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Overhead view of a frittata in a cast iron pan with a pink linen napkin beside with and a serving utensil.
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Frittata Recipe

This is the best Frittata Recipe! You’ll love the creamy eggs, tender vegetables, and melty cheese. Mix and match your favorite add-ins to flavor the frittata however you like.
Course Breakfast, Brunch, Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 to 8 servings
Calories 344kcal
Author John Kanell

Equipment

  • 10- or 12-inch skillet

Ingredients

Frittata Base:

  • 8 large eggs
  • ⅓ cup heavy cream (80mL)
  • 1 teaspoon salt divided
  • 3 tablespoons olive oil
  • ½ cup chopped onion
  • 4 garlic cloves minced

Add-ins:

  • 3 cups chopped or sliced vegetables (such as bell pepper, potatoes, zucchini)
  • 2 cups chopped leafy greens (such as kale or spinach)
  • ½ teaspoon ground black pepper
  • 1½ cups shredded or crumbled cheese (6 ounces)
  • Chopped fresh herbs for serving (optional)

Instructions

  • Preheat the oven to 400°F.

Make the Base:

  • In a large bowl, whisk together the eggs, cream, and ½ teaspoon salt. Set aside.
  • In a 10- or 12-inch cast-iron skillet, heat the olive oil over medium heat. Add the onion and remaining ½ teaspoon salt. Cook, stirring frequently, until the onions start to turn translucent, about 5 minutes.
  • Stir in the garlic and cook for 1 minute.

Cook the Add-ins:

  • Add any other chopped vegetables you choose to the skillet. Cook, stirring occasionally, until the veggies are crisp tender, about 5 to 8 minutes (depending on the vegetables you are using).
  • Stir in the leafy greens and black pepper. Cook for 1 to 2 minutes, just until the greens are wilted.
  • Spread the vegetables evenly over the bottom of the skillet. (Drizzle in another tablespoon of oil if the pan looks dry or the veggies are sticking.) Sprinkle 1 cup cheese over the vegetables.

Assemble and Bake:

  • Pour the egg mixture over the cooked vegetables. Tilt and swirl the pan to evenly distribute egg mixture if needed. Sprinkle with remaining ½ cup cheese. Cook until just until the edge starts to set, about 5 minutes. Transfer the skillet to the oven.
  • Bake for 8 to 12 minutes or until slightly puffed and the center is set. (A knife inserted into the center should come out clean.) Sprinkle with extra cheese and garnish with pepper and herbs if desired. Cool for a few minutes before slicing and serving.

Video

Notes

  • If you don't have an oven-safe skillet like a cast iron, you can transfer the sautéed vegetables to a greased casserole dish and top with the cheese and egg mixture. Bake until the eggs have set.
  • I love topping a slice of frittata with sour cream and additional chopped herbs! You can also add other veggies like sliced cherry tomatoes, diced avocado, or some lightly dressed salad greens when serving.

Nutrition

Calories: 344kcal | Carbohydrates: 16g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 255mg | Sodium: 702mg | Potassium: 393mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6262IU | Vitamin C: 14mg | Calcium: 223mg | Iron: 2mg