Easy Frittata Recipe
This Easy Frittata Recipe is a simple, satisfying meal that works for breakfast, lunch or dinner! Loaded with tender mushrooms, fresh spinach, and tangy feta cheese, it’s a great way to pack in some veggies while keeping things light and flavorful. Perfect for a quick weeknight dinner or a hearty brunch!
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Let’s whip up an easy veggie frittata recipe! This protein-packed dish is loaded with fresh veggies and creamy feta cheese, making it a delicious, savory meal that will keep you full until lunch.
I love how simple and versatile this frittata is—perfect for meal prep or feeding a crowd. Use my recipe as-is or customize it with your favorite ingredients. It’s the ultimate clean-out-the-fridge meal!
Whether you’re serving it for breakfast, brunch, lunch or dinner, this frittata is a tasty option any time of day.
If you enjoy this classic frittata, you’ll love my breakfast egg muffins too—they’re like mini, portable frittatas!
“Best breakfast you’ve ever made” according to my husband. Definitely a keeper!!
— Dana
Why you’ll love this recipe
- Quick and easy: With just 5 minutes of prep and 10 minutes of cook time, this frittata comes together in no time, making it perfect for busy mornings or last-minute meals.
- Protein-packed: Loaded with eggs and nutritious veggies, it’s a hearty option to keep you energized.
- Versatile: Swap in your favorite veggies, cheeses or proteins to make it your own.
- Great for meal prep: Make it ahead and enjoy throughout the week—just reheat and eat!
Ingredients you’ll need
This veggie frittata recipe is made with simple, wholesome ingredients that come together to create an incredible meal with great nutrition. Here’s a quick look at each ingredient:
- Unsalted butter: Adds richness and helps sauté the veggies for extra flavor. Olive oil is a good alternative.
- Fresh mushrooms: Provide a hearty, savory element with a satisfying texture. Use any variety you like—button, cremini, or shiitake all work well.
- Fresh baby spinach: Adds a nutritious boost and vibrant color. Baby spinach wilts quickly and blends perfectly into the frittata.
- Eggs: The star of the show! They create a fluffy, protein-packed base that holds everything together.
- Milk: Adds creaminess and helps make the frittata light and tender. You can use any milk or dairy-free alternative.
- Salt and pepper: Simple seasonings that enhance the overall flavor without overpowering it.
- Feta cheese crumbles: Tangy and slightly salty, feta adds a creamy bite that complements the veggies. If you prefer, try goat cheese or shredded cheddar.
Variations and substitutions
Frittatas are great for using up what you have on hand, so feel free to get creative! Here are some easy ideas to customize your veggie frittata to your taste:
- Cheese options: If you’re not a fan of feta, try cheddar, mozzarella, goat cheese, or Swiss for a different flavor profile. You can also leave the cheese out to make this dairy free.
- Veggie swaps: Use bell peppers, tomatoes, zucchini, broccoli, asparagus, shallots or onions instead of (or in addition to) mushrooms and spinach. Fresh or leftover roasted veggies work great, too! I would recommend keeping to just about 4 cups of veggies, though.
- Protein boost: Add cooked bacon, sausage or ham for extra protein and flavor.
- Milk alternatives: Substitute dairy milk with almond milk, oat milk, or heavy cream if you prefer.
- Herbs and spices: Fresh herbs like basil, parsley, chives or thyme add freshness. A pinch of red pepper flakes or smoked paprika can add a little kick.
How to make this recipe
This frittata recipe is made in just a few easy steps. It’s the perfect breakfast change-up and always a hit! My family loves this all-in-one meal, and it keeps everyone feeling full and satisfied all day long.
Step 1. Preheat the broiler to high. Melt butter in a 10- to 12-inch oven-safe sauté pan or well-seasoned cast iron pan over medium heat. Add the mushrooms and cook about 2 minutes, stirring occasionally, until tender.
Step 2. Add the spinach and cook another minute or so, until spinach is wilted. It will seem like too much but it cooks down quite a bit.
Step 3. Meanwhile, whisk together the eggs and milk in a medium bowl and season with salt and pepper.
Step 4. Pour eggs into the skillet with the spinach and mushrooms and cook for 3-4 minutes, stirring gently every minute or so.
Step 5. Once the eggs begin to set but are still slightly runny on top, sprinkle on the feta cheese. Move the skillet under the broiler (in the oven) and cook for 1-2 minutes, until the eggs are set.
Step 6. Slide the frittata out onto a cutting board, slice, and serve. Or you can slice and serve straight from the skillet.
Helpful tips
- Use a cast-iron skillet: A cast-iron skillet retains heat well and gives the frittata a nice golden crust on the edges. I love this cast iron skillet. If you don’t have one, a regular oven-safe skillet works too.
- Pre-cook vegetables: Sauté or pre-cook any vegetables that you’ll be adding to your frittata recipe, otherwise they’ll leach water if they cook in the egg mixture and make your egg bake watery.
- Be careful with the hot pan: The pan will be hot, and the mixture will still be quite liquid-y, so use two oven mitts and carefully transfer it to the oven—take it slow to avoid any spills!
Frequently asked questions
A frittata is an Italian egg-based dish similar to an omelette or crustless quiche. It’s made by whisking eggs and adding ingredients like vegetables, meats, cheese, and seasonings, then cooking it partially on the stovetop before finishing it in the oven.
The primary difference is that frittatas are crustless and cooked in a skillet, starting on the stovetop and finishing in the oven. Quiches typically have a crust (though not always) and are baked entirely in the oven using a pie pan or baking dish. Additionally, frittatas generally use less milk than quiches.
The frittata is ready when the center is set and no longer jiggly. You can also insert a knife into the center—if it comes out clean, it’s done.
Serving suggestions
Fresh fruit, yogurt, breakfast potatoes and a light green salad make simple, healthy sides. For more inspiration, check out my complete collections of breakfast recipes. If you’re planning a larger brunch spread, this vegetable frittata pairs beautifully with any of these crowd-pleasers:
Storage recommendations
A frittata keeps for a few days in the fridge and reheats beautifully! I usually reheat mine in the microwave, but you can also heat it back up in the oven or in a toaster oven. It’s perfect to make ahead for breakfasts or lunches.
To store leftover frittata, allow it to cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag—freeze for up to 2 months. To reheat, simply warm slices in the microwave or in a 350°F oven until heated through.
Try these other favorite breakfast recipes
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Easy Frittata Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 cup fresh sliced mushrooms
- 3 cups fresh baby spinach
- 8 large eggs
- ¼ cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- ½ cup feta cheese crumbles
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Instructions
- Preheat the broiler to high. Melt butter in a 10- to 12-inch oven-safe sauté pan or well-seasoned cast iron skillet over medium heat. Add the mushrooms and cook about 2 minutes, stirring occasionally, until mushrooms are tender. Add the spinach and cook another minute or so, until spinach is wilted.
- Meanwhile, whisk together the eggs and milk in a medium bowl and season with salt and pepper.
- Add eggs to the skillet with the spinach and mushrooms and cook for 3-4 minutes, stirring gently every minute or so. Once the eggs begin to set but are still slightly runny on top, sprinkle on the feta cheese.
- Move the skillet under the broiler (in the oven) and cook for 1-2 minutes, until the eggs are set.
- Slide the frittata out onto a cutting board, slice, and serve. Or you can slice and serve straight from the skillet.
Notes
- You don’t need to follow this exact recipe when it comes to the vegetables you use in your frittata. For an 8 egg frittata, stick to about no more than 2 cups of fresh vegetables, depending on the vegetable. With greens like spinach or kale, you can add more.
- To use leftover veggies in the frittata, re-warm them in the skillet before mixing with the egg mixture. Use about 2 cups of previously cooked vegetables.
- A frittata keeps for a few days in the fridge and reheats well. It’s even a great option for lunches. Put between a couple of slices of bread or crumble in a tortilla for a quick and easy meal. A frittata will also freeze well for up to 3 months.
Did you make this recipe?
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I love frittatas and this recipe was so delicious! It was super easy to make and very kid friendly too!
This was so good! I’ve made it several times now with different veggies.
Confession: I’ve always been to scared to try a frittata recipe and I’m so glad I went with this one. Super simple to make and absolutely delicious!
Excellent basic recipe that you can add what you have to it.
I had spinach, bell peppers, onion, sun-dried tomatoes, garlic and gruyere cheese!
I love this so much! I was looking for an easy recipe I could prepare the night before and eat for breakfast. This did not disappoint!
First time frittata maker here and used this recipe. Very easy to follow and it was gone before I knew it.
I made this delicious recipe for breakfast, and it was so darn good! My family loves a good frittata, and this recipe produces one of the best!
I use this recipe all the time! Thanks for sharing!
Awesome recipe! Definitely adding this to the permanent collection.
“Best breakfast you’ve ever made” according to my husband. Definitely a keeper!!
It was DELICIOUS – easy to make and everyone loved it!
My family would go crazy over this. Can’t wait to try it!
I put mushroom and asparagus in this with some Parmesan and pecorino Romano cheese. This was really good and easy. I’ve never made a frittata before, so glad it turned out! Perfect base to experiment with different veggies.
So happy to hear you enjoyed! Thanks for your comment!