Ingredients

6 large eggs (use 8 eggs for a 12-inch skillet)

¼ cup unsweetened almond milk (or any milk)

2 garlic cloves (minced)

¼ teaspoon sea salt (more for sprinkling)

Freshly ground black pepper

Extra-virgin olive oil (for drizzling)

Additional ingredients for your desired variation (see instructions below)

Instructions

Step 1: Preheat the oven to 400°F.

Step 2: Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Choose one vegetable variation and follow its instructions.

Broccoli Feta Variation: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add 6 chopped scallions, 2 cups chopped broccoli or broccolini, and a pinch of salt and pepper. Cook, stirring occasionally, until broccoli is tender but still bright green, 5 to 8 minutes. Stir in ⅛ teaspoon smoked paprika, pour in the egg mixture, and gently shake the pan to distribute. Sprinkle with ¼ cup crumbled feta cheese. Bake for 15 to 20 minutes or until eggs are set. Season to taste and serve.

Roasted Red Pepper & Spinach Variation: Heat ½ tablespoon olive oil in a 10 or 12-inch skillet over medium heat. Add 1 chopped shallot and a pinch of salt and pepper. Cook until translucent, about 5 minutes. Add 2 chopped roasted red bell peppers and 2 cups spinach. Sauté until the spinach is wilted. Pour in the egg mixture and gently shake the pan to distribute. Sprinkle with ⅓ cup crumbled feta cheese. Bake 15 to 20 minutes or until set. Season and serve.

Spring Veggie Variation: Heat ½ tablespoon olive oil in a 10 or 12-inch skillet over medium heat. Add 4 chopped spring onions or scallions, ½ cup chopped asparagus, and a pinch of salt and pepper. Cook, stirring occasionally, until asparagus is tender but bright green, about 5 minutes. Add ½ cup thawed frozen peas. Pour in the egg mixture and gently shake the pan. Top with ½ cup halved mini mozzarella balls and ¼ cup crumbled feta cheese. Bake 15 to 20 minutes until set. Season and serve.

Mixed Mushroom & Tarragon Variation: Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 chopped shallot and a pinch of salt and pepper. Cook until beginning to soften, about 3 minutes. Add 12 ounces chopped mixed mushrooms and stir. Cook until tender, about 8 minutes, stirring occasionally. Stir in ¼ cup chopped tarragon. Pour in the egg mixture and gently shake to distribute. Sprinkle with ⅓ cup grated pecorino cheese. Bake for 15 to 20 minutes or until set. Season and serve.

Caprese Variation: Heat ½ tablespoon olive oil in a skillet over medium heat. Add 1 chopped shallot and a pinch of salt and pepper. Cook until translucent, about 5 minutes. Add 2 cups halved cherry tomatoes and half of ½ cup sliced fresh basil leaves. Stir, then pour in the egg mixture and gently shake to distribute. Add ¾ cup halved mini mozzarella balls. Bake for 15 to 20 minutes or until eggs are set. Top with the remaining basil leaves. Season and serve.

Tips & Variations

Use a well-seasoned cast-iron or oven-safe non-stick skillet for best results.

Let the frittata rest for a few minutes before slicing to help it set fully.

Feel free to swap any vegetables or cheese based on what you have available.

For a dairy-free option, omit cheeses or use plant-based alternatives.

FAQs

Can I make a frittata without a cast-iron skillet?

Yes, you can use any oven-safe skillet or baking dish. Just make sure it’s safe to go from stovetop to oven or simply bake the mixture in an oven-safe dish without pre-cooking the vegetables on the stove.

How do I know when the frittata is fully cooked?

The frittata is done when the eggs are set and no longer jiggle in the center. It should be lightly golden on top and slightly puffed. A knife inserted near the center should come out clean.

Dinner

Frittata Recipe with 5 Delicious Variations Recipe

Introduction