What’s the difference between a frittata and an omelette?

A frittata is baked and starts on the stovetop before moving to the oven, while an omelette is cooked entirely on the stove and folded over its fillings. Frittatas are thicker and can include more vegetables, cheese, and proteins.

Can I make a frittata ahead of time?

Yes! Frittatas are excellent for meal prep. You can bake it ahead of time, store it in the refrigerator for up to 4 days, and reheat slices in the microwave or oven. It’s also delicious cold or at room temperature.

What pan should I use if I don’t have a cast iron skillet?

No cast iron? No problem. Use any oven-safe skillet or sauté the vegetables in a regular pan and transfer everything to a greased 8×8-inch baking dish. Adjust the baking time slightly, as a baking dish may take a few more minutes to set.

Frittata Recipe – Easy, Healthy & Customizable

Name: Frittata Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 8 large eggs; 1/4 cup whole milk (or heavy cream or half and half); 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt); 1 tablespoon olive oil; 1 cup chopped cremini mushrooms; 3/4 cup chopped bell pepper; 1/2 cup chopped yellow or red onion; 2 cups chopped fresh spinach (about 2 ounces); 2 ounces goat cheese (about 1/2 cup, crumbled)

Description

This easy frittata recipe combines fluffy eggs with sautéed vegetables and creamy goat cheese for a healthy and satisfying meal. Perfect for breakfast, brunch, or even a light lunch, it’s customizable with your favorite vegetables and herbs, and can be cooked in a skillet or baking dish.

Ingredients

Scale

8 large eggs
1/4 cup whole milk (or heavy cream or half and half)
1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)
1 tablespoon olive oil
1 cup chopped cremini mushrooms
3/4 cup chopped bell pepper
1/2 cup chopped yellow or red onion
2 cups chopped fresh spinach (about 2 ounces)
2 ounces goat cheese (about 1/2 cup, crumbled)

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Instructions

Preheat the oven to 400°F (200°C).
In a medium mixing bowl, whisk together the eggs, milk, and salt until well combined. Set aside.
Heat olive oil in a 10-inch cast iron skillet over medium heat.
Add mushrooms, bell pepper, and onion. Sauté for about 5 minutes, until softened.
Add spinach and stir for about 30 seconds to wilt. Remove from heat.
Spread vegetables evenly in the pan. Pour in the egg mixture over the vegetables.
Crumble goat cheese evenly over the top.
Transfer skillet to the oven and bake for 12–16 minutes, or until the frittata is just set and only slightly jiggles in the center.
Let cool slightly before slicing and serving.

Notes

Do not overbake the frittata — it should be just set and slightly jiggle in the center.
If you don’t have a cast iron skillet, sauté veggies in any skillet and transfer to a greased 8×8-inch baking dish.
You can double the recipe and bake in a 9×13-inch dish, increasing the baking time slightly.
Customize with different vegetables, herbs, or cheeses based on your preference.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 151 kcal
Sugar: 2 g
Sodium: 326 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 224 mg