Description
Master the art of the perfect frittata with this foolproof recipe that delivers restaurant-quality results every time! This versatile egg dish transforms simple ingredients into a show-stopping meal that works for breakfast, brunch, lunch, or dinner. With 5 incredible variations—from Mediterranean Caprese to earthy Mixed Mushroom—you’ll never run out of delicious options. Ready in just 30 minutes and perfect for meal prep, entertaining, or using up whatever vegetables you have on hand!
Ingredients
Basic Frittata Base:
- 6 large eggs (8 eggs for 12-inch skillet)
- ¼ cup unsweetened almond milk (or any milk)
- 2 garlic cloves, minced
- ¼ teaspoon sea salt, plus more for seasoning
- Freshly ground black pepper
- Extra-virgin olive oil for cooking
Variation #1 – Broccoli Feta:
- 6 scallions, chopped
- 2 cups chopped broccoli or broccolini
- ⅛ teaspoon smoked paprika
- ¼ cup crumbled feta cheese
Variation #2 – Roasted Red Pepper & Spinach:
- 1 shallot, chopped
- 2 roasted red bell peppers, chopped
- 2 cups fresh spinach
- ⅓ cup crumbled feta cheese
Variation #3 – Spring Veggie:
- 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
Variation #4 – Mixed Mushroom & Tarragon:
- 1 shallot, chopped
- 12 ounces mixed mushrooms, chopped
- ¼ cup chopped fresh tarragon
- ⅓ cup grated pecorino cheese
Variation #5 – Caprese:
- 1 shallot, chopped
- 2 cups halved cherry tomatoes
- ¾ cup halved mini mozzarella balls
- ½ cup sliced fresh basil leaves
Instructions
- Prep Your Foundation: Preheat oven to 400°F (200°C). In a large bowl, whisk together eggs, almond milk, minced garlic, and salt until smooth and well combined. Set aside while you prepare your chosen variation.
- Choose Your Adventure: Select one of the five delicious variations below and follow the specific cooking instructions for that combination.
- Broccoli Feta Method: Heat 1 tablespoon olive oil in a 10-12 inch cast-iron skillet over medium heat. Add scallions, broccoli, salt, and pepper. Cook 5-8 minutes until broccoli is tender-crisp and bright green. Stir in smoked paprika, pour in egg mixture, shake pan gently to distribute. Top with feta and bake 15-20 minutes until set.
- Roasted Red Pepper & Spinach Method: Heat ½ tablespoon olive oil in skillet over medium heat. Cook shallot with salt and pepper until translucent, about 5 minutes. Add roasted peppers and spinach, sauté until spinach wilts. Add egg mixture, shake to distribute, top with feta, and bake 15-20 minutes.
- Spring Veggie Method: Heat ½ tablespoon olive oil in skillet over medium heat. Cook scallions and asparagus with salt and pepper for 5 minutes until tender-crisp. Add peas, then egg mixture, shake to distribute. Add both cheeses and bake 15-20 minutes. Garnish with fresh herbs.
- Mixed Mushroom & Tarragon Method: Heat 1 tablespoon olive oil in skillet over medium heat. Cook shallot 3 minutes until softening. Add mushrooms and cook 8 minutes until tender, stirring occasionally. Stir in tarragon, add egg mixture, shake to distribute. Top with pecorino and bake 15-20 minutes.
- Caprese Method: Heat ½ tablespoon olive oil in skillet over medium heat. Cook shallot until translucent, about 5 minutes. Add tomatoes and half the basil, stir, then add egg mixture and shake to distribute. Add mozzarella and bake 15-20 minutes. Top with remaining fresh basil.
- Perfect Every Time: For all variations, bake until eggs are completely set and golden on top. Let cool 5 minutes before slicing. Season with additional salt and pepper to taste before serving.
Notes
A cast-iron skillet is key for the perfect frittata—it goes from stovetop to oven seamlessly and creates that gorgeous golden bottom. Don’t have cast iron? Use any oven-safe skillet. The frittata is done when the center is set and doesn’t jiggle when you shake the pan. Serve warm or at room temperature—it’s delicious either way! Perfect for meal prep and keeps in the fridge for up to 4 days. Great for using up leftover vegetables!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet to Oven
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving (1/4 of frittata)
- Calories: 185
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 280mg
Keywords: frittata recipe, egg dish, brunch recipe, meal prep, vegetarian main dish