The secret to an incredibly fluffy frittata? A scoop of cottage cheese. Add whatever vegetables you have in the fridge for an easy breakfast you’ll make on repeat. Video.
How will you ever find peace unless you yield to love?-Rabia
This easy Frittata Recipe is one of my favorite ways to turn whatever vegetables I have on hand into a delicious, nourishing meal. Fluffy, creamy, and loaded with fresh herbs and melty cheese, it’s just as perfect for a quick weekday breakfast as it is for a leisurely weekend brunch.
The secret to the texture is a little cottage cheese or ricotta whisked into the eggs. It creates a tender, custardy frittata that’s light and fluffy rather than dense or rubbery.
Best of all, think of this recipe as a template and make it your own. When my garden is overflowing with greens, I wilt them and add them in. Use broccoli, mushrooms, spinach, peppers, or whatever vegetables need using up in your fridge, then add your favorite cheese. Once you learn the basic method, you’ll have an easy, protein-rich meal you can pull together without much planning.
Listen, I'm a food snob. I give this 5 stars. I used red pepper, onion, and zucchini. Use the veggies you love.
What is a Frittata?
Think of frittata like a quiche but without the crust; a savory egg casserole that cradles a mountain of healthy vegetables. It’s gluten-free, low-carb, and high in nutrients from all the veggies. Perfect for entertaining or meal-prep. Looking for muffin tin eggs? You’ll love these Egg bites!
Why you’ll love this Frittata Recipe!
- Perfect way to clean out the fridge! What I love about this recipe is how adaptable it is, perfect for cleaning out the fridge and using up stray veggies or greens.
- It’s light and fluffy. The cottage cheese makes the frittata nice and fluffy while adding protein.
- Colorful & nutritious. With an assortment of nutrient-rich vegetables, this frittata is bursting with vitamins and antioxidants. Plus, the eggs provide a healthy dose of protein, vitamin B12, and selenium.
- So versatile. Serve it up as a delicious holiday brunch, or weekend lunch or even for a simple dinner as we often do.
- Makes the best leftovers! Prep this on the weekend and enjoy it throughout the week for the perfect start to each day. The leftovers heat up well and keep up to 4 days in the fridge.
The Best Frittata Ratio
For a fluffy, custardy frittata, I use 12 large eggs, to 2 cups of full fat cottage cheese, 1 cup melty cheese, and about 4-6 cups of cooked vegetables. This creates a frittata that’s loaded with vegetables yet holds together beautifully, with a luscious, creamy interior.
Frittata Recipe Ingredients
- Vegetables: Broccoli, mushrooms, spinach, or red bell pepper, or use what you have at home.
- Large eggs: Form the base of the frittata, creating a creamy and custard-like texture. They provide richness and protein, binding all the ingredients together.
- Cottage cheese or ricotta : Adds a creamy and fluffy texture to the frittata. It also contributes a subtle tanginess and richness to the overall flavor profile.
- Heavy cream or sour cream (or more cottage cheese): Adds luxuriousness to the frittata, making it rich and velvety. It enhances the custard-like texture and adds depth of flavor.
- Fresh herbs: Basil (or sub thyme, or rosemary)- add a fragrant and herbaceous flavor to the frittata. It adds a touch of freshness and brightness that elevates the dish.
- Cheese: Use melty mozzarella cheese, or other melty cheese to add creaminess, richness, and a delightful stretchy texture when melted. You can use any melted cheese- cheddar, jack, feta cheese or crumbled goat cheese.
This frittata recipe is best made in a 9×13 inch baking dish, a 12-inch cast iron skillet, or an 11-12 inch round baker.
How to make a Frittata
Preheat oven to 350F.
Make the Vegetable Filling
Basically, you’ll need about 6 cups of cooked veggies. You can steam things like broccoli, you can saute things like onions and mushrooms and peppers and you can roast things like potatoes, cauliflower or winter squash. Comb through your fridge and see what needs using up. Here we are steaming a pound of broccoli.
Cut the broccoli into small florets and steam on the stovetop until just tender, let cool. At the same time, saute the onion or leek in olive oil, 3-4 minutes, over medium heat. Add the peppers and mushrooms and season with salt and black pepper.
Keep sauteing until tender.
Make the Frittata Custard
While the veggies are cooking whisk (or blend in a blender) the eggs with the cottage cheese, cream, salt and pepper. (Most any combo of cottage cheese, ricotta, sour cream, or cream will work here- 2 cups total.)
3. Assemble the Frittata
Grease a deep 9 x 13-inch oven-safe baking dish or 12-inch skillet. Pour 1/2 of the egg mixture in the bottom.
Add the cooked veggies (you should have roughly 6 cups).
Add the basil, spinach and cheese and pour in the remaining egg mixture. Give the veggies and little swirl so egg mixture is incorporated.
Layer with cheese and fresh spinach and basil.
Top with the remaining egg mixture. Give a little stir.
For added richness, add dollops of ricotta or burrata cheese- both optional.
4. Bake the Frittata
Bake in the middle of the oven until the center is puffed and the frittata is nice and golden about 1 hour. Check at 30-40 minutes and tent with foil if getting too dark.
You’ll know the frittata is done when it puffs slightly at the very center and is not too wobbly.
Let stand 5 minutes before serving. Garnish with fresh parsley if desired. Leftovers keep 4 days in the fridge. There you have it, an easy frittata recipe!
You can also make mini frittatas by preparing this recipe in miniature cast iron dishes or ramekins.
Frittata Variations
- Add Meat: Bacon, ham or sausage would make tasty additions. Simply add your cooked protein along with the veggies in the frittata.
- Greek style: add feta, sauteed zucchini, bell pepper, oregano and cherry tomatoes.
- Mediterranean: add feta (or goat cheese), sundried tomatoes, wilted spinach, and fresh basil.
- Mexican: add bell peppers, onions, browned chorizo, cilantro, and queso fresco cheese.
- Can you use only egg whites? Yes, you will need about 3 cups of egg whites.
What to serve with Frittata
Serve Frittata with roasted breakfast potatoes, fruit salad, blueberry muffins, and Mimosas!
storage & reheating
You can store leftovers in an airtight container in the refrigerator for 4 days. Reheat in the toaster oven or oven, or place a slice on a plate to reheat in the microwave.
Can you freeze It?
Yes, a baked frittata can also be frozen for up to 4 months. Thaw the frittata in the refrigerator 24 hours before reheating. Reheat it in the microwave or covered in a 325°F oven until it reaches 145F in the center.
FritTata FAQs
This extra-large frittata serves 8-10 people and is baked in a 9×13 inch baking dish or 12-inch skillet. The recipe can be halved, to fit a 9-inch pie pan, or a 9-inch cast-iron skillet- to serve 4-5 people!
A frittata is partially cooked on the stovetop before being baked in the oven. It also has a lower egg to dairy ratio, whereas quiche is more custard-like and creamy. A frittata is more eggy like an omelet.
In order to create a moist, rich, and creamy frittata that results in a fluffy texture, you need full-fat dairy. The ricotta and heavy cream (or sour cream) are essential here!
A frittata is often called a crustless quiche. It has no crust, and you can bake it directly in a pan or skillet. This saves time in the making and also makes this lower in carbs and calories.
On the homefront: I hope this finds you cozy and well. We are up in the snowy mountains of North Idaho, spending the holidays with good friends. As much as I tend to shy away from the coldness of winter, it is hard not to be astounded by its beauty, especially on a sunny day, when the trees are flocked, the sky is blue and the air sparkles with snow dust.
Mornings like this remind me how magical the world is, how lucky I am to be alive and breathing, and how anything feels possible.
This year has been riddled with loss for so many. Yet, profound beauty and joy still can be found. How do we mourn and laugh at the same time? Perhaps we just do. Our hearts are built for this.
Love, Sylvia
Explore more of our High Protein High Fiber Recipes, Egg Recipes, and more of our Meal Prep Ideas!
More Savory brunch recipes!
For something sweet to pair with your vegetable frittata, make a batch of our sourdough cinnamon rolls! Or for something light and healthy, serve our Yogurt Parfaits! Or, explore all of our Breakfast Recipes for more ideas.
Baked Frittata video
Best Frittata Recipe
- Prep Time: 35
- Cook Time: 60
- Total Time: 1 hour 35 minutes
- Yield: 8–10 1x
- Category: Breakfast, Brunch, eggs, Main
- Method: Baked
- Cuisine: Italian
- Diet: Gluten Free
Description
A recipe for Vegetable Frittata (crustless quiche) baked in the oven. A versatile vegetarian brunch recipe that can be made ahead. Keto, gluten-free, low carb and full of healthy veggies. Serves 8-10 -See notes for halving the recipe!
Ingredients
Veggie Filling (use what you have)
- 16 ounces broccoli (see notes for substitutions)
- 1 onion or leek, diced
- 1–2 tablespoons olive oil
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- pinch salt and pepper
Frittata Base
- 12 large eggs
- 1 cup cottage cheese (or ricotta cheese)
- 1 cup heavy cream (or cottage cheese or sour cream) *I love using all cottage cheese for more protein.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Optional additions
- 1/2 cup fresh basil (save some for garnish)
- 1–2 cups chopped baby spinach
- 1 cup grated cheese (mozzerella, cheddar, pepper jack, gruyere, or crumbled goat cheese or feta)
Instructions
Preheat oven to 350F
Make the veggie filling: Cut the broccoli into small florets and steam until just tender, let cool. At the same time, sauté the onion or leek in olive oil over medium heat for 3-4 minutes. Add the peppers and mushrooms and season with salt and pepper. Keep sautéing until tender. You want 4-6 cups of veggies.Â
Make the frittata base: While the veggies are cooking, blend (or whisk) the eggs with the cottage cheese, cream, salt, and pepper. (I love using all cottage cheese here!)
Assemble the frittata: Grease a deep 9 x 13-inch baking dish or 12-inch skillet. Pour 1/2 of the egg mixture in the bottom. Add the cooked veggies. Add the basil, spinach and cheese and pour in the remaining egg mixture. Give the veggies a little swirl so the egg mixture is incorporated.
Bake: in the middle of the oven until the center is puffed and the frittata is nice and golden about 1 hour. Check at 30-40 minutes and tent with foil if getting too dark. You’ll know the frittata is done when it puffs slightly at the very center and is not too wobbly. Let stand 5 minutes before serving.
Leftovers keep for 4 days in the fridge or can be frozen for up to 3 months.Â
Notes
Veggies: Feel free to swap other veggies for these- just make sure they are cooked and lightly seasoned with salt and pepper. Think sautéed greens like chard or beet greens, roasted potatoes or sweet potatoes, roasted butternut squash, roasted cauliflower, sautéed zucchini, frozen spinach or corn, roasted peppers, sun-dried tomatoes, chili peppers, wilted kale or chard. In summer, I’ll top it with fresh vine-ripened cherry tomatoes. In spring, I’ll add raw asparagus tips. You’ll need 6 cups of cooked veggies total.Â
Dairy- Lately I’ve been using 2 cups full-fat cottage cheese for the dairy, plus 1 cup melty cheese.Â
Cast-Iron: If you would like to bake this in a cast-iron skillet- no problem; make sure it is extra-large (12 inches in diameter) and greased well.
If making ahead:Â assemble, refrigerate, and make sure to bring unbaked refrigerated frittata to room temp one full hour before baking. Frittata can also be baked ahead and reheats well.
When halving the recipe, bake in a standard 9-inch pie pan or 9-inch cast-iron skillet.
Nutrition
- Serving Size: ( 1/8th piece – made w/ricotta, sour cream & 1 ½ cups whole milk mozzarella)
- Calories: 339
- Sugar: 5 g
- Sodium: 511.8 mg
- Fat: 23.4 g
- Saturated Fat: 11.4 g
- Carbohydrates: 12.2 g
- Fiber: 3 g
- Protein: 21.3 g
- Cholesterol: 328.4 mg
Love this recipe! So good and easy to assemble the night before if needed. Make sure to check the oven early. Mine is done in about 30 min.
Glad you enjoyed Cami!
I have made this recipe for several potluck gatherings and it always gets rave reviews. It is very versatile, and forgiving.
Perfect Mary!
If I use Greek yogurt in place of ricotta and cream (lower fat higher protein) should I add some liquid?
Hi Lori, No need to add more liquid.
This is a really great Frittata recipe! I think the addition of the ricotta gives it a wonderful texture. I followed the recipe almost exactly. I used Shiitake mushrooms, and I used Gouda cheese, simply because I had a block I needed to use. Will try cheddar next time. I’m wondering whether the addition of a little garlic would be good here!
Glad you enjoyed! Hard to go wrong with adding garlic. 🙂
Beautiful! I need to. Use broccoli more…
Glad you enjoyed!
Listen, I’m a food snob. I give this 5 stars. I used red pepper, onion, and zucchini. I used goat cheese and one cup heavy whipping cream and one cup sour cream (didn’t have ricotta).
Use the veggies you love.
Glad you enjoyed this Flora! Appreciate your review. 🙂
Hi Sylvia, I would like to make this for our Thanksgiving brunch. I would love the convenience of assembling it the night before and baking it the next day. Would you recommend this for the recipe? Thank you!
Hi Claire, I would keep the eggs separate until ready to bake- (they may discolor and make the veggies mushy). Also note that it may take longer to bake if veggies and pan are cold. For easiest prep, store everything in separate containers, then let them come to room temp while the oven heats and assemble just before baking.
Delicious! Made recipe as written, subbing zucchini for half of the broccoli. Love that it can be made milder (using mozza etc) or tangier (using sharper cheese, dried tomatoes etc.). A keeper!
Great to hear Cynthia! Happy you enjoyed this.
Tried this frittata recipe for the first time tonight. I used mushrooms, onions, kale, pepoo poop ears and tomatoes. Simple thyme for seasoning- it was outstanding! This will be placed in the regular rotation.
Thank you!
Sounds great Eileen! Glad you enjoyed.
So delicious and easy to use what veggies I have in the refrigerator.
I am not known as a cook but I have had this dish requested 2 times by friends!
What a great compliment Holly!
Excellent Frittata! Usiually I just wing it with frittata and make it up on the spot. This recipe was definitely an improvement with the addition of ricotta, heavy cream and lots of fresh basil. Yum!
Glad to hear it Karen! Appreciate your review.
Wonderful
Thanks Maggy, glad you enjoyed this one!
Excellent recipe! Straightforward and user friendly to make. I topped mine with goat cheese and pepper jack cheese, which made a good combo.
Sounds yummy!
Hi! Do you know if your vegan ricotta would work well in this? If so do any extra oils need to be added etc?
Hi Rachel, I have not tested it with vegan ricotta so not sure about the texture here.
This is by far the best fritatta I have ever tasted. I believe it was the addition of the ricotta and heavy cream that made the eggs so fluffy. This was such a success that I am considering bringing one to a ladies brunch next month (I am not a confident cook). For me to even consider this is a testament to just how good this recipe is. I just happened upon your website and so glad I did. (You may make a cook out of me yet!) Many thanks.
Aww. Love this Maria. Yes you can totally cook! 🙂
I didn’t quite understand the calories. 1/8 of a piece? Huh? I used a 9×13 pan and cut it into 20 squares. I eat 1 square a day. I didn’t put in much sour cream or cheddar cheese. I don’t think the calories are remotely close to what you have. A Normal frittata is 70-100 calories. This one? I’m not sure.
If you cut the frittata in eight pieces, the nutritional information reflects one of the eight pieces.
Just made this vegetable frittata to take to my son and daughter-in-love on the occasion of the birth of my first grandchild. I used up some veggies in my fridge and a combination of sour cream, crème fraiche, Greek yogurt and cream. Smells wonderful and looks gorgeous! I’m going to make one for myself this week!
Sounds perfect Elizabeth! And congratulations on your grandchild, so wonderful!