Ingredients & Substitutions
Here I explain the best ingredients for my easy frittata recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make A Frittata
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. I packed my frittata with some of my fave low carb veggies, but feel free to make it your own. That’s one of my favorite things about it — it’s customizable. Here’s my formula to use what you’ve got:
8 large eggs 1/4 cup milk or cream of choice 2/3 cup cheese 2 cups cooked meat and/or cooked vegetables – If using veggies, start with 2 2/3 to 4 cups raw to get 2 cups cooked. Meats will cook down a little as well, so start with 2 1/2 to 3 cups to get 2 cups cooked. Salt & pepper
Use a cast iron skillet. Since a frittata is cooked on both the stovetop and in the oven, a cast iron skillet lets you use the same pan for both. Plus, it heats evenly and I love that it looks beautiful for serving. This one is my fave! Always cook the meat and veggies first. If you put them in raw, the frittata will be watery, and the veggies and meat won’t cook through by the time the eggs are done. Use the right amount of meat and veggies. As a rule of thumb, aim for about 2 cups of cooked fillings. These can be any combo of cooked meats and veggies. (See my formula above!) Cook the meat and veggies in the right order. Cook the meat separately. For firmer veggies like onions, carrots, or potatoes, cook them first until almost soft, then add softer veggies, like zucchini, asparagus, broccoli, or cherry tomatoes. Don’t overmix the eggs. Whisk the eggs just enough to combine. Too much air can make the frittata puff up in the oven and then deflate, leading to a denser texture. Avoid overcooking and browning the top to keep the frittata from getting dry. Cook until the center is just barely set with a slight jiggle when you shake the pan. It will continue to cook for a couple of minutes from the residual heat, after you take it out of the oven. Adjust the cook time to your skillet. My frittata recipe is made for a 10-inch cast iron skillet which retains heat very well. If you decide to use something else, the baking time can vary. There are 2 ways to add cheese. Sometimes I mix all the cheese into the frittata for ease, other times I reserve a bit for the top. It’s up to you!
Breakfast & Brunch – Try my oven bacon on the side, a spinach smoothie, or protein waffles for a sweet-and-savory combo. Vegetables – When I make frittata recipes with meats in them, I serve veggie sides for balance, like roasted mushrooms, fried brussels sprouts, or a medley of sauteed vegetables. Salad – For a fresh flavor, pair it with my strawberry spinach salad or creamy cucumber salad.
Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info will vary depending on the type of milk you use and what fillings you add. See my post above for the formula to use any fillings you like!
