How to Make Frittatas (Stovetop or Baked)
Learn how to make the perfect frittata with this comprehensive guide–covering traditional frittatas, baked frittata casseroles and mini frittatas. This is the only frittata recipe you'll ever need!
Updated by Kathryne Taylor on October 1, 2024
Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.
Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.
You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.
I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.
Traditional Frittatas vs. Baked Frittatas
In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas!
I’ve also provided instructions on how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.
Which version is my favorite? They all turn out equally well. The only real deciding factor is which method works best for you.
Basic Frittata Formula
- 12 eggs, whisked just until the egg yolks and whites are blended
- 3 tablespoons full-fat dairy
- 3 cups cooked and seasoned vegetables or other add-ins
- 1 cup (4 ounces) grated or crumbled cheese
- 1/2 teaspoon salt
Recommended Frittata Flavor Combinations
- Spinach, artichoke and feta cheese
- Broccoli, cheddar and green onion
- Cremini mushrooms, arugula and goat cheese
- Cherry tomatoes, zucchini, mozzarella and basil
- Shown here: yellow onion, carrot, bell pepper, goat cheese and chives
General Frittata Tips
Dairy options
Use full-fat dairy. I’ve had great results with heavy cream, half-and-half and whole milk. Sour cream, crème fraîche and yogurt will work as well. However, two percent and skim milk are too watery. Omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy.
Testing notes: America’s Test Kitchen recommends just three tablespoons of dairy and Bon Appetit recommends 1/2 cup. I tried both and slightly preferred the America’s Test Kitchen version, so I opted for the lower amount.
Pre-cook your vegetables, and use a lot of them
Vegetables should be tender, seasoned and cooked before adding the eggs. Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done. Pre-cook your vegetables by sautéing, roasting, or steaming them to bring out their best qualities.
A large frittata made with one dozen eggs can accommodate up to three cups cooked vegetables, so that means you’ll need even more than three cups of raw vegetables!
Cheese is a good idea
Cheese offers extra flavor and up the creamy factor. I love to use soft cheeses like goat cheese. Sharp cheddar and Parmesan are delicious as well.
You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata. While I live for golden, bubbling cheese on pizza and lasagna, don’t aim for a golden top when it comes to frittatas. Which brings me to my next point.
Don’t overcook your frittata
Keep an eye on your frittata while it’s in the oven. Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.
The frittata will continue cooking once you remove it from the oven due to residual heat. Overcooked eggs smell like sulphur and have a dry, spongey texture—not good!
Frittata Notes
How to scale this recipe
My recipes calls for twelve eggs. You can halve this recipe and use a smaller skillet (say, 8″) or baking dish. Smaller frittatas will finish baking earlier, so adjust accordingly and keep an eye on them.
I don’t recommend trying to cut the recipe by more than one-half, since frittatas are inherently a large-batch item. How about egg sandwiches or toasts instead?
Recommended frittata pans
For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.
If you’re opting for a baked method, use a well-oiled baking dish or muffin tin (I actually didn’t have to oil this muffin tin, but my other “non-stick” muffin tin caused problems. Oil your pan to be safe).
What to serve with frittatas
Frittatas make a great main dish for any meal of the day. Or, you can treat a frittata as a side dish in a larger breakfast spread (especially mini frittatas).
Sides that complement frittatas include simple green salads, breakfast potatoes or hash browns, and toasted whole-grain bread.
Frittata garnishes and toppings
Frittatas don’t always win the beauty contest. For extra visual appeal, finish your frittata off with a sprinkle of fresh, leafy herbs (such as basil, parsley or cilantro) or snipped fresh chives.
For an extra-luxurious frittata, top individual slices with a dollop of pesto or your favorite herbed condiment. Another option? Finish them with a very light drizzle of thick balsamic vinegar or balsamic glaze. Working with a Mexican-ish frittata? Try hot sauce or gently warmed salsa.
Watch How to Make Frittatas
How to Make Frittatas (Stovetop or Baked)
Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you’re cooking the vegetables in your skillet—if you’re using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).
Ingredients
- 12 eggs
- 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
- ½ teaspoon salt
- 1 cup (4 ounces) grated or crumbled cheese
- 3 to 5 cups chopped vegetables or greens of choice (or up to 3 cups leftover cooked vegetables or greens)
- 1 tablespoon olive oil
- Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)
Instructions
- Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
- Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
- In a 12-inch cast iron skillet (or any other large skillet that’s oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
- Traditional stovetop option: Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Baked casserole option: Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
- Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
- Baked mini frittata option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant ⅓ cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
- Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.
Notes
Can I freeze it? I don’t recommend freezing leftover frittata. When I defrosted my frozen slices, they turned very watery and slightly rubbery. If you’re looking for a good egg-based freezer recipe, check out my breakfast burritos.
Prepare in advance: The baked method is best for make-ahead frittatas. You can whisk the eggs, cooked vegetables and cheese together in advance. Cover and refrigerate the mixture until you’re ready to bake (it should keep well for up to two days). Grease a casserole dish or muffin tin and bake as directed above.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I’ve never made frittatas before but sounds similar quiche. What’s the difference?
Quiches have a crust.
Thank you
They are similar but frittatas don’t have a crust base and have less milk or cream to the base. Hope this helps!
It does. Thx
This is very helpful, thank you! I often want to be able to improvise recipes based on what I have on hand, but I don’t always know a good basic formula and get intimidated. Looking forward to using this as we approach summer produce and lots of options at the farmer’s market!
You’re welcome!Yes, great for fresh summer options, Melissa.
Thanks for doing the testing to figure this out. I am going to save it, I always need some egg dishes for entertaining and the holidays. I love the flexibility with vegetables, that will work with what I have on hand. Super helpful. Thanks Kate.
You’re very welcome, Barbara!
This recipe looks great! Looking forward to trying it. Went to Amazon to see your book. I did look inside the book. Will your future books give nutritional information with each recipe? My triglycerides are three times what they should be so I am very limited on the amount of saturated fat I can have. Many thanks!
Thanks, Linda! Right now, I don’t have plans for a future book. But, it’s something to consider. Thanks for the review!
Holy Moly! This is SO delicious and easy to make….THANK YOU for your great recipes!!!
You’re so welcome!
Loving making frittatas or egg muffins for meal prep and weekend brunches with guests…this tutorial is SO helpful, thank you!
I’m so happy to hear that, Brittany!
I love frittata and are always looking for new ideas and recipes. Thank you!
Welcome!
Great tips!
Thank you!
Everything is step by step guide. Thank you so much.
Thanks for the review Saira!
Oooh, I’m so into the spinach, feta and artichoke flavor combo!
Love!
Yum! I want to make the minis option!
Kari
Great! Let me know what you think.
Bookmarking this for the next time I want to make a frittata! I’ve made them before but they never quite turn out right – I think I’ve had the wrong egg-to-pan ratio and tend to over-cook it. I appreciate the comprehensiveness of your tips, and the easy template recipe.
A seemingly strange vegetable add-in that nonetheless WORKS is fresh sweet corn. Made this discovery via a recipe from Serious Eats. Having made it a couple times, the bacon is *not* the star here, and you could omit it and add some smoked paprika to the cooked veg to get a similar flavor profile. I never would have thought to add corn to eggs, but it really works! (Gotta be fresh though, part of what makes it work is the crispness of the just-cooked kernels.)
Thanks for sharing, Lilian! I appreciate it.
Stovetop frittatas were my go-to. I did tend to over-cook them so that the bottom of the eggs were WAY too crispy, haha! I haven’t made frittatas in so long because I don’t eat eggs anymore, but if I try making a frittata out of garbanzo bean flour, I definitely will keep these tips in mind!
And let me know how that goes, Cassie! Thanks for your comment.
Hi, would you know,for mini or regular muffin frittatas , what cooking time would be appropriate , many thanks for your delicious take on these.NB. My oven is ‘fan’.
Sorry! Noted later in your notes about cooking time for mini frittata, but I imagine oven temp for fan oven must be adjusted!
Hi Mairi, please see steps 8 and 9! :)
We’re in the middle of maximum egg production here on our farm, so frittatas are my go-to. Thanks for these tips. There is nothing worse than an overcooked frittata. You did neglect to mention the most important part of making the perfect frittata though, and that’s using fresh eggs! Preferably from your own chickens! I also just add the eggs to the cast iron skillet I cook my veggies in and pop it into the over. Easy. Thanks again for a great recipe!
Fresh eggs would be the best! Thanks for the comment and review, Lisa.
I sometimes do this kind of plate but never know that it’s called frittata. As I often use skillet, I find it more convenient and it looks like a pizza xD It’s so easy to make and as you said, we always can take advantage of our leftovers. Using the stove is also nice because we can shape the frittatas in any figures we like :)
I agree! Both options are great.
Amazing recipe , lots of flavor I will definitely try this recipe on this weekend, thanks for shearing.
Wonderful! Thanks for the review, Brandee. Great for a weekend brunch or even leftovers!
Made this tonight using the oven baked casserole method since I don’t have cast iron pans. I used asparagus, spinach, scallions and feta. Delicious! The whole family liked it, and the leftovers will make a great quick, healthy breakfast.
Great combination, Carol! Thank you for sharing.
I would like to try this combo, but have a question regarding the arthichokes. Did you use fresh, frozen or jarred? And how did you pre-cook them?
I love this recipe. Its a great way to make a healthy breakfast!
Thank you! I agree with you. Thanks for the star review.
Wow! I absolutely slayed the frittata I made last night, all thanks to your amazing write-up! I have had so many failed attempts with frittata’s, so it felt awesome to nail it. It also helped me to use up all of my veggies that were on the cusp of going bad. The whole experience was a 10/10. Thanks, Kate
You’re very welcome, Shelby! Thanks for your review.
What temperature should the skillet be at? I had a case of “preparatus interruptus”, transferred the vegetables out of the skillet and then could only proceed when it had cooled off to a point where I could touch it barehanded.
I heated it back to Medium (5/9), oiled it well, reheated the veggies and added the egg mixture, which subsequently didn’t sizzle and left a nice crust on the skillet after I managed to get it out. Hadn’t had that for a long time … guess I should have used higher heat?
Hey Rene! I’m not sure what temperature the skillet should be in degrees Fahrenheit, but it should have been hot enough that the vegetables were really sizzling before you added the eggs.
Hi Kate, I guess that wasn’t really the case. We have a halogen stove and on that I find it tricky to get a cooled-off skillet well heated again without cleaning it first.
This recipes look so good I’ll have to give them a try! Fritatta’s and omelets are quite similar. I learned the difference through cooking recipes from celebrity chef Maria Liberati. She has been my go to guide for all things italian cuisine!
Yes, please do! Let me know what you think.
Nice one, I should really start experimenting with these tips and make my own frittata.
Thank you!
Sounds excellent, can’t wait to try it!
Do you think the recipe could be halved as it seems a lot for 3 people :)
If you like to halve it, you can. Make sure to use a smaller pan or baking dish. It does make great leftovers, too! :)
Never thought to use yoghurt in a frittata and now I won’t go back!
Also I make personal size ones using 2 eggs in a mini pan – so good <3
Great! Thank you, Asako.
Great Frittata recipes! We have made these in cast iron for many years now. Never knew what it was actually called! Doh!
One tip I might suggest is that if you make it in the cast iron fry pan, whether in the oven to finish it or even on the barbeque grill, never let the frittata stay in the cast iron too long as it absorbs an iron taste and has a blackish patina on the bottom related to the iron. Remove from cast iron asap! That’s my experience. Maybe I’m doing something wrong. I use half the eggs that you do.
Thank you, Jerry! I haven’t had that experience, but appreciate you sharing.
I followed these tips to make an amazing stovetop frittata this morning! Heavy cream for the dairy, a generous helping of half-roasted zucchini and cherry tomatoes and a combination of goat cheese and mozzarella. I ended up cooking for about 12 minutes and it turned out PERFECTLY. Now that I feel confident in the cooking method, I can’t wait to try tons of different combinations of veggies, and I’ll also have to try the muffin cup idea for easy weekday breakfasts Thank you for such a helpful post!
Love to hear that! Thanks so much for your review. I appreciate you sharing your experience!
Delicious! I halved the recipe and baked it. My ingredients were fresh eggs from pastured chickens, garlic, kale, cherry tomatoes, onion, red peppers, basil, freshly grated sharp cheddar in the mix with dollops of goats cheese. I greased the glass baking dish with coconut oil. Served it with warm garlic naan, guacamole salsa and a dash of sour cream. I gobbled it up fresh, then ate the leftovers for lunch for two more days (with fresh greens with a mustard vinagrette- also your recipe). Thank you for a simple to do recipe which led to such stress free enjoyment of amazing food. We’re making the minestrone tomorrow, can’t wait!
Thank you, Bridget for sharing!
Hi Kate! I have made many of your recipes and they have all turned out fantastic. If I make a frittata with six eggs…would I use 1 1/2 tablespoons of milk or keep it at three? A 12 egg frittata is too much for just my husband and me. Thanks!
Hi Heather! If you cut the eggs, I would cut the liquid the same as well.
Really enjoyed this read and the frittata I made following your recipe guidelines (made stove top style). As I am working hard to reduce carbs and unnecessary calories, this is a great alternate to one of my all time favorites- quiche.
I signed up for your newsletter. and looking forward to more recipes and learning!
Wonderful, Ginnie! Yes, great alternative for sure.
This recipe was perfect! It was easy to follow, and I love the different options for cooking.
Thank you, Louise!
Awesome recipe Kate. Frittatas are a favorite in our kitchen. They are fun to make because there is so many ways to screw them up. LOL. I love your idea of baking them in muffin trays. Not only does this minimize the “oops” factor, but it gives you a couple of days of “running out the door” breakfast treats.
I agree! They’re so many options. Thanks for your comment!
Such an amazing and in-depth article. I’m very appreciative of your attentiveness. Thank you! Beautifully articulate and detailed. I hope more people read this. You’re spot on with all of your points.
I’m glad you found it helpful, Aeryn! Thanks for your comment.
I’ve used several different recipes and cooking techniques in the past, but your recipe and technique is the best! I used the traditional method. I was over-cooking my frittata and couldn’t figure out why it was spongy! The full-fat dairy is a must. I love all your tips, too! Thanks so much!!
Thank you, Sherree! I love to hear that! Yes, full-fat dairy really makes a difference.
This recipe turned out great. I “one-thirded” it, ie, used 4 eggs, 1 Tbsp dairy, etc. and it was perfect for my husband and I. I used sour cream for the dairy. For the vegetables I used garlic, diced shallot, sliced mushrooms, a handful of pre-cooked bacon bits, and a couple cups of baby spinach, Mexican mix shredded cheese, and Italian parsley. It was the best frittata I’ve ever made! Thanks for the recipe and cooking tips!
Thanks for sharing, Barb!
Kate, if I want to make your Butternut Squash Frittata with Fried Sage, should I use this recipe as the base, or the original one you published in 2014?
Hi Tricia! I loved that frittata back then. The texture of this one might be just slightly better with the provided ratio. Either way, I think you’ll be happy!
Loved the recipe. My husband won’t try new things but I forced him to try it and he finished his first. Do you think you could make this recipe, pour it in mugs, refrigerate and pop them in the microwave one at a time in the morning?
I would hesitate baking them in the microwave like that. You can always rewarm, even though it’s best served immediately.
Absolutely loved it! Easy-peasy and so delicious! Great for a ovo-lacto-vegetarian. I will be making this again for sure and it is on the top of my list when having a brunch with the family.
Great, Paul!
Hi Kate,
I have never commented on a website before. But I feel compelled to comment on yours just to say how amazing all of your recipes and tips are!! This frittata summary is just one example (I am OBSESSED with your granola – as is everyone I feed it to). You make things so easy and delicious. Thanks so much.
Laura
Thank you, Laura!
You did an amazing job explaining what and why. Thank you so much. I know my dish on Sunday will be a home run. Thank you, thank you, thank you!!!!
I’m happy it worked so well for you, Joanne! I appreciate the review.
Thank you for including a notes section on how to preserve and store these!! I am looking at making them for my partner to take as breakfast to work everyday.
You’re welcome, Katrina! I’m glad you found it helpful.
Hi Kate!
Made this for a holiday brunch and it was a huge hit. I don’t eat eggs/dairy but it was scarfed down by my guests. I followed instructions exactly and used spinach, onion, and green pepper with cheddar cheese. Baked in a 9 x 13 dish for 20 minutes (next time I’ll check at 18 minutes). Thanks for another winner!
You’re welcome! I’m glad you and your guests loved it, Terri.
Yet another reliably great recipe, thank you so much. I needed to make multiple frittatas for a New Year’s Day Brunch, and your guidance did not disappoint. I followed your recipes for two different versions, and they turned out perfectly. And also – it was much simpler than I anticipated! I really appreciate that you put the time into testing various recipes and determining the best method.
Glad that they could be a resource! Thanks so much for your review, Patricia.
Wonderful recipe, very easy to follow!!
Thank you!!
Thank you, Jo-Ann!
I really appreciate your comparative recipe research and your comprehensive notes on what you tried in reaching your final recipe. I am similarly compulsive and you have saved me quite a bit of time.
I am traveling and haven’t had a chance to try your recipe yet but it is at the top of my must-do list.
Any thoughts about trying this recipe in the microwave with mini-egg-muffins or a mini-frittata?
Hi Ro Ma! Thank you for your compliment! I do my best as I was a perfect result for you. I haven’t tried it in the microwave. Interesting thought though!
Never made a frittata before, but the snowstorm made it a great choice for a Sunday morning . Since we are skim milk people, I melted a half-inch slab of processed cheese in a 1/4 cup of milk, for the 3T of full dairy suggested in the recipe. Worked beautifully! Very tasty frittata! I’ll make another
Great to hear, Jan! I love the idea of a frittata on a snowy morning.
I like to use some sausage in mine!
Thanks for your review, David!
I made these today in a muffin pan and used pre-cooked vegetables for both batches. First batch was pepper, onion, salami, parm and mozzarella cheese. Second batch was frozen spinach, mushrooms, ham, goat cheese and sharp cheddar. I didn’t add any salt to eggs. They were perfect! Thanks for an awesome frittata recipe.
Thanks for sharing, Terri!
Made this today with garlic, mushrooms, kale and feta cheese. Delish. Thank you !
Thanks for the review, Charity!
First time making a frittata, came out Awesome! Thanks for the recipe.
Thank you for reporting back, Omar! I appreciate your review!