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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.

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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.
Frittata recipe
The thickness is deliciously substantial

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:

How to make a frittata

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.
Frittata recipe

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, home fries, biscuits, etc). But what about dinner sides? Here’s what we like to pair:

More tasty egg recipes

More to do with eggs? We’re egg-sperts (sorry!) with using this ingredient to whip up meals. Here are some favorite egg recipes for dinner…and for eggs for breakfast:

This frittata recipe is…

Vegetarian and gluten-free.

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Easy Frittata Recipe

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5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x


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


  1. Preheat oven to 400°F.

  2. In a medium bowl, whisk together eggs, milk, oregano, kosher salt, and fresh ground pepper. Whisk in the Parmesan and feta cheese.

  3. 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.

  4. 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.

  5. 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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Josette Anzalone says:

    Can this recipe be frozen and would frozen spinach work as well? Thank you.

    1. Alex Overhiser says:

      Yes it does freeze well. You can definitely thawed spinach if you want!

  2. Kathryn Overhiser Valone says:

    Could we be related? I am part of a small group of Overhisers who lived in NY state.


    1. Alex Overhiser says:

      Haha! Probably related if you go back far enough but we are from the Michigan clan.

  3. Wendy Woodford says:

    This fritatta just hit the spot for lunch today! Thank you for this yummy recipe.
    I just found out about your website and have just taken the cherry baked oatmeal out of the oven. Can’t wait to try!

    1. Alex Overhiser says:

      So glad to hear that! Thanks for making them :)

  4. Sabrina says:

    agree about frittatas, and have always just kind of made them ad hoc, but like your 8 egg in a 10 inch skillet ratio! thank you

  5. Norma Watkins says:

    I made your Easy Fritata with beautiful fresh spinach and it was perfect! Thank you for a healthy, light recipe that I will make again.

    1. Alex Overhiser says:

      You’re welcome! So glad you enjoyed ☺️

  6. Sonja Overhiser says:

    Let us know if you have any questions!