Custardy scrambled eggs are packed with sweet cherry tomatoes, kale, and melty cheese in this baked frittata. It’s the perfect savory meal for any time of the day!
What Is a Frittata?
A frittata is an Italian dish comprised of whisked eggs, vegetables and/or meat, and cheese. This dish was named ‘frittata’ (which means fried) because the egg mixture is traditionally cooked on the stovetop first, then transferred to the oven. Frittatas are similar to open-faced omelets or crustless quiches, with crispy edges and a soft texture inside. They have a rich eggy taste and extra flavor from any other ingredients that are mixed in. Try this mushroom frittata if you love mushrooms and cheese. If you’re looking for a delicious way to use up leftover veggies, this frittata is for you!
How To Make a Frittata
This frittata recipe takes only 10 minutes of prep and four simple steps. Prepare your ingredients, then assemble the frittata and bake away!
- Prepare the oven and pan: Preheat the oven to 400°F. Grease a 10 inch skillet with butter or oil.
- Whisk together the eggs: In a medium bowl, whisk together the eggs, heavy cream, and salt.
- Assemble the frittata: Add the tomatoes and kale to the pan. Pour the egg mixture over the veggies, then sprinkle the mozzarella and goat cheese evenly over the eggs.
- Bake the frittata: Bake the frittata for 20-25 minutes, or until the edges are set. Let it rest for 5-10 minutes before serving, then enjoy!
Hot tip: For a lighter take, swap the heavy cream for half-and-half. Or, use sour cream, crème fraîche, or yogurt for a rich tang.
Frittatas are incredibly versatile and customizable. Here are a few suggestions for add-ins to make your frittata even more delicious!
- Greens: Get your greens in with spinach, arugula, collard greens, or swiss chard.
- Veggies: Add extra flavor and nutrition with sautéed onions, bell peppers, zucchini, mushrooms, broccoli, potatoes, or asparagus. Or, throw in a chopped jalapeno pepper for spice! Avoid frozen veggies, as they become too watery when thawed.
- Proteins: Make it a meat fest with cooked bacon, sausage, chicken, or ham.
- Cheese: Try feta, cheddar, Gruyère, fontina, or another of your favorite cheeses for more melty goodness. Or, make your own!
- Fresh herbs: Add in chives, parsley, dill, or basil for a lovely refreshing flavor.
Is your frittata watery? Rubbery? Flat? Let’s address the most common issues that come up with making a frittata.
- Watery: A watery/runny texture may be caused by several different factors. Frozen and raw veggies produce a great deal of water when they are cooked, so use sautéed veggies whenever possible. In addition, avoid adding salt to the eggs too early, as it draws moisture out.
- Rubbery: Nobody likes rubbery eggs — take care not to overbake your frittata. The frittata is done cooking when the edges are set and the center has a slight jiggle.
- Flat: A flat frittata is usually the result of over-beaten eggs. To prevent a situation where the frittata initially puffs in the oven, then subsequently collapses, whisk the eggs gently until they just begin to foam.
Tips for the Best Frittata
Do you want to know the secret to a perfectly fluffy and flavorful frittata? We’ve got your back with these tips for success.
- Avoid over-mixing the eggs. It is best to incorporate just enough air to create a frothy texture, but not enough to make the frittata rise. Use a whisk or fork to gently beat the eggs and create a light and fluffy frittata.
- Chop the veggies finely. Small pieces of veggies distribute more evenly, cook faster, and go virtually undetected to even the pickiest of eaters (that’s a hack for you parents!).
- Grease the pan well. Use plenty of softened butter or oil to ensure the frittata doesn’t stick to the pan.
- Spread the veggies in the pan evenly. This guarantees that every bite is full of flavor!
- Allow the frittata to rest before cutting into it. We know it’s hard, but 5-10 minutes of patience is all it takes for the frittata to perfectly set. Plus, it’ll be so much easier to slice into!
Ways To Serve
It’s never the wrong time to enjoy a frittata! Add more flavor to each slice with a dollop of pico de gallo or adjika spread. If you’re a brunch lover, serve this frittata with crispy bacon, stuffed French toast, and strawberry scones. For a heartier lunch or dinner, add a slice of sourdough bread, pesto pasta salad, and tomato basil soup.
Are you hosting and planning to serve a frittata? Save time on the big day by chopping the veggies and meat, grating the cheese, and whisking the eggs together up to 24 hours in advance. Store each of the components separately in the fridge until you’re ready to assemble.
Storage & Reheating
Frittatas are best served fresh out of the oven, but they are still delicious at room temperature or even cold! Follow these guidelines to properly store, reheat, and enjoy your leftover frittata.
- Storage: Allow the leftover frittata to cool completely, then transfer the slices to an airtight container and refrigerate for up to four days. Freezing is not recommended, as the tomatoes tend to become mushy.
- Reheating: For the best results, bring the frittata to room temperature before reheating. Place the slices on a baking sheet, cover with foil, and heat in a 350°F oven for 10-15 minutes. If you’re in a hurry, pop the frittata in the microwave on the reheat setting until it’s warmed through —take care not to overheat it, as the texture may become rubbery.
More Egg-Filled Breakfast Recipes
- Egg Tacos — Breakfast tacos stuffed with scrambled eggs, salsa, and cheese
- English Muffin Breakfast Sandwiches – Canadian bacon, egg and cheese sandwiches that are freezer friendly!
- Instant Pot Egg Bites — Cheesy egg, veggie, and bacon bites
- Omelette Roll — Baked omelette filled with ham, sautéed veggies, and cheese rolled into a spiral
- Breakfast Quiche — Scrambled eggs, mushrooms, and bacon enclosed in a flaky pie crust
- 8 large eggs
- 1/3 cup heavy whipping cream
- 1 tsp salt
- 1 cup cherry tomatoes halved
- 1 cup kale chopped
- 1 cup mozzarella cheese grated
- 2 oz goat cheese
- Preheat the oven to 400°F. In a medium bowl, whisk together the eggs, heavy cream, and salt. Set aside.
- Grease a 10 inch skillet with butter or oil. Add the tomatoes and kale to the pan.
- Pour the egg mixture over the veggies. Sprinkle the mozzarella and goat cheese evenly over the eggs.
- Bake the frittata for 15-20 minutes, or until the edges are set. Let it rest for 5-10 minutes before serving, then enjoy!