Frittata Recipe with 5 Easy Variations (Baked & Skillet Options Included)

The frittata is more than just an egg dish—it’s a canvas for creativity, a quick fix for weeknight meals, and a smart way to use up vegetables and cheese. With a base of whisked eggs and milk, and endless mix-in options, the frittata delivers satisfying flavor and high nutrition in one skillet. Whether you’re preparing a light breakfast, brunch for a crowd, or a make-ahead lunch, this frittata recipe adapts to your schedule and your fridge contents with ease.

What sets a frittata apart from a typical omelet is its flexibility and oven-baked finish. You don’t need to fold anything perfectly, worry about overcooking the outside, or stand over the stove. This hands-off cooking method means you can prep other dishes, sip your coffee, or just relax while the oven does the work.

This article breaks down everything you need to know to master the basic frittata recipe and gives you five delicious variations that range from hearty broccoli and feta to garden-fresh spring veggies and Mediterranean-inspired flavors like mushroom and tarragon or Caprese with mozzarella and tomatoes.

Looking for more variation? Check out this frittata recipe roundup from Olive Magazine.

You’ll also learn how to store, reheat, freeze, and customize your frittata. We’ll answer the most common questions—like “Why is my frittata watery?” and “Can I bake it without cheese?”—and share chef-level tips that make a real difference. Ready to elevate your egg game? Let’s dive in.

Frittata Recipe with 5 Easy Vegetable Variations

A Simple, Customizable Egg Dish for Every Occasion

A frittata is more than just a breakfast staple—it’s a reliable, protein-rich dish that fits into any meal plan. Quick to prepare and endlessly adaptable, the frittata works as a nutritious option for breakfast, lunch, or dinner. It’s an Italian-style open-faced omelet made with eggs, vegetables, cheese, and herbs, all cooked together in a skillet and finished in the oven for a golden, fluffy result.

Unlike traditional omelets that require careful folding or crusted quiches that take more time and prep, frittatas are simple and forgiving. With minimal effort, you can create a healthy, well-balanced dish that showcases whatever fresh ingredients you have on hand. Frittatas can be made with a variety of vegetables, cheeses, and even leftover meats. They’re naturally gluten-free, low in carbohydrates, and an excellent meal-prep solution since they store and reheat well.

In this article, you’ll learn the core method for making a classic vegetable frittata and explore five delicious seasonal variations. Whether you’re feeding a family, hosting brunch, or preparing quick weekday meals, these combinations are practical and full of flavor.

Why You’ll Love This Frittata Recipe

• Fast and easy: Only 5 minutes of prep and 25 minutes of cooking time.

• Flexible ingredients: Use what you have—zucchini, spinach, mushrooms, tomatoes, or leftovers.

• Nutritious and high in protein: Each serving is loaded with eggs, vegetables, and optional cheese.

• Great for meal prep: Keeps well in the fridge and reheats without drying out.

• No special equipment needed: A 10-inch cast iron or oven-safe skillet is all you need.

What You’ll Learn in This Article

• The essential ingredients and tools for a perfect frittata

• Five tested vegetable combinations with detailed instructions

• Cooking methods and tips to avoid sogginess or dryness

• Answers to popular questions about storing, customizing, and reheating frittata

Ingredients & 5 Vegetable Variations for the Perfect Frittata

 

 

Essential Ingredients for the Base Frittata

To build the perfect frittata, start with this simple core recipe. It’s flavorful, balanced, and forms the base for all variations.

Basic Frittata (for a 10-inch skillet):

• 6 large eggs (or 8 for a 12-inch skillet)

• ¼ cup unsweetened almond milk (or any milk of choice)

• 2 garlic cloves, minced

• ¼ teaspoon sea salt

• Freshly ground black pepper, to taste

• Extra virgin olive oil, for the pan

Whisk everything together in a bowl and set aside while you prepare your vegetables.

5 Easy Vegetable Frittata Variations

Each of the following variations serves 3 to 4 people and uses the basic frittata egg mixture listed above. You only need one variation per recipe, but you can mix and match based on preference.

1. Broccoli & Feta Frittata

A hearty, high-fiber option packed with sautéed broccoli and tangy feta cheese.

You’ll need:

• 6 scallions, chopped

• 2 cups chopped broccoli or broccolini

• ⅛ teaspoon smoked paprika

• ¼ cup crumbled feta cheese

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.

2. Add scallions and broccoli with a pinch of salt and pepper. Cook for 5–8 minutes, until tender and bright green.

3. Stir in smoked paprika.

4. Pour in the egg mixture and gently shake the pan to distribute.

5. Sprinkle with feta and bake at 400°F for 15–20 minutes, or until eggs are fully set.

2. Roasted Red Pepper & Spinach Frittata

A colorful, Mediterranean-inspired frittata recipe with sweet red pepper and iron-rich spinach.

You’ll need:

• 1 shallot, chopped

• 2 roasted red bell peppers, chopped

• 2 cups fresh spinach

• ⅓ cup crumbled feta cheese

Instructions:

1. Heat ½ tablespoon of olive oil over medium heat.

2. Add the shallot, cook until translucent (5 minutes).

3. Add red peppers and spinach; cook until spinach wilts.

4. Pour in the egg mixture and shake to distribute evenly.

5. Top with feta and bake for 15–20 minutes.

3. Spring Veggie Frittata

Fresh and light, this version features asparagus, peas, and soft cheeses.

You’ll need:

• 4 spring onions or scallions, chopped

• ½ cup asparagus (tender parts), chopped

• ½ cup frozen peas, thawed

• ½ cup halved mini mozzarella balls

• ¼ cup crumbled feta

• ¼ cup chopped tarragon or chives

Instructions:

1. Heat ½ tablespoon olive oil over medium heat.

2. Sauté onions and asparagus for 5 minutes.

3. Add peas, then pour in egg mixture.

4. Top with mozzarella, feta, and herbs.

5. Bake for 15–20 minutes.

4. Mushroom & Tarragon Frittata

A savory, earthy variation featuring a mix of sautéed mushrooms and fresh herbs.

You’ll need:

• 1 shallot, chopped

• 12 oz mixed mushrooms, chopped

• ¼ cup chopped fresh tarragon

• ⅓ cup grated Pecorino cheese

Instructions:

1. Heat 1 tablespoon olive oil over medium heat.

2. Sauté shallots for 3 minutes, then add mushrooms. Cook until browned (8 minutes).

3. Stir in tarragon.

4. Add egg mixture and gently shake pan.

5. Sprinkle with Pecorino and bake for 15–20 minutes.

5. Caprese Frittata

Inspired by the classic Caprese salad, this frittata is loaded with tomatoes, mozzarella, and basil.

You’ll need:

• 1 shallot, chopped

• 2 cups cherry tomatoes, halved

• ¾ cup mini mozzarella balls, halved

• ½ cup fresh basil, sliced

Instructions:

1. Heat ½ tablespoon olive oil over medium heat.

2. Sauté shallot for 5 minutes.

3. Add tomatoes and half the basil. Stir.

4. Pour in egg mixture and gently shake.

5. Top with mozzarella and bake for 15–20 minutes.

6. Finish with the rest of the basil before serving.

Expert Tips, Storage, and FAQs for the Best Frittata

Pro Tips for Making the Perfect Frittata

To ensure your frittata turns out fluffy, flavorful, and fully set, follow these key guidelines:

• Use a well-seasoned cast iron skillet. It helps the eggs cook evenly and makes slicing easier.

• Sauté vegetables before adding eggs. This prevents excess moisture and sogginess.

• Whisk the eggs thoroughly. Incorporating air results in a lighter, fluffier texture.

• Bake until the center is just set. Avoid overbaking to preserve tenderness.

• Let it rest for 5 minutes after baking. This helps the frittata firm up and slice cleanly.

Eggs are not just tasty—they’re packed with nutrition, as highlighted by Harvard’s egg guide.

How to Store Leftover Frittata

Frittatas store and reheat well, making them excellent for meal prep. Here’s how to keep them fresh:

• Refrigerate: Store cooled slices in an airtight container in the fridge for up to 4 days.

• Reheat: Warm individual slices in a skillet over medium-low heat or microwave on 50% power to avoid rubbery eggs.

• Freeze: Cut the frittata into squares, wrap in parchment paper, and store in a freezer bag for up to 2 months. Reheat from frozen in the oven or toaster oven.

People Also Ask (FAQs)

1. What is the difference between a frittata and an omelet?

While both dishes are made from beaten eggs, a frittata is typically baked in a skillet and includes the fillings mixed into the eggs, while an omelet is cooked on the stovetop and folded around the filling.

2. What ingredients go into a basic frittata?

A basic frittata includes eggs, milk or cream, salt, pepper, and any mix-ins like sautéed vegetables, cheese, and herbs. Olive oil or butter is used for the skillet.

3. Can I bake a frittata instead of cooking it on the stovetop?

Yes. Frittatas are ideal for oven baking, which ensures even cooking and prevents the bottom from burning. Preheat your oven to 400°F and bake for 15–20 minutes.

4. How do you keep a frittata from being watery?

Always sauté vegetables before adding them to the eggs, especially high-moisture ones like spinach or mushrooms. Drain and dry ingredients like cooked zucchini or frozen spinach.

5. Do you add milk or cream to a frittata?

Yes, adding a small amount of milk (like almond milk or dairy) makes the eggs more tender and prevents dryness. Use no more than ¼ cup for 6 eggs to maintain structure.

6. How long does a frittata last in the fridge?

Stored properly in an airtight container, frittatas can last up to 4 days in the refrigerator. Reheat gently to preserve texture and flavor.

 

Conclusion: A Versatile, Flavorful Dish You’ll Make Again and Again

When it comes to versatile, nutritious meals, few dishes check as many boxes as the classic frittata. It’s fast to prepare, rich in protein, and easily customizable with seasonal vegetables, cheeses, or herbs you already have in your kitchen. With just a few eggs and a handful of pantry staples, you can create a vibrant, satisfying meal that works for any time of day—from breakfast and brunch to lunch or a quick weeknight dinner.…

The beauty of this frittata recipe lies in its simplicity and flexibility. You don’t need to be an experienced cook to master it, and the ingredients can be swapped based on dietary needs, preferences, or what’s in your refrigerator. Whether you’re following a vegetarian diet, aiming to increase your vegetable intake, or meal-prepping for the week ahead, this frittata offers a healthy foundation for a variety of eating styles.

Each of the five vegetable variations we’ve included—Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mushroom Tarragon, and Caprese—brings something unique to the table. The broccoli version delivers hearty greens and bold flavor from paprika and feta. The roasted pepper and spinach variation is rich in color and iron. Spring Veggie celebrates bright, fresh produce like asparagus and peas. Mushroom and tarragon offer deep, earthy notes and protein. Caprese is a nod to Italian summer with its juicy tomatoes and fresh basil.

But beyond flavor and nutrition, the frittata is a practical solution to common kitchen dilemmas. Need to use up vegetables before they spoil? Make a frittata. Running low on dinner inspiration? A quick egg bake is only 30 minutes away. Looking for a grab-and-go breakfast that reheats well? Slice your frittata into squares and store it in the fridge or freezer for easy meals throughout the week.

From busy families to solo home cooks, the frittata meets real-life needs without sacrificing taste or quality. And because it doesn’t require fancy ingredients or elaborate techniques, it empowers beginner cooks while still offering plenty of room for creativity.

Learn the secrets to mastering the perfect frittata texture in this Bon Appétit article.

This recipe also pairs well with countless sides and sauces. Add a simple green salad, a slice of crusty sourdough, or a dollop of tzatziki or pesto for a well-rounded plate. If you’re hosting brunch, serve alongside fruit, roasted potatoes, or a mimosa. If you’re prepping dinner, pair it with roasted root vegetables or a lentil salad.

As a final note, frittatas are a great teaching dish for building foundational cooking skills. You’ll learn how to properly sauté vegetables, whisk eggs, season confidently, and use an oven-safe skillet. The more you make them, the more intuitive the process becomes—and the more comfortable you’ll be improvising your own combinations.

So, whether you’re a meal-prepper, a weekend brunch enthusiast, or simply someone trying to eat more whole foods, this frittata recipe is one to keep in your rotation. It’s healthy, reliable, and endlessly adaptable—everything a modern home cook needs.

Print