How to Make a Frittata
Frittatas are a quick and easy way to eat a nutritious meal for breakfast, lunch, or dinner. This version featuring spinach, mushrooms, and creamy feta cheese is super flavorful and can be ready in just 10 minutes. If you aren’t sure how to make a frittata, let me show you just how simple this dish is to cook up.
This easy frittata recipe is very versatile – you can stick with the basics or add any combination of ingredients you’d like. It can even be made into spinach mushroom frittata muffins for a make ahead breakfast on the go! It’s a great make ahead recipe and reheats well.
A couple months ago, I tried making my first homemade frittata (a.k.a. the crustless quiche) when I was looking for quick dinner ideas. Depending on what add-in ingredients you use, most frittatas are ready in 10 minutes or less. TEN minutes or less… from start to finish! I can’t even cook a frozen pizza that fast. After my first frittata success, I’ve been making them left and right with all kinds of yummy add-ins.
What Is A Frittata?
Frittatas are egg-based and very similar to quiche, but frittatas are crustless and they typically have less milk. This makes them perfect for people following a low calorie, gluten free, Paleo or even a Keto diet. They are low carb, high protein and healthy! It’s also like an omelet, but can be easily scaled to serve more people.
How To Make A Frittata
There are different ways to make a frittata. Some people prefer to mostly bake the frittata for 10-12 minutes, but I find this particular method of letting the eggs set on the stovetop to be the easiest.
- Preheat the broiler in the oven.
- Cook your add-ins in an oven-safe skillet (mushroom and spinach).
- Whisk eggs, milk, and seasonings and pour over the add-ins. Top with feta cheese.
- When the eggs are almost set and after about 3-4 minutes, place the skillet in the oven and broil for a minute or two.
Cool for about 5 minutes before serving to make sure everything is set. So simple and so tasty!
There are countless ways to customize your frittata to your taste preference. Here are some of my favorite flavor combinations.
- Greek: Roasted red bell peppers, chopped cooked spinach, kalamata olives, crumbled feta cheese and minced fresh dill.
- Mexican: Cooked and crumbled chorizo, cheddar cheese, red and green bell peppers.
- Ham & Cheese: Diced smoked ham, Swiss cheese and sautéed onions.
- Bacon: Cooked crumbled bacon, cheddar cheese and sliced green onions.
- Sausage: Breakfast sausage, sautéed onions, red bell peppers.
- Be sure you’re using an oven-safe skillet to cook the veggies, since you will be transferring the skillet into the oven. I love this cast iron skillet.
- Sauté or pre-cook any vegetables that you’ll be adding to your frittata, otherwise they’ll leach water if they cook in the egg mixture and make your frittata watery.
- Feel free to garnish the finished frittata with fresh chopped herbs.
- Store any leftover frittata in the fridge for up to 3 days.
Can You Serve A Frittata Cold?
A frittata can be served warm, cold or at room temperature. I personally prefer to serve my frittata either warm or at room temperature, only because I think it tastes better that way. That being said, it’s simply a matter of personal preference!
Can You Freeze A Frittata?
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. I love it served with salad or wrapped in a tortilla!
If you’d like to keep it longer than a few days, you can freeze a frittata. Before freezing, let the frittata completely cool and then place in airtight freezer-safe containers or baggies for up to 3 months.
I know you’re going to LOVE this easy frittata recipe because it’s SO easy and delicious. A quick and easy dish that can be adapted to any favorite fillings! It’s quickly become one of my favorites for lazy weekend brunches, or prepping in advance for easy lunches.
Try These Other Favorite Breakfast Recipes!
If you try this homemade frittata recipe, 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. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
How to Make a Frittata
- 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
- 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 1 minute 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 and the cheese begins to melt.
- Slide the frittata out onto a cutting board, slice, and serve.
- 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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Fantastic frittatas – just the way I prefer mine. They look delicious and taste even better, I am sure!
This looks amazing! I missed frittatas so much when I went vegan, but luckily I learned how to make them without egg. Beautiful photos!
I love frittatas and this recipe was so delicious! It was super easy to make and very kid friendly too!
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!
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!
Super helpful post. They are great for paleo in the morning. I definitely agree about precook/sautee the raw veggies so they don’t make it runny.
Feta + spinach are my favorite additions to eggs. This frittata is perfect.
What a great version of frititta! I love them. They’re great served and eaten any time of day and the versatility just makes them unbeatable!
One of my favorite ways to start a day – always sets you in the right mood! 🙂
We love making a fritatta to have a veggie packed meal. So much that you can do with them too.
I love frittatas – they are just so easy and a great way to use up leftovers. This recipe has me craving one right now!