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A delicious plate of Easy Frittata Recipe

Easy Frittata Recipe

This versatile and easy frittata recipe offers two delicious variations: a hearty Garden Vegetable Frittata and a flavorful Mediterranean-Inspired option. Perfect for breakfast, brunch, or a light dinner, it's a great way to use up leftover vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Base Frittata Recipe
  • 8 units large eggs Essential for the frittata's structure and richness.
  • 120 ml milk Use whole milk for a richer texture, or a non-dairy alternative.
  • 0.5 tsp salt Adjust to taste, especially if using salty cheese or prosciutto.
  • 0.25 tsp ground black pepper Freshly ground pepper offers the best flavor.
  • 100 g shredded sharp cheddar cheese OR crumbled feta Choose cheddar for a classic taste or feta for a tangy, Mediterranean twist. Reserve 1/4 cup for topping.
  • 1 tbsp olive oil A good quality olive oil enhances the flavor of the cooked vegetables.
  • 2 cloves garlic Mince finely for even distribution and flavor.
Version #1: Garden Vegetable
  • 0.5 units small red onion Use a small red onion, thinly sliced.
  • 150 g chopped sweet potato No need to peel, saves time and adds fiber.
  • 130 g sliced zucchini Slice evenly for consistent cooking.
  • 80 g chopped red bell pepper Chop into bite-sized pieces for even distribution.
  • 1 tbsp chopped fresh parsley For a fresh garnish and herbaceous flavor, if desired.
Version #2: Mediterranean-Inspired
  • 30 g roughly chopped fresh spinach It will wilt down considerably during cooking.
  • 150 g halved cherry tomatoes Halve for easier eating and to release their juices.
  • 160 g canned quartered artichoke hearts Ensure they are thoroughly drained to prevent a watery frittata.
  • 56 g roughly chopped prosciutto Adds a savory, salty depth. Omit for a vegetarian option.

Equipment

  • Oven-safe skillet (10-12 inch)
  • medium bowl
  • whisk
  • Wire Rack

Method
 

  1. Preheat oven to 375°F (191°C).
  2. In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, and pepper. Whisk in about 3/4 cup of the cheese (cheddar for version #1/feta for version #2), reserving the rest for topping. Set aside.
  3. Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the garlic and cook, stirring, for about 30–60 seconds (don’t let it brown). Continue with either version below.
For the Garden Vegetable Frittata:
  1. Add the red onion and sweet potato to the pan with the garlic. Cook for 5 minutes, stirring occasionally, until they begin to soften.
  2. Add the zucchini and red peppers, and season with salt and pepper. Cook for another 5 minutes, stirring occasionally.
  3. Pour the egg-and-cheese mixture over the vegetables and cook for 5 minutes, without stirring, until bubbling/starting to set around the edges. Sprinkle the remaining 1/4 cup cheese on top.
  4. Carefully transfer the skillet to the center rack of the oven, and bake for 22–26 minutes, or until the frittata is puffy and the center no longer wobbles/looks wet.
  5. Transfer the skillet to a wire rack, and let it cool for at least 10 minutes before slicing and serving. Frittata will continue to set as it cools. Top with chopped fresh parsley, if desired.
For the Mediterranean-Inspired Frittata:
  1. Fold the spinach, tomatoes, artichoke hearts, and prosciutto (if using) into the egg-and-cheese mixture.
  2. Pour the egg-and-cheese mixture into the pan with the cooked garlic and cook for 5 minutes, without stirring, until bubbling/starting to set around the edges. Sprinkle the remaining 1/4 cup cheese on top.
  3. Carefully transfer the skillet to the center rack of the oven, and bake for 22–26 minutes, until the frittata is puffy and the center no longer wobbles/looks wet.
  4. Transfer the skillet to a wire rack, and let it cool for at least 10 minutes before slicing and serving. Frittata will continue to set as it cools.

Notes

Feel free to customize this frittata with your favorite vegetables or protein. It's a versatile dish perfect for any meal, and leftovers are great for a quick breakfast or lunch.