5 from 13 votes

How to Make a Perfect Frittata

Frittata Perfection in six easy steps. 
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Course: Main Course
Keyword: frittata
Servings: 6
Author: Renée ♥ The Good Hearted Woman

Ingredients

Basic Frittata Ingredients

  • 6-8 eggs
  • 1/2 cup milk
  • ~ 2 cups cooked vegetables
  • ~ 1 cup cooked protein [optional]
  • 1 - 1 1/2 cups grated cheese
  • Herbs spices, seasonings as desired

INGREDIENT INSPIRATION

    Vegetables [~ 4 cups raw, or 2 cups cooked]

    • Butternut squash
    • Broccoli
    • Cauliflower
    • Carrots
    • Cherry tomatoes
    • Green onion
    • Kale
    • Leeks
    • Onion
    • Peppers
    • Scallions
    • Spinach
    • Tomatoes
    • Yellow Squash
    • Zucchini

    Cooked Proteins [~ 1 cup cooked; optional]

    • Bacon
    • Carnitas
    • Chicken
    • Chorizo
    • Falafel
    • Ground beef
    • Ham
    • Italian Sausage
    • Salmon
    • Smoked Salmon
    • Taco meat
    • Turkey

    Cheese [~ 1 – 1 ½ cups grated]

    • Bleu Cheese
    • Cheddar
    • Cottage cheese
    • Feta
    • Gorganzola
    • Gouda
    • Gruyere
    • Jarlsberg
    • Jack
    • Parmesan
    • Pepper jack
    • Swiss

    Herbs & Spices [~ 1/4 – 1/2 cups fresh, 2-3 teaspoons dried]

    • Cilantro
    • Garlic
    • Garlic salt
    • Mint
    • Onion flakes
    • Onion powder
    • Parsley
    • Red Pepper Flakes go easy!
    • Sun-dried Tomatoes
    • Taco seasoning
    • Thyme

    Instructions

    • Preheat oven to 375°F | 190°C.
    • In a large, oven-safe skillet, sauté vegetables and protein in olive oil over medium heat until soft. You want between 2 and 3 cups of cooked veggies and protein when everything is done.
    • In a medium bowl, whisk together 6 eggs & ½ milk. Stir in herbs and spices.
    • Pour eggs evenly over skillet mixture. (The egg mixture should just barely reach the top of the veggie mix in skillet. If it looks like there aren't enough eggs, go ahead and whisk up another and pour it in.) Sprinkle cheese over top and shake the pan once to settle everything together.
    • Cook mixture over medium-low heat without stirring for 3 minutes. (I usually poke things around a bit during this step. The basic idea here is that you don't want to stir it and have all that grated cheese settle to the bottom.)
    • Transfer oven and bake about 30 to 35 minutes, or until a knife inserted in the middle comes out clean. If possible, allow to set for 10-15 minutes before cutting. 

    Notes

    SKILLET: For best results, use a 10- to 12-inch cast iron or other heavy, oven-safe skillet.
    COOK TIME:  Depending upon the density of ingredients and type of skillet used, it can take up to an hour in the oven for the frittata to be completely cooked.
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