Description

This Easy Frittata Recipe offers a quick and versatile way to prepare a hearty egg dish perfect for breakfast, brunch, or a light dinner. Choose between a garden vegetable variety loaded with sweet potato, zucchini, and peppers, or a Mediterranean-inspired version featuring spinach, cherry tomatoes, and artichokes. Both are cooked on the stovetop and finished in the oven for a fluffy, savory result accented with sharp cheddar or feta cheese.

Ingredients

Scale

Base Frittata Recipe

8 large eggs
1/2 cup (120ml) milk
1/2 teaspoon salt, plus more for cooking vegetables
1/4 teaspoon ground black pepper, plus more for cooking vegetables
1 cup (about 100–120g) shredded sharp cheddar cheese OR crumbled feta, divided
1 Tablespoon olive oil
2 cloves garlic, minced

Version #1: Garden Vegetable

1/2 small red onion, thinly sliced
1 heaping cup (about 150g) chopped sweet potato (no need to peel)
1 heaping cup (130g) sliced zucchini
1/2 cup (about 80g) chopped red bell pepper
optional for topping: chopped fresh parsley

Version #2: Mediterranean-Inspired

1 cup (30g) roughly chopped fresh spinach
1 cup (150g) halved cherry tomatoes
1 heaping cup (about 160g) canned quartered artichoke hearts, drained
optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto

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Instructions

Preheat oven: Set your oven to 375°F (191°C) ensuring it’s ready for baking the frittata after stovetop cooking.
Prepare egg mixture: In a medium bowl with a pour spout, whisk together the eggs, milk, salt, and pepper. Mix in approximately 3/4 cup of cheese (cheddar for the garden vegetable or feta for the Mediterranean version), reserving the rest for topping. Set aside.
Sauté garlic: Heat olive oil in a 2-inch-deep, 10- to 12-inch oven-safe skillet over medium heat. Add the minced garlic and stir for 30 to 60 seconds until fragrant but not browned.
Cook vegetables (Garden Vegetable): Add red onion and sweet potato to the skillet and cook for 5 minutes, stirring occasionally until softened. Add zucchini and red bell pepper, season with salt and pepper, and cook for an additional 5 minutes until all vegetables are tender.
Add vegetables to egg mixture (Mediterranean inspired): Fold chopped spinach, halved cherry tomatoes, artichoke hearts, and prosciutto if using into the egg and cheese mixture instead of cooking them separately.
Combine and cook: For Garden Vegetable, pour the egg mixture over cooked vegetables in the skillet. For Mediterranean, pour the egg mixture with folded ingredients into the skillet with cooked garlic. Cook over medium heat for 5 minutes without stirring until the edges start to set and the mixture bubbles. Sprinkle the reserved 1/4 cup cheese evenly on top.
Bake the frittata: Carefully transfer the skillet to the center rack of the preheated oven. Bake for 26 minutes, or until the frittata is puffed, golden, and the center is fully set without wobbling.
Cool and serve: Remove from oven and place skillet onto a wire rack. Let the frittata cool for at least 10 minutes to finish setting. Optionally, top with chopped fresh parsley before slicing and serving.

Notes

Store leftover frittata covered in the refrigerator for up to 5 days. Reheat individual slices in the microwave or bake covered at 350°F (177°C) for 5–10 minutes until warmed through.
Freeze fully baked and cooled frittata slices in a freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat as mentioned above.
Use 2 whole eggs and 6 egg whites if preferring less fat, though whole eggs provide better flavor and richness.
Substitute whole milk with lower-fat or non-dairy milk options if desired; heavy cream or half-and-half will make the dish creamier.
Feel free to vary add-ins: up to 2 to 3 cups total vegetables or meats like cooked ham, chicken sausage, ground sausage, or shredded chicken can be incorporated.
Pre-cook hearty vegetables like broccoli, mushrooms, or potatoes until softened before adding eggs to ensure even cooking.
Use any 2-inch deep, 10- to 12-inch diameter oven-safe skillet for best results; cast iron is preferred.

Nutrition

Serving Size: 1 slice
Calories: 220 kcal
Sugar: 3 g
Sodium: 380 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 14 g
Cholesterol: 210 mg