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The Art of the Frittata

· Marla's Musings

Frittatas are the ultimate clean-out-the-fridge weekend brunch recipe. This is a must have because they are so versatile and budget friendly! While I don’t usually do lengthy recipe posts, there are a few things I must share that will make your frittata making experience easier. I can’t wait for you to share your favorite flavor combinations with me!

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
  • 1 cup (4 ounces) grated or crumbled cheese
  • Garlic for extra flavor, if desired.  I LOVE garlic so it is always a yes for me!
  • Sometimes I add a little meat, but not necessary.
  • Salt & pepper to taste
  • Oil for the pan

Some of My Favorite Frittata Flavor Combinations

  • Spinach, artichoke and feta cheese
  • Broccoli, cheddar and green onion
  • Cherry tomatoes, zucchini, mozzarella and basil
  • Chopped arugula, goat cheese, and cherry tomatoes
  • Blog photos are: red onion, tri color bell peppers, cheddar cheese, salami, and spinach. Garnished with fresh basil.


  • 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, eggier in flavor and less creamy.
  • 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.
  • Cheese offers extra flavor and ups the creamy factor. I love to use soft cheeses like goat cheese or feta. 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. 
  • Use a cast iron skillet.  Cook your veggies in it, add your egg mix on top, and pop it in the oven.  One and done!
  • 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. 
  • Storage suggestions: 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.

Ok, let’s make it!

1. Preheat the oven to 425 degrees Fahrenheit.

2. Crack the eggs into a medium mixing bowl. Add your dairy of choice, salt, and pepper. 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.

3. Warm the olive oil in a 12″ cast iron skillet or oven-safe non-stick skillet 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.

4. 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.

5. 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.

6. Remove the frittata from the oven and place it on a cooling rack to cool slightly. Garnish with fresh herbs or green onions, slice with a sharp knife, and serve.

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