Follow our easy, step-by-step instructions to make the best frittata of your life. We’re giving you a basic recipe plus three flavor variations so you can customize it and mix and match your favorite add-ins. This is a classic, all-around favorite breakfast food!
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.
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!
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.
No one wants a giant clump of veggies in one bite, and nothing in the next. So you want to make sure any add-ins are evenly distributed in your pan or baking dish before pouring in that egg mixture.
You really want all of that fat in the frittata, so you definitely want to use cream and not half and half or milk.
You can use just about any good melting cheese in a frittata. Some of our favorites include cheddar, mozzarella, gruyere, pepper jack, Monterey jack, Swiss, and provolone. We call for specific cheeses in each flavor variation, but feel free to experiment with your favorites!
Basic Frittata Recipe Add Ins:
There are SO many options for add-ins. Follow our flavor variations, or come up with your own. Keep it vegetarian, or load it with bacon. The sky’s the limit!
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 and Reheating Instructions:
Store any leftovers in an airtight container, or wrapped in plastic wrap, in the fridge for up to 4 days. Reheat individual slices in the microwave in 30-second increments, or as a whole in an oven preheated to 350 degrees Fahrenheit, until warmed through.
If you like this recipe, you may be interested in these other delicious brunch recipes:
- Sausage and Apple Breakfast Strata
- How to Make Poached Eggs
- The Best French Toast Ever
- Fluffy Swedish Pancakes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Basic Baked Frittata Recipe (Plus Variations!)
Basic Cheese Frittata
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups add-ins (see options below or create your own!)
- 1 cup shredded cheese
Potato Frittata Add-Ins
- 2 medium Yukon Gold Potatoes , diced small
- 6 slices bacon , diced
- 3 cloves minced garlic
- 1/2 teaspoon dried thyme
Bacon Frittata Add-ins
- 6 slices bacon ,diced
- 1/2 cup cherry tomatoes , halved
- 1 cup baby spinach leaves
Veggie Frittata Add-ins
- 1 tablespoon olive oil
- 1/2 cup frozen broccoli florets
- 1/2 cup sliced mushrooms
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
Basic Frittata Mixture
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper. Add the shredded cheese and stir.
- Prepare add-ins following the instructions below, or come up with your own variations.
- Pour the mixture into a 10-inch nonstick oven safe skillet or 10-inch cast iron pan.
- Place the skillet in the preheated oven. Bake uncovered for 10 to 15 minutes or until the eggs are set in the center and no longer jiggle.
- Place your skillet on the stovetop over medium-high heat. Add diced bacon to skillet along with diced potatoes. Saute until bacon is cooked through and crispy, about 7-10 minutes. Drain off any excess grease. Add in minced garlic and cook 1-2 minutes more, until fragrant. Pour in basic frittata mixture to cover and stir in thyme and 1 cup shredded Gruyere as your cheese option.
- Place your skillet on the stovetop over medium-high heat. Add diced bacon to skillet and sauté until cooked through and crispy, about 5-7 minutes. Drain off any excess grease. Add in tomatoes and spinach and sauté just until spinach begins to wile, about 1 minute. Pour in basic frittata mixture and stir in 1 cup shredded cheddar, monterey jack, or mozzarella cheese.
- Heat olive oil in skillet on the stovetop over medium-high heat. Add broccoli, mushrooms, bell pepper, and onion. Sauté until vegetables are tender crisp, 5-7 minutes. Drain off any excess grease. Pour in basic frittata mixture and stir in 1 cup shredded pepper jack, mozzarella, or provolone cheese.
- If you’re using a 12-inch skillet, double the recipe and add 5 to 10 minutes to the baking time.
- Provided nutritional information is based on one slice (of 6) of the basic cheese frittata.