Frittatas come together so easily. With just a few ingredients and a pan, you’ll get a breakfast worth slicing into. This Frittata Recipe is so versatile with all kinds of variations.

baked frittata in a pan

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Hi guys! This is Natalya from Momsdish sharing our best frittata recipe.

The Only Frittata Recipe You’ll Need

Egg breakfast recipes are a favorite, from Poached Eggs to Breakfast Quesadillas, and we love getting creative with 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. You can make just about any frittata with these basic ingredients:

  • 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
ingredients for frittata recipe

Frittata Variations 

Now for the fun part. Frittatas are so versatile and forgiving that you can mix and match different toppings and ingredients to get your perfect breakfast.

  • Cheese: You really can’t go wrong here. Goat, feta, mozzarella, parmesan, cheddar (sharp cheddar is a favorite), and brie work great. 
  • Veggies: Bell peppers, broccoli, asparagus, mushrooms, zucchini, onions, asparagus, tomatoes, garlic, leeks, eggplant, shallots, and jalapenos. 
  • Leafy Greens: Arugula, spinach, kale, collard greens, swiss chard, endive, and beet greens. 
  • Dairy Options: Heavy cream is the best option here, but you can also use half-and-half or full-fat milk (reduce to 1/4 cup if using milk).
  • Herbs: Parsley, chives, dill, or basil. 

How to Make Frittatas

Making a frittata is as simple as it gets for a hearty and healthy breakfast in no time.

  1. Whisk together eggs, heavy cream, and salt.
  2. Chop veggies – dice your tomatoes and bell peppers. 
  3. Butter your pan and add veggies.
  4. Pour over the egg mixture, top with cheese, and bake.

What is the Best Pan for Frittatas? Use a cast-iron pan or oven-safe pan between 9 and 10 inches in diameter to get the perfect sized slice so your frittata doesn’t spread too thin on the skillet.

a step by step photos for making frittatas

Common Questions

What is the difference between an omelet and frittata?

Omelets are typically pan-fried and folded, while frittatas are baked in the oven like a cake. Also, frittatas call for a heavy dose of cream to make them light, fluffy, and luscious. 

Can you use milk instead of cream in a frittata?

Yes, as long as it’s full-fat. If using milk, reduce to 1/4 cup. If you don’t have whole milk, adding a little sour cream, yogurt, or crème fraîche will do the trick. 

What does a frittata taste like?

A frittata tastes similar to a Quiche. It is an egg custard that is fluffy and creamy without the crust, making it gluten free.

How do you know when a frittata is done?

Bake until the center is no longer jiggly and the edges are golden. Be sure you don’t overcook the frittata or it will seem rubbery and dry.

a pan with frittata in it

Make-Ahead

Making frittata in advance is perfect for meal prep or for when you are hosting a large brunch spread and want to cut down on day-of work.

  • Refrigerator: Bake your frittata and let it cool down. Pop it in the fridge in an airtight container or covered tightly with plastic wrap. When you’re ready to serve, microwave a single slice until warmed through or pop the entire pan in the oven for a few minutes.
  • Freezer: Freshly made or refrigerated frittata works best as not every variation of frittata works well for the freezer. Veggies like tomatoes and avocado do not freeze well. Be sure to fully thaw in the refrigerator overnight before reheating or it may end up wet and rubbery.

More Breakfast Recipes

If you loved this frittata, these top-rated breakfast recipes will get you excited.

Natasha's Kitchen Cookbook

Best Frittata Recipe (Easy Oven Method)

5 from 259 votes
Author: Natalya Drozhzhin
Frittatas are so easy with just a few ingredients. This one-pan breakfast Frittata Recipe is extremely versatile with endless variations.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 servings
  • 6 large eggs
  • 1/3 cup heavy whipping cream
  • 1/2 tsp salt, adjust to taste
  • 1 cup grated mozzarella cheese
  • 1/2 cup goat cheese
  • 1/2 cup cherry tomatoes
  • 1/2 cup bell pepper, red, orange or yellow
  • 1 cup arugula
  • 1 tbsp unsalted butter
  • 1 tsp fresh herbs, for garnish

Instructions

  • Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.
  • Cut tomatoes in half. Chop bell peppers into small pieces.
  • Melt butter and coat the sides of the 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 are set and the top is lightly browned.

Nutrition Per Serving

273kcal Calories3g Carbs14g Protein23g Fat13g Saturated Fat1g Trans Fat293mg Cholesterol526mg Sodium213mg Potassium1g Fiber2g Sugar1824IU Vitamin A29mg Vitamin C102mg Calcium2mg Iron
Nutrition Facts
Best Frittata Recipe (Easy Oven Method)
Amount per Serving
Calories
273
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Cholesterol
 
293
mg
98
%
Sodium
 
526
mg
23
%
Potassium
 
213
mg
6
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
14
g
28
%
Vitamin A
 
1824
IU
36
%
Vitamin C
 
29
mg
35
%
Calcium
 
102
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Brunch
Cuisine: Italian
Keyword: frittata, frittata recipe
Skill Level: Easy
Cost to Make: $
Calories: 273

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

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Recipe Rating




Comments

  • Suzanne
    April 14, 2024

    I make this on Sunday’s, it is just my husband and I so we have leftover. We use the leftovers to make egg salad sandwiches for lunch or dinner. It is great!

    Reply

  • Erin Grocott
    April 9, 2024

    My family enjoyed this recipe for Easter. Easy to follow recipe (thank you), you can customize it with what you have on hand.

    Reply

  • Peggy
    April 7, 2024

    I wanted to make a frittata to use up some leftover buttermilk, and although your recipe doesn’t use buttermilk, I love your recipes so I used it as a base to make mine. I used only 4 eggs (what I had on hand) and 1/4 cup buttermilk. I used some leftover ham, swiss, mozzarella, leftover roasted asparagus(with sesame seeds), green onions, and salt and pepper to taste. I cooked it in a glass pie dish (that I coated with melted butter) at 400 degrees for 15-17 min. It turned out perfectly! When I have all the ingredients I’ll make your exact recipe! Thanks for making your recipes so easy to adjust and use as a base!

    Reply

  • Lou
    April 6, 2024

    Absolutely delish. The tomatoes added a freshness to the dish and I loved the arugula. I used half the amount of cheese. Ty

    Reply

  • Terry
    March 27, 2024

    If I double the recipe for 8 people, is a 12 in. cast iron pan large enough?

    Reply

    • NatashasKitchen.com
      March 28, 2024

      Hi Terry! I’m not sure. I haven’t tested this recipe in different size pans/quantities to know the exact measurements. You may have some leftover custard, which if that’s the case can be baked in a smaller dish along side the larger dish.
      One of my readers shared this about doubling
      , “you can certainly do this in 9×13 baking dish! Bake on 350°F for 50 minutes then let rest before digging in!”

      Reply

  • Cherie
    March 23, 2024

    I made this for my ladies sewing group and they truly enjoyed it. They never had frittata. They asked for the recipe which I had brought to the group, just in case someone wanted to make it. I told them I made some adjustments per recommendations from others on this site. I have 6 free range chickens and they’re really laying now that it’s spring time. What a great way to use the eggs! Besides increasing the recipe for 8 people, I used the half cup of ricotta cheese and a cup of mozzarella cheese and only used half & half because that’s what I had on hand. I also added baby spinach. Highly recommend this recipe. Thank you Natasha for coming up with fabulous, easy recipes. Ps I also bought your recent cookbook.

    Reply

    • NatashasKitchen.com
      March 23, 2024

      That’s so great to hear, Cherie! Thank you for sharing.

      Reply

  • Jody
    February 26, 2024

    I love this recipe! So easy, and I change it up with whatever veggies I have on hand. I make this often in the spring and summer due to my chickens laying up a storm! Thanks!

    Reply

    • NatashasKitchen.com
      February 27, 2024

      Hi Jody! You’re welcome. I love how versatile it is. I’m glad you’re enjoying the recipe!

      Reply

  • Letitia Hall
    January 27, 2024

    Love your recipes. I don’t typically follow recipes and this one is great for helping me do my thing. This was my first frittata and it did not disappoint.
    I did add a little onion and mushroom which I sweated with the bell pepper. I used mixed baby greens. My husband didn’t even pick out the tomatoes! Thank you 😊

    Reply

    • Natashas Kitchen
      January 27, 2024

      Hi Letitia! Thank you so much for your kind comment and review! I’m so thrilled to hear you loved this recipe! I like that you put your own twist on it too! Kudos on converting your husband into a tomato fan by the way. Thank you for trying out my recipe!

      Reply

  • Cara
    January 3, 2024

    Would I be able to make this in a 10 inch round pan. i dont think the pan size was mentioned

    Reply

    • NatashasKitchen.com
      January 3, 2024

      Hi Cara! Yes- see my note in the blog above, “What is the Best Pan for Frittatas?”
      I hope you love recipe!

      Reply

  • Barbara
    December 30, 2023

    THE absolute best to clean up your fridge after Xmas! I only had eggs, 2% milk, 1TB creme fraîche, 2 TB goat cheese, 1 Roma tomato, a bit of Parmesan and various fresh herbs. I cooked it according to the instructions. Perfect+++ Now, go and play 😉

    Reply

    • Natashas Kitchen
      December 30, 2023

      It really is the best way! That sounds delicious right now! Thank you for sharing that with me, Barbara!

      Reply

  • genie
    December 5, 2023

    what type of pan should I use if I want 12 servings? Should I distribute the mixerinto 2 8inch pie pans?

    Reply

    • NatashasKitchen.com
      December 5, 2023

      Hi Genie! Sorry, I don’t have the exact instructions for that, I have not tested it.

      Reply

  • Keith
    November 16, 2023

    Never ever made a fritatta. I definitely did not have the ingredients so I went out of the box…. a lot.
    I actually used a powdered buttermilk mixed with a touch of 2% milk and a huge dollop of sour cream and let that sit while I worked on the rest.
    Oven baked bacon and a mild sausage…. sautéed some slivered onions and some celery. Added some drained can homemade diced tomatoes… ran out of homegrown cherry tomatoes.
    Used my trusty old cast iron Dutch oven.
    Very tasty but I took it out of pan a little too early so it broke apart…. we still ate it.

    Reply

    • NatashasKitchen.com
      November 17, 2023

      Hi Keith! Thank you for sharing that with us!

      Reply

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