A frittata is an Italian dish that is super creamy, packed with veggies, and surprisingly easy to make! All you need are the right tools, ingredients, and instructions to create this breakfast dish.
Frittatas are a great way to use up any veggies you have in your fridge. And you can eat a frittata any time. It does not have to be a breakfast-only dish.
We’ll teach you how to make a vegetarian frittata today using the stovetop-to-oven method. Just follow these simple steps every time you are craving a frittata.
Traditional frittatas are made using the stovetop-to-oven skillet method.
For the stovetop-to-oven method, we used a Lodge 10″ cast iron skillet that is well seasoned. You can also use an oven-safe, non-stick skillet.
I made sure to use a reasonable oven temperature and suggest cooking the frittata on the middle rack, so you can watch it while it cooks.
Before we delve into making your frittata, let’s see what frittata flavors are possible. You’ll be surprised.
Popular Frittata Flavor Combos
- Broccoli, cheddar, and onion
- Spinach, artichoke, and goat cheese
- Mushrooms, spinach, and feta cheese
- Zucchini, onions, and feta cheese
- Tomatoes, mozzarella, and basil
- Bell pepper, onions, and cheddar
Basic Frittata Ingredients
- 8 eggs, whisk until the egg yolks and whites are blended
- 2 tablespoons full-fat dairy (we use whole milk)
- 2 1/2 cups cooked and seasoned vegetables or other add-ins
- 1 cup (6 oz) of grated cheese such as cheddar, mozzarella, or Mexican blend
- 1/4 cup of grated fresh parmesan
- 1/2 teaspoon of salt and pepper
How to Cook a Frittata using the Stovetop to Oven Method
- Preheat the oven to 425 degrees Fahrenheit since we are cooking using the traditional stovetop method.
- Crack the eggs into a medium mixing bowl and add salt and your dairy of choice. Hand whisk until the egg yolks and whites are well blended. Whisk in all or half of the cheese and set the mixture aside. You can leave some cheese on the side for topping the frittata during the baking phase.
- In a 10-inch cast-iron skillet (we prefer Lodge brand skillets, but you can use any other large skillet that’s oven-safe), warm the olive oil over medium heat for 3 minutes. Add the vegetables and cook them for a few minutes. Be sure to stir occasionally to prevent the veggies from burning. Cook until the vegetables are tender and then add garlic and other greens and cook until wilted. Season with salt and pepper to taste.
- Continue to cook the frittata over medium heat until the outside edge turns lighter in color.
- Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven.
- Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Slice with a knife or spatula and serve with fresh parsley or more cheese.
Frittata Tips and Tricks
- Use only full-fat dairy! Dairy is what will make your frittata creamy. Leaving it out will yield a frittata that is dry and eggy. I’ve had great results with full-fat dairy products such as heavy cream, whole milk, and even half-and-half. I’ve also used sour cream and yogurt to give it a tangy flavor and creamy texture. Don’t use skim or 2% milk because it will make your frittata super watery and it won’t hold together very well.
- Always pre-cook your veggies. Veggies should be tender and season before you add them to the egg mixture. Raw veggies will release too much moisture and this will make your frittata watery.
- Cheese is your friend! The cheese will make your frittata super creamy and add more flavor. I love using soft cheeses and shredded cheeses in my frittatas. I add parmesan (freshly grated) to the top of my frittata during the oven baking process so that it gives it a nice brown color on top as it finishes in the oven.
- Don’t overcook your frittata. Make sure to bake the frittata until it is puffed on top but not firm. If it is too firm, the frittata will shrink as it cools and you’ll get a dense and not fluffy frittata. It may still be delicious, but it won’t be creamy. And we always want our frittatas creamy.