How to Make Traditional Stovetop Frittata Recipe

Traditional Stovetop Frittata Recipe

If you have eaten the tremendous frittata dish before, then you are aware that the proper frittata is rich and velvety, has a custard taste, and is jam-packed with edible greens. It is never dry, too soft, or tasteless.

Frittatas are the ideal get rid of everything in the fridge weeknight evening meal or weekend recipe. Frittatas are also easy to carry meaning that you can pack the slices and take them with you when going for picnics or you can make them your lunch packs.

You can use your imagination with leftover frittata—use a slice as a sandwich stuffing, or separate it for a simple breakfast tacos.

Frittata Ingredients

Frittatas might initially intimidate you, although they can be made quite simply if you are aware of what you are doing. So on this day, I am giving out exhaustive instructions on how to prepare the ideal frittata without exception.

Previously, I have been let down by the long established frittatas, so I chose to start from the fundamentals. I matched America’s Test Kitchen’s frittata instructions against Bon Appetit and Epicurious, and this resulted on my own go –to techniques.

Conventional Frittatas vs. Dry Heated Frittatas

My recipe will teach you how you can prepare common frittatas with the use of the approach where you cook on the top surface of a stove using a cooking pot. I ensured that the use of a realistic oven temperature (instead of the broiler) advocate cooking the frittata on the center of the rack making it easy to observe it while it cooks. You only live once so you cannot afford to get frittatas burnt!

I have also supplied information on how to prepare frittatas that are cooked in the oven (using a deep pan or muffin pan), which don’t require too much handling. The alternatives of cooking them in the oven are especially extraordinary if you require to a make-ahead alternative, or in the event that your stovetop is busy with other cooking.

Which variety do I prefer? They all can work out quite fine. The one determining component is which approach is suitable for you.

Elementary Frittata Preparation

12 eggs that are whisked rightly to ensure the egg yolk and whites are properly mixed.
fat diary amounting to three tablespoonful
3 cups cooked and flavored vegetables or other additional
1 cup or 4 ounces of ground or dissolved cheese I prefer to use goal cheese.
½ teaspoon salt
Suggested Frittata Flavor Mixtures

Spinach, artichoke and feta cheese
Cruciferous plant, cheddar cheese, and scallions
Italian brown mushrooms, sweet capsicum, onion, salad rocket, and goat cheese
Cherry tomatoes, courgette, mozzarella cheese and common basil
Shown here: dry yellow onion, carrot, sweat pepper, goat cheese and freshly chopped chives

Ordinary Frittata Information

Dairy Alternatives

You can opt for full fat daily that contain cream, half –and half or whole milk. I usually prefer goat milk and goat cheese since I don’t consume dairy on a daily basis. Fermented milk, crème fraîche and yogurt are also good options. Nonetheless, two percent and skim milk are highly diluted. Failing to use the dairy completely will mean that the end result is a frittata that is predictably eggier in taste and not so much creamy although you can still opt for coconut milk which will still produce the desired results.

Testing notes: America’s test Kitchen advocates for only three tablespoons of dairy, while Bon Appetit suggests that ½ a cup is sufficient. I worked with both and I would rather somewhat have the America’s Test Kitchen variety and went for the lesser quantity.

Pre-Cook Your Greens and Use a good Amount

The greens must be supple, flavored and pre-cooked before they are added to the eggs. Uncooked greens let out lots of water and will not be cooked completely when the eggs are ready. Cook your vegetables earlier by stir-frying, roasting, or steaming to ensure they produce their finest attributes.

A sizable frittata made using about 12 eggs and can take up about three cups of readily cooked vegetables. What this implies is that you will require more than three cups of uncooked vegetables.

Cheese Serves a Better Purpose

Cheese will serve a better purpose because it provides extra taste and is good for enhancing the creamy element. I am fond of working with delicate cheeses such as goat cheese. Sharp cheddar and parmesan are exquisite too.

You can blend about one cup of ground or dissolved cheese straight into the egg blend, or keep some for garnishing the frittata. While I am a huge fan of the golden, effervescent cheese on pizza and lasagna, never aspire for a golden top where frittatas are concerned. This then brings me to my next subject matter.

Never Allow Your Frittata to Overcook

Be very keen with your frittata while it is cooking in the oven. Allow the eggs to until they sufficiently swell and are opaque. The middle part of the frittata should be bouncing up and down a little when you shake it up a little.

The frittata will keep on cooking even after you have taken it out of the oven because of the lingering heat. Eggs that have cooked too much have a distinctive sulphur smell and also lack moisture, and have a squashy texture and this is not good at all.


How to Enhance the Recipe

My recipes work with 12 eggs but you can still opt to work with half the ingredients and use a smaller frying pan or baking bowl. Smaller frittatas will be baked much faster so you need to make appropriate changes and continue observing them.

I would not advocate for the attempt to slash the recipe by over half because frittatas are essentially a large batch items. I would rather suggest egg sandwiches or toasts.

Recommended Frittata Pans

If you opt for the stovetop oven approach, a properly suitable cast iron skillet (Affiliate Link) or an oven safe non-stick pan would work well.

If you choose the baked approach, it would be advisable to use a well-oiled baking bowl or muffin tin. (In reality I did not have to oil the muffin tin although my other “non-stick” muffin tin was somewhat problematic. It is advisable to oil your pan to stay on the safe side.)

What to Serve with Frittatas

Frittatas are very wonderful as a main dish for any daytime meal. You could also use it as a side dish in a substantial breakfast spread (particularly mini frittatas).

Frittatas can go with simple green salads, breakfast potatoes or hash browns as well as toasted whole grain bread.

Frittata Garnishes and Toppings

Frittatas are generally not known to be easy to the eye and this is why you need to make them so. To make them more visually enticing, you can complete your frittatas off with a small powdering of green, leafy herbs (for example basil, parsley, or cilantro), or sliced fresh chives.

For additional lavish frittata, top the exclusive slices with a dollop of pesto or your preferred herb dressing. Another alternative? Complete them with a very huge sprinkle of heavy balsamic vinegar or balsamic glaze. Are you making a Mexican Frittata? A good option could be hot sauce or mildly tepid salsa.

Baked Frittata Casserole

How to Make Frittatas (Stovetop or Baked)

This extensive guide will teach you now to make the ideal frittata! This is a recipe that presupposes you are preparing the vegetables in your skillet—if you choose to work with leftovers for the stovetop alternative, you can easily heat them moderately in the skillet prior to topping up with the eggs. The recipe produces one enormous frittata or 18 small frittatas (generally 8 servings).


Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog

Frittata Recipe

This is an esay and delicious frittata recipi.e
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Course: Main Course
Cuisine: European, Healthy, Spanish, Vegetarian
Keyword: frittata, vegetable
Servings: 8
Calories: 166kcal
Author: Angie


  • 15 eggs
  • 3 tbsp goat milk or full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
  • 1/2 tsp salt
  • 1 cup (4 ounces) of goat cheese or grated or crumbled cheese
  • 1 red bell pepper chopped
  • 1 onion diced
  • 16 oz crimini mushrooms
  • 5 oz spinach
  • 2 tbsp olive oil
  • 3 tbsp resh basil
  • 2 garlic gloves minced
  • Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)


  • Heat the oven beforehand to 425 degrees Fahrenheit for the conventional stovetop approach, or 350 degrees in the case of baked approach (casserole or mini/muffins).
  • Crack the eggs into a mixing bowl. Add dairy of choice and the salt. Whisk until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
  • Heat up the olive oil in a 12 inch cast iron pan or oven-safe pan. Add the diced vegetables,onions and garlic. Cook and wait for the vegetables to become supple, then add spinach. Cook to the point where the vegtable become aldente.
  • Traditional stovetop option: Whisk the eggs again and pour the mixture over the vegetables. Stir gently to combine and distribute the mixture evenly across the pan. If you want to add chesse , this the time to do it. Sprinkle the cheese ion top of the frittata now.
  • Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), transfer the frittata to the oven. Bake for about 10 minutes, (keep an eye on it), until the eggs are puffed and cooked. The center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and cool it. Garnish with herbs.
  • Baked casserole option: Cool the cooked vegetables for a few minutes. Grease a 9 by 13-inch pan with butter or olive oil, which works better than cooking spray. Stir the cooled veggies into the egg mixture, and pour it all into the pan. Sprinkle it on top of the frittata now.
    Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs and serve sliced.


Serving: 8g | Calories: 166kcal | Carbohydrates: 4g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 307mg | Sodium: 280mg | Potassium: 469mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2147IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 2mg

Conventional stovetop Alternative: Whisk the eggs again and top them up over the vegetables. Use a spatula to mix a little so they blend and spread the combination uniformly over the pan. If you kept aside some cheese, pepper it atop the frittata. 

After the outer surroundings of the frittata changes into a lighter shade (this will take 30 seconds to 1 minute), delicately relocate the frittata to the oven. Allow it to bake for about 7 to 14 minutes (while observing it) until the eggs are swollen and seem to have cooked, and the middle part of the frittata has a little twitch when you shake it a little. Get the Frittata out of the oven and lay it on a cooling rack so it can cool. Embellish with herbs, then cut it into pieces using a sharp knife and then serve. 

Baked Casserole Alternative: Allow the vegetables to cool for a while once they have cooked and then blend them into the egg combination. Lubricate a 9 by 13 inch skillet and then pour the contents of the combination into the pan. If you have kept some cheese aside, use it to pepper the top of the frittata. 

Allow it to bake for about 20 to 25 minutes (while keenly observing it) making sure the eggs swell and look well cooked and in the middle of the frittata there is a wiggle when you shake it a little. Get the frittata out of the oven and put it on a cooling rack so it cools down. Use herbs to adorn and then cut up into pieces that you can serve. 

Baked Mini Frittata Alternative: Allow the cooked vegetables to cool for a while and then mix them into the egg blend. Lubricate 18 muffin cups (I prefer to work with 2 muffin pans for this option), and make sure the cups are evenly replete with a sparse 1/3 cup of the mixture. If you kept aside some cheese, use it to powder the top of the frittata. 

Allow the mixture to bake for about 13 to 17 minutes making sure the eggs have swelled and look well cooked, and the middle of the frittatas have a twitch when you give the pan a little shake (this occurs very fast and you need to be very observant; my pan which contained just 6 muffins was done quite promptly). Get the pan out of the oven and put them in a cooling rack and allow them to cool. Adorn with herbs and now they are ready to be served. 

STORAGE RECOMMENDATIONS Frittata remains can stay well preserved if stored in the fridge for a few days. Leftovers can be served in many ways including chilled, but allow it to reach room temperature on its own, or mildly warm specific slices in a microwave or oven.

CAN I FREEZE IT? I would not advice that you freeze the remaining frittata. When I thawed my ice-cold slices, they became completely watery and a little rubbery. If you would like to get an excellent egg based freezer recipe, have a look at my breakfast burritos.

MAKE PRIOR PREPERATION: The baked approach is ideal for frittatas that have been made prior. You can blend the eggs, the ready vegetables and cheese together in much earlier. Wrap and refrigerate the combination and wait for the time when you are prepared to bake (it will remain preserved for about two days), Oil a casserole bowl or muffin tin and then bake as instructed above.


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