Description

This easy frittata recipe allows you to customize with your choice of delicious add-ins, making it a versatile and satisfying meal option. Choose between a garden vegetable version loaded with sweet potatoes, zucchini, and bell peppers, or a Mediterranean-inspired style featuring spinach, tomatoes, artichokes, and optional prosciutto. Rich with eggs, cheese, and savory flavors, this frittata is perfect for breakfast, brunch, or a light dinner.

Ingredients

Scale

Base Frittata Recipe

8 large eggs
1/2 cup (120ml) milk
1/2 teaspoon salt, plus more for cooking vegetables
1/4 teaspoon ground black pepper, plus more for cooking vegetables
1 cup (100–120g) shredded sharp cheddar cheese OR crumbled feta, divided
1 tablespoon olive oil
2 cloves garlic, minced

Version #1: Garden Vegetable

1/2 small red onion, thinly sliced
1 heaping cup (about 150g) chopped sweet potato (no need to peel)
1 heaping cup (130g) sliced zucchini
1/2 cup (about 80g) chopped red bell pepper
optional for topping: chopped fresh parsley

Version #2: Mediterranean-Inspired

1 cup (30g) roughly chopped fresh spinach
1 cup (150g) halved cherry tomatoes
1 heaping cup (about 160g) canned quartered artichoke hearts, drained
optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto

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Instructions

Preheat oven: Preheat your oven to 375°F (191°C) to ensure proper baking temperature for the frittata.
Make egg mixture: In a medium bowl with a pour spout, whisk together the eggs, milk, salt, and pepper until well combined. Whisk in about 3/4 cup of the cheese—cheddar if making the garden vegetable version, or feta for the Mediterranean version—reserving the rest for topping. Set aside.
Cook garlic: Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the minced garlic and cook, stirring, for about 30 to 60 seconds, making sure not to let it brown.
Prepare vegetables (Garden Vegetable version): Add the sliced red onion and chopped sweet potato to the skillet with the garlic. Cook for 5 minutes, stirring occasionally, until they start to soften. Then add the sliced zucchini and chopped red bell pepper. Season with salt and pepper, and cook for another 5 minutes, stirring occasionally, until all vegetables are tender.
Add egg mixture (Garden Vegetable version): Pour the egg-and-cheese mixture over the cooked vegetables in the skillet. Cook for 5 minutes without stirring until the edges begin to bubble and set. Sprinkle the remaining 1/4 cup cheese on top.
Prepare egg mixture with add-ins (Mediterranean version): Fold the chopped spinach, halved cherry tomatoes, drained artichoke hearts, and prosciutto (if using) into the egg-and-cheese mixture. Then pour this mixture into the skillet with the cooked garlic and cook for 5 minutes without stirring until bubbling and edges start to set. Sprinkle the remaining 1/4 cup cheese on top.
Bake the frittata: Carefully transfer the skillet to the center rack of the preheated oven. Bake for 26 minutes until the frittata is puffed and the center no longer wobbles or looks wet.
Cool and serve: Remove the skillet from the oven and transfer it to a wire rack. Let the frittata cool for at least 10 minutes; it will continue to set as it cools. Optionally, top with chopped fresh parsley before slicing and serving.

Notes

Store leftover frittata covered in the refrigerator for up to 5 days. Reheat individual slices in the microwave or bake covered at 350°F (177°C) for 5 to 10 minutes until heated through.
For freezing, cool the fully baked frittata completely, slice, place slices in a freezer-safe container, and freeze up to 3 months. Thaw in refrigerator before reheating as above.
Using only egg whites is not recommended as it reduces richness and flavor; a mix of 2 whole eggs and 6 egg whites is suggested.
Whole milk provides best texture, but you can substitute with lower-fat or non-dairy milk if needed. Heavy cream or half-and-half will make it creamier.
Feel free to add 2 to 3 cups total of other add-ins like mushrooms, broccoli, asparagus, or cooked meats such as diced ham, sausage, or shredded chicken, either folded into the egg mixture or sautéed with garlic and vegetables before adding eggs.
Use an oven-safe skillet that is about 2 inches deep and 10 to 12 inches in diameter—for example, a cast iron skillet—for best results.

Nutrition

Serving Size: 1 serving
Calories: 250 kcal
Sugar: 2 g
Sodium: 400 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 14 g
Cholesterol: 345 mg