4 Frittata Recipes: That You'll Love

This classic oven-baked method creates a perfectly fluffy frittata with minimal effort. The oven ensures even cooking and gives you time to prepare other dishes while your frittata bakes.

Ingredients:

- 8 large eggs

- 1/2 cup milk

- 1 cup shredded cheese (cheddar or mozzarella)

- 1 medium onion, diced

- 1 bell pepper, chopped

- 2 tablespoons olive oil

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 2 tablespoons fresh herbs (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). This temperature ensures the frittata cooks evenly without burning.

2. Heat olive oil in an oven-safe skillet over medium heat. Make sure your skillet can go from stovetop to oven safely.

3. Add diced onion and bell pepper to the skillet. Cook for 5-7 minutes until the vegetables become soft and slightly golden.

4. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. The mixture should be smooth and light in color.

5. Pour the egg mixture over the cooked vegetables in the skillet. Do not stir after pouring.

6. Sprinkle shredded cheese evenly over the top of the eggs. Add fresh herbs if using.

7. Transfer the skillet to the preheated oven. Bake for 15-20 minutes until the center is set and the top is lightly golden.

8. Remove from oven and let cool for 5 minutes before slicing. This cooling time helps the frittata hold its shape when cut.

The stovetop method gives you more control over the cooking process and works well when you don't want to use the oven. This technique creates a tender frittata with a slightly crispy bottom.

Ingredients:

- 6 large eggs

- 1/3 cup heavy cream

- 1 cup cherry tomatoes, halved

- 1/2 cup crumbled goat cheese

- 2 cloves garlic, minced

- 2 tablespoons butter

- 1/4 cup fresh basil, chopped

- Salt and pepper to taste

Instructions:

1. Crack eggs into a medium bowl and add heavy cream. Whisk thoroughly until the mixture becomes pale yellow and frothy.

2. Season the egg mixture with salt and pepper. Set aside while you prepare the other ingredients.

3. Heat butter in a non-stick skillet over medium-low heat. Low heat is important to prevent the bottom from burning.

4. Add minced garlic to the melted butter and cook for 30 seconds until fragrant. Do not let the garlic brown.

5. Add halved cherry tomatoes to the skillet. Cook for 2-3 minutes until they start to soften and release their juices.

6. Pour the egg mixture into the skillet over the tomatoes. Use a spatula to gently distribute the ingredients.

7. Cook without stirring for 8-10 minutes. The edges should start to set while the center remains slightly liquid.

8. Sprinkle crumbled goat cheese over the surface. Cover the skillet with a lid and cook for another 3-5 minutes.

9. Remove from heat when the center is just set. Garnish with fresh basil before serving.

This nutritious spinach frittata packs plenty of vitamins and minerals into every bite. Fresh spinach wilts down significantly, so don't worry about using what seems like a large amount.

Ingredients:

- 8 large eggs

- 4 cups fresh spinach leaves

- 1/2 cup ricotta cheese

- 1/4 cup grated Parmesan cheese

- 1 small onion, thinly sliced

- 3 tablespoons olive oil

- 2 cloves garlic, chopped

- 1/2 teaspoon dried oregano

- Salt and pepper to taste

Instructions:

1. Wash fresh spinach leaves thoroughly and remove any thick stems. Pat dry with paper towels or use a salad spinner.

2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.

3. Add sliced onion to the skillet and cook for 4-5 minutes until soft and translucent.

4. Add chopped garlic and cook for another minute until aromatic. Stir frequently to prevent burning.

5. Add spinach leaves to the skillet in batches. The leaves will wilt quickly, so keep adding more until all spinach is in the pan.

6. Cook spinach for 2-3 minutes until completely wilted and most liquid has evaporated. Season with oregano, salt, and pepper.

7. In a bowl, whisk eggs until smooth. Add ricotta cheese and mix until well combined.

8. Pour egg mixture over the spinach and vegetables. Gently shake the pan to distribute ingredients evenly.

9. Cook on stovetop for 5-6 minutes until edges begin to set.

10. Sprinkle Parmesan cheese on top and transfer to oven. Bake at 350°F (175°C) for 12-15 minutes until golden and firm.

This earthy mushroom frittata brings rich, savory flavors to your table. Using a variety of mushrooms creates more complex tastes and interesting textures.

Ingredients:

- 7 large eggs

- 8 oz mixed mushrooms (button, cremini, or shiitake), sliced

- 1/2 cup shredded Gruyere cheese

- 1/4 cup chopped chives

- 3 tablespoons butter

- 2 tablespoons white wine (optional)

- 1 shallot, finely chopped

- 1/4 cup heavy cream

- Salt and fresh black pepper

Instructions:

1. Clean mushrooms with a damp paper towel and slice them into even pieces. Different mushroom types add variety to the final dish.

2. Heat butter in a large non-stick or cast-iron skillet over medium-high heat until it begins to foam.

3. Add sliced mushrooms to the hot butter. Do not overcrowd the pan, which would cause mushrooms to steam instead of brown.

4. Cook mushrooms for 6-8 minutes without stirring initially. This allows them to develop a golden-brown color.

5. Add chopped shallot to the mushrooms and cook for 2 more minutes until softened.

6. If using wine, add it now and let it cook for 1 minute to evaporate the alcohol.

7. Season mushroom mixture with salt and pepper. Reduce heat to medium-low.

8. In a bowl, whisk eggs with heavy cream until well blended. The cream makes the frittata extra creamy and rich.

9. Pour egg mixture into the skillet with mushrooms. Let it cook undisturbed for 4-5 minutes.

10. Sprinkle Gruyere cheese over the surface and add chopped chives.

11. Continue cooking for 6-8 more minutes until the center is almost set but still slightly jiggly.

12. Remove from heat and let stand for 3 minutes before cutting. The residual heat will finish cooking the center.