Print

Frittata Recipe, Plus 5 Variations Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

This classic frittata recipe is a versatile and easy-to-make dish perfect for any meal of the day. Made with eggs, garlic, and almond milk base, it features five delicious vegetable variations including Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mixed Mushroom & Tarragon, and Caprese. Cooked in a cast iron skillet and finished in the oven, it yields a flavorful, protein-packed meal that’s both satisfying and nutritious.

Ingredients

Basic Frittata Recipe:

  • 6 large eggs (use 8 eggs for a 12-inch skillet)
  • ¼ cup unsweetened almond milk, or any milk
  • 2 garlic cloves, minced
  • ¼ teaspoon sea salt, plus more for sprinkling
  • Freshly ground black pepper, to taste
  • Extra-virgin olive oil, for drizzling

Variation #1: Broccoli Feta

  • 6 scallions, chopped
  • 2 cups chopped broccoli or broccolini
  • ⅛ teaspoon smoked paprika
  • ¼ cup crumbled feta cheese

Variation #2: Roasted Red Pepper & Spinach

  • 1 shallot, chopped
  • 2 roasted red bell peppers, chopped
  • 2 cups spinach
  • ⅓ cup crumbled feta cheese

Variation #3: Spring Veggie

  • 4 spring onions or scallions, chopped
  • ½ cup chopped asparagus, tender parts
  • ½ cup frozen peas, thawed
  • ½ cup halved mini mozzarella balls
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped tarragon or chives

Variation #4: Mixed Mushroom & Tarragon

  • 1 shallot, chopped
  • 12 ounces mixed mushrooms, chopped
  • ¼ cup chopped tarragon
  • ⅓ cup grated pecorino cheese

Variation #5: Caprese

  • 1 shallot, chopped
  • 2 cups halved cherry tomatoes
  • ¾ cup halved mini mozzarella balls
  • ½ cup sliced fresh basil leaves

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to ensure it is ready for baking the frittata to perfection.
  2. Prepare Egg Mixture: In a bowl, whisk together the eggs, almond milk, minced garlic, and sea salt until well combined. Set this mixture aside while you prepare your chosen vegetable variation.
  3. Broccoli Feta Variation: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add chopped scallions and broccoli with a pinch of salt and pepper. Cook, stirring occasionally, until broccoli is tender but bright green, about 5 to 8 minutes. Stir in smoked paprika. Pour in the egg mixture and gently shake the pan to evenly distribute. Sprinkle with crumbled feta cheese. Transfer skillet to the oven and bake for 15 to 20 minutes or until eggs are fully set. Season to taste and serve.
  4. Roasted Red Pepper & Spinach Variation: Heat ½ tablespoon olive oil in the skillet over medium heat. Add chopped shallot with a pinch of salt and pepper and cook until translucent, about 5 minutes. Add roasted red peppers and spinach, sautéing until spinach wilts. Pour in the egg mixture and gently shake the pan to spread evenly. Sprinkle with feta cheese. Bake for 15 to 20 minutes until eggs are set. Season to taste and serve.
  5. Spring Veggie Variation: Heat ½ tablespoon olive oil in the skillet over medium heat. Sauté chopped scallions and asparagus with salt and pepper until asparagus is tender and bright green, about 5 minutes. Add thawed peas and mix. Pour in the egg mixture, gently shaking to distribute. Scatter halved mini mozzarella balls and crumbled feta on top. Bake for 15 to 20 minutes until set. Season to taste and serve.
  6. Mixed Mushroom & Tarragon Variation: Heat 1 tablespoon olive oil over medium heat. Cook chopped shallot with salt and pepper until starting to soften, about 3 minutes. Add chopped mushrooms and cook, stirring occasionally, until mushrooms are tender, about 8 minutes. Stir in chopped tarragon. Add egg mixture and gently shake skillet to distribute evenly. Sprinkle with grated pecorino cheese. Bake 15 to 20 minutes until eggs are set. Season to taste and serve.
  7. Caprese Variation: Heat ½ tablespoon olive oil in skillet over medium heat. Sauté shallot with salt and pepper until translucent, about 5 minutes. Add halved cherry tomatoes and half the sliced basil; stir well. Pour in the egg mixture and shake to spread evenly. Top with halved mini mozzarella balls and bake for 15 to 20 minutes until set. After baking, top with remaining fresh basil. Season to taste and serve.

Notes

  • Use a 10 or 12-inch cast iron skillet for best cooking results and even heat distribution.
  • Adjust the number of eggs depending on the skillet size (6 eggs for 10-inch, 8 for 12-inch).
  • Variations can be customized with your favorite vegetables and cheeses.
  • Keep an eye during baking; eggs should be fully set but not overcooked to maintain a creamy texture.
  • Leftover frittata can be refrigerated and enjoyed cold or reheated for up to 3 days.
  • For a dairy-free option, omit cheeses or use dairy-free cheese alternatives.

Find it online: https://cookedbysarah.com/frittata-recipe-plus-5-variations-recipe/