Introduction

This versatile frittata recipe is a simple and satisfying way to enjoy a protein-packed meal any time of day. With a base of eggs and almond milk, you can customize it with a variety of fresh vegetables and cheeses to suit your taste. Here are five delicious variations to inspire your next frittata.

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 (plus more for sprinkling)

Freshly ground black pepper
Extra-virgin olive oil (for drizzling)

Additional ingredients for your desired variation:

6 scallions (chopped)
2 cups chopped broccoli or broccolini

⅛ teaspoon smoked paprika
¼ cup crumbled feta cheese
1 shallot (chopped)

2 roasted red bell peppers (chopped)
2 cups spinach
⅓ cup crumbled feta cheese

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
¼ cup chopped tarragon or chives

12 ounces mixed mushrooms (chopped)
¼ cup chopped tarragon
⅓ cup grated pecorino cheese

2 cups halved cherry tomatoes
¾ cup halved mini mozzarella balls
½ cup sliced fresh basil leaves

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a bowl, whisk together the eggs, almond milk, minced garlic, and sea salt until well combined. Set aside.
Step 3: Choose one of the vegetable variations below and follow the specific cooking instructions.

Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the chopped scallions and broccoli with a pinch of salt and pepper. Cook, stirring occasionally, until broccoli is tender but still bright green, about 5 to 8 minutes. Stir in smoked paprika. Pour in the egg mixture and gently shake the pan to distribute evenly. Sprinkle with feta cheese and bake for 15 to 20 minutes until eggs are set. Season to taste and serve.
Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch skillet over medium heat. Add chopped shallot with a pinch of salt and pepper and cook until translucent, about 5 minutes. Add roasted red bell peppers and spinach. Sauté until spinach wilts. Pour in the egg mixture and gently shake the pan to distribute. Sprinkle with feta and bake 15 to 20 minutes until set. Season and serve.
Spring Veggie: Heat ½ tablespoon olive oil in a 10 or 12-inch skillet over medium heat. Add scallions, chopped asparagus, and a pinch of salt and pepper. Cook, stirring occasionally, until asparagus is tender and bright green, about 5 minutes. Add peas, then pour in the egg mixture and gently shake to distribute. Add mozzarella and feta cheese on top. Bake 15 to 20 minutes until set. Season and serve.

Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil in a 10 or 12-inch skillet over medium heat. Add chopped shallot with salt and pepper and cook until starting to soften, about 3 minutes. Add mushrooms and cook until soft and tender, about 8 minutes, stirring occasionally. Stir in chopped tarragon. Pour in the egg mixture, gently shake to distribute. Sprinkle pecorino cheese on top. Bake 15 to 20 minutes until set. Season and serve.
Caprese: Heat ½ tablespoon olive oil in a 10 or 12-inch skillet over medium heat. Add chopped shallot with salt and pepper and cook until translucent, about 5 minutes. Add halved cherry tomatoes and half the basil; stir briefly. Pour in the egg mixture and gently shake the pan to distribute. Add mozzarella on top. Bake 15 to 20 minutes until set. Top with remaining basil. Season to taste and serve.

Tips & Variations

Use any combination of your favorite vegetables and cheeses to create your own custom frittata.

For extra fluffiness, add a splash of sparkling water or cream to the egg mixture.
A cast-iron skillet works best for even cooking and easy transfer to the oven.
Fresh herbs like chives, parsley, or basil add bright flavor when sprinkled on just before serving.

Leftover roasted vegetables make a great shortcut for the vegetable steps.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. For longer storage, freeze portions wrapped tightly and thaw overnight in the fridge before reheating.

How to Serve

A bright yellow frittata sits in a dark skillet on a blue and white striped cloth on a white marbled surface. The frittata has visible green broccoli florets and chopped herbs scattered throughout, with small white chunks of cheese embedded in the top layer. The edges of the frittata are slightly browned, giving a light crisp texture. Around the skillet, there is a stack of white plates with gray and white napkins on top and silver forks resting on them, a cup of espresso with a spoon inside, a small wooden bowl with coarse salt, a small white bowl containing red chili flakes, and a beige cup filled with frothy coffee and a silver spoon. A small knife with a light wooden handle lies nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute almond milk with any milk you prefer, including dairy, oat, or soy milk. Whole milk or cream will make the frittata richer.

How do I know when the frittata is done?

The frittata is ready when the eggs are set in the center and no longer jiggly. It will have a light golden top and pull away slightly from the edges of the pan.