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.
Kate the recipe was fantastic!! The texture and taste was perfect!! I precooked lightly some scalions, mushrooms, yellow & red capcisum and for herbs i added salt, pepper and dry thyme to the mixture. I also added crumbled fetta and cheddar cheese (im from Greece so its a must for us to add fetta in all cheese related recipes!). I can also recommend Halloumi cheese its a nice addition if you add it in diced cubes!
Im a big fan of your blog and recipes – cant wait to try the rest! Thanks!
Made this today absolutely delicious and super easy to make .
I’m happy you think so, Raquel!
Made this tonight for 2 friends. Halved it and baked it – added caramelized onions, sauteed mushrooms and Gruyere – used heavy cream as my dairy. WOW! Perfect. A huge hit – baked it in a pie dish. ALL GONE! A real crowd pleaser! Super easy and fast (except for the caramelized onions – but they are always worth the time).
THANK YOU!
Hooray! That’s great to hear, Elizabeth.
Beat 8 eggs, 1/3 cup heavy cream, salt and pepper (to taste), 3/4 cup Italian cheese mix. Saute’d 3 chopped pieces of thick bacon and some onion, added a couple of cups of hash browns and continued to saute’ for 5-10 min. Added 1 package thawed, chopped spinach – cooked another 2-3 minutes. I placed the hash brown mixture into a Pyrex baking dish and let it cool for a few minutes. The egg mixture was poured over the top, folded in slightly, 1/2 cup shredded Colby Jack placed on top and into the oven. 375 for approx 25 min (it was a deep dish). It was the best! Thanks for a great jumping off point and the heav(enly)y cream suggestion. Variations on this will be a standard in our home moving forward!
Thank you for sharing your take!
I loved it! I have been eating gluten free. I made it with 3 eggs, peppers, onions and mushrooms. I cut them up, put them in a bowl and microwaved them for 1 minute and got rid of the liquid before the sautés. I added the egg mixture, cheese stirred and then in the oven for 10 min. I will cut into quarters and serve on a grilled gluten free bagel for a breakfast sandwich. It is a delicious recipie!
Thanks for sharing, Jodi!
Very clear and no nonsense explanation of how to cook a frittata Kathryne. I am looking forward to try out your recipe. Thank you, Leonie
Thank you, Leonie! Let me know what you think.
I love when a recipe includes detailed instructions for making it your own. Thank you for making it easy to use this recipe with whatever ingredients I have on hand. Also instructions for cooking it in multiple ways makes it easy to fit a variety of time frames and methods for storing leftovers.
Delicious and so flexible! I used asparagus, garlic, mozzarella and Parmesan. Used my new cast iron pan and this technique worked beautifully.
Delicious recipe. I sauteed zucchini, mushrooms, onions poured in the eggs and topped with tomatoes and goat cheese! Yummy. thank you
Hi Kate,
I am excited to try this. Can you line your muffin pans to avoid sticking or will that affect the baking process?
Hi Kandance, I don’t think muffin liners would cause any issues. Please report back if you give it a try!
Exceptional recipe. Don’t be afraid to try making a frittata (which I was before I found this recipe) I followed it exactly with onions, minced garlic, cherry tomatoes, basil, and mozzarella cheese as my add ins. The frittata puffed up beautifully and the wedges were easy to cut. Thank you!!
This article f*cking blows, least helpful with temps and times. Way better ones out there, just sayin
I am a terrible cook, although I can follow a recipe. Made this today with what I had on hand, since we are staying “safer at home” in Los Angeles. Used a little grated carrot, broccoli and spinach with Swiss cheese. Excellent recipe, we appreciate you sharing it online. And yes, I washed my hands. stay safe!
Thank you for sharing, Cathi! I’m happy you loved this recipe.
My boys joined us from NYC and they had a HUGE supply of eggs, adding to my own egg inventory. I used this recipe this morning with onion/red bell pepper/brocolli and it’s FANTASTIC!! Can’t wait to repeat tomorrow morning with different leftovers. Everyone just loved it.
I was looking for a way to make dinner with frozen vegetables and made the baked version – it turned out great!
I halved the recipe; since I had extra-large eggs I used 5 instead of 6. Combined a few different frozen vegetables I had, using 1.5 cups as a guideline, and 1/2 a small onion. Forgot to salt the veggies as they warmed up, so added a bit of extra salt to the mix, along with a pinch of some spices I had on hand – paprika and cumin.
It was yummy and easy! Thank you.
I’m excited you loved it, Michelle!
i just made this for our Day 4 Lockdown Lunch in NZ – it was ridiculously delicious! thanks for the fab recipe. thanks for including the vege options mix, that was great. I usually make it with left over roast options… but since i have more time i was able to think more rationally over it. tomatoes/fetta/courgettes/basil/ mozzarella… yummy thanks! :)
Easy, versatile recipe! Best frittata turnout I’ve ever had.
Loved it!
I’m making this recipe for the 2nd time, as it has become how I will make frittatas from now on! I used homemade full-fat yogurt this time, as the dairy added to the eggs. Cream Cheese with chive and onion was on hand so that was my cheese stir-in. My veggie selection was red and yellow bells, sweet onion and shredded carrot, along with sauteed zucchini and spinach. I’m watching it it bake up now, to pull it out at the right moment.
We’ve made lots of frittatas on the stove top, and while they’ve been fine, they fall a bit flat in comparison to this recipe, so THANK YOU for a KEEPER RECIPE!
I just stumbled across your site and this was the first recipe I’ve made. All I can say is I can’t wait to try more!! First off thank you for breaking this down into easy to understand steps. I was intimidated about making a frittata, but by following your directions it was easy and came out great! I made mine with red and green peper, mushroom, Canadian bacon and parm. Can’t wait to try again with other combos. Thanks!
I made my first frittata last week. I used raw whole milk, home made farmer cheese and home grown eggs. I love all recipes with lots of veggies, so this one had lots of sauteed veggies. Delicious!
Thank you for sharing, Peggy! I appreciate you taking the time to review.
Did these in muffin cups and they were perfect – great consistency. Thanks for the awesome recipe!
This is by far the best Frittatas Recipe, beats my to go to Frittatas recipe that I have used for years. My husband is a very picky eater and even ate as leftovers!!! I used 8 eggs plus 4 egg whites – Great!
A real winner! I did the oven baked using a variety of veggies I had on hand: zucchini, yellow squash, red pepper, onions, and portabella mushrooms. I used a combo of sharp cheddar and swiss cheese. I love the basic recipe and look forward to experimenting soon!
I like your combination, Beth! Thank you for sharing. I can’t wait to hear what you experiment with next.
Great recipe! I had to make a breakfast dish for my culinary class at home, and it turned out great. :D (Weird thing that happened though, the only dairy I had on hand was pineapple Greek yogurt. Yeah. Thankfully, the pineapple was on the bottom of the cup, but it was still flavored. I thought what the heck, used it, and, surprisingly, the eggs tasted great! I think the pineapple flavor added a nice bit of tang and a little sweetness to the frittata, which worked out.) Thanks again!
I’m happy it still turned out! Thank you for sharing.
Hi! I’m excited to try this recipe but only eat egg whites. Would it be the same prep and cooking time?
Hi Reshma! This recipe is designed for one dozen whole eggs. If you’re using only the whites from those eggs, you’ll reduce the volume and therefore the cook time. Or, you could use additional egg whites to make up for the difference in volume, in which case, I think the cook time would stay about the same.
Made a frittata for the first time, it turned out great, very delicious (stovetop method).
Thanks for making the instructions simple,
cause I’m Not Martha Stewart
Shirleen
My seasonings always float to the top whenever I make a frittata… Any advice on keeping them evenly distributed? And thanks for the great recipe and tips; your site has become a go-to for all things cooking in our house! :)
Hi Megan! Do you whisk them into your egg mixture and then pour? What seasonings are you typically using? Some by nature will just float, but you should still get great flavor!
Thanks for the reply! I usually use some seasoning salt and chives, and I do whisk them in before pouring into the dish. They still seem to always float up though, and will often migrate to the middle in a clump. :/ Maybe I’m not adding enough veggies to keep them evened out…
I really love this article and refer to it time and again. Eggs and frittatas are some of my most cooked items! I down-scale the recipe by one third and cook in a 10″ cast iron. Truly delightful, and the combinations are endless. It works with whatever is in the fridge. Spinach, shallot, bell pepper, goat cheese, turkey sausage, are some of my go-to’s. Thanks for sharing!
Fantastic!! Easy to follow directions, tips are so helpful. I used excess zucchini and cherry tomatoes from the garden along with fresh basil and Italian cheese combo. Came out so delicious. Thank you!
I only had 6 eggs so I adjusted the cooking time and halved the other ingredients. I used full cream and Parmesan, along with red capsicum, onions, garlic, zucchini, mushrooms, spinach and tomatoes. It turned out perfectly. It’s a great way to get extra vegetables into my diet.
Fantastic with spinach, corn, cumin seed, onions, and a handful of cherry tomatoes. I got a chili pepper from the garden for that added pow. Sautéed everything in my cast iron skillet with S/P. Added egg, cheese, and cream mixture and baked for a great one-skillet meal. Such a great recipe. Thanks.
Thanks for sharing your combination, Larissa! I appreciate you taking the time to review.
I fixed a broccoli, onion, bell pepper frittata tonight and it was heavenly! I will definitely make again! Thank you!
That sounds delicious, Jennifer! Thank you for sharing.
I love your recipes and have read your cookbook, Love Real Food cover to cover. This is my go to recipe for frittatas. It comes out beautifully and delicious every single time! I finally remembered to take a picture before devouring it and wanted to share. My favorite before combination for the 3 cups of cooked veggies is are the thin, tender French green beans, mushrooms, zucchini and baby spinach. I start sauting the mushrooms, then as the green beans, cut to 2 inches, them the zucchini, crushed red peppers and garlic. Right before adding the egg mixture (I used ricotta for the dairy), I evenly placed baby spinach leaves over the other veggies, then poured the egg/cheese mixture over the top. I finish like you recommend in the oven and it is amazing. I would post a picture, but it doesn’t seem to let me.
How would you adjust proportions for an 8″ cast iron pan?
Also — really newbie question (apologies in advance) — but do you take it out from the pan to cool on a rack? If so — best method?
Hi Jay! You may be able to split it in half, but I’m not sure. The recipes would be too large for one 8inch pan. You can always use a casserole dish and follow those directions? That may be simpler. Or, follow the muffin recipe. You will let it cool in the pan. I hope that helps!
What should the stovetop temperature be? Medium?
Yes, medium! Sorry about that. I’ve added that to the recipe. Thank you for bringing to my attention.
Thank you! I really love this guide – it is what I needed to make a clean-out-the-fridgr frittata!
Great recipe! I made the stovetop version in a cast iron skillet using cherry tomatoes, red bell pepper, onion and a lot of feta . I garnished with fresh basil. Turned out perfect – flavorful, creamy, and not rubbery at all.
my first Frittata in eating and cooking, I used onion, italian sausage , cheddar cheese sour cream, genoa salami, hot capicola and diced green chiles. Served it with a warm pico de gallo on top. Was just Superb!
I make a frittata every day for myself. You have convinced me that I need dairy. I usually use only veggies with my 2 beaten eggs. I will now add 2-3 T of fat free greek yogurt. Thank you
BTW, I start on stovetop with low heat and finish under broiler in my 6″ nonstick pan. My diet still will not allow cheese (sad!!!).
Thanks again
Ron
Kate – can’t wait to try this recipe for our Father’s Day brunch!! Thanks for all of the tips – most helpful! One of your excellent reviews mentions making it the night before in a baking pan. Is there a reason I should avoid making ahead and storing in the fridge? Thx
Hi Liz! Frittata leftovers keep well for a few days in the refrigerator. You can serve leftover frittata chilled, let it come to room temperature on its own, or gently warm individual slices in the microwave or oven.
This recipe has totally cured my frittata phobia. My previous efforts always came out dry and drab, kind of like a thick version of a really bad diner omelette. Not only did your method work (I did the full size as well as halved), but your instructions for all the serving options were great. I have shared this with all my egg-loving friends and now have a frittata in our weekly dinner menu. Thanks! (PS — I have found that when I want to reheat a left over slice, my microwave set for 2 minutes @ 50% warms up the frittata without re-cooking or burning it.)
I made this last night. I used non-fat greek yogurt instead of milk and it was perfect. Very happy I found your site! I will be trying more of your recipes.
Susan
I never leave comments. But, I had to let you know that this recipe is amazing. My first cast iron skillet frittata came out picture perfect! The directions were easy to follow. And, I love how detailed it was!
I sautéed onions, green beans, zucchini, yellow squash, spinach and sweet potato leaves (fresh from my garden). I used sour cream for the dairy. And, I put in a shredded 3-cheese blend. It came out perfectly. Thank you! And my husband thanks you!
This was absolutely delicious! I used heavy cream, but I’m going to try sour cream next time. Definitely the best frittata I’ve made. The tip on how much vegetable to use with 12 eggs was really helpful.
Such an easy and foolproof recipe! I was looking for a good, basic frittata recipe that I could learn and then adapt to whatever veggies I have in the fridge, and this was just exactly what I had in mind. I can’t wait to experiment with different combinations! This time, I used full-fat ricotta for the dairy, and then added some pre-cooked asparagus, mushrooms, potatoes, and red peppers. Threw some ribbons of basil on top right before I put it in the oven. I halved the number of eggs and the amount of vegetables and did it in a 10-inch nonstick ovenproof skillet. When I do it again, I’ll season the veggies and potatoes when I’m pre-cooking them (this time I just threw some salt and pepper in the egg mixture).
Lovely! I used 6 eggs and chose heavy cream as my full-fat dairy (with a rather heavy hand, admittedly) and a good dose of feta. My veg were sautéed red onion, mature local arugula, garlic scapes, and green onion, with some leftover roasted potatoes chopped and added in at the end. I recently started a subscription to a local farm that includes a dozen eggs a week, so I see variations on this theme making many appearances in the coming months :) My least favourite parts of a frittata are the drier edges, so I’m considering trying to bake one in a water bath for a more uniform consistency. Fingers crossed!
I made the casserole version. It was just amazing! My kids loved it. So did my husband. I ate without the dairy n cheese, and that too was very tasty!
Perfect Frittata, a hit with the whole family! The casserole method is just what I was looking for – cooking the veggies beforehand is a great tip.
Could this work as the filling for a quiche?
I would suggest something like one of my quiche recipes.
I used sweet imperial onion, romanesco zucchini from my garden, red bell pepper & spinach. I only had 7 eggs so I tried to adjust everything else accordingly. I used bellavitano gold Parmesan cheese and topped with basil & chives from my garden. Baked in corningware pan in my toaster oven for 20 minutes because it wasn’t the full amount. Took it out and let it sit then discovered it wasn’t done in the center. Back in the oven for 7 minutes which did the trick. This is my first frittata and it was delicious! Thanks for all of your helpful tips!
Thanks for details.