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.
This sounds yummy!! Any recommendations for substituting with vegan eggs??
Hi Skye, personally I wouldn’t recommend it. But if you try it, let me know what you think!
I’ve made a lot of frittatas in my life but none as simple and great as this. When I saw this recipe by chance I realized I over cheesed, over cooked, and just down right did everything wrong. This was absolutely perfect and great for KETO and carnivore diets. I wish I would have taken a picture because it was beautiful in the cast iron skillet.
Have you added left over cooked pasta to a frittata? I would like to include vegetables and pasta. What would you recommend — how many cups of veggies versus how much pasta? Would you need more eggs or more dairy because of absorption into the cooked pasta? Your basic recipe is delicious — hoping cooked pasta can be added.
Hi Suzzi, I haven’t. Sorry!
Hi! Idk if you’ll see this – but need some guidance. I’d like to make this for a girls brunch, but I want to make a plain one in addition to a veggie one – would I follow the recipe the same and just not add veggies? Love your recipes!
Hi! Yes, just don’t add the veggies. You may need a little less time. Let me know how it works for you, Katrina.
So delicious and easy to make ! I love it ! Thank you !
You’re welcome, Gerogi!
Is there a summary for the procedure to make frittata thank you :> This is actually tasty to make
Hi! The recipe is below the post in the recipe card. I hope you enjoy it!
Hey, my first attempt at frittata proved perfect but I couldn’t remember what I’d done and I didn’t like the look of recipes in my search results. Was so pleased to find this recipe and guidance. Despite not having the right pan, and having a fierce and dodgy oven, this recipe turned out perfectly (8 eggs, 2 tbs dbl cream, a little ham, a little sliced potato and a few slices of mini pepper/capsicum). Thank you.
Now I need a gluten-free recipe/s for bread, brown (and white I suppose), for my friend, who has an auto immune disease. I will test bake them for her, but also share your site as there looks to be some amazing GF foods there. Can you help me find the bread ones please?
I don’t have any, sorry!
This recipe, I used as a base since I’ve never made a Frittata before. I used the sour cream and I also used leftover roasted veggies ( brussel sprouts, carrots, sweet potato and red onion). And of course some sharp cheddar cheese. I only had 6 eggs but it came out so yummy!!!
I’m happy you enjoyed it, AJ! I appreciate you taking the time to review.
Is it possible to make the frittata with non dairy milk? Oat milk, almond, etc.?
Sure, you can use your favorite non-dairy milk.
Made this tonight and loved it!! Definitely a winner. Perfect amount of cheese as well. Delicious.
Wonderful to hear! Thank you for your review, Shellee.
Wonderful site! As a former food and nutrition teacher, I really appreciate how thorough and clear the instructions are. Made today for a ladies coffee at church. 20 attended. It was devoured, and there were 5 other dishes there! Baked in Oblong lasagna. I was looking for something like a breakfast casserole for my pre-diabetic pregnant friend who can’t eat much of the usual coffee fare. Another lady made pigs in a blanket, so I wanted something without meat, potatoes or bread.
This is what I put in mine:(as texted to friend: “This is the site. I used onions, bell pepper, celery, garlic-finely chopped. (A ” creole mix” from HEB. ). Plus frozen zucchini -1 lb chopped when slightly thawed and 1/3 cup chopped fresh mushrooms. Added garlic powder and Italian seasoning. (Sautéed)
Whisk together and Put in well-greased lasagna pan: 1 cup grated cheddar, 3 Tbl whole milk, 11 eggs (the 12th one was broken in carton!). On top (garnish) sprinkled 1/4 to 1/2 c grated parm, real bacon pieces (salad section) and 3 finely sliced green onions. Read whole article. Very good info.”
Thank you for commenting! I’m glad you enjoyed it and were able to adapt it to what you had.
Wonderful tips and recipe, thank you so much for sharing it! I’ve made some not so great frittatas in the past. This one turned out delicious. I used 8 eggs with a few twists of salt, 2 Tbsp sour cream, and 2/3 cup feta. Added fresh chard & a fresh giant green onion that together cooked down to 3 cups sautéed until very soft with ~1/2 tsp dried oregano, 1 tsp dried thyme, and a few twists of pepper. While the veggies cooled I mixed them with the zest of 1/2 lemon. The frittata was baked in a cast enamel pie pan. I’m not sure how long it baked, I lost track, but as soon as I smelled the edges browning I could see it was ready. The very center ended up a smidge wetter than I would have liked but that may have been some excess moisture from the chard. The remaining 98% was perfect.
If you use a 1-1/2x or 2x recipe, what baking dish do you use to bake the frittata? Making it for 20 people. Can I use a deeper casserole dish and cut smaller pieces or should I use 2 dishes.
Thanks.
Hi, you will want to bake in a separate dish. I hope it’s a hit!
Question: I am planning a brunch. Do you think I can use a couple of those disposable aluminum pans to bake the frittatas?
And can I assemble it all the night before and then pop them in the oven the morning of the brunch or should I plan on getting up a little earlier on BrunchDay?
I haven’t tried it, so I can’t say for sure. If you try it, let me know.
Your website is well worn bookmark on my browser. Excellent tips and foolproof recipes that leave plenty of room for individual interpretation. Thank you!
Perfect New Year’s day brunch meal. Used two types of mushrooms, onion, spinach and cheese. Rave reviews and no leftovers.
Great overview of making frittatas. I like knowing the structure and “idea” of a recipe and then taking it from there. I’ve made frittatas with a vague idea of what to do. Now I know all the parts, including the reason for the full-fat dairy.
I’d encourage you to add, on the notes about the stovetop to the oven option, the reason for 30 seconds to a minute on the stovetop before removing it to the oven: *The bottom will be too brown.*
Nevertheless, it turned out great. Thanks.
This frittata works beautifully. I was scared to make egg in my cast iron but it must have been seasoned enough because it was perfect. I would think very flexible for types of veggies and cheeses. Next time I’ll do less cheese and make it lighter.
Thank you for sharing your experience, Sneha! I appreciate your review.
I haven’t made a frittata in a while. Came here to see what I did wrong. Thank you!
Hi Kate, What seemed to be the issue?
The stovetop frittata recipe is amazing! So simple and foolproof. I had always made the casserole version, but I find that it takes much longer and is less predictable. Never going back! I love the flexibility of this recipe, made mine with onions, scallions, asparagus, peas, and mozzarella. Thanks, Kate!
I’m glad you loved it, Rosemary!
Thank you so much for this delicious frittata. I made this is morning for
Breakfast guests and everyone enjoyed it. I used breakfast sausage,
Mushrooms, red peppers,onion spinach and half Swiss and half cheddar. Baked it in the oven, it was perfect,
Thanks again,
Marilyn
You’re welcome, Marily! I appreciate your review.
I made this yesterday as I had a lot of cut up vegetables, cheeses and meats from a charcuterie spread from the day before. This recipe was fantastic as the frittata was not only flavorful but very moist.
Also your instructions and detailed notes and tips were very helpful.
Thank you
Wonderful to hear, Sandy! Thank you for sharing.
Perfect! I made this for a ladies group and it was a real hit. I sauteed fresh asparagus, button mushrooms and grape tomatoes (which I seeded and skinned) separately the day before and stored them separately. I also made the egg mixture. This morning I drained all of the veggies on paper towels to remove excess moisture and then mixed it all together with 3/4 cup Mediterranean Herb Feta Cheese. Put the remaining cheese on top. I baked it in a 9 x 13 casserole for 25 minutes and it was perfect. Thanks for a great recipe. I will try it with other fillings
That’s great to hear, Cathy!
I made this recipe. It tasted really good. I used Canadian bacon and cheddar cheese. I baked it in a 9 x 13 glass pan. One question.. is the frittata thin? I thought it would be fluffier…wondering if I did something wrong!
If you didn’t use the amount of vegetables suggested, it will be thinner. I’m glad you enjoyed it!
Just made this recipe with onions, peppers and tomato, it was great!
Going to try again with mushrooms and shallots!
Sounds great! Thank you for sharing, Dolores.
Just made this recipe with onions, peppers and tomato, it was great!
Going to try again with mushrooms and shallots!
So easy to make with left over veggies.
Amazing!!! Made it with cream cheese and it came out delicious. Thank you for sharing it with us!
You’re welcome, Paula!
I just finished using/making your crepe recipe and left a comment and felt compelled to comment on this recipe. I had never made a frittata until I found your website, and now I have made dozens of them thanks to your recipe. My wife and mother-in-law love them. No two are ever the same because we are always looking for discounted/marked down items at the grocery store and we try to implement them into the frittata. Thanks for all the recipes!
Kate,
My wife and I help her mother (90) stay in her home and one we do it is by cooking food for her. This was taken to her last week – we made two as she would be having friends at the house during the week. It was enjoyed by all! We added some finely cut protein to the broccoli, cheddar, green onion version and finely cut everything to make it easier for her to eat. Thanks for all the great recipes – she has enjoyed them all and we know it is good healthy food that is helping live a good long life!!
Bob/Kris
You’re welcome, Robert! I’m happy to hear you enjoy it.
Tried the baked frittata recipe with frig leftovers – ham, green onions, red and yellow sweet peppers – wanted to add mushrooms but were out so this is what I used. Added shredded cheddar on top and baked in muffin tins (not mini or maxi) for15 and they are PERFECT!!! Thank you. I’ll use this recipe again.
I’m glad you loved it, Bonnie! I appreciate your review.
Great page. I did a half-size stovetop recipe yesterday, going in for kind of a kitchen sink approach (incorporating leftover cooked zucch & corn and adding mushrooms, green onions and fresh greens & herbs from our garden). It was tasty. I live & cook at 7,000 feet and recommend adding a few references to desirable high-altitude adjustments.
Hi! For the casserole version do you still use 12 eggs?
Hi! Yes, the ingredient quantity still remains the same, just the baking and preparation method changes.
Followed all of your advice (oven version) and it came out perfectly – thank you so much! I used 8 eggs, and then 2/3 to 3/4 of all other ingredient measurements (bell peppers, shallots, shitake mushrooms, cheese and bacon).
Great to hear, Rob! I’m glad it was a hit.
I would like to make the spinach/artichoke/feta (but I will use goat cheese) variation. Question: do I use marinated artichokes or just plain canned artichokes with no marinade? Thanks!
Hi! You can use either. Up to you! Let me know what you think when you try it, Mary.
Made this tonight to use up some veggies from our garden (yellow zucchini, shishito peppers, mini bells, basil, onion, and purple potatoes. A little seasoning salt later and my family wants to make this every night now! Thanks so much for the recipe!
You’re welcome, Tia! I appreciate your review.
This was so delicious. I used bacon, zucchini, spinach, feta and peppers. Definitely will be making again.
Made the recepie halfed and it was so easy and of course delesious.
That’s great to hear, Maeve!
Um, the stovetop recipe version requires putting it in the oven?
Hi Marlene, yes as you start it on the stove but it lessens the time. I hope you try it!
This was delicious! I did mine with onions, mushrooms, cherry tomatoes, garlic, basil,and ham. Thank you for sharing your recipe!
You’re welcome, Kellie! I appreciate your review.
Thank you for reminding me of the basics of a frittata. I tend to serve the final cooked dish with a dollup of plain yogurt. The contrast is tangy and refreshing.
Lorraine Simoneau
Normandy, France
You’re welcome, Lorraine!
Love this recipe my family uses it all the time – we love spinach bacon onion and peppers with fontina and cheddar.
yummy thanks so much
You’re welcome, Alice!
Hi Kate. I really want to make your frittata and I am lactose intolerant. What would you use in place of the dairy? Thanks so much
Hi, You can omit the dairy and use a non-dairy alternative.
My dirst ever frittata was a success. Thank you for the recipe!
This looks amazing and plan to try the baked, prep-ahead this weekend. While aged cheese is fine for me, I cannot do milk – would soy or other non-dairy milk work in this?
Sure, you can use a non-dairy milk. I find you have best results as written, but others have tried it and didn’t mind the results.
My son loves the frittata with onion, cherry tomatoes and garlic. I don’t understand what happens in the oven that makes this different than scrambled eggs with veggies thrown in but I’m not complaining! Today we are trying spinach, cherry tomatoes, roasted red peppers, and Gouda, in the muffin tin. I added a few tiny pieces chunks of chicken sausage (with red peppers and feta) to some of the muffins as well.
Can I cook the veggies in my iron skillet, add the egg mixture to it, then bake it in the skillet rather than a casserole dish?
Sure, see the stovetop option.
What is the différence between fritata and breakfast casserole dish ?
It depends on the cooking method and ingredients. I hope you try this!
Well, select muffin tins work with this recipe?
I’m not sure, I haven’t tried it.
I just bought your cookbook and I can’t wait to make these recipes!!
I can’t wait to hear what you think, Pam! Thank you for your support.