Here’s the best egg frittata recipe: perfect for breakfast, lunch or dinner! This basic filling is fast and tasty, or any veggies you like.
Got eggs and need a meal? Enter, The Frittata! A frittata is an Italian dish that’s best described as a crustless egg pie. It’s often served for breakfast or brunch, but it works for dinner too. You can eat it at any temperature and it saves well: and it’s great for using up odds and ends in your veggie drawer. In fact, we think it’s one of the essential non-recipes every home cook should know!
How to make a frittata: basic formula
Everyone has their own method for making a frittata, and to be honest: there are some duds out there. Many frittata recipes we’ve tried are tasteless, rubbery, or too thin. A good frittata should have lots of flavor and a nice moist texture that’s not too eggy. Here are a few tips on how to achieve this (or skip to the recipe below);
- Use 8 eggs and a 10-inch skillet. This gives just the right thickness of frittata.
- Use whole or 2% milk. The dairy fat helps to achieve the desired texture.
- Use cheese. The combination of feta and Parmesan adds just the right savory nuance to the flavor.
Why this frittata recipe is the best
Why is this frittata recipe better than others on the internet? Well, we’re a little biased (obviously). But this is the best one we’ve tasted. Here’s why:
- It’s got just the right thickness and texture. Many recipes come out very thin or rubbery. This one has just the right texture.
- The spinach feta filling is perfectly salted, savory and delicious. You can make it with lots of different fillings, but try the one in the recipe below. It’s a knock out!
Frittata filling ideas
The filling in this frittata recipe is spinach and feta: our ideal filling that we make again and again! Why? It’s easy, and only requires 2 to 3 minutes of sautéing the spinach before assembling the frittata. But if you want to get fancy, there are so many different combinations! Here’s what to know about filling:
- Chop and sauté the vegetables first. The veggies will not cook inside the frittata: so make sure to give them a good sauté before assembling. Make sure the pieces are bite sized and not too large.
- Herbs can be used fresh. A nice sprinkling of chopped basil, oregano, thyme, or dill doesn’t need any heat.
Some creative filling combinations to get you started:
- Spinach and feta (see below)
- Sauteed mushrooms and goat cheese crumbles
- Bacon, basil, and feta
- Sauteed asparagus, peas, and Parmesan
- Spinach, chopped canned artichokes, and mozzarella
- Sauteed kale, sundried tomatoes, and goat cheese
Find the right frittata pan
The only equipment you’ll need to make a frittata recipe? The right pan. Here’s what you’ll need:
- 10-inch seasoned cast-iron skillet. Make sure that it’s well-seasoned to break it in before making this recipe (otherwise it will stick).
- Or, a 10-inch oven-safe skillet. You’ll cook on the stovetop first, then place it in the oven to finish cooking. Speaking of…
Start on the stovetop, finish in the oven
The key to a frittata recipe is watching it closely during the cooking! You’ll cook it in two parts: first the stovetop, then the oven. Here’s what to look out for:
- Cook on the stovetop until the top is set and the bottom is lightly browned. Don’t overcook, or it will get too browned in the oven! We like to use a spatula to pull back the sides and check to see if it’s firming up.
- Bake 10 to 12 minutes, until the top solidifies. You’ll want it to just harden into a solid texture on the top.
What to serve with a frittata
Let’s say you’re making this frittata recipe for dinner. What to serve with it? It’s easy to think about breakfast or brunch side dishes (hash browns, biscuits, etc). But what about dinner sides? Here’s what we like to pair:
- Green salads like Goat Cheese Salad with Arugula or Easy Arugula Salad
- Vegetable salads like Simple Carrot Salad or Celery Salad with Apples
- Beans like Bean Salad, Easy Cannellini Beans, or Easy White Beans
- Grains like Perfectly Seasoned Quinoa
More tasty egg recipes
- Use your skillet for a Hearty Breakfast Skillet
- Try this tasty baked Hearty Hashbrown Breakfast Casserole
- Throw together Epic Breakfast Tacos
- Grab a Quick Breakfast Quesadilla
This frittata recipe is…
Vegetarian and gluten-free.Print
Here’s how to make a frittata recipe: an easy breakfast, lunch or dinner! This basic filling idea is fast and tasty, or any veggies you have on hand.
- 8 large eggs
- ¼ cup milk (whole or 2%)
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ cup shredded Parmesan cheese
- ½ cup feta crumbles, plus more for sprinkling*
- 1 tablespoon olive oil
- 5 ounces (about 6 cups) packed spinach leaves
- ¼ teaspoon garlic powder
- Fresh ground black pepper
- Optional: fresh basil leaves, for the garnish
Preheat oven to 400°F.
In a medium bowl, whisk together eggs, milk, oregano, kosher salt, and fresh ground pepper. Whisk in the Parmesan and feta cheese.
In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Sauté the spinach leaves, stirring until wilted, 2 to 3 minutes, spreading it around as you cook so that you spread oil up the sides of the pan. Add the garlic powder and 2 pinches kosher salt and sauté for another minute.
Pour the egg mixture into the skillet. If necessary, use a fork to rearrange the spinach in an even layer so you can see if on the top. Sprinkle the top with a little more feta cheese. Cook for about 5 to 7 minutes over medium heat until the bottom is set and lightly browned, checking for doneness by pulling back the side with a spatula.
Place the skillet in the oven and bake 10 to 12 minutes until the top is puffed, set, and slightly browned. Let rest for 10 minutes, then cut into wedges and serve warm, with sour cream or crème fraiche if desired. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed.
*Or use goat cheese crumbles or mozzarella cheese and add one more pinch of salt.
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Keywords: Frittata, Frittata recipe, How to make a frittata