How To Make A Frittata
Why I Keep Coming Back to This Recipe
Some meals you make because you’re craving comfort, others because you’re trying to use up the wilting veggies in the crisper drawer. This vegetarian frittata? It’s both. It came to life one Sunday morning when the fridge was down to eggs, half a red onion, and a sad-looking handful of spinach. I almost ordered takeout. Instead, I grabbed my skillet and started improvising.
What came out of the oven was golden, steamy, and unexpectedly satisfying. The kind of dish that feels like brunch at a cafe, but made in yoga pants with your hair a mess. That first slice changed the game—pillowy eggs, pockets of creamy goat cheese, and the kind of roasted veggie flavor that only gets better the longer it sits. Since then, it’s become my go-to. Whether it’s brunch with friends or just a weeknight dinner with toast, this frittata shows up. Every. Single. Time.
Recipe Card
How To Make A Frittata
A simple and flexible vegetarian frittata recipe with eggs, spinach, cherry tomatoes, red onion, and goat cheese. Quick to prep and perfect for brunch, dinner, or meal prep.
Ingredients
- 6 large eggs
- 2 tablespoons milk (dairy or plant-based)
- Salt & pepper, to taste
- 1 tablespoon olive oil
- ½ red onion, thinly sliced
- 1 cup fresh spinach (or ½ cup frozen, thawed & drained)
- ½ cup cherry tomatoes, halved
- ½ cup crumbled goat cheese (or feta/shredded cheese)
Instructions
- Preheat oven to 375°F.
- Whisk eggs, milk, salt, and pepper until smooth.
- In an oven-safe skillet, sauté onions in olive oil until soft. Add tomatoes and spinach, cook until spinach wilts.
- Pour egg mixture over veggies and cook 1–2 minutes until edges begin to set. Dot with goat cheese.
- Bake 12–16 minutes until center is just set. Rest 5 minutes before slicing.
- Serve warm or at room temperature.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 180Total Fat: 13gCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 12g
Quick Ingredient Snapshot
- Eggs: The base of everything. Room temperature eggs whip up fluffier and bake more evenly.
- Spinach: Adds freshness and cooks down to buttery softness. Frozen works in a pinch!
- Cherry Tomatoes: Little bursts of sweetness that roast beautifully in the oven.
- Red Onion: Gives a hint of sharpness and color. Caramelizes just enough to mellow.
- Goat Cheese: Tangy, creamy, and the perfect contrast to the veggies. Feta or shredded cheese also work.
Why You’ll Love This Recipe
This frittata is the definition of flexible. It takes whatever veggies you have and turns them into something brunch-worthy. You can prep it in under 15 minutes, and it bakes without needing babysitting. It’s great warm, cold, or reheated days later—which makes it ideal for meal prep.
It has a tender, custard-like texture inside, with toasty golden edges around the pan. The goat cheese softens into creamy ribbons throughout, and the tomatoes blister just enough to feel fancy. Whether you eat it with crusty sourdough or wrapped in a tortilla, it always hits the spot.
Unlike our zucchini muffins which lean sweet and snacky, this frittata is savory and hearty—more of a main dish, especially when paired with a salad or some crispy potatoes.
Let’s Talk Ingredients
Eggs are the star, of course. You’ll need about 6 to 8 depending on your skillet size. I like to whisk mine with a splash of milk for that extra tender bite—whole milk or plant-based both work.
For veggies, I lean on what’s seasonal or needs using. Spinach wilts beautifully and doesn’t need pre-cooking. Cherry tomatoes roast up sweet and juicy. Red onions add a pop of flavor without overpowering the dish. You can also add bell peppers, zucchini, or even leftover roasted vegetables.
Goat cheese is my favorite here for its creamy tang, but shredded cheddar, parmesan, or crumbled feta are all great alternatives. If you like heat, a few red pepper flakes or diced jalapeño won’t hurt either.
How to Make a Vegetarian Frittata
Prepping the Ingredients
Start by chopping your veggies. Halve the cherry tomatoes, thinly slice the onion, and rinse the spinach. If using firmer vegetables like bell pepper or zucchini, give them a quick sauté to soften.
Crack the eggs into a bowl, add a splash of milk, salt, and pepper, and whisk until smooth and a little frothy. Crumbling in a bit of goat cheese at this stage helps distribute the flavor.
Cooking the Veggies
In an oven-safe skillet (I use a 10-inch cast iron), heat a splash of olive oil over medium. Add the onions and cook until just softened. Add tomatoes and spinach, stirring until the spinach wilts. Season lightly.
Pouring and Baking
Pour the egg mixture over the veggies in the pan. Let it cook on the stovetop for 1 to 2 minutes, until the edges just begin to set. Dot the top with more goat cheese. Transfer the whole skillet to a preheated oven at 375°F.
Bake for 12 to 16 minutes, or until the center is just set and the top is puffed and golden. Let it rest for 5 minutes before slicing.
Recipe Don’ts
Don’t overbake it. Dry frittata is nobody’s friend. Pull it when the center is just set.
Don’t skip the stovetop step. That minute of setting gives it structure and helps prevent a soggy bottom.
Don’t overload with too many wet veggies like mushrooms or zucchini unless you pre-cook and drain them well.
Don’t stir once the eggs are in the skillet. Let the layers set naturally.
Variations You’ll Love
Add sliced mushrooms or leftover roasted sweet potato for extra depth.
Swap goat cheese for cheddar or dairy-free cheese to fit your preference.
Stir in fresh herbs like basil, dill, or parsley for a flavor boost.
Make mini frittatas by baking the mixture in a muffin tin at 350°F for 12–15 minutes.
Add chopped artichokes or olives for a Mediterranean flair.
Expert Tips, Swaps & Storage Advice
Let your eggs come to room temperature before mixing—they bake more evenly that way.
To store, let the frittata cool completely, then slice and store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave.
It also freezes well! Wrap individual slices tightly and freeze for up to 1 month. Thaw overnight and reheat in the oven.
You can make the whole thing ahead and reheat in a 300°F oven for 10 minutes before serving guests.
What to Serve This With
Pair it with crusty toast, a green salad with lemon vinaigrette, or crispy hash browns for a full brunch vibe.
It also works as a light dinner with a refreshing cucumber-mint drink or a side of roasted vegetables
Common Questions
What are the ingredients for frittata?
At its core, a frittata includes eggs, milk or cream, salt, and pepper. From there, you can add any combination of vegetables, cheese, and herbs. This one uses spinach, cherry tomatoes, red onion, and goat cheese.
What’s the difference between a frittata and an omelette?
Frittatas are thicker, baked (or broiled), and served in wedges. Omelettes are cooked on the stovetop and folded over the fillings. Frittatas are great for feeding a group and are often more veggie-heavy.
What is the secret to the best frittata?
Don’t overcook it! Bake until just set, and use a mix of creamy cheese and tender vegetables. Whisking the eggs well and starting the cook on the stovetop also helps get that perfect custardy texture.
What vegetables can I put in a frittata?
Almost anything! Try spinach, kale, mushrooms (pre-cooked), zucchini, bell peppers, onions, asparagus, or leftover roasted veggies. Just be sure to avoid too much moisture so the texture stays fluffy.
