The frittata is a classic breakfast favorite that’s perfect for serving at everything from everyday breakfasts to holidays to special occasion breakfasts or brunches. This recipe features a basic cheese frittata recipe along with three variations. You can customize any of the variations or mix and match your favorite add-ins to create your own custom versions. 

For more eggy goodness, try our Veggie Frittata or our Easy Crustless Spinach Quiche.

Why My Recipe

  • Complete with 3 flavor variations!
  • The entire frittata is made in a single oven-safe skillet to keep things easy.
  • Heavy cream gives this frittata the perfect creamy consistency.

While we are big fans of quiche and omelets, the frittata is always first choice. An omelet just doesn’t hold as many add-ins as we like, and quiche with that buttery crust can feel too heavy. A frittata really is just like a quiche, but by leaving out the crust, it makes frittatas a protein and fat powerhouse, perfect for our gluten-free friends and family. Keep it vegetarian using your favorite veggies and mushrooms, or load it with bacon if you love the meat! No matter what you add to it, you’re going to love it!

Ingredient Notes

  • Eggs: Grade AA eggs are ideal for the best results.
  • Heavy Cream: Adds richness and the perfect texture to the frittata. Avoid substituting with milk or half-and-half.
  • Cheese: Use your favorite cheese! Shredded mozzarella or cheddar works particularly well in this recipe.
  • Add-Ins: Use 2 cups of your favorite ingredients. We’ve included 3 variations below.

Frittatas and omelets and quiche, oh my! What is the difference?

It’s all just eggs and cheese, right? Wrong. While omelets are cooked on the stovetop, featuring eggs folded over your preferred filling, frittatas are actually only started on the stovetop before being moved to the oven to finish cooking. Frittata is just quiche’s crustless cousin, making it a great option for anyone who is gluten-free, but it also has a different egg-to-fat ratio which creates a different texture. Frittatas are also great to feed a crowd, rather than working away over the stovetop making individual omelets. All are delicious and serve different needs. 

Overhead view of a frittata in a cast iron skillet.

Pan Options 

Cast iron is the best for cooking frittatas. You can sauté your add-ins on the stovetop, pour in the egg mixture, and then pop that right into the oven. If you do not have a cast iron pan, you can always sauté your add-ins in a regular skillet, and then transfer that to a 9×9 or a 9″ deep dish pie plate before pouring the egg mixture over and baking in the oven. Either method will work, but we prefer only needing to clean one pan and sticking with cast iron!

For a 12-inch skillet, double this recipe and add 5 to 10 minutes to the cooking time. 

Make-Ahead Instructions

We love how easy it is to whip this up ahead of time. Simply follow the instructions to bake your frittata, and then let it cool before covering it with plastic wrap and storing in the fridge up to 48 hours ahead of time. Remove plastic wrap and reheat in an oven preheated to 350 degrees Fahrenheit until warmed through. 

Storage & Reheating

Refrigerate leftovers in an airtight container or wrapped in plastic wrap for up to 4 days.

Freeze individual slices wrapped tightly in plastic wrap and place them in a resealable freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheat in the oven at 350°F for 10-15 minutes until warmed through.

Microwave on high in 30-second increments.

More eggy goodness…

Thank you for these frittata recipes! I caught your video on my Facebook newsfeed and decided to give the potato version a whirl for dinner …It turned out perfectly lovely & absolutely delicious! YUM! I am all over the veggie version next 🙌🏻 Thanks again, love your videos!

– Angela
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