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.
Lucky dog. I made the recipe with scallions, carrots, and red peppers. Small cast iron skillet and broiled it for about a minute. Delicious.
Thanks for sharing, Jeffery!
Our first fritatta – asparagus and pancetta – perfect – thank you!
You’re welcome, Michael!
Thank you for this comprehensive guide. Because of it I was able to make a frittata that was creamy and custardy, not dry and sponge-like (which is how all my previous frittatas have tasted). I used coconut milk for the full fat dairy component, goat cheese, zucchini, scallions and dill – YUM!
Hooray! That’s great. I’m glad you liked it with coconut milk. I appreciate the review, Z!
Just made this with greek yogurt, feta, red onions, cherry tomatoes, yellow pepper, asparagus, radicchio, and green olives it looked great and tasted even better. And it was EASY. Thank you!
That sounds delicious, Celeste! Thank you for sharing with me.
Made this today. Turned out really nice. I only used 6 eggs, vegetables as instructed, onion, carrot, peppers,tomato and 2 tablespoons milk, salt and pepper. Added fat free shredded cheddar cheese. Popped in oven for 13 minutes and was amazed at how it cooked so fast and was delicious. It cooked right before my eyes!! Will try variations of veggies/cheese. Thank you!
Thanks for sharing, Kay!
Loved this recipe– I used veggies I had in the fridge (red peppers, leftover sugar snap peas, carrots, shallots, and camembert cheese), my cast iron skillet. This turned out creamy and custardy, and yum. Thank you for the hint about done-ness in the oven. For me 12 minutes worked perfectly. Enough for 4 adults and two children. No leftovers :)
You’re welcome, Moto!
Hi Kate!
Thanks for this info! I will he making 3 different kinds a frittatas for my daughter’s baby shower. I haven’t decided if I am doing them in 9×13 pans or in muffin tins. I will have to bake them in the morning then take them to the shower location about 2 hours before we eat them. There is not an oven at the venue. What is the best way to keep them warm during that 2 hour time period? I am worried about condensation and don’t want them to get watery and rubbery.
Thanks!
Laurie
If you have an insulated cooler or something, that could work!
I’ve been making frittatas for some time now. Your additional suggestions help me add variety to my frittata, since I believe a frittata can be the culmination of all recipes, choosing your favorite additions and methods, I welcome your wonderful ideas! Trish H.
I’m glad it was helpful to you, Trish!
Thanks Kate! This is such an awesome guide & recipe! I made this today via casserole w/mushrooms, shallots, spinach & goat cheese. It turned out PERFECT. My only complaint has nothing to do with your recipe– I felt like it was missing something, like a sharpness. I think next time I will try it with your balsamic suggestion or use a cheese that keeps its sharpness after cooking (like feta or sharp cheddar). This is really great for me because this makes breakfast for two days for my guy and I. Thanks again!
Oh all of that sounds amazing! Yes, I bet a little balsamic would be amazing.
What about adding some capers for sharpness ?
I followed your recipe for veggie frittata except I cut the recipe by half because I used oiled cake pan. The only difference was adding 2T of cream inste ad of 11/2 T. My frittata was beautiful and delicious!
Tomorrow I’m bravely serving breakfast to 8 guests and Frittatas are being featured.
Thank you very much for recipe and coaching!
Thanks for letting me know you loved it, S! I appreciate the review.
Great tips, but I don’t see an oven temperature anywhere. Cooking this at 350 or 300 for 12 minutes would be a tremendous difference, so what is the suggested temp? (Celcius is okay, I gather you use that).
Hi Haley! The temperature and the time is under each frittata type. So it depends on which one you are doing, stovetop or baked. Step 1 has the oven temp and the bolded sections have the oven times. I hope this helps!
Great recipe. Love the adaptability of it. I sautéed red onion, chopped baby Bella mushrooms, spinach and garlic. Oh, and I happened to have some crisp bacon which I tossed in. Used Monterey Jack and because I had some goat cheese followed on top. My husband is raving about it! Perfect easy and fast dinner. Loved using the cast iron skillet for the whole recipe.
Thank you, Maryann!
Would this work with a crust?
Hi Rhonda, I believe so!
Can I substitute cocoanut yogurt for full fat dairy and what can Iuse instead of cheese? My household is non cow dairy.
Hi Christine, omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy. But it can be done! I would be hesitant to use coconut yogurt because it might impart some sweet coconut flavor. To replace the cheese, I would simply omit it and then serve slices of frittata with a dollop of vegan sour cream.
This recipe was so easy. It came put great. I used light cream, frozen spinach cooked and drained well, onions, broccoli, tomatoes, and Mexican cheese blend. I sauteed all the veggies in butter then poured the eggs over veggies in two cake pans. We then baked it!
Thank you for sharing!
Perfect frittatas every time. I roasted sweet potatoes, asparagus an red onion. Added crumbled feta, turmeric and curry powder to the beaten egg for an Indian twist.
Sounds like a great combination, Veena! Thanks for sharing and for your review.
Thanks for the great recipe! Really tasty and easy to make! I’m a 59 year old guy who forgot to learn how to cook until just recently (with the patient tutelage of my wife). I used the oven casserole approach (with half and half cream) and it turned out great! Only problem was that I don’t think I greased the pan enough and it took awhile to get it clean afterward. My mistake, not yours. Question: would you care to ballpark the number of calories per serving? I clicked on the “Nutrition information” arrow and got nothing other than a disclaimer (about using an online calculator) – – at least that’s what I got on my phone. I’m trying to shed a few pounds and I’m using an app to track calories. The app’s food database is all over the place with answers for frittata calories. What do you think? 150 calories per serving? 200? 250? Any thoughts? :)
Hi Tony! I’m glad you liked it. For the nutrition information, make sure you allow cookies in your browser. It’s a plug-in so it will act like a pop-up. I hope this helps!
Thanks Kate! Couldn’t get it to work on my android phone (didn’t see an easy way to allow pop-ups) but it worked right away on my mac. So, all good and I’m pleased to see that I slightly overestimated the calories in a serving. :)
Btw, I made it a couple of days ago and put leftovers in the fridge which I’ve been eating with a bit of salsa for breakfast in the morning.
Made today for brunch. It was delicious and very easy to make. I scaled recipe down to only 3 eggs. I used a small skillet to cook & bake mixture. I paired it with a spinach salad with a creamy lemon dresssing. I topped frittata with siracha.
That sounds like a great pairing! Thank you for sharing, Raquel.
This was my first frittata! Thanks for your hard work; we really enjoyed it.
Wonderful to hear, Susanne!
Thank you for all your tips and reasons for doing things a particular way. Sometimes people waffle on without saying much but your suggestions were obviously from a voice of experience and will make the dish much yummier! Cheers, Julia.
You’re welcome, Julia! I’m excited to hear you appreciate the tips. Thanks for your review!
Delicious recipe and SUCH THOROUGH INSTRUCTIONS! Thank you for not leaving anything unexplained. Love the recipe options (and your dog, too!).
You’re welcome, Carolyn! Thanks for your review.
This is such a great recipe! This is the third time I’ve made it .always turns out great ! Thanks
I’m happy to hear that, Max! Thanks for your review.
Thank you for this lovely recipe. We really enjoyed it!
Wonderful, Lisa!
I’m trying to avoid egg yolks, or at least reduce them. Would this work with egg whites, or replacing half the yolks with egg whites?
I’m a self-proclaimed Foodie and a retired restaurateur, who reads cookbooks like they’re novels and quite often Googles recipes for inspiration before turning the computer off and cooking my own dish. I was so impressed with your article about frittatas that I just had to say kudos. You had me at “I read America’s Test Kitchen, Bob Appetite, and Epicurious versions before coming up with my own.” So I’ll be following you. Great job. I’m making frittatas for 30 people tomorrow so I will report back!
Thanks, Susan! Let me know what you think as you try recipes.
I used a quart of Egg Beaters and the texture was just gorgeous. Next time I’ll par cook the fresh potatoes, only the very center was not crunchy but not as soft as would have liked. I used green peppers and lots of chopped onions with canned green chilies in a casserole dish. Topped it with grated cheese and chives. For my first time, it wasn’t bad. The fresh Salsa made with black beans, corn, tomatoes, cilantro, onions, jalapeños, topped it off. The combination was super. This was a recipe that I put together on the spot. Next time, I’ll do some research first. LOL
Thanks for sharing, Carolyn!
excellent post . thank you thank you!
You’re welcome, Jocelyn!
Just wanted to say that thanks to your tips and testing I was able to make perfect mini frittatas. Thanks for spelling it all out for us! Followed the formula to a T and they turned out great.
Great to hear, Sonia!
I cooked this tonight to rave reviews however, one of us is watching his cholesterol. How do you think the custard texture would be affected by using 1/2 full eggs and 1/2 egg whites?
It will likely be lighter, as egg whites are that. I would watch the time if you do this to make sure it doesn’t get overdone. Let me know how it goes!
This was super easy and came out perfect the first time. Used the cast iron skillet method, with onions, tomatoes, jalapeños, and wilted spinach. Looking forward to trying more iterations! Thanks!
I’m glad you loved it, Whitney! Thanks for your review.
Made mini frittatas – whole recipe made about 28. I used silicone cup-cake cases which I half-filled. Cooked for around 14 minutes. They came out of the cases easily and looked and tasted lovely!
Thank you for a great recipe.
You’re welcome, Carole!
I used the baked version of this for dinner last night with a big kale salad and it was so good! I used red onion, broccoli, frozen peas, and colby jack cheese and it baked beautifully in a 9×13 in 22 minutes! I’ve always been afraid to cook for non-vegetarians, but I think this would work so well with some biscuits, fruit, and some of your breakfast potatoes for my big, meat-eating family! Thank you for a delicious and versatile breakfast recipe!
Thanks for the feedback, Rebecca!
I cut this in half and baked it in the oven and it was amazing! I precooked the mushrooms and spinach as directed and added feta cheese. It was plenty of food for my boyfriend and I with a side of hash browns. I will definitely make this again.
Thanks for sharing, Jennifer!
This was the first time that my son & I made a frittata. We added chicken, red/ yellow bell peppers, mushrooms, onions, artichoke, three types of cheese, and 12 eggs. How delicious it was! Thank you for your recipes. Maria from Memphis
Thanks for sharing!
Can we use a ceramic casserole dish? Has anyone tried it ? thanks
I haven’t, but you could try it!
I see you use the USA Pan muffin tin. Their baking products are fantastic!
I do like the pans! Thanks, Jane.
This was so good. Used Sour Cream for dairy and ham/cheddar/scallions. Definitely was more custard like than ever before and only 6 pts on weight watchers. I halved recipe and made 4 serving sizes from that. Yummo
Recipe sounds great, simple enough, can’t wait to try it tonight.
We have our own pastured raised chickens, so fresh eggs will be main ingredient.
Let me know what you think! Fresh farm eggs sounds amazing!
My husband loved this frittata and would like frittata for brunch picnic. If I baked in the morning (06:00), can he eat it for early brunch(09:00) in wintertime? Does he need to put it in the cooler box? It took about 2-3 hrs to cool it down to room temperature last time, so I am assuming one hour after it cooled down room temperature should be safe. What do you think??
It would make a great picnic! Yes, you will want to keep it cold once it has cooled down from cooking. It should be cooled within a 30 minutes to an hour I would assume. If you remove it from the pan it cooked in, it will cool faster.
Could you use almond milk?
I prefer full-fat dairy here. But you can use a nut milk, too.
Hi Kate,
I will be making your frittata recipe today, having a couple of friends over. I appreciate that you included the Basic Ingredients / Instructions – as well as your specifics. [I findit difficult to follow any recipe exactly]
Made a frittata one other time- it was good, but couldn’t find the recipe. Thank you for yours- and I will try to let you know how it turned out.
You’re welcome! Yes, please be sure to let me know what you think.
Fantastic recipe! Thank you!
You’re welcome, Patti!
This article is so helpful :) – I can’t wait to try to make my own frittatas sometime soon! Thank you :)!
You’re welcome!
Away for a girls weekend will make a Frillata with me for lunch thank you
You’re welcome, Lynn!
Just made this today. It was last minute as I had unexpected guests. I used what was in my fridge and pantry. I used roasted asparagus, roasted tomatoes, artichoke hearts, yogurt, parsley, thyme, and parmesan cheese. Delicious, easy, and I got to enjoy my company.
I love that you made it with what you had on hand! Thanks, Ann.
Great general Frittata recipe that allows you to tailor flavors to your liking! Made this with my daughter today for Mother’s day brunch. Easy and delicious. We sauteed cremini mushrooms, shallots and spinach, added goat cheese and done. Will be making this a lot!
Great to hear, Allison! Thanks for your review.
Thanks! Great detailed directions.
Turned out nicely.
I’m happy to hear that, Debbie! Thanks so much for your review.
We made our first frittata and it was good! Potatoes, onion, red pepper, zucchini and cheddar cheese. Thank you for the step by step instructions and tips!
Sounds delicious! Thanks, Nancy!
Made this am, w ith fresh veg.ham an cheese,bzzked for 20 min. Turned out great. Will make again.
Great to hear, Diana!
Love the recipe. I do need some advice. I use giant non stick muffin pans. I’m not sure when to get them out of the pan? When do the sides release from the pan? Immediately, before it cools, let cool for 5 minutes? Let cool completely in pan?…..
Hi Beth! Remove the pans from the oven and place them(pans) on a cooling rack to cool. Garnish with herbs, and serve. I hope this helps!