Easy Egg Frittata

A simple egg frittata comes together easily in less than 30 minutes. All you need are a few ingredients on hand and a good frying pan to turn out a delicious breakfast in no time. The variation we use in this recipe includes mushrooms, tomatoes, and grated Parmesan cheese, but you can easily adapt it depending on what you have on hand.

Frittatas, which are an Italian egg dish similar to a crustless quiche and kind of like an open-faced omelet, are our favorite breakfast/brunch meal to make at home. They’re easy to make, super versatile, and it’s the best way for us to clean out our fridge of any vegetables, meat, or cheese still lingering by the end of the week. It’s become our go-to breakfast when we’re looking for something quick, inexpensive, and delicious to bite into.

You might be intimidated by how to make one, but we’ll show you how with a few simple steps! We’ll use the stovetop-to-oven skillet method for this recipe, which we find yields a tastier, heartier frittata.

Frittata ingredients + variations

You can make just about any frittata variation as long as you have these basic ingredients down as the foundation:

• Eggs: the main component of a frittata
• Full-fat dairy option: This could be heavy cream, half-and-half, or ricotta cheese, like we use in this recipe. Having full-fat dairy adds moisture and richness to the egg base.
• Salt and pepper: Simple seasonings go a long way!
• Butter: To grease the pan and keep the frittata from sticking
• Grated cheese: A frittata isn’t complete without cheese! We love gouda or pepper jack, but any cheese will do.

Once you have these ingredients, here comes the fun part where you get to experiment with different variations! You can add veggies like mushrooms and tomatoes (which is used in this recipe) and others like red bell peppers, asparagus, zucchini, and onions. You can add cooked potatoes, crispy bacon, leafy greens like spinach . . . you name it! It depends on what you’re craving or what you have on hand.

How to make a frittata

1. Whisk ingredients — In a small bowl, whisk together eggs, ricotta, and salt and pepper until well incorporated.
2. Chop the veggies — Slice the mushrooms and cut the cherry tomatoes in half.
3. Heat the pan — Melt butter in a frying pan over medium heat and add the mushrooms and tomatoes. Cook them in the pan until the vegetables are slightly tender, about 2 to 3 minutes.
4. Pour the egg mixture into the pan — Pour the egg mixture over the mushrooms and tomatoes, and gently stir with the veggies to combine and distribute evenly across the pan. Sprinkle the grated gouda cheese and cook until the eggs at the edges of the pan are just beginning to set, 1 to 2 minutes.
5. Bake in the oven — Transfer the pan to the oven and bake for 7 to 10 minutes until the eggs are fully set.
6. Serve & enjoy! — Garnish with fresh chopped parsley if desired and serve immediately.

More breakfast recipes to love from us

• Everything Bagel Breakfast Casserole
• Bacon, Egg, & Cheese Croissant Sandwiches
• Easy 3-Ingredient Fluffy Pancakes

Print