Description

This versatile frittata recipe offers a delicious and nutritious egg-based dish that can be customized with five different vegetable and cheese variations. Made with a base of eggs, almond milk, garlic, and seasonings, the frittata is cooked on the stovetop briefly before finishing in the oven to achieve a fluffy, set texture. Perfect for breakfast, brunch, or a light dinner, each variation provides unique flavors ranging from broccoli and feta to a fresh Caprese style with tomatoes and basil.

Ingredients

Scale

Basic 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, to taste
Extra-virgin olive oil, for drizzling and cooking

Broccoli Feta Variation

6 scallions, chopped
2 cups chopped broccoli or broccolini
⅛ teaspoon smoked paprika
¼ cup crumbled feta cheese

Roasted Red Pepper & Spinach Variation

1 shallot, chopped
2 roasted red bell peppers, chopped
2 cups spinach
⅓ cup crumbled feta cheese

Spring Veggie Variation

4 spring onions or scallions, chopped
½ cup chopped asparagus (tender parts)
½ cup frozen peas, thawed
½ cup halved mini mozzarella balls
¼ cup crumbled feta cheese

Mixed Mushroom & Tarragon Variation

1 shallot, chopped
12 ounces mixed mushrooms, chopped
¼ cup chopped tarragon
⅓ cup grated pecorino cheese

Caprese Variation

1 shallot, chopped
2 cups halved cherry tomatoes
¾ cup halved mini mozzarella balls
½ cup sliced fresh basil leaves

Instructions

Preheat Oven: Preheat your oven to 400°F to prepare for baking the frittata.
Prepare Egg Mixture: In a bowl, whisk together the eggs, almond milk, minced garlic, and sea salt until fully combined. Set the mixture aside.
Choose Variation and Cook Vegetables: Select one of the five vegetable variations below and prepare the fillings according to the given instructions using a 10 or 12-inch cast-iron skillet over medium heat.
Broccoli Feta Variation: Heat 1 tablespoon olive oil in the skillet. Add chopped scallions, broccoli, salt, and pepper. Cook for 5 to 8 minutes until broccoli is tender but still vibrant. Stir in smoked paprika. Pour in the egg mixture evenly and gently shake the pan. Sprinkle with feta cheese.
Roasted Red Pepper & Spinach Variation: Heat ½ tablespoon olive oil. Sauté chopped shallot with salt and pepper until translucent (about 5 minutes). Add roasted red peppers and spinach, cook until spinach wilts. Pour in egg mixture evenly and gently distribute. Sprinkle with feta cheese.
Spring Veggie Variation: Heat ½ tablespoon olive oil. Cook scallions and asparagus with salt and pepper for about 5 minutes until asparagus is tender. Add peas and stir briefly. Pour in egg mixture evenly and gently shake to distribute. Top with mozzarella and feta cheese.
Mixed Mushroom & Tarragon Variation: Heat 1 tablespoon olive oil. Sauté shallot with salt and pepper until soft (about 3 minutes). Add mushrooms and cook for 8 minutes until tender. Stir in tarragon. Pour in egg mixture evenly and gently shake the pan. Sprinkle with pecorino cheese.
Caprese Variation: Heat ½ tablespoon olive oil. Cook shallot until translucent (about 5 minutes) with salt and pepper. Add cherry tomatoes and half the basil, stir briefly. Add egg mixture evenly and gently shake. Top with mozzarella.
Bake Frittata: Place the skillet into the preheated oven and bake for 15 to 20 minutes until the eggs are set and the top is lightly golden.
Serve: Remove from the oven. For Caprese, top with remaining fresh basil. Season any variation with extra salt and pepper if needed, slice, and serve warm.

Notes

Use a cast-iron skillet or oven-safe skillet for best results.
Adjust salt and pepper according to taste before and after baking.
You can substitute almond milk with any preferred milk or omit if desired.
For a larger 12-inch skillet, increase the egg count to 8 for adequate filling.
Allow the frittata to cool a few minutes before slicing to help it set.
Variations can be mixed and matched depending on available ingredients.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: Italian-inspired

Keywords: frittata, egg recipe, breakfast, brunch, easy frittata, vegetable frittata, baked eggs, Italian cuisine, quick meal