Frittata
Frittata is the ultimate comfort dish, bringing together fresh vegetables, creamy feta, and perfectly cooked eggs for a meal that’s as versatile as it is satisfying.
With ingredients like spinach, tomatoes, and a hint of onion, this dish is light yet full of flavor, making it perfect for any time of day.
Whether you’re whipping it up for breakfast, lunch, or a quick dinner, this recipe is easy to follow, quick to prepare, and endlessly customizable.
Frittata Recipe Highlights
- Quick and easy, ready in just 30 minutes.
- Uses simple, fresh ingredients you likely already have.
- Versatile enough for breakfast, lunch, or dinner.
- Packed with healthy vegetables for a nutritious meal.
- Minimal cleanup with just one skillet.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
EGGS – Eggs are the backbone of this dish, providing the structure that holds everything together. Whisking them thoroughly with the half and half creates a uniform, creamy base that helps your frittata achieve a tender, airy texture. Using fresh eggs will give you the best flavor and consistency.
HALF AND HALF – This ingredient adds a subtle creaminess that balances the eggs without making the dish feel too rich. If you don’t have half and half, you can mix equal parts milk and heavy cream as a substitute. Avoid using skim milk, as it won’t provide the same creamy texture.
VEGETABLE OIL – A neutral option like vegetable oil works well to sauté the onions and prevent sticking. Olive oil can also be used if you prefer its flavor, but avoid oils with strong flavors, like coconut oil, which might overpower the dish.
VEGETABLES – The combination of onions, spinach, and tomatoes brings layers of flavor and texture. Sautéing the onion until tender (but not browned) creates a mild, sweet base for the frittata. Spinach adds vibrant color and a fresh, earthy note, while grape tomatoes provide a burst of sweetness. Avoid watery vegetables, like zucchini or mushrooms, unless they’re pre-cooked to remove excess moisture, which could make your frittata soggy.
CHEESE – Feta cheese is used here for its salty, tangy flavor, which complements the vegetables beautifully without overwhelming the dish. If feta isn’t your preference, goat cheese or a mild shredded cheese like Monterey Jack or mozzarella can work. Avoid harder cheeses like Parmesan or aged cheddar as they don’t melt as evenly and may affect the creamy texture of the frittata.
How To Make a Frittata
Please check the printable recipe card below for more detailed instructions.
- Whisk eggs, half and half, salt, and pepper until smooth, then set aside.
- Sauté onions in oil until tender, avoiding browning.
- Add spinach, tomatoes, and feta to the skillet, then pour the egg mixture over without stirring.
- Cook until edges set, then bake at 350º Fahrenheit for 8–10 minutes. Cool for 5 minutes before serving.
Leftovers and Storage
STORE – Let leftovers cool completely before storing them in an airtight container. Keep in the fridge for up to 3 days.
FREEZE – Slice the frittata into portions and wrap each slice tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to two months.
REHEAT – Warm slices in the oven at 300º Fahrenheit or in a skillet over low heat until heated through. Avoid the microwave to prevent rubbery eggs.
MAKE AHEAD – Prepare the egg mixture and chop the vegetables ahead of time. Store them separately in the fridge, and assemble when ready to cook.
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Serving Suggestions
GREEN SALAD – A crisp, refreshing salad with mixed greens, cucumbers, and a light vinaigrette complements the richness of the frittata without overpowering it. Adding a sprinkle of nuts or seeds can bring an extra crunch.
FRESH FRUIT – A bowl of fresh berries or sliced melon adds a natural sweetness and a light, refreshing element to the meal. This contrast works especially well if serving the frittata for brunch or lunch.
OATMEAL DINNER ROLLS – Soft and hearty, these rolls are perfect for mopping up any leftover egg or vegetables on your plate. Their mild flavor enhances the meal without stealing the spotlight.
Recipe Success Tips
DON’T OVERSTIR THE EGGS – After pouring the egg mixture over the vegetables, resist the urge to stir. Allowing it to cook undisturbed helps create a fluffy, light texture. Stirring can disrupt the setting process and lead to uneven cooking.
LOOK FOR A JIGGLY CENTER – The frittata is perfectly cooked when the center is slightly jiggly but not liquid. This means it is set but still has room to finish cooking as it cools outside the oven. Overcooking can lead to a rubbery texture, so take it out a little earlier to avoid that. A slight jiggle guarantees a tender, creamy interior.
USE A CAST IRON SKILLET – A cast iron skillet is ideal because it evenly distributes heat and easily moves from stovetop to oven. This consistency helps the eggs cook properly without any hot spots or uneven texture. If you don’t have cast iron, a heavy, oven-safe skillet works too.
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Frittata
Ingredients
- 6 large eggs
- ¼ cup half and half
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons vegetable oil
- ¼ small onion chopped, ½ half of a small onion
- 2 cups spinach fresh, coarsely chopped
- ¾ cup grape tomatoes cut in half
- ¼ cup feta cheese crumbled
- green onions optional for garnish
Instructions
- Preheat the oven to 350º Fahrenheit.
- In a medium bowl, whisk together eggs, half and half, salt and pepper. Set aside.
- Heat oil in a cast iron skillet and cook onions until tender but not do let them brown. Stir in spinach and tomatoes, but do not sauté. Top with crumbled feta cheese.
- Immediately add egg mixture – DO NOT STIR.
- Cook over medium-high heat until the sides begin to set and the edges may even begin to brown for about 5 minutes.
- Transfer to the center rack of the oven and bake for about 8 – 10 minutes at 350º Fahrenheit.
- The center should be jiggly but not liquid. After it is removed from the oven, the frittata will continue cooking slightly. Let the frittata cool for 5 minutes. Serve and enjoy.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.