Frittata Recipe with 5 Delicious Variations Recipe

ByMariam Harutyunyan
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Introduction

This versatile frittata recipe is perfect for any meal of the day and can be customized with five delicious vegetable variations. With simple ingredients and easy steps, you’ll have a flavorful, satisfying dish that’s ready in under 30 minutes.

The image shows a yellow frittata in a dark skillet placed on a white marbled surface. The frittata has an even, smooth yellow egg base with green broccoli florets and spring onion slices scattered across the top. There are small white chunks of cheese spread throughout, lightly melted. A few red chili flakes are sprinkled on the surface, adding a touch of red color. The skillet handle rests on a blue and white striped cloth, which adds a soft texture and contrast to the scene. The edges of the frittata are slightly browned, giving a finished look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 6 large eggs (use 8 eggs for a 12-inch skillet)
  • ¼ cup unsweetened almond milk (or any milk)
  • 2 garlic cloves (minced)
  • ¼ teaspoon sea salt (more for sprinkling)
  • Freshly ground black pepper
  • Extra-virgin olive oil (for drizzling)
  • Additional ingredients for your desired variation (see below)
  • 6 scallions (chopped)
  • 2 cups chopped broccoli or broccolini
  • ⅛ teaspoon smoked paprika
  • ¼ cup crumbled feta cheese
  • 1 shallot (chopped)
  • 2 roasted red bell peppers (chopped)
  • 2 cups spinach
  • ⅓ cup crumbled feta cheese
  • 4 spring onions or scallions (chopped)
  • ½ cup chopped asparagus (tender parts)
  • ½ cup frozen peas (thawed)
  • ½ cup halved mini mozzarella balls
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped tarragon or chives
  • 12 ounces mixed mushrooms (chopped)
  • ¼ cup chopped tarragon
  • ⅓ cup grated pecorino cheese
  • 2 cups halved cherry tomatoes
  • ¾ cup halved mini mozzarella balls
  • ½ cup sliced fresh basil leaves

Instructions

  1. Step 1: Preheat the oven to 400°F.
  2. Step 2: In a bowl, whisk the eggs, almond milk, minced garlic, and sea salt until well combined. Set aside.
  3. Step 3: Choose one of the following vegetable variations and follow its instructions:

Broccoli Feta

  1. Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
  2. Add the scallions, broccoli, and a pinch of salt and pepper; cook, stirring occasionally, until broccoli is tender but still bright green, about 5 to 8 minutes.
  3. Stir in the smoked paprika, then pour in the egg mixture and gently shake the pan to distribute evenly.
  4. Sprinkle with feta cheese and bake in the preheated oven for 15 to 20 minutes, or until eggs are set.
  5. Season to taste and serve warm.

Roasted Red Pepper & Spinach

  1. Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
  2. Add the chopped shallot with a pinch of salt and pepper; cook until translucent, about 5 minutes.
  3. Add the roasted red peppers and spinach; sauté until spinach is wilted.
  4. Pour in the egg mixture and gently shake the pan to distribute.
  5. Sprinkle with feta cheese and bake for 15 to 20 minutes until set.
  6. Season to taste and serve.

Spring Veggie

  1. Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
  2. Add scallions, asparagus, and a pinch of salt and pepper; cook, stirring occasionally, until asparagus is tender but bright green, about 5 minutes.
  3. Add the peas and cook briefly.
  4. Pour in the egg mixture and gently shake the pan to distribute.
  5. Top with mozzarella balls and feta cheese.
  6. Bake 15 to 20 minutes until eggs are set; season and serve.

Mixed Mushroom & Tarragon

  1. Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
  2. Add chopped shallot with a pinch of salt and pepper; cook until beginning to soften, about 3 minutes.
  3. Add mushrooms and cook until soft and tender, about 8 minutes, stirring occasionally.
  4. Stir in chopped tarragon, then pour in the egg mixture; gently shake the pan to distribute evenly.
  5. Sprinkle with grated pecorino cheese and bake for 15 to 20 minutes until set.
  6. Season to taste and serve warm.

Caprese

  1. Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
  2. Add chopped shallot with a pinch of salt and pepper; cook until translucent, about 5 minutes.
  3. Add cherry tomatoes and half the basil; stir briefly.
  4. Pour in the egg mixture and gently shake the pan for even distribution.
  5. Add the mozzarella balls and bake 15 to 20 minutes until eggs are set.
  6. Top with remaining fresh basil leaves, season to taste, and serve.

Tips & Variations

  • Use a well-seasoned cast-iron skillet or oven-safe nonstick pan for best results.
  • Customize your frittata with any in-season vegetables and your favorite cheeses.
  • For a fluffier texture, separate egg whites and yolks, beat whites until stiff peaks form, then fold into yolks before adding milk.
  • Serve warm or at room temperature with a side salad for a complete meal.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. For longer storage, freeze portions wrapped tightly; thaw overnight in the fridge before reheating.

How to Serve

A bright yellow frittata fills a black cast iron skillet with a slightly golden crust around the edges, topped with scattered green broccolini florets, chopped green herbs, and small white crumbles of cheese, sprinkled lightly with red chili flakes. The skillet rests on a white marbled surface with a blue and white striped cloth under its white handle, next to a beige-handled knife with a rustic blade. Nearby are a white mug filled with light brown coffee with a spoon, a small round wooden bowl of salt, and a small white dish with red chili flakes. In the background, a stack of white plates with folded beige and gray cloth napkins and silver forks completes the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata dairy-free?

Yes, simply omit the cheeses or use dairy-free cheese alternatives. The dish is flavorful thanks to the vegetables and seasoning, so it still tastes great without dairy.

What if I don’t have a cast-iron skillet?

You can use any oven-safe skillet or baking dish, such as a nonstick or stainless steel pan. Just make sure it fits in your oven and is well-greased to prevent sticking.

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Frittata Recipe with 5 Delicious Variations Recipe

★★★★★

4.7 from 130 reviews
  • Author: Mariam
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Low Lactose
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Description

A versatile and delicious frittata recipe featuring a simple base of eggs, almond milk, and garlic, with five creative vegetable and cheese variations including Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mixed Mushroom & Tarragon, and Caprese. Prepared in a cast-iron skillet and finished in the oven, this dish is perfect for breakfast, brunch, or a light meal.

Ingredients

Scale

Base Ingredients

  • 6 large eggs (use 8 eggs for a 12-inch skillet)
  • ¼ cup unsweetened almond milk (or any milk)
  • 2 garlic cloves (minced)
  • ¼ teaspoon sea salt (plus more for sprinkling)
  • Freshly ground black pepper (to taste)
  • Extra-virgin olive oil (for drizzling and cooking)

Broccoli Feta Variation

  • 6 scallions (chopped)
  • 2 cups chopped broccoli or broccolini
  • ⅛ teaspoon smoked paprika
  • ¼ cup crumbled feta cheese

Roasted Red Pepper & Spinach Variation

  • 1 shallot (chopped)
  • 2 roasted red bell peppers (chopped)
  • 2 cups spinach
  • ⅓ cup crumbled feta cheese

Spring Veggie Variation

  • 4 spring onions or scallions (chopped)
  • ½ cup chopped asparagus (tender parts)
  • ½ cup frozen peas (thawed)
  • ½ cup halved mini mozzarella balls
  • ¼ cup crumbled feta cheese

Mixed Mushroom & Tarragon Variation

  • 1 shallot (chopped)
  • 12 ounces mixed mushrooms (chopped)
  • ¼ cup chopped tarragon
  • ⅓ cup grated pecorino cheese

Caprese Variation

  • 1 shallot (chopped)
  • 2 cups halved cherry tomatoes
  • ¾ cup halved mini mozzarella balls
  • ½ cup sliced fresh basil leaves

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the frittata.
  2. Prepare Egg Mixture: In a bowl, whisk together the eggs, almond milk, minced garlic, and ¼ teaspoon sea salt until the mixture is well combined and slightly frothy. Set this aside.
  3. Choose Variation and Sauté Vegetables: Depending on your preferred variation, heat olive oil in a 10 or 12-inch cast-iron skillet over medium heat and sauté the specified vegetables and aromatics until tender or translucent, seasoning with salt and freshly ground black pepper. For example, broccoli and scallions for the Broccoli Feta variation, or shallots and roasted red peppers for the Roasted Red Pepper & Spinach.
  4. Add Herbs and Spices (if applicable): Stir in additional spices or herbs like smoked paprika or tarragon based on the chosen variation to enhance flavor.
  5. Combine Egg Mixture with Vegetables: Pour the prepared egg mixture over the cooked vegetables in the skillet. Gently shake the pan to evenly distribute the eggs throughout the vegetables.
  6. Add Cheese Toppings: Sprinkle the appropriate cheeses such as feta, mozzarella, or pecorino over the egg and vegetable mixture evenly.
  7. Bake the Frittata: Place the skillet in the preheated oven and bake for 15 to 20 minutes or until the eggs are fully set and cooked through. The top should be slightly golden and firm to the touch.
  8. Season and Serve: Remove the frittata from the oven, season with additional salt and pepper if desired, add finishing touches like fresh basil for the Caprese variation, and serve warm.

Notes

  • Use 8 eggs instead of 6 if cooking in a 12-inch skillet to ensure proper thickness.
  • Cast-iron skillets are recommended for even cooking and easy transfer to the oven.
  • Feel free to substitute almond milk with any preferred milk or non-dairy alternative.
  • The frittata can be customized with your favorite vegetables and cheeses beyond the suggested variations.
  • Check the frittata at 15 minutes to avoid overcooking, as ovens can vary.
  • Leftovers can be refrigerated and enjoyed cold or reheated gently.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Italian-inspired

Keywords: frittata, breakfast, brunch, vegetarian, egg dish, skillet, baked eggs, healthy breakfast, vegetable frittata, easy recipe

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