Update: Check out my new, comprehensive guide to making perfect baked frittatas here!
The original post:
Frittatas: I love them. But before I read Stonesoup’s guide to the perfect frittata, I was too intimidated to try making my own. I thought I’d have to start cooking the eggs on the stove, try to flip the eggs without making a mess, move it all to the oven, and so forth.
Jules discovered that the best way to make frittatas is to simply bake them in the oven, which got me excited about making frittatas. I can scramble eggs and turn on the oven, so how hard can it be? Not at all, it turns out. Frittatas are the easiest egg dish around!
I reduced Jules’ recipe to its simplest form. Like the orzo risotto recipe, you can make it your own and use the ingredients that you have on hand. Jules’ recipe called for a springform pan, which certainly works, but I’ve since realized that a 9-inch square baking dish (lined crosswise, like this) works just as well.
Basic Baked Frittata Recipe
- Author:
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main, Side
- Method: Baked
- Cuisine: Italian
Have you mastered the frittata yet? Baked frittatas make a great, easy meal any time of the day—even for a quick weeknight dinner.
Ingredients
- 6 eggs
- A handful of cheese
- A splash of milk
- Vegetables, spices, salt, pepper, and anything else you want to throw together
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Line a 9-inch springform pan OR 9-inch square baking dish with parchment paper (here’s a photo that demonstrates how to line the square dish).
- In a separate bowl, whisk together eggs, cheese, milk, vegetables and seasonings.
- Pour the mixture into the springform pan or baking dish.
- Bake until the frittata is golden and puffy and the center feels firm and springy, about 25 minutes or more.
▸ Nutrition Information
For the frittata pictured above, I used shredded mozzarella cheese, feta cheese (the more cheese, the better!), roasted red peppers, grated zucchini, roasted red pepper flakes and salt and pepper. Boy oh boy, it was good! I can’t wait to try Jules’ suggestion to add chickpeas and rosemary.
If you’re looking for a tasty breakfast idea for the weekend, this is it!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Heather
I’ve always been intimidated at the thought of making a frittata as well. Now that I hear it’s so easy, maybe I’ll give it a try! Have a great weekend!
www.snacktive.blogspot.com
Jacqueline
Use centimetres as well as inches please
Jeanie Miles
Can’t wait to try this recipe
Jean
This looks soooooo tasty! I’ll definitely have to try this out soon!
You always post the best recipes!
xo
Jean
www.fadedoldjeans.com
Kristen
Yummm-E! I have yet to make a friatta but this looks like its a piece of cake! I have no excuse not to make one. Thanks Kate! :)
caroline
man. you need a roommate you can cook for. and that roommate needs to be me.
how do you do all these amazing kitchen things? every time, i am amazed! (i’m a culinary klutz.)
elizabeth
i love that photo at the top! Such a cool idea!! :) Everything looks yummy too
Laurita P
yuuum, looks like you nailed it :)
Kristen
Kate: I’ll have the recipe for the doughnut muffins in the very near future so keep an eye out! They are my go-to recipe whenever I want something sweet and I hope you like them as much as I do!!
Vivienne
ive never made frittatas before but am looking forward to give it a go now seeing how beautifully yours came out! adore your photography as well…so pretty!
kate
Thank you for all of your nice comments! I hope you’ll try making your own frittatas soon. They’re SO easy! I misread Jules’ instructions twice and the frittata still came out perfectly. Trust me, you can’t mess this one up!
Jennie @ Oh, Sweet D
Frittatas are my go-to for a last minute brunch or quick dinner. Yours IS perfect!
Jackie
wow this looks really simple and yummy, i’m going to try this this week. you have the best recipes!
jac
saucyjac.blogspot.com
Chiara
This looks delicious!! I would have never thought of baking it, Ive tried to make it in a pan and every time I am ready to flip, it brakes…. so I hear ya!
xoxo
Miss B.
What a lovely, lovely blog! I am so happy to have found it, thank you for the visit to mine:)
style-haus
i had no idea frittatas were so idea to make. gotta try this for breakfast soon!
Amanda
Mine always just come out so so, not great, but definitely not bad. I’d love to try this, but do you think it will be the same if I just line a cast iron with parchment paper? poor college student cant afford extra pans ;)
kate
Ooo, good idea! Maybe I didn’t need to buy a new pan after all. Please try it and let us know how it goes!
Jessica @ Jessiker B
oooh! You’ve convinced me to finally try this! Breakfast tomorrow!
Cari
What a delicious and beautiful fritatta! I’d love to feature it on my site, www.canigettherecipe.com with full links and credits back to you! Let me know if you are keen! Best,
Cari
Sonya
Oh thank you thank you THANK YOU for this super simple recipe that tastes amazing! I’ve always wanted to try a frittata but I dont own a oven safe frying pan. Thanks to the use of a springform pan I can now whip one out in no time. We loved it and I plan to make it many more times with all kinds of different ingredient:)
dax
i made this, this morning, my first frittata, with garlic, courgette, sping onion and mushrooms, delish!
Ana
I just tried this and it came out delicious! I used egg whites, skim milk, bell peppers, red onions, mushrooms, tomatoes, pepper, garlic powder, and mozzarella cheese. Baked for a little under 20 minutes and it turned out to be the perfect breakfast for dinner idea! I’m so glad I found your website and I can’t wait to try many more of your recipes!
Kate
Thanks for commenting, Ana. I’m happy you enjoy the frittata! It is really one of the greatest simple meals.
Dani Raykova
Hi Kate,
I enjoy reading your blog. I read your Frittata recipe and wanted to share a Bulgarian recipe with you. It is called Princessa, something my mom used to prepare for breakfast. It is a toast with cheese (mozzarella or feta, or mixture of both) and egg. You mix grated cheese with egg. The mixture should be thick (the egg works as binder). Spread on slices of bread. Bake on top until golden.
Kate
Oh my, that sounds absolutely delicious. I have one egg in my fridge right now, might have to try that for lunch! Thank you for commenting, Dani.
Dani Raykova
I hope you like it. I usually make it with feta cheese. Don’t make the mixture too thick though. It should taste something in between cheese bread and omelet.
Dani Raykova
Found the proportions for the recipe online in Bulgarian (usually I eye-bowl it). 2 slices of bread, 150 grams feta, 1 egg. When it is done you can sprinkle some paprika with summer savory on top.
Tristan B.
I honestly have not had frittata success, they always come out rubbery and overcooked, for the life of me I don’t know what I am doing wrong.
The only time I had a winner meal was when I baked them in muffin tins-mini frittata’s, they were cooked perfectly and froze well!
JennyD
Fabulous! I’ve enjoyed frittatas in restaurants but never attempted making one because they’re so fussy. Pre-cook stuff… start it on the stove top… finish it in the oven and the broiler. Eh, too fussy. But this recipe made it so ridiculously easy!!!! I used scallions, tomatoes, orange peppers, yellow peppers, laughing cow garlic & herb cheese ,turkey sausage crumbles and diced ham then topped it off with a blend of monterey jack and cheddar cheese. I’ll say it one more time… fabulous!
Thank you so much – this one is definitely a keeper!
Kate
Jenny, I’m glad you enjoyed the frittata! Totally understand your hesitation to attempt the stove-oven technique. Glad you liked this technique.
Aliza
I’d love to try this, but am cooking just for myself. Does it keep well? Perhaps I can make it and save the rest for quick breakfasts for the week?
Kate
Yes, the frittata keeps very well! It would make for great leftovers.
Aliza
Awesome, thanks! Can’t wait to try it out :)
Lynn
Hi, I’m not seeing a link to the photo that’s supposed to show how to line the square baking dish! That would be helpful!
Kate
Lynn, thank you for pointing that out. I just added the link to the copy. Here it is: https://cookieandkate.com/2012/baked-asparagus-frittata/
Shelley
Hi there. I tried your sweet potato with baby spinach frittata recipe for the second time tonight and it was delicious! The first time I over-cooked it and used feta instead of goat cheese. This time I got the cooking time right and used goat cheese per the recipe and it was truly fantastic!
I’d love to try this oven-only recipe, but step 5 says to “place on the preheated tray”, but I can’t figure out to what tray the recipe is referring. Am I supposed to place the frittata baking dish on a preheated cookie sheet? Thanks!
Kate
Hi Shelley, I’m so sorry for the confusion! I think some other recipes I referenced suggested placing a baking sheet in the oven to catch any drips from the springform pan, but mine has never dripped so I removed that bit from the recipe. So glad you enjoyed the spinach frittata!
Sylvia
Do you put in the vegetables uncooked?
I’m loving your other recipes that I’ve tried so far!
Kate
Hi Sylvia! That depends on the type/size of vegetables you’re using, but for best results, yes, I’d sauté them until tender first. Enjoy!
Sylvia
Thank you Kate.
Sylvia
Hi Kate, what’s the reason for using parchment paper instead of just greasing the dish? I tried it with parchment paper and it was difficult to remove from the paper. I ended up serving it with the paper still on! I want to try it without parchment paper next time. Will that affect the fluffiness?
Kate
Hmm, that’s strange! I’ve never had anything stick to parchment. Are you sure you didn’t use waxed paper on accident? You can just grease the dish—might require a bit of scrubbing afterward, but shouldn’t be too bad. The parchment paper helps prevent seepage in springform pans, so I’d use a leak-proof baker instead.
Sylvia
Oh my goodness, that was it! Thanks Kate!
Kate
That explains it! :)
Vera
I use a glass pie pan pre-greased — actually make the fritatta right in pan I cook it in. And I also throw in about 2 tbsp. of dry pancake mix. Kudos!
Kate
Interesting! Thanks, Vera!
Gershelda
I always use my cast iron skillet to make mine. I love frittata. So versatile.
★★★★
Lauren
Love this recipe! I added sautéed spinach, mushrooms, and feta. Baked for exactly 25 mins and it was perfect. Definitely making again next week.
★★★★★
Kate
Thank you, Lauren!
J real
Made it with chanterelles and spinach. Used my new silicone cake pan. Turned out fabulous!
SC Goddess
Delish, easy peasy I used sliced cooked potato, mushrooms, spinach, shallot, roasted red pepper and jack cheese, s&p and spices. I cornered off 9×9 of 9×13 in pan with Reynolds No Stick Wrap with foil on one side and parchment on the other. Next time going to make the same recipe but cook in muffin cups! Thank you, just found your blog and love it.
★★★★★
Kate
Thanks so much, SC! I so appreciate that.
Beth
Going to make this this weekend! Do you have any suggestions for freezing then reheating later? Thanks!
Kate
Hi Beth, I haven’t tried that so I’m not sure! If you have a microwave, that would probably be the most gentle way to reheat.
Bonnie
Made this today, it was my first frittata – delicious!! It was very easy to put together and came out perfect. In addition to the eggs and cheese I added one diced potato, a little bit of chopped red pepper, and one clove of garlic (all pre-cooked), and sprinkled some onion powder and paprika into the mixture before baking. Thanks for the recipe!!
Kate
Yum! Sounds hearty and delicious, Bonnie.
Camille M.
This is both an excellent and easy to prepare recipe for frittata. It also makes a great presentation. I make it often, and people always love it.
★★★★★
Kate
I would agree with you, Camille! Thank you, for your review.
Alice
Hi Kate, Dis you do anything special with the zucchini prior to mixing it in? Just wondering if it will make the frittata watery as it cooks. Thanks!
Tiffany Pothapragada
Lovely recipe Kate! I sauteed half a sweet potato diced, 4 leaves of lacinto kale, half a red onion, garlic and feta added before baking. A little cumin, salt and pepper. I never “wing it” with recipes but this one is so forgiving!
★★★★★
Kate
Love that you gave it a try out of your comfort zone. Thanks for the review, Tiffany.
Kathy
I made my own version.
Green peppers, onions, fresh garlic, 2 slices of bacon, Mexican four cheese and 7 eggs with a splash of milk. It was delicious
★★★★★
Kate
Thank for sharing, Kathy!
Andrew Fox
I’m on Keto and I make this all the time with 1lb sausage (browned) 8 eggs, 1/2 cup mushrooms, handful of spinach, and 1/2 cup shredded cheddar, season to taste. Delicious and macros are great!
★★★★★
Kate
Thanks for sharing, Andrew!
Gary
This is a great recipe. I did it almost exactly as you wrote and it came out perfectly (we threw in some cooked breakfast sausage and NC bbq pork). At the end I put some more shredded cheese on top and then broiled it for a few minutes to get a nice cheesy crispy top. Thanks!
★★★★★
Kate
Thanks for sharing, Gary! I appreciate your review.
Mary Hodges
I love this kind of recipe! Versatility is a wonderful attribute for any cook. My frittata had lots of veggies–cauliflower,broccoli,peppers with a touch of bacon for my husband. The cheese was a mixture of baby Swiss and Colby-jack. It is so true that anything goes. I have always baked my frittatas, but I sometimes put them under the broiler for a minute or two for that nice appearance.
★★★★★
Kate
Thank you!
Myra Schultz
Made your recipe yesterday and have never made a frittata before!
My family gets scared when I try new recipes and were hesitant to taste it even though it looked amazing.
Back for seconds and then thirds!!! A hit!!
It was easy to prepare and I am looking forward to making one again.
★★★★★
Kate
Good for you for trying something new! Love that this was a hit, Myra. Thanks so much for your review!
Carole Joly
I made this recipe and it turned out perfect. I used bell peppers, green onions, mushrooms spinach and zucchini, topped with cheddar cheese. Thank you.
Carole
★★★★★
Kate
That sound wonderful, Carole! Thanks for sharing.
Carla
This came out SO great! So much easier than a stovetop frittata. I did mushrooms, sun dried tomatoes, finely chopped kale, mozzarella, and a rosemary garlic sea salt mixture. Perfect for breakfast, or for lunch/dinner with a green salad.
★★★★★
Kate
That sounds like a delicious combination! Thanks for sharing, Carla.
Amy
Just made this! I had some fillo dough left over from a poor baklava attempt. Anyway, I lined the glass dish with the fillo and buttered the dough up. Used sautéed carrots, broccoli and onion combo for my veggies. My cheese was what I had in my fridge – a little shredded Gouda, shredded Swiss and cheddar.
★★★★★
Kate
Thanks for sharing your variation, Amy! I appreciate the review.
Susan
I made this morning and AWESOME! I used 2% milk, FF cheddar, turkey sausage crumbles and pepper & onion!
★★★★★
Kate
Thanks for sharing, Susan.
Theresa
I made this just now. And it was so Simple and perfect. Thank you. FYI i used my cast iron skillet in the oven. It was closer. Lol. I added avocado slices as I served it. Fantastic!
★★★★★
Kate
Thanks for sharing, Theresa!
Margot
I made your recipe for my daughter and her family. Not too many coloured Vegas but plenty of Agria potatoes and one extra egg as it was the last one left.
I was babysitting the two youngest and her husband was away and sh3 was at ballet class with the eldest and the class finished an hour later. It seemed practical to prepare a spontaneous meal, but what?? A frittata!!! Yes I thought. Then I thought I’d check on how to make a bigger one, googled and found this recipe.
My daughter tells me she and her eldest enjoyed it, the younger two, less so, but that was not a criticism of yourcrecipe of my baking but of my adding some corn and peas as I had no plain peas in the freezer.
No photo sorry. It came out of the oven, was wrapped in towels, put in a bag for the trip home and was perfectly ready to be eaten when unpacked and served up.
So thank you
I will be looking at others of your recipes.
Hugs ❤️❤️❤️
Kate
I love it! Frittata to the rescue. :)
Ber
Kate, I use your method exclusively, because it’s simple and never disappointing. I’ve made many a frittata since our hens started laying in November.Tonight’s combo is maple-smoked breakfast sausage, apple and cheddar…and I’m going to try the chickpea one soon! Thanks so much
★★★★★
Kate
You’re welcome, Ber!
Karen
Could you tell me in total cup measurements, how much vegetable you use.
thank you
Kate
Hi Karen! 3 to 5 cups vegetables or greens of choice (or 3 cups leftover cooked vegetables or greens)
Melissa Holcomb
I’ve made this a few times now – it’s the best!
Could you post some possibilities for flavors to blend together – maybe vegies and spices that work well with this recipe? Thanks!
★★★★★
Kate
You’re welcome, Melissa!
Billie McNeely
I cooked my veggie in skillet added a little of butter.added milk to eggs and beat real good and poured onto the veggie.Put in oven of 400 degrees and baked TIL ready.
Kate
Thank you for sharing, Billie!
Beck
I made this in a greased 8″ square pan and it was delicious, but only took 15 minutes, the 25 minutes in the recipe would have left my kitchen smokin’.
★★★★
Kate
Thank you for sharing, Beck!
Sherrill
This is a very adaptable recipe. I currently have an abundance of apples and was hungry for something just slightly sweet. I carmelized some apples with butter, maple syrup and cinnamon and used them in this recipe. I added just a pinch of nutmeg in the egg/cheese mixture. It was delicious!
★★★★★
Kate
Thank you for sharing! That sounds like an interesting combination, but I’m happy you liked it Sherrill.
Joan a
How would you make ahead to take to a brunch?
Kate
Sure! Just gently reheat. :)
Spence
Its so easy that a man can do it; he does not let hi guests know just how easy it is.
★★★★★
Brian Smith
Super great recipe — always turns out delicious. We take the even shorter-cut step of using non-stick spray (we like a little “crust” on our frittata). Thanks for this!
★★★★★
Kate
You’re welcome, Brian.
Christine
It is easy to follow
And yes more cheese the better!
★★★★★
Kate
Thank you, Christine!
Cate
I made this for lunch today, it was delicious! I wanted to use up left over veggies from last night so put in peas, beans, roast pumpkin and feta and Parmesan. I didn’t want to use too many eggs so used three and baked in a loaf tin. It worked perfectly.
★★★★★
Angel Hagen
I added black eye peas. Mushroom and. Chicken with garlic and pepper
Katie Myer
I have made this recipe a dozen times and it “always” turns out great! I do not use salt due to always using breakfast meat in my frittatas. These frittatas come out so juicy and they are so easy to make! My family loves when I make this meal!
Thanks for the recipe,
Katie
★★★★★
Fedoruk Kristin
Loved it! Thank you
★★★★★
Angelina Harris
I made this with diced tomatoes, feta, onion powder, garlic powder, salt, and pepper. Then I topped with a thin layer of spinach prior to baking. It was my first frittata and it was so simple and unbelievably delicious!! I will be making this over and over again. Thank you!!
★★★★★
Sanne
Finally I found a fool proof way to make a frittata! The springform pan approach works perfectly. I call it “kitchen raid frittata”, this time it was green beans, peas, corn, peppers, spring onions, leftover potato & fresh parsley. Mixed with shredded cheese & some parmesan, nutritional yeast instead of salt, pepper, thyme, nutmeg, smoked pepper. Even the kid ate it .
★★★★★
Michelle
I have made this at least a dozen times this year! I typically use your double recipe and find it a simple tasty meal any time of the day. Thank you for breaking it down and making it easy.
I have one in the oven right now with caramelized onions, bacon and Swiss. It smells delicious.
★★★★★
Cassandra Joseph
Im going to add some sliced pork and a little ginger and soy sauce to give my vegetables that are left over from a stir fry, a cool Asian fused flavor. Cabbage, green onion, bukchoy should be a great influence.
Thank you.
Be safe, Cassandra Joseph
★★★★★
Ruth
This was Awesome I am now making minis for the week.
Thank You :)
★★★★★
vandarius
8 eggs
1 c shredded cheese
¼ c milk
*1 ½ c cooked vegetables (i.e. kale, chard, broccoli,bell pepper, spinach)
*1 package of bacon (cooked and crumbled)
½ tsp salt (**¼ tsp if using bacon)
¼ tsp pepper
small bunch of herbs (parsley, cilantro)
2-3 green onions OR ½ of a regular onion (chopped)
INSTRUCTIONS
Preheat the oven to 375 degrees Fahrenheit.
Grease a 8×8 inch square baking dish with butter or non-stick cooking spray.
In a mixing bowl, whisk together eggs, cheese, milk, sauteed vegetables, precooked bacon, salt, pepper, and herbs.
Pour the mixture into the baking dish.
Bake until the quiche is golden and puffy and the center feels firm and springy, about 25 minutes or more.
Let quiche cool for about 10 minutes before serving.
*If you prefer to keep the recipe simple, you can omit or skip the vegetables and bacon.
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Jennifer Denise
It was delicious. I added leftover steak and potatoes with onions along with cheddar. You’re recipe is perfect to add any leftovers for a good meal!
★★★★★
Ellen
This was great! I used a pie plate sprayed with Pam. Easy!
Carolyn D. Mack
Thanks so much for this information. I had been picturing using grated zucchini with eggs in the oven but could not figure out how to make it work. I just used eggs and zucchini and orange pepper and baked it. Wow! So good and so easy. And the parchment paper let me just lift it from the pan I used. No sticking or added clean up.
★★★★★
Kate
Great to hear, Carolyn! I appreciate your review.
Elizabeth
I made a frittata this evening with diced sauteed mushrooms, sauteed diced onion and breakfast sausage crumbles, one shredded russet potato (grated then pre-cooked 3 minutes in the microwave with 2 T water,) 6 diced fresh cherry tomatoes, sharp cheddar, colby jack & parmesan cheeses. Only had 5 eggs, so added a little milk plus the heavy cream. Your method was a great encouragement. Only wish I had some fresh spinach to chop and mix in. This was so easy and tasty. Thank you.
★★★★★
Reshma Gokaldas
Do you know if it’s the same bake time for egg whites? Thank you!
Kate
Hi Reshma, I’m not certain as I haven’t tried it.
Louise Morton
After cooking for 45 minutes, it still wasn’t cooked through – the egg was still liquidy. Hopefully it will be ready soon as we’re very hungry.
Kate
Hi Louise, Are you sure you have the oven temp set correctly and in the right size dish? It shouldn’t take more than 20 and especially not 45.
Cindy K
I made this with artichoke hearts and cream cheese. I think feta would have been better. I’ll try it next time.
Thanks for providing a good basic recipe so I could use what was in my fridge.
★★★★★
Donna B
It works every time!
★★★★
Mary Jo Duffy
Just discovered your site. I have never been a cook and I stumbled across your site looking for a way to make a frittata. Thank you for making it all look so easy. I also love how you eat! Recipe is about to come out of the oven – very excited! It looks amazing so far so 5 stars in advance! Will be one of my go to’s!!!
★★★★★
Kate
I hope you love it, Mary!
Peggy
Made it this morning with green peppers, onions, tomatoes and sausage. Also added cheddar cheese. It was delicious!
★★★★★
Kate
Sounds delicious, Peggy! Thank you for sharing.
Elizabeth
I misread almost all of the directions and yet it turned out fantastically. Yum is right. I used raw veggies. Sprayed the pan, put the cheese all on top. So basically I am telling you it’s a win even if you mess up!!! Very good and my fam loved it