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Let’s Make a Frittata: Quick & Easy Recipe

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Have you ever had a frittata? It’s really just a crustless quiche. But, frittatas are quick & easy, lower in carbs and fat, and high in protein. In my book, that’s a win-win! Although frittatas are egg dish dishes, they’re suitable for any meal. I love making them for brunches.

Today, I’m sharing how to make a frittata. One of the things I like best about making a frittata is that it’s an adaptable recipe. Making substitutions is a snap, and you can make it as healthy as you’d like.

You can have this dish on the table in less than 30 minutes.

What Vegetables are Best for this Recipe?

As I mentioned, a frittata is one of the most adaptable recipes I know of. And, it’s an ideal way to use up leftover veggies.

Plus it’s a genuine fridge forage suitable recipe, so keep that in mind.

Get creative! My recipe below is just a guide to help you make a perfect, custom frittata.

How to Make a Quick and Easy Frittata

In a medium-sized bowl, crack the eggs, add milk and spices. Beat well, until mixture is a consistent, all yellow color. Preheat oven.

Next, heat the oil and brown the pancetta until fat is rendered.

heating the oil on a pan and brown the pancetta until fat is rendered

Add onions, and saute until they are translucent. Then add the rest of the veggies.

Cook for 5 minutes or so, until they are softened and the onions are beginning to turn golden.

adding the onions and vegies

Smooth the mixture and spread grated cheese evenly over it.

spreading the smooth grated cheese

Heat in the oven for 10-12 minutes, until the mixture is set. It’s okay if it jiggles a little, but don’t overbake it!

Remove the frittata from the oven, and let cool for 10 minutes.

heating the frittata on a pan until the mixture is set

Slice into wedges and serve.


How do you keep a frittata fluffy?

Whole milk helps makes the frittata extra fluffy.

How do I make sure my frittata doesn’t stick?

A well seasoned cast-iron skillet is good for cooking just about anything and it is oven safe. If you don’t have one, you can make a frittata with any oven-safe skillet.

Do you add water or milk to a frittata?

Full-fat dairy is crucial to a fluffy frittata. Fat-free milk and cheese will leave your dish flat and give your eggs nothing to make them firm and rich. So use whole milk for this recipe. Fat-free is no different than just adding water.

Serve this with biscuits or fresh homemade bread:

Get The Frittata Recipe Here!

Frittata on a plate
5 from 1 vote

Frittata Recipe

If you are serving more than 4, double this recipe and increase the baking time by 3-4 minutes. The vegetables and cheese types are just guidelines, don’t be afraid to customize this recipe. Just keep the vegetable proportions the same and use similar vegetables, i.e. spinach for bell pepper. 
Course Breakfast, Main Course, Brunch, Lunch, Dinner
Cuisine French
Keyword Main Course, gluten-free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 371kcal


  • 6 eggs
  • 1/2 cup whole milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp thyme (my favorite seasoning here is Herbs de Provence)
  • 1 tsp. olive oil
  • 1 small onion, quartered and very thinly sliced
  • 4 oz. pancetta (can substitute bacon or ham)
  • 1 bell pepper, chopped
  • 1/2 cup zucchini, chopped
  • 1 cup monterey jack cheese, grated


  • Beat eggs, milk, thyme (or Herbs de Provence), and salt and pepper in medium bowl until well-blended. Preheat oven to 375 degrees F.
  • Heat oil in an oven-proof, 8-inch nonstick skillet over medium heat. Add pancetta and cook until fat is rendered. Add onions, and sauté for 3 minutes or so, until they are translucent. Then add vegetables and cook for 3-5 minutes, until they are softened and the onions are beginning to turn golden.
  • Spread the mixture smoothly in the bottom of the skillet and sprinkle grated cheese evenly. Pour the egg mixture on top. Place in oven and bake for 10-12 minutes, until the center of the frittata is just set. If it jiggles a bit, that’s fine.
  • Let cool 10 minutes, then cut into wedges and serve.


Serving: 1serving | Calories: 371kcal | Carbohydrates: 8g | Protein: 21g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 292mg | Sodium: 740mg | Potassium: 359mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1610IU | Vitamin C: 43mg | Calcium: 297mg | Iron: 2mg

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