Easy Frittata Recipe

I love making this Easy Frittata Recipe when I want a simple, satisfying meal that works for breakfast, brunch, or even dinner. It’s fluffy, flavorful, and incredibly versatile, allowing me to use whatever vegetables, cheeses, or proteins I already have in my kitchen.

Why You’ll Love This Recipe

I love how effortless this frittata is to prepare. I can mix everything in one bowl, cook it in one skillet, and have a wholesome dish ready in under 30 minutes.

I also appreciate how customizable it is. I can keep it vegetarian, add leftover meats, or load it with seasonal vegetables.

I find this recipe perfect for meal prep because it stores well and reheats beautifully throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 large eggs
¼ cup milk or heavy cream
1 tablespoon olive oil or butter
½ cup onion, diced
½ cup bell pepper, diced
1 cup spinach or other leafy greens
½ cup shredded cheese (cheddar, mozzarella, or feta)
Salt to taste
Black pepper to taste
Optional: sausage, or mushrooms

Directions

I start by preheating my oven to 375°F (190°C).

In a large bowl, I whisk together the eggs, milk or cream, salt, and black pepper until well combined.

In an oven-safe skillet over medium heat, I add olive oil or butter. I sauté the onion and bell pepper for about 3–4 minutes until softened. I add the spinach and cook until wilted.

If I’m using any optional add-ins like  mushrooms, I stir them in at this stage.

I pour the egg mixture evenly over the vegetables in the skillet. I gently stir once to distribute everything evenly, then sprinkle the shredded cheese on top.

I cook on the stovetop for about 2–3 minutes until the edges begin to set. Then I transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and no longer jiggly.

I remove the frittata from the oven and let it cool slightly before slicing and serving.

Servings and timing

I usually get about 4 servings from this recipe.

Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: About 25–30 minutes

Variations

I sometimes swap spinach for kale or zucchini for a different vegetable option. When I want a Mediterranean flavor, I add feta, tomatoes, and fresh herbs.

I also enjoy making a dairy-free version by skipping the cheese and using a splash of unsweetened almond milk.

For a heartier version, I include diced potatoes or sweet potatoes that I sauté until tender before adding the eggs.

storage/reheating

I store leftover slices in an airtight container in the refrigerator for up to 4 days.

When reheating, I warm individual slices in the microwave for about 30–60 seconds or heat them in a skillet over low heat.

I can also freeze individual portions for up to 2 months. I thaw them overnight in the refrigerator before reheating.

FAQs

Can I make this without an oven-safe skillet?

Yes, I cook everything on the stovetop and then transfer the mixture to a greased baking dish before baking.

How do I know when the frittata is done?

I check that the center is fully set and no longer runny. A knife inserted in the center should come out clean.

Can I use egg whites only?

Yes, I can substitute whole eggs with egg whites, though the texture will be slightly lighter.

Why is my frittata watery?

Too much moisture from vegetables can cause this. I make sure to sauté vegetables first to remove excess liquid.

Can I serve this cold?

Yes, I often enjoy leftover frittata cold or at room temperature, especially for quick lunches.

Conclusion

I love how this Easy Frittata Recipe turns simple ingredients into a satisfying and versatile dish. It’s quick to prepare, easy to customize, and perfect for any time of day. Whenever I need a dependable meal that feels both wholesome and delicious, this is one I happily make.

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