Frittata: One basic recipe and seven variations

An easy and healthy breakfast, lunch or dinner

  • Leave a Comment
  • Max 5 stars
    My Rating
    (0 Ratings)
Frittatas (Italian baked omelets) make the perfect breakfast, brunch, lunch or even light dinner. Learn how to make them and get seven ideas for ways to fill them from tomato and basil to sausage and peppers.

Basic frittata recipe

Serves 4 to 6

The only equipment you need to make a gorgeous frittata is an ovenproof pan, such as cast-iron. Frittatas are incredibly versatile since you can add whatever meat, cheese, and/or vegetables you have on hand. Enjoy it with a side of home fries for breakfast, or a green salad for lunch or a light dinner. They're even good cold and can be made ahead!


  • 1 tablespoon olive oil
  • 6 eggs, lightly beaten
  • About 1-1/2 cups mix-ins (see variations below for ideas)


  1. Preheat the oven to 425 degrees F.
  2. Heat the oil in a medium cast-iron pan or ovenproof skillet over medium heat.
  3. Add whatever vegetables or meat you are using and sauté them until they soften.
  4. Pour the eggs over.
  5. Scatter any cheese or herbs over the top.
  6. Lower the heat slightly and cook until the eggs are mostly set, about 5 minutes.
  7. Transfer to the oven and bake for 5 to 10 minutes, until they fully set and are cooked through.
  8. Remove from the oven and allow to cool slightly.
  9. Cut into slices and serve (or refrigerate overnight).


  • Add tomatoes, shredded mozzarella and basil for a caprese frittata.
  • Add sausage, onions and peppers for an Italian frittata.
  • Add feta cheese, spinach and olives for a Greek frittata.
  • Add leeks and asparagus for an elegant frittata.
  • Add broccoli and cheddar for a kid-friendly frittata.
  • Add bacon, arugula and tomatoes for a BLT frittata.
  • Add jalapeno, corn, Monterey Jack cheese and cilantro for a Southwestern frittata.

Tip: Bake the eggs and mix-ins in muffin tins for individual frittatas!

More frittata variations

Spaghetti squash frittata
Ricotta and leek frittata
Light farmhouse walnut frittata

Katherine Martinelli is an internationally published food and travel writer and photographer. In addition to writing for Fabulous Foods, Katherine also contributes to various sections of SheKnows She recently released her first cookbook, Puff Pastry at Brunch: 10 Sweet and Savory Recipes to Start Your Morning (Hang Time Press, 2012). Katherine writes about her adventures in food at