Easy Frittata Recipe

Here’s the best egg frittata recipe: perfect for breakfast, lunch, or dinner! This basic filling is quick and delicious, or any veggie you like.

Do you have eggs and need a meal? go in, Frittata! A frittata is an Italian dish best described as a crustless egg tart. It’s often served for breakfast or brunch, but it works for dinner too. You can eat it at any temperature, it’s economical: and it’s ideal for using up the odds and ends in your vegetable drawer. In fact, we think it’s one of the most important no-recipes every home cook should know!

How to make a frittata: basic formula

Everyone has their own method of making a frittata, and to be honest, there are some hiccups. Many frittata recipes we’ve tried are flavorless, chewy, or too thin. A good frittata should have lots of flavor and a nice, chewy texture that’s not too greasy. Here are some tips on how to achieve this (or continue with the recipe below);

• Use 8 eggs and a 10 inch skillet. This will give the frittata just the right thickness.
• Use whole milk or 2% milk. Milk fat helps achieve the desired texture.
• use cheese. The combination of feta and parmesan gives the taste just the right spicy nuance.

Why this frittata recipe is better

Why is this frittata recipe better than others on the internet? Well, we’re a bit biased (obviously). But it’s the best we’ve ever tasted. Here’s why:

• It’s just the right thickness and texture. Many recipes are very thin or chewy. This one has just the right texture.
• The spinach and feta filling is perfectly salty, flavorful and delicious. You can do this with many different toppings, but try the one in the recipe below. It’s a knockout!

Frittata topping ideas

The filling for this frittata recipe is spinach and feta: our go-to filling that we make again and again! Why? It’s easy and only requires 2-3 minutes to sauté the spinach before assembling the frittata. But if you feel like it, there are so many different combinations! What you need to know about filling:

• First cut and fry the vegetables. The veggies won’t cook in the frittata, so saute them well before assembling. Make sure the pieces are bite-sized and not too big.
• Herbs can be used fresh. A nice sprinkling of chopped basil, oregano, thyme, or dill doesn’t need heat.

Some creative fill combinations to get you started:

Find the right frittata pan

The only equipment you need to make a frittata recipe? The right pan. Here’s what you need:

• 10 inch cast iron skillet. Make sure it’s seasoned well to break it up before making this recipe (or it will stick).
• Or a 10-inch ovenproof skillet. You cook on the stove first and then put it in the oven to finish the cooking process. Speaking of…

Start on the stove, end in the oven

The key to a frittata recipe is to watch it closely as you cook it! You will cook it in two parts: first the stove, then the oven. Here’s what to look for:

• Cook on stovetop until the top is firm and the underside is lightly browned. Don’t cook too long or it will turn too golden in the oven! We like to use a spatula to pull out the sides and see if it sets up.
• Bake for 10 to 12 minutes until the top is set. You want it to set to a solid texture at the top.

What to serve with a frittata

Say you make this frittata recipe for dinner. Serve with what? Side dishes for breakfast or brunch (mashed potatoes, fried potatoes, biscuits, etc.) are easy to think of. But what about the side dishes for dinner? We like to combine:

Tasty egg recipes

More with eggs? We’re egg experts (sorry!) when it comes to using this ingredient to cook meals. Here are some popular egg recipes for dinner… and eggs for breakfast:

This frittata recipe is…

Vegetarian and gluten free.