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    Home ยป Recipes ยป Easy Dinner ยป How to Make Frittatas: the Ultimate Guide

    PUBLISHED: July 27, 2022 โ€ข By Toni Dash 28 Comments

    How to Make Frittatas: the Ultimate Guide

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    FRITTATA RECIPE TITLE

    Delicious Frittatas are like a crustless quiche or omelet loaded with favorite ingredients like cheese, meat or vegetables nested in a silky savory custard base. They are easy recipes and fast to make and perfect for any meal of the day! Frittatas are a great way to use up leftovers or to create a satisfying main dish that’s totally affordable!

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    FRITTATA RECIPE TITLE

    Frittatas are one of the most versatile recipes ever. Completely flexible about what ingredients you use. This guide will give you guidelines so you can make a new combination every time!

    They are great when you need egg dishes that aren’t fussy to make and will serve many people too. With lots of options for filling ingredients it’s a perfect way to use up leftover ingredients from your refrigerator (the ultimate clean-out) or combine your favorite flavors for the best frittata. It’s a versatile dish, a one-pan meal, the whole family

    Jump to:
    • What is a Frittata?
    • Why Youโ€™ll Love It
    • Key Ingredients Notes
    • Basic Easy Frittata Recipe
    • Making Frittatas without Cream or Milk
    • How to Cook a Frittata
    • How to Make it (Traditional Method) โ€“ Step-by-Stepย 
    • Expert Tips
    • Frequently Asked Questions
    • How to store
    • More recipes youโ€™ll love!
    • Recipe

    What is a Frittata?

    This egg dish is very similar to a crustless quiche loaded with favorite ingredients like cheese, meat and/or vegetables.

    The word frittata is Italian in origin (it’s an Italian dish) and roughly translated to mean ‘fried’. It also translates to refer to the dish itself as an unfolded omelet with chopped vegetables or meal.

    Why You’ll Love It

    • It’s inexpensive to make
    • Perfect for any meal of the day
    • Completely flexible to change up (great for using up leftovers for the add-in ingredients)
    • It’s easy to make
    frittata squares

    Key Ingredients Notes

    There are five main components in a frittata recipe:

    • Eggs
    • Cream, Half and Half or Whole Milk
    • Vegetables and/or meat
    • Cheese
    • Seasonings

    Eggs

    The basic recipe is based on 6 eggs. I usually use 8 which makes it a bit larger. The frittata will be a bit less creamy with more eggs.

    Cream, Half and half or Whole Milk

    Use full-fat dairy for the best results.

    Vegetables

    Almost any type of vegetable can be used. If it sounds good to you add it!

    Vegetables cannot be raw. They can either be cooked in the frittata pan at the beginning or leftovers can be used.

    Here are some favorite choices: 

    • onions, leeks or shallots
    • mushrooms
    • spinach, kale, Swiss chard or other greens
    • potatoes (perfect for leftover roasted potatoes or mashed potatoes)
    • garlic
    • sweet bell pepper (using different colors can add a nice visual touch)
    • broccoli
    • asparagus

    Meat

    As with vegetables the meat needs to be cooked before added to the frittata. Ground meat can be cooked in the pan at the beginning of making the frittata. It’s a great way to use up leftover meat in a new way.

    Try one or more of these:

    • cooked bacon
    • leftover holiday turkey or ham
    • pre-cooked sausages (just slice and add)
    • pulled pork
    • rotisserie chicken
    • leftover steak

    Cheese

    Most types of cheese will be delicious. Soft cheeses won’t really melt but will stay in large crumbles for a pop of flavor in a bit.

    Cheese that melts well will blend into the frittata ingredients. Harder cheeses (think parmesan cheese) aren’t the best choice for inside the frittata but can be sprinkled on the top.

    Here are some great choices:

    • shredded mild or sharp cheddar cheese
    • Monterey Jack (regular or pepper jack)
    • gouda (regular or smoked)
    • havarti (regular or with dill)
    • goat cheese
    • feta cheese
    • blue cheese (use in moderation as the bold flavor can take over the frittata’s flavor)

    Seasonings

    Salt and black pepper are a must. Consider adding cut fresh herbs and spices to compliment the vegetables or meat being used.

    tomato and herb frittata

    Basic Easy Frittata Recipe

    The standard ratio for ingredients (agreed upon by most cooking authorities) is as follows:

    • 6 eggs
    • 1/4 cup heavy cream (Half and Half or whole fat milk can also be used)
    • 2 cups vegetables and/or meat (combined total volume)
    • 1 cup cheese (grated)

    Depending on the desired size, these ingredients can be doubled or made at 1 1/2 the amount keeping the proportions the same for a large frittata.

    This recipe makes a frittata full of vegetables and/or meat, plenty of cheese and a moderately creamy consistency.

    The importance of the ratio is to ensure the frittata has a pleasing consistency but also stays together. Too much liquid and the eggs won’t solidify. 

    Making Frittatas without Cream or Milk

    Having shared the recipe above, I’ll confess I make frittatas without milk or cream.

    I learned this simple method to make them that way and have always done that.

    If you omit the milk the end result is an eggier frittata, more similar to an omelet just in a different form.

    Here are some of my favorite recipes:

    • Italian Turkey Mashed Potato Frittata
    • Cheesy Mexican Frittata
    • Asparagus Leek New Potato Frittata
    • Smoky Ham Cheese Potato Frittata
    • Frittata and Garlic Kale (this recipe uses duck eggs but chicken eggs can be substituted) 

    How to Cook a Frittata

    The traditional method, and the method I personally use, is to start cooking on the stove top and move to the oven to finish the frittata using an oven-safe skillet.

    Though any ovenproof skillet will work I recommend using a cast-iron skillet if possible. It distributes heat perfectly and is heavy so better prevents burning when on the stove top. It also helps develop a wonderful crust-like exterior that’s delicious.

    Alternate methods include just baking it OR just cooking it on the stove top.

    How to Make an Oven Baked Frittata

    • To only bake the frittata (no stove top cooking) any vegetables or meat will need to already be cooked. 
    • Whisk together the eggs and milk or cream. Stir in any vegetables, meat, cheese, herbs and spices. 
    • Pour into a 9-inch oven proof baking dish (spray with non-stick cooking spray). 
    • Bake at 400 degrees for 20-30 minutes until it is set.

    baked tomato frittata
    Oven baked frittata.

    How to Make a Stove Top only Frittata

    This method is a combination between making an omelet and food that requires a skillet flip in the middle.

    • All the ingredients are added to a large skillet. As the frittata cooks the sides are lifted with a spatula and the pan tilted for any uncooked eggs to fun underneath to cook.
    • When it is semi cooked and has a firmer form, a plate is added to the top of the skillet, the skillet turned upside down releasing the semi cooked frittata onto the plate.
    • It is then slid back into the skillet, cooked side up, to finish cooking.

    You can see one being made here on Bon Appetit’s website. Frankly this feels more complicated than using the traditional or baked only methods.

    How to Make it (Traditional Method) – Step-by-Step 

    STEP 1. Heat olive oil in a cast iron (or oven safe) skillet.

    STEP 2. Sauté or cook any vegetables or meat for the frittata over medium high heat.

    how to make a frittata recipe steps 1-4

    STEP 3. In a medium bowl whisk together the eggs, cream, seasonings and 3/4 cup of the cheese. Pour the egg mixture into the skillet.

    STEP 4. Allow the frittata cook undisturbed until the edges are set. Place in a 400 degree preheated oven to cook until lightly golden brown (10-12 minutes).

    STEP 5. Sprinkle with the remaining cheese and cook until the cheese is melted.

    asparagus frittata with goat cheese

    Expert Tips

    Choose cheese type based on desired end result. Cheese that melts well like a cheddar or Monterey Jack will blend and melt into the frittata.

    Soft cheeses like goat cheese or feta will be delicious but will stay whole. So you’ll find bites with the cheese crumbles.

    Harder cheeses like a Pecorino Romano won’t really melt so you’ll end up with bits of strong flavored cheese shreds.

    Pre-cook vegetables before adding them. When adding vegetables they should be sautéed or pre-cooked before adding them. This is one thing that makes frittata great for using leftovers.

    This is important both to ensure everything cooks properly but also to limit the release of extra liquid from vegetables cooking in the eggs mixture.

    Use full fat dairy. Heavy cream, half and half and whole milk offer the best results. Sour cream and crème fraiche can also be used; but use the full fat versions.

    Do not overcook. The final texture of a frittata should be like a custard. JUST set with a slight bit of movement but no more. If overcooked it can become dry or rubbery. 

    slice of frittata

    Frequently Asked Questions

    How do you know when a Frittata is done?

    It will appear just set not overly browned. Like a custard it will have a bit of movement (and will firm up after removed from the oven).
    If unsure slice into the top to look for uncooked liquid.

    How many people will a Frittata serve?

    Depending on how many eggs used usually 4-6 with some side dishes.

    Can I make a Frittata ahead of time?

    Frittatas taste best right after cooking. However you can prepare ahead of time for the Oven Baked method.
    Whisk together the eggs, cream and stir in any cooked vegetables, meat, herbs and seasonings. Store in an airtight container in the refrigerator for 1-2 days before baking. 

    How to keep the Frittata from sticking to the pan?

    If using a cast iron skillet it should not stick. Second choice would be a heavy non-stick skillet.

    Can frittata be frozen?

    It’s usually best freshly made however YES it can be frozen. After it has been cooked allow it to cool. Wrap well with a few layers of plastic wrap followed by an outer wrap of foil. Freeze for 2-3 months. 
    To thaw: place in the refrigerator for 12-24 hours. When thawed reheat in the oven or microwave.
    NOTE: the ingredients used in the frittata can affect it’s texture after freezing and thawing.

    What’s the difference between a Frittata and an Omelet?

    They overlap in the ingredients used but the real difference is in the method to make them. Omelets are cooked entirely in a pan on the stove top.
    Frittatas start to cook on the stove top and finish in the oven. Also Frittatas are larger.
    Omelets usually are sized for a single serving where as a Frittata serve multiple people.

    What’s the difference between a Frittata and a Quiche?

    These two also overlap in the ingredient types and the flexibility to change them up. Both are aproximately the same size and serve multiple people.
    The main difference is that a quiche is prepared in a pie crust and a Frittata is crustless. A quiche will take longer due to blind baking the crust then the quiche itself. Quiche also has more milk or cream.

    fresh vegetable herb frittata

    How to store

    You can store leftover frittata in an airtight container in individual slices for up to 3 days. Reheat before serving.

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    Recipe

    frittata slice

    Basic Frittata Recipe

    This basic frittata recipe can be customized with almost any vegetable, meat and cheese to make a fabulous meal any time of the day. Great for using up leftovers.
    5 from 26 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast, Main Course
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 174kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon Olive oil or unsalted butter
    • 2 cups prepared Vegetables or Meat 2 cups total
    • 6-8 Eggs
    • 1/4 cup Heavy Cream Half and Half or whole milk may be substituted
    • 1 cup shredded Cheese
    • 1/4-1/2 teaspoon kosher salt
    • 1/4-1/2 teaspoon ground black pepper
    • seasonings

    Instructions

    • Preheat the oven to 400 degrees.
    • If starting with uncooked vegetables: Add 1 tablespoon of olive oil or butter to a 10-inch cast iron or other heat proof skillet over medium high heat. Add the vegetable to sauté and cook until done.
      If starting with previously cooked vegetable and/or meat: Add 1 tablespoon of olive oil or butter a 10-inch cast iron or other heat proof skillet over medium heat. Add the vegetables and/or meat and toss just to warm through.
    • In a large mixing bowl whisk the eggs together. Add in the cream (or half and half), salt, pepper, 3/4 cups of the cheese; whisk to combine.
    • Spread the skillet mixture (vegetables + meat) to evenly cover the bottom of the skillet.
      Pour the egg mixture evenly over the vegetable/meat mixture in the skillet.
    • Allow the frittata to cook undisturbed over medium heat until the edges are set; 3-4 minutes.
    • Place the frittata in the heated oven and allow it to finish cooking for 10-12 minutes until the liquid is gone and the top is fluffy and very lightly browned.
      NOTE: cooking time can vary based on the ingredients being use.
    • Sprinkle on the remaining ¼ cup cheese and allow to melt 1-2 minutes.
    • Remove from oven, cut into 8 wedges and serve immediately. Any leftovers may be stored in the refrigerator and reheated in the microwave or oven.

    Notes

    Cooking time is estimated and may change depending on the ingredients added.
    The nutritional facts do not include vegetables or meat that might be added to the frittata recipe.
    Storing it
    Allow to cool after cooking, cover tightly with plastic wrap and store in the refrigerator for up to 3-4 days. Slices can be stored in sealed containers too.
    To freeze: allow to cool. Wrap tightly with plastic wrap followed by foil. Freeze for 2-3 months. Thaw in the refrigerator and reheat in the oven or microwave.
    Ingredients suggestions
    Vegetables: onions, leeks or shallots, mushrooms, spinach, kale, Swiss chard or other greens, potatoes (perfect for leftover roasted potatoes or mashed potatoes), garlic, sweet bell pepper, broccoli, asparagus.
    Meat: cooked bacon, leftover holiday turkey or ham, pre-cooked sausages (just slice and add), pulled pork, rotisserie chicken, leftover steak.
    Cheese: shredded mild or sharp cheddar cheese, Monterey Jack (regular or pepper jack), gouda (regular or smoked), havarti (regular or with dill), goat cheese, feta cheese, blue cheese (use in moderation as the bold flavor can take over the frittata flavor).

    Nutrition

    Calories: 174kcal | Carbohydrates: 1g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 192mg | Sodium: 280mg | Potassium: 82mg | Sugar: 1g | Vitamin A: 510IU | Calcium: 125mg | Iron: 1mg
    FRITTATA RECIPE TITLE
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: January 10, 2021

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    Reader Interactions

    Comments

    1. surender says

      October 18, 2024 at 12:13 am

      Frittata are easy, versatile, and perfect for any meal of the day!

      Reply
      • Toni Dash says

        October 21, 2024 at 2:03 pm

        They sure are!

        Reply
    2. Susan OConnor says

      January 14, 2024 at 7:00 am

      The picture of frittata clearly has potatoes as the base. Why are they not in the recipe? Looks good but I would like the potato version.

      Reply
      • Toni Dash says

        January 14, 2024 at 7:26 am

        This is a guide for how to make frittatas. Youโ€™ll note there are photos of multiple frittatas as an examples as well as links to frittata recipes with different ingredients. The base recipe is a starting point. You can customize it with any preferred ingredients including potatoes.

        Reply
    3. kate says

      July 28, 2022 at 10:49 am

      5 stars
      Loved how flexible this recipe turned out, tasted great and easy to make.

      Reply
    4. Abigail says

      July 28, 2022 at 10:06 am

      5 stars
      Love this easy to follow recipe! Thank you for adding step by step photos too!

      Reply
    5. Tara G says

      July 28, 2022 at 9:31 am

      5 stars
      We love this so much, it’s such a great way to use up vegetables in my house!! Healthy too!

      Reply
    6. Amanda Wren-Grimwood says

      July 28, 2022 at 9:13 am

      5 stars
      Can’t beat a frittata to use up those leftovers and veggies in the fridge. This one looks gorgeous and perfect for any meal too.

      Reply
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    5 from 26 votes (3 ratings without comment)

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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