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Frittata Recipe with 5 Delicious Variations Recipe

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★★★★★

4.7 from 129 reviews

A versatile and delicious frittata recipe featuring eggs whisked with almond milk and garlic, combined with a variety of fresh vegetables, herbs, and cheeses. This recipe includes five flavorful variations—Broccoli Feta, Roasted Red Pepper & Spinach, Spring Veggie, Mixed Mushroom & Tarragon, and Caprese—each cooked in a cast-iron skillet and baked to golden perfection. Perfect for breakfast, brunch, or a light dinner, this frittata is wholesome, customizable, and easy to prepare.

Ingredients

Scale

Base 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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the frittata.
  2. Prepare Egg Mixture: In a large bowl, whisk together the eggs, almond milk, minced garlic, and ¼ teaspoon sea salt until the mixture is smooth and well combined. Set aside while preparing your chosen vegetable variation.
  3. Broccoli Feta Variation: Heat 1 tablespoon of olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add chopped scallions, broccoli, and a pinch of salt and pepper. Cook, stirring occasionally, until broccoli is tender but still vibrant, about 5 to 8 minutes. Stir in smoked paprika. Pour in the egg mixture and gently shake the pan to distribute evenly. Sprinkle with crumbled feta cheese. Bake in the preheated oven for 15 to 20 minutes until the eggs are set. Season to taste before serving.
  4. Roasted Red Pepper & Spinach Variation: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add chopped shallot with a pinch of salt and pepper and cook until translucent, about 5 minutes. Add chopped roasted red peppers and spinach and sauté until the spinach wilts. Pour the egg mixture over the vegetables and gently shake the pan to distribute. Sprinkle with crumbled feta. Bake for 15 to 20 minutes until set. Season and serve.
  5. Spring Veggie Variation: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add chopped scallions, asparagus, and a pinch of salt and pepper. Cook, stirring occasionally, until asparagus is tender and bright green, about 5 minutes. Stir in thawed peas. Pour the egg mixture evenly over the vegetables, gently shaking to distribute. Add halved mini mozzarella balls and crumbled feta cheese on top. Bake 15 to 20 minutes until eggs are set. Season to taste before serving.
  6. Mixed Mushroom & Tarragon Variation: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add chopped shallot with salt and pepper and cook for about 3 minutes until softening. Add chopped mixed mushrooms and cook without stirring too much until they are tender and soft, about 8 minutes. Stir in chopped tarragon. Pour egg mixture over the pan contents and gently shake to distribute evenly. Sprinkle grated pecorino cheese on top and bake 15 to 20 minutes until eggs are cooked through. Season before serving.
  7. Caprese Variation: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron 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 sliced basil, stirring gently. Pour the egg mixture over the vegetables and gently shake to distribute evenly. Top with halved mini mozzarella balls and bake 15 to 20 minutes until eggs are set. Garnish with the remaining fresh basil. Season and serve.

Notes

  • Use a well-seasoned cast-iron skillet for best results and even cooking.
  • You can substitute almond milk with any dairy or non-dairy milk of your choice.
  • Adjust salt and pepper according to your taste preferences.
  • Ensure vegetables are cooked until tender but still vibrant in color for the best texture and flavor.
  • Feel free to customize the frittata with your favorite vegetables or cheese combinations.
  • Baking time may vary slightly depending on your oven and skillet size; watch for eggs to be set but not overcooked.

Keywords: frittata, egg dish, breakfast recipe, baked eggs, vegetarian, healthy eggs, versatile frittata, Italian breakfast

Find it online: https://flavorsbymaya.com/frittata-recipe-with-5-delicious-variations-recipe/