Frittatas come together so easily for a perfect high-protein breakfast. I’ll show you how to make a light and fluffy frittata with just a few ingredients and a skillet. This Italian Frittata recipe is incredibly versatile, so you can customize it depending on what you have on hand.
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What is a Frittata?
A Frittata is an Italian egg dish that tastes similar to a Quiche Lorraine (minus the crust, so it’s naturally gluten-free). To me, it’s more like an open-faced Omelette that is baked in a cast-iron pan and so simple to make! It typically contains a variety of meats, vegetables, and cheeses, making it a simple and excellent one-pan breakfast.
Egg breakfast recipes are so wholesome and perfect for breakfast, from Poached Eggs to Breakfast Quesadillas and Breakfast Burritos. We love getting creative with these egg frittatas. Whether it’s a busy weekday morning or you’re hosting a brunch, all you need to do is pop this frittata in the oven.
Italian Frittata Ingredients
You can make just about any frittata variation starting with these basic ingredients and it’s easy to scale up and down (i.e. if using a 12-inch pan, use 8 eggs).
- Eggs – the main ingredient of a frittata
- Heavy cream – adds moisture and richness to the egg base
- Salt – a simple seasoning is all you need
- Butter – to grease the pan and keep the frittata from sticking
- Cheese – we love mozzarella and goat cheese together
Frittata Mix-ins
Now for the fun part – you can use the base to mix and match different toppings and ingredients. Frittatas are a great way to clear out your fridge!
- Cheese: The best cheeses for frittatas are: goat cheese, feta cheese, mozzarella, parmesan, cheddar cheese (try sharp cheddar), or even brie.
- Veggies: Red bell peppers, broccoli, asparagus, mushrooms, zucchini, onion, asparagus, tomatoes, garlic, leeks, eggplant, shallot, and jalapenos.
- Potatoes: Cook Hashbrowns in the cast-iron pan before adding the rest of the ingredients.
- Protein: baked ham, sausage, shredded chicken breast, and Baked Bacon or Air Fryer Bacon.
- Greens: Arugula, spinach, kale, collard greens, swiss chard, endive, and beet greens.
- Dairy: I prefer heavy cream, but you can also use half-and-half or whole milk (reduce the amount to 1/4 cup if using milk). If using skim milk, add sour cream, yogurt, or crème fraîche.
- Herbs: Parsley, chives, green onions, dill, basil. Make it spicy with a pinch of red pepper flakes.
How to Make a Frittata
Making a frittata is as simple as it gets for a hearty and healthy breakfast in no time with these step-by-step instructions:
- Whisk together eggs, heavy cream, and salt.
- Chop veggies – dice your tomatoes and bell peppers.
- Butter your cast-iron pan (or large ovenproof skillet) and add veggies.
- Pour over the egg mixture, top with cheese, and bake.
Natasha’s Tip for Softer Veggies:
If you prefer your veggies (such as bell peppers, onions, or asparagus) softened or caramelized, you can sauté them in butter over medium heat. Allow the pan to cool slightly before adding the egg mixture.
What is the Best Pan for Frittatas?
Use a 10-inch cast-iron pan or oven-safe skillet to get the perfect-sized slice so your frittata doesn’t spread too thin, and it can go from the stovetop to the oven if you want to pre-cook any filling. You can also use a small casserole dish (8×8 or 9×9), or a pie dish.
How do you know when a frittata is done?
It’s important not to over-bake your frittata or it will seem rubbery and dry. Check early to avoid overcooking. Here are some tips to know when your frittata is done baking:
- Center is Set: Bake until the edges and center are no longer jiggly, and the top is lightly golden.
- Temperature: If you have an instant-read thermometer, bake until the internal temperature of the frittata reaches 160˚F.
- Knife test: When you insert a knife into the center, it should come out clean with some moisture. If you see the wet egg mixture clinging to the knife, continue baking.
Once you have a great Frittata base, there are so many possibilities to change it up and keep it exciting. Let me know your favorite toppings and add-ins in the comments below. I would love to hear from you.
Easy Frittata Recipe
Ingredients
- 6 large eggs, *
- 1/3 cup heavy whipping cream
- 1/2 tsp salt, adjust to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup goat cheese, optional**
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bell pepper, red, orange or yellow, diced
- 1 cup arugula
- 1 tbsp unsalted butter
- fresh herbs, optional for garnish
Instructions
- Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.
- Melt butter and coat the sides of the cast-iron skillet or baking dish with it. Spread vegetables and greens evenly on the bottom of the pan.
- Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges and center are set and the top is golden. The internal temperature of the frittata should reach 160˚F on a thermometer.
Notes
- Cheese: goat cheese, feta, mozzarella, parmesan, cheddar, and brie
- Veggies: Red bell peppers, broccoli, asparagus, mushrooms, zucchini, onions, tomatoes, garlic, leeks, eggplant, shallots, and jalapenos
- Potatoes: Cook hashbrowns in the skillet, then pour the egg mixture over
- Protein: baked ham, sausage, shredded chicken, bacon
- Greens: Arugula, spinach, kale, collard greens, swiss chard, endive, and beet greens.
- Dairy: Heavy cream (preferred), half-and-half or reduce to 1/4 cup if using whole milk.
- Herbs: Parsley, chives, dill, basil, or a pinch of spicy red pepper flakes.
Nutrition Per Serving
Filed Under
Make-Ahead
Making a frittata in advance is perfect for meal prep or hosting. Frittata tastes best freshly baked, but it does keep well.
- To Refrigerate: Cool completely, cover tightly, and store in the fridge for up to 4 days.
- Freezing: Works best with plain veggie or meat frittatas (avoid watery veggies like tomatoes, zucchini, or avocado). Wrap slices individually, freeze up to 2 months. Thaw in the fridge before reheating.
- To Reheat: Microwave slices 30–60 seconds, or cover with foil and warm in a 350°F oven for 10–15 minutes.
More Easy Breakfast Recipes
- The Best Scrambled Eggs
- Dutch Baby Pancakes
- Ricotta Pancakes
- Zucchini Fritters
- Easy Crepes
- Cottage Cheese Egg Bites
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
Delicious and so easy. Did 8 eggs added some sausage and used feta instead of goat because it’s what had. Will make again thank you!!
You’re very welcome, Mary! I’m so glad to hear you enjoyed it.
This was delicious Natasha! But, truly that’s no surprise because all of your recipes are so good. Thank you so very much.
Thank you so much, Kathryn!
Easy, quick, yummy. I tripled the ingredients and used a huge cast-iron frying pan. Turned out perfect for Christmas morning breakfast for my vegetarian and gluten-free guests. Served with fruit salad, turkey bacon, hashbrowns, biscuits & jam. Thank you for sharing your recipe.
Made this for breakfast this morning and it’s so easy, fast and delicious. I used spinach instead of arugula. Will definetly be making this more often. Gonna have to try other combinations of cheese, meat and vegables.
I’m so glad you loved it, Carol! Thank you for sharing that with me!
I’ve made your frittata several times, but I’d like to double the recipe to 8 servings. My (only) cast iron skillet is 10″; do I reduce the oven temperature and cook longer? Or use same oven temperature and cook longer?
Hi there! One of our readers shared this comment “Forgot to add on that I like making large portions for leftovers. I doubled the recipe and put it in a 13X9 which worked perfectly! I got that tip from one of your reviews.” Bake on 350°F for 50 minutes then let rest before digging in!”