespoon of oil on medium heat. Swivel the oil so it covers the full width of the pan. Pour the egg mixture into the skillet and move it around with a silicon spatula for about 30 seconds. Then let it cook and settle for about a minute. Then, once the edges are somewhat set, try to cook as much of the egg as possible by moving the mixture around. One trick I use here (thanks to Bon Appetit) is to lift one of the edges, and gently tilt the skillet a bit to allow liquid portion to flow to the bottom and cook for about 5 minutes. Remember: you want to get AS MUCH of the eggs cooked as possible on one side before flipping. Then, once the eggs are mostly cooked, shake the skillet to loosen the frittata a bit. Cover the skillet with a plate larger than the skillet, and then flip the frittata onto the plate. Then, oil the skillet again, and gently, using a silicon spatula, place the frittata back onto the skillet to cook the other side. You’ll lose some of the liquid eggs while transferring but that’s okay! Cook the other side for about 2 to 3 more minutes. Then, flip the frittata onto the serving surface (whether that’s a cutting board or a plate!)
Stovetop then oven: Cook egg mixture halfway and finish by baking in the oven!
Remember to use an oven proof skillet if you’re going this way. Start by preheating the oven to 400°F. Then, oil an oven proof skillet (I typically use an 10" skillet) and then add the chopped vegetables to the skillet. Cook for about 2-3 minutes. Add the whisked eggs along with the cheese and herbs, shake to spread the mixture through the pan. Then, bake the egg mixture in the oven for about 15 to 20 minutes until the eggs are fully set. Your frittata is ready to serve! I have four top tips to help you avoid some of the most common mistakes and get a perfect, fluffy frittata the first time you make one.
Use the right skillet. Non-stick or cast iron skillets are the way to go and will help prevent the dish from sticking to the bottom of the pan. Avoid stainless steel in this case if you can! Scale the frittata right, avoid pancakes! The smaller the skillet, the fluffier your frittata. You’ll want 2 eggs for a 6 inch skillet, 4 for an 8 inch skillet, or 6 eggs for a 10 inch skillet (this recipe) Avoid burning the bottom of your frittata through heat control. You’ll want to make sure you add your eggs on a medium-low heat to avoid browning the bottom too much. Use the right type of ingredients and cheeses. Frittatas are super forgiving, but I try to diversify the textures and tastes of the toppings. Sharp, salty, and creamy goat cheese, umami from Parmesan, sweetness from zucchini and tomatoes, and crunch from onions and asparagus!
Frittatas are super easy to make but I also get a lot of questions so I compiled all of them here to help you troubleshoot!
🍴 Serving and storage suggestions
Leftover frittata can be stored in the fridge for a couple of days. I store them in airtight containers and then serve them chilled, or warm up individual slices in the microwave! I don’t suggest freezing them (they get really gummy).
If you’re interested in make-ahead frittatas: I’d make the egg mixture and store in the fridge, and then you can pour into a skillet or muffin tin to bake right before you need them.
Frittata toppings: The beauty of the frittata is that you can literally use any vegetables you have in your fridge to make it more hearty. I typically tend to use some combination of green vegetables (like spinach, broccoli, arugula) with cheese (feta, cheddar, goat cheese), and some crunchy vegetables like carrots or peppers for color and diversity.
You can serve frittatas by themselves, or with a nice healthy side salad (like this roasted beet salad, or a simple mango avocado salad) or a more hearty side (like these mashed potatoes)
If you like this recipe, check out my other eggy breakfast recipes:
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
Note: This recipe was originally published on January 4, 2020. It was updated on May 18, 2021 with additional tips and tricks, and both stovetop and oven-baked methods.
