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Frittata Recipe with 5 Delicious Variations Recipe

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★★★★★

4.8 from 50 reviews

This classic frittata recipe is versatile and flavorful, offering a perfect base for a variety of delicious vegetable and cheese combinations. Cooked gently on the stovetop and finished in the oven, the frittata is fluffy and packed with protein, ideal for breakfast, brunch, or a light meal. Choose from five tasty variations including Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mixed Mushroom & Tarragon, and Caprese, each bringing unique fresh ingredients and seasonings to the dish.

Ingredients

Scale

Basic Frittata Recipe:

  • 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, to taste
  • Extra-virgin olive oil, for drizzling

Variation #1: Broccoli Feta

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

Variation #2: Roasted Red Pepper & Spinach

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

Variation #3: Spring Veggie

  • 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
  • ¼ cup chopped tarragon or chives

Variation #4: Mixed Mushroom & Tarragon

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

Variation #5: Caprese

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

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). This temperature will allow the frittata to bake evenly and set properly once the egg mixture is added.
  2. Prepare Egg Mixture: In a bowl, whisk together the eggs, unsweetened almond milk, minced garlic, and ¼ teaspoon sea salt until the mixture is well combined and slightly frothy. Set aside while you prepare your chosen vegetable variation.
  3. Cook Vegetables – Broccoli Feta Variation: Heat 1 tablespoon of olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add chopped scallions, broccoli, a pinch of salt, and pepper. Cook stirring occasionally for 5 to 8 minutes until broccoli is tender but retains its bright green color. Stir in smoked paprika.
  4. Add Eggs and Bake – Broccoli Feta: Pour the egg mixture into the skillet, gently shaking it to evenly distribute. Sprinkle crumbled feta cheese on top. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes until the eggs are fully set. Season with additional salt and pepper as needed and serve.
  5. Cook Vegetables – Roasted Red Pepper & Spinach Variation: Heat ½ tablespoon olive oil in the skillet over medium heat. Add shallot with a pinch of salt and pepper, sauté until translucent, about 5 minutes. Add roasted red peppers and spinach, sauté until spinach is wilted.
  6. Add Eggs and Bake – Roasted Red Pepper & Spinach: Pour in the egg mixture, gently shake the pan to distribute evenly, then sprinkle with crumbled feta cheese. Bake 15 to 20 minutes until eggs are set. Season to taste and serve.
  7. Cook Vegetables – Spring Veggie Variation: Heat ½ tablespoon olive oil in the skillet over medium heat. Add scallions, asparagus, salt, and pepper; cook until asparagus is tender and bright green, about 5 minutes. Stir in thawed peas.
  8. Add Eggs and Bake – Spring Veggie: Pour in the egg mixture, shake to distribute evenly. Scatter mini mozzarella balls and crumbled feta cheese over the top. Bake 15 to 20 minutes until the frittata is set. Season and serve.
  9. Cook Vegetables – Mixed Mushroom & Tarragon Variation: Heat 1 tablespoon olive oil over medium heat. Add shallots with salt and pepper, cooking until they begin to soften, about 3 minutes. Add chopped mushrooms and cook until soft and tender, about 8 minutes. Stir in chopped tarragon.
  10. Add Eggs and Bake – Mixed Mushroom & Tarragon: Pour egg mixture into pan, shake to distribute. Sprinkle grated pecorino cheese on top. Bake 15 to 20 minutes until set. Season as desired and serve.
  11. Cook Vegetables – Caprese Variation: Heat ½ tablespoon olive oil, sauté chopped shallots with salt and pepper until translucent, around 5 minutes. Add cherry tomatoes and half of the fresh basil, stirring to combine.
  12. Add Eggs and Bake – Caprese: Pour egg mixture and shake pan to distribute. Add halved mini mozzarella balls on top. Bake 15 to 20 minutes until the eggs are set. Remove from oven, garnish with remaining basil. Season to taste and serve.

Notes

  • You can customize this frittata by using different combinations of vegetables and cheeses according to your taste or what’s in season.
  • Using a cast-iron skillet works best for even heat distribution and makes it easy to transfer from stovetop to oven.
  • For a fluffier texture, use 8 eggs if using a 12-inch skillet instead of 6 eggs for smaller skillets.
  • Make sure to not overcook the vegetables so they retain some texture and vibrant color.
  • The frittata is best served warm but can be enjoyed at room temperature or cold for a quick meal or snack.
  • You can substitute almond milk with any milk of your choice or even water for a dairy-free option.

Keywords: frittata recipe, vegetable frittata, easy brunch recipes, Italian breakfast, vegetarian omelette, cast iron skillet frittata

Find it online: https://todayquickmeals.com/frittata-recipe-with-5-delicious-variations-recipe/