Easy Frittata Recipe (Choose Your Add-Ins)

This easy frittata recipe will be your new go-to for a healthy egg-based dish you can serve and enjoy any time of day. Below are my 2 favorite versions, a garden vegetable frittata and a Mediterranean-inspired frittata. Follow the recipes exactly, or play around with the add-ins and make it a little differently every time!

Recipe by Sally on May 22, 2023

Prep time: PT20M

Cook time: PT30M

Total time: PT1H

Rating

4.8 stars ( reviews)

Keywords

frittata

Ingredients

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 (about 100–120g) shredded sharp cheddar cheese OR crumbled feta, divided
1 Tablespoon olive oil
2 cloves garlic, minced
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
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

Cuisine

American

Steps

Preheat oven to 375°F (191°C).
In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, and pepper. Whisk in about 3/4 cup of the cheese (cheddar for version #1/feta for version #2), reserving the rest for topping. Set aside.
Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the garlic and cook, stirring, for about 30–60 seconds (don’t let it brown). Continue with either version below.
For the Garden Vegetable Frittata:
- Add the red onion and sweet potato to the pan with the garlic. Cook for 5 minutes, stirring occasionally, until they begin to soften. Add the zucchini and red peppers, and season with salt and pepper. Cook for another 5 minutes, stirring occasionally.
- Pour the egg-and-cheese mixture over the vegetables and cook for 5 minutes, without stirring, until bubbling/starting to set around the edges. Sprinkle the remaining 1/4 cup cheese on top.
- Carefully transfer the skillet to the center rack of the oven, and bake for 22–26 minutes, or until the frittata is puffy and the center no longer wobbles/looks wet.
- Transfer the skillet to a wire rack, and let it cool for at least 10 minutes before slicing and serving. Frittata will continue to set as it cools. Top with chopped fresh parsley, if desired.
For the Mediterranean-Inspired Frittata:
- Fold the spinach, tomatoes, artichoke hearts, and prosciutto (if using) into the egg-and-cheese mixture.
- Pour the egg-and-cheese mixture into the pan with the cooked garlic and cook for 5 minutes, without stirring, until bubbling/starting to set around the edges. Sprinkle the remaining 1/4 cup cheese on top.
- Carefully transfer the skillet to the center rack of the oven, and bake for 22–26 minutes, until the frittata is puffy and the center no longer wobbles/looks wet.
- Transfer the skillet to a wire rack, and let it cool for at least 10 minutes before slicing and serving. Frittata will continue to set as it cools.

Nutitrion

Serving Size: 1 slice vegetable frittata
Calories: 179 calories
Carbohydrates: 6.3 g
Protein: 11.1 g
Fat: 12.1 g
Saturated Fat: 4.9 g
Trans Fat: 0.2 g
Cholesterol: 202.6 mg
Sodium: 340.4 mg
Sugar: 2.3 g

Reviews

Jarrod L on 2025-06-27 (5 stars):
Great recipe! Thank you for sharing. The measurements and cooking times were perfect for my iron skillet. I took a picture because it turned out picture perfect, but I don't see anywhere to add it on here. Ah well, I had a great time making this one and plan to do it again in the future.
Kathy on 2025-10-28 (2 stars):
Flavorless. Made vegie version. Followed base recipe as written, including all eggs and whole milk. Made sure vegies were sautéed and patted dry. Needed lots more cheese, maybe some Worcestershire and Italian seasoning. Going to stick to Sally’s bread recipes as I always have good results.
Sarah on 2025-12-07 (5 stars):
So good! I found you can throw in way more veggies (like all the Thanksgiving leftovers) with a couple more eggs and it's perfect. I've made it three completely different ways in the past two weeks, and it was great fresh and leftover. I was asked for the recipe from someone who said her frittatas end up too wet. The key seems to be waiting until it's slightly bubbly on the stove before moving to the oven. You will never regret butternut squash or asparagus.
Ella on 2026-01-07 (5 stars):
this has become a standard and quick recipe that is easy to make with whatever vegetables we have that are extras. I would suggest that cooking pre-spinach or high water content veggies like zucchini helps with preventing a watery frittata
Kelly A Miller on 2026-02-21 (5 stars):
Good basic starting point for your custom frittata! One question, you give nutritional information but I'm not seeing how many servings or slices?
Nancy Fitzgerald on 2026-03-29 (5 stars):
So easy and delicious! I did onions, red bell peppers, and artichoke bottoms. Manchego for the cheese. Turned out great!
Mia on 2026-04-12 (5 stars):
This is a great base recipe that’s very versatile and forgiving. Also a great way to use up odds and ends left in the fridge. I most recently made it with broccoli, bell peppers, celery, carrots, cheese (mostly feta, with some mozzarella & cheddar) for the filling, and it turned out perfectly.