Description

This easy frittata recipe offers two delicious versions—Garden Vegetable and Mediterranean-Inspired—that can be customized with your favorite add-ins. Featuring a base of eggs, milk, and cheese, this versatile one-pan dish is perfect for breakfast, brunch, or a light dinner. It combines sautéed vegetables and optional meats baked to fluffy perfection in an oven-safe skillet.

Ingredients

Scale

Base Frittata Recipe

8 large eggs
1/2 cup (120ml) milk
1/2 teaspoon salt, plus more for cooking vegetables
1/4 teaspoon ground black pepper, plus more for cooking vegetables
1 cup (100–120g) shredded sharp cheddar cheese OR crumbled feta, divided
1 Tablespoon olive oil
2 cloves garlic, minced

Version #1: Garden Vegetable

1/2 small red onion, thinly sliced
1 heaping cup (about 150g) chopped sweet potato (no need to peel)
1 heaping cup (130g) sliced zucchini
1/2 cup (about 80g) chopped red bell pepper
Optional topping: chopped fresh parsley

Version #2: Mediterranean-Inspired

1 cup (30g) roughly chopped fresh spinach
1 cup (150g) halved cherry tomatoes
1 heaping cup (about 160g) canned quartered artichoke hearts, drained
Optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto

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Instructions

Preheat and prepare egg mixture: Preheat oven to 375°F (191°C). In a medium bowl with a pour spout, whisk together eggs, milk, salt, and pepper. Whisk in about 3/4 cup of the cheese, reserving the rest for topping. Set aside.
Sauté garlic: Heat olive oil in a 2-inch-deep, 10- to 12-inch oven-safe skillet over medium heat. Add minced garlic and cook, stirring, for 30–60 seconds until fragrant but not browned.
Cook vegetables for Garden Vegetable version: Add red onion and sweet potato to the garlic and cook for 5 minutes, stirring occasionally until softened. Add zucchini and red bell pepper, season with salt and pepper, and cook another 5 minutes, stirring occasionally.
Combine and cook Garden Vegetable frittata: Pour egg-and-cheese mixture over the cooked vegetables in the skillet and cook undisturbed for 5 minutes until bubbling and edges start to set. Sprinkle remaining 1/4 cup cheese on top.
Bake Garden Vegetable frittata: Transfer skillet carefully to the center rack of the oven and bake for 26 minutes until puffed and the center is set with no wobble or wet spots.
Fold Mediterranean add-ins: For Mediterranean version, fold spinach, cherry tomatoes, artichoke hearts, and prosciutto (if using) into the egg-and-cheese mixture.
Cook Mediterranean frittata base: Pour this mixture into the skillet over the cooked garlic and cook undisturbed for 5 minutes until beginning to set around edges. Sprinkle remaining cheese on top.
Bake Mediterranean frittata: Transfer skillet to oven and bake for 26 minutes until puffed and fully set in the center.
Cool and serve: Remove skillet from oven and transfer to a wire rack. Let cool at least 10 minutes before slicing and serving. Frittata will continue to firm up as it cools. Optionally top with chopped fresh parsley for Garden Vegetable version.

Notes

Store leftover frittata covered in the refrigerator for up to 5 days. Reheat individual slices in the microwave or bake them covered at 350°F (177°C) for 5–10 minutes.
For freezing, cool frittata completely, cut into slices, place in freezer-safe container, and freeze up to 3 months. Thaw in refrigerator before reheating.
Using whole eggs yields richer flavor; however, you can use 2 whole eggs and 6 egg whites to reduce fat without sacrificing too much richness.
Whole milk is preferred for best taste and texture, but lower-fat or nondairy milks can be substituted. Heavy cream or half-and-half will make the frittata creamier.
Stick to 2 to 3 cups total add-ins, pre-cooking any vegetables until softened before adding egg mixture.
Other great vegetables include white/gold/red potatoes, broccoli, mushrooms, and asparagus.
Meats like cooked diced ham, sliced chicken sausage, ground sausage, or shredded chicken can be added by folding into the egg mixture or browning with vegetables before adding eggs.
Use an oven-safe skillet 10-12 inches in diameter and about 2 inches deep, such as a cast iron skillet, for best results.

Nutrition

Serving Size: 1 slice
Calories: 220 kcal
Sugar: 3 g
Sodium: 320 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 13 g
Cholesterol: 280 mg