Description

This easy, oven-baked frittata is the perfect recipe for busy mornings, weekend brunch, or a quick dinner. Made with a base of eggs, a splash of milk or cream, and your choice of add-ins like vegetables, cheese, and cooked meats, it’s endlessly customizable and comes together in just 30 minutes. Whether you’re cleaning out the fridge or feeding a crowd, this frittata delivers satisfying flavor and fluffy texture every time. Great hot, warm, or chilled!

Ingredients

Scale

8 large eggs
¼ cup milk or cream
Salt & pepper, to taste
1 tbsp olive oil or butter
1 cup chopped vegetables (pre-cooked if needed)
½ cup shredded or crumbled cheese (optional)

Instructions

Preheat oven to 375°F (190°C).
In a bowl, whisk eggs, milk, salt, and pepper.
Heat oil in an oven-safe skillet. Sauté vegetables or other add-ins.
Pour egg mixture over sautéed ingredients. Cook 2–3 minutes on the stove.
Transfer skillet to oven. Bake 10–15 minutes or until eggs are set.
Let cool slightly, slice, and serve.

Serves: 4–6
Total Time: ~30 minutes

Notes

Customize Your Add-Ins: Use up to 1½ cups total of sautéed vegetables, cooked meats, and cheese. Avoid overloading the pan to ensure even cooking.
Dairy-Free Option: Substitute the milk with unsweetened almond or coconut milk and omit cheese, or use dairy-free cheese alternatives.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual slices for up to 2 months.
Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for 1–2 minutes, covered with a damp paper towel to retain moisture.
Make-Ahead Friendly: Prepare in advance and serve chilled or bring to room temperature before serving at brunch or picnics.