Frittata Recipe with 5 Delicious Variations Recipe

Introduction

This versatile frittata recipe is perfect for any meal of the day, offering a simple base that you can customize with your favorite veggies and cheeses. Whether you prefer a classic broccoli and feta combination or a fresh Caprese twist, this dish is both satisfying and easy to make.

Ingredients

• 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
• Extra-virgin olive oil (for drizzling)
• Additional ingredients for your desired variation (see below)

Broccoli Feta Variation

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

Roasted Red Pepper & Spinach Variation

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

Spring Veggie Variation

• 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

Mixed Mushroom & Tarragon Variation

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

Caprese Variation

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

Instructions

1. Step 1: Preheat the oven to 400°F.
2. Step 2: In a bowl, whisk together the eggs, almond milk, minced garlic, and salt until well combined. Set aside.
3. Step 3: Choose your vegetable variation and follow the corresponding instructions below to prepare the vegetables and assemble the frittata.

Broccoli Feta

1. Heat 1 tablespoon of olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
2. Add the scallions, broccoli, and a pinch of salt and pepper. Cook, stirring occasionally, until the broccoli is tender yet bright green, about 5 to 8 minutes.
3. Stir in the smoked paprika, then pour in the egg mixture and gently shake the pan to distribute evenly.
4. Sprinkle the feta on top and bake for 15 to 20 minutes, or until the eggs are set.
5. Season to taste and serve warm.

Roasted Red Pepper & Spinach

1. Heat ½ tablespoon olive oil in a 10 or 12-inch skillet over medium heat.
2. Add the shallot with a pinch of salt and pepper; cook until translucent, about 5 minutes.
3. Add the roasted red peppers and spinach, sautéing until the spinach wilts.
4. Pour in the egg mixture, gently shaking the pan to distribute.
5. Sprinkle the feta on top and bake for 15 to 20 minutes until set.
6. Season and serve.

Spring Veggie

1. Heat ½ tablespoon olive oil in a 10 or 12-inch skillet over medium heat.
2. Add the scallions, asparagus, and a pinch of salt and pepper, cooking until asparagus is tender and bright green, about 5 minutes.
3. Add the peas, then pour in the egg mixture and gently shake to distribute evenly.
4. Scatter the mozzarella and feta on top, then bake for 15 to 20 minutes until cooked through.
5. Season to taste and serve.

Mixed Mushroom & Tarragon

1. Heat 1 tablespoon olive oil in a 10 or 12-inch skillet over medium heat.
2. Add the shallot with salt and pepper and cook until it starts to soften, about 3 minutes.
3. Add the mushrooms and cook until soft and tender, about 8 minutes, stirring occasionally.
4. Stir in the tarragon, then pour in the egg mixture and gently shake the pan.
5. Sprinkle pecorino on top, bake 15 to 20 minutes until set.
6. Season and serve warm.

Caprese

1. Heat ½ tablespoon olive oil in a 10 or 12-inch skillet over medium heat.
2. Add the shallot with salt and pepper and cook until translucent, about 5 minutes.
3. Add the cherry tomatoes and half the basil; stir briefly.
4. Pour in the egg mixture and gently shake the pan to distribute.
5. Add the mozzarella on top, then bake for 15 to 20 minutes until set.
6. Top with the remaining basil, season, and serve.

Tips & Variations

• Use a cast-iron skillet for even cooking and easy transfer to the oven.
• Feel free to swap almond milk for any milk or cream you prefer.
• Try adding fresh herbs like parsley, chives, or tarragon to brighten the flavors.
• For a dairy-free option, omit the cheeses or use plant-based alternatives.
• Make it ahead and refrigerate overnight before baking for a quicker morning meal.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F or in a skillet over low heat to avoid drying out. You can also freeze portions wrapped tightly in foil for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata without a cast-iron skillet?

Yes, any oven-safe skillet or baking dish will work. Just make sure it can go from stovetop to oven, or cook the vegetables separately and bake the mixture in a baking dish.

How do I know when the frittata is fully cooked?

The frittata is done when the eggs are set and no longer runny in the center. You can check by gently shaking the pan—the eggs should move slightly but not appear liquid. The top may be lightly golden.

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