You’ll totally flip for this easy frittata recipe! It combines a simple egg base with flavorful ingredients like sharp cheddar, cherry tomatoes, baby spinach, and fresh basil.
The result is a delicious and satisfying meal perfect for any time of day.
Plus, the recipe is entirely customizable. Want to use up some leftover veggies in your fridge? Have a different type of cheese about to spoil? Throw them all in!
This recipe is bound to become a new favorite.
Why You’ll Love This Easy Frittata Recipe
Quick Preparation: This recipe is so easy, it almost makes itself. It’s ideal for busy mornings or weeknight dinners, requiring just 30 minutes total.
Minimal Cleanup: It uses just one skillet, keeping your kitchen tidy and reducing the hassle of washing multiple dishes.
Versatile & Customizable: You can easily adjust the ingredients in this recipe. Make the frittata as simple or as packed as you like. It’s also a versatile serving option for breakfast, brunch, lunch, or dinner.
Ingredients
- Large Eggs: A good frittata is all about the eggs. They’re the protein-rich base.
- Heavy Cream: It transforms the eggs from simple eggs to a luxurious, velvety frittata filling.
- Salt & Black Pepper: For seasoning.
- Sharp Cheddar Cheese: With its bold, tangy flavor and delightfully melty texture, it really dials up the recipe.
- Olive Oil: For sauteing the veggies.
- Red Onion & Garlic: The savory, aromatic duo adds a ton of flavor to every bite.
- Cherry Tomatoes: These provide bursts of juicy sweetness and a pop of color and freshness.
- Baby Spinach: Though any greens work, baby spinach is my favorite. The leaves are tender and packed with things that are good for you. Plus, they wilt beautifully.
- Fresh Basil: A fragrant, vibrant herb that adds loads of fresh flavor to the dish.
How to Make a Frittata
Lots of people are scared of frittata recipes. I used to be, too! This recipe simplifies things greatly.
1. Preheat. Preheat the oven to 400 degrees Fahrenheit.
2. Prepare the eggs. Whisk the eggs, heavy cream, salt, and pepper in a large bowl until combined. Then, stir in 3/4 cup of the shredded cheese.
3. Saute the veggies. Heat the olive oil in a 10-inch, oven-safe skillet over medium heat. Then, add the garlic and onion. Saute for 2 to 3 minutes until the onion softens. Next, add the tomatoes and spinach and cook for another 1 to 2 minutes until the spinach wilts.
4. Combine. Pour the egg mixture into the skillet with the veggies. Be sure it’s evenly distributed, gently shaking the pan as needed. Sprinkle the remaining cheese on top.
5. Bake. Transfer the skillet to the oven and bake for 15 to 20 minutes. Or until the eggs are set and the top is lightly golden around the edges.
6. Cool and garnish. Remove the frittata from the oven and let it cool slightly. Garnish with chopped fresh basil. Slice and serve while still warm, and enjoy!
Tips for the Best Frittata
Need a few more tips for making frittata? I’ve got you covered!
- Go for a cast-iron skillet. Though any oven-safe skillet will suffice, cast-iron skillets work best. It prevents sticking and makes cleanup a breeze.
- Whisk well! You want the eggs, cream, salt, and pepper well mixed before adding them to the pan. Try to leave no incorporated bits.
- Don’t overmix! However, you should also stop mixing as soon as everything is smooth. If you whisk the eggs too much, your frittata will be dense and rubbery.
- Keep things uniform. It looks nicer and gives the frittata a better texture. It also helps everything distribute more evenly.
- Give it a rest. After removing the frittata from the oven, let it rest for 5 to 10 minutes before slicing it. Doing so gives the center time to set and makes cutting less messy.
Variations
As I’ve already mentioned, you can easily customize this recipe. Here are a few of my favorite variations:
- Vary the cheese. You don’t have to stick to cheddar. You can also use gouda, feta, mozzarella, or something else. Use varieties that melt well for the best results.
- Add extra veggies. Some good ones include mushrooms, zucchini, bell peppers, kale, and carrot matchsticks.
- Pack in some protein. You can also add meat to the recipe. Just be sure to cook it first and drain it well before adding the egg mixture. Otherwise, your frittata will be runny. Try bacon or sausage for breakfast or ham or ground beef for dinner.
- Garnish with fresh herbs. I always add basil, but that’s not your only option. Oregano, thyme, and parsley all work well.
- Scale the recipe. Feeding a crowd? Or want a single-serve frittata? Cut the ingredients in half or double or triple them to suit your needs.
What to Serve with a Frittata
Here are a few good suggestions to serve with your frittata.
- Simple side salad
- Roasted potatoes
- Mixed veggies
- Crusty bread
- Ham, bacon, or sausage
- Fresh fruit
How to Store
Despite what people think, frittata leftovers store quite well.
To Store: Let the leftovers cool and place them in an air-tight container. Refrigerate them for up to 4 days. Seal the container tightly to keep things fresh.
To Freeze: Wrap the frittata tightly in plastic wrap. Then, transfer it to a freezer-safe bag or container. Freeze for up to 2 months.
To Reheat: Let frozen frittata leftovers thaw in the fridge overnight. Then, reheat individual slices for 1 to 2 minutes in the microwave. Or heat all the leftovers for 10 minutes at 350 degrees in the oven.
Easy Frittata Recipe
6
servings10
minutes20
264
kcalThis quick and delicious easy frittata recipe is perfect for breakfast, brunch, and even dinner. Featuring ripe cherry tomatoes, baby spinach, fresh basil, and cheddar cheese, it’s ready in minutes.
Ingredients
8 large eggs
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese, divided
1 tablespoon olive oil
2 cloves garlic, minced
1/2 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cup baby spinach
1/4 cup chopped fresh basil
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined. Stir in 3/4 cup of the shredded cheddar cheese.
- Heat the olive oil in a 10-inch, oven-safe skillet over medium heat. Add the minced garlic and sliced red onion. Sauté for 2-3 minutes until the onion starts to soften.
- Add the halved cherry tomatoes and baby spinach to the skillet. Cook for another 1-2 minutes until the spinach is wilted.
- Pour the egg mixture into the skillet, making sure it’s evenly distributed. Gently shake the pan to let the egg settle between the vegetables.
- Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top of the frittata.
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, until the eggs are set and the top is lightly golden around the edges.
- Remove from the oven and let the frittata cool for a few minutes. Garnish with the chopped fresh basil.
- Slice and serve the frittata warm. Enjoy!
