Filled with chunks of butternut squash, leftover chicken, bell pepper, and fresh herbs, this Egg Frittata Recipe starts on the stove and finishes in the oven for a fast and healthy brunch or dinner. Learn my tips, tricks, and how to make a frittata below.

Frittata

For a long time, the frittata was this elusive and mysterious breakfast recipe that I could never get quite right. Not enough seasoning or vegetables, too much seasoning and vegetables, and, of course, my habit of adding too many eggs resulting in an uncooked runny middle.

Long story short, I needed to figure out how to make a frittata recipe…like actually learn how.

Because, here’s the thing, you guys- I tend to over complicate things that are actually super easy. The frittata is one of those super easy things (promise!) So read along and learn how you, too, can make the very best frittata recipe right at home.

What is a frittata?

The frittata is an Italian egg dish very similar to an omelet, crustless quiche, or even scrambled eggs. Derived from the Italian word friggere, the word frittata roughly translates to “fried”. In this case, it translates to fried eggs.

What is the difference between an omelet and a frittata?

Frittatas are cooked in a cast-iron pan or oven-safe skillet as they start cooking on the stove and finish in the oven. Omelets, on the other hand, cook entirely on the stove-top and typically require some sort of non-stick skillet.
Frittata fillings are cooked in with the eggs, whereas with an omelet, the eggs are prepared and the fillings added across the center with the omelet then folding over the fillings in either halves or thirds.
Omelets are typically made to serve just one person, making them more customizable, though much more time consuming when feeding a large crowd.

Ingredients in this Frittata Recipe

This wonderful egg dish is the perfect way to clean out your fridge or get a quick and easy dinner on the table in the middle of the week. As such, not every frittata is created equal. So, aside from a few must-have ingredients, feel free to add what you want (or have available) and leave out the rest.

In this frittata recipe, I did some serious refrigerator clean-out because there’s a lot going on in there. Simply use it as a guideline.

However, you will need- eggs, milk (or cream), something to grease your pan, and at least one filling (to make it a true frittata).

I have found that the happy egg total for a 12-inch skillet to be somewhere between 6-8 egg whites with one-half cup milk or cream and approximately 2 cups vegetable/meat filling. If you are using regular eggs, not egg whites, I would use between 5-6 eggs.

Onion
Butternut squash
Bell pepper
Zucchini
Chicken
Green onion
Cilantro
Mint
Parsley
Butter
Eggs
Milk
Cheese

How to Make a Frittata

Now that we know a little more about what a frittata is and the ingredients needed to make one, let’s get started!

Preheat your oven to 400 degrees F.
Heat olive oil in a large 12-inch oven-safe skillet over medium-high heat. Add the onion to the skillet and cook until the onion is softening and translucent, approximately 3 minutes. Add the butternut squash to the onion. Stir well to combine and season with a pinch of salt and pepper.
Stirring frequently, continue to cook the butternut squash until fork tender, but still firm. Add the bell pepper and zucchini to the skillet and stir to combine.
Continue to cook the vegetables for 1-2 minutes before adding the cooked chicken, chopped green onions, cilantro, mint, and parsley.
As the chicken re-heats in the skillet, add the egg whites, milk, and a pinch of salt to a mixing bowl. Whisk vigorously to combine.
Add the butter to the center of the skillet and tilt the pan back-and-forth to distribute the butter across the bottom of the skillet until it is melted fully. Spread the vegetables into an even layer, using a spatula to flatten.
Pour the egg mixture into the skillet directly over the vegetables and chicken, tilting the pan to make sure the eggs have settled evenly.
Reduce heat to medium-low and cook for 4-5 minutes, or until edges of the eggs have started to set. Carefully crack two eggs directly on top of the frittata (optional) and crumble with casero cheese (or other favorite cheese). Transfer skillet to the oven and bake until eggs have set, approximately 8 minutes.
Remove from oven and allow to cool for 5 minutes before serving.

Tips and Tricks for making the best Frittata Recipe

You must use an oven-safe skillet since, well, the skillet will be going into the oven. I love using my Calphalon Stainless Steel Skillets and my Cast Iron Skillet for jobs such as this.
Remember to use an oven mitt when removing your frittata from the oven. This is more of a safety issue, but you can thank me later when you don’t burn your hand off.
Frittatas make great use of leftover vegetables, herbs, and chicken. This frittata recipe used leftover scraps from a previous recipe I wasn’t sure what to do with. Rather than toss them in the bin, they were added to this beautiful and healthy last-minute dinner.
That’s right, I hadn’t planned on photographing this recipe when I initially started making it, but it turned out so darn good I had to share.
More isn’t always better. In other words, just because you can fill your skillet up one more inch with eggs, doesn’t mean you should. Too many eggs will guarantee one of two things- an undercooked, runny center, or a burnt bottom.
I have found that the happy egg total for a 12-inch skillet to be somewhere between 6-8 egg whites with one-half cup milk or cream and approximately 2 cups vegetable/meat filling. If you are using regular eggs, not egg whites, I would use between 5-6 eggs.
If you start with more eggs, you will need to cook on the stovetop over low heat for a longer amount of time.
The same theory applies to vegetables and meat. In fact, if you’re a vegetable lover like me, I would even suggest starting with less than you think you may actually need. Those vegetables can be sneaky.
If you plan to cook with bacon or some other kind of raw meat, always cook the raw meat first, remove from the skillet, cook the vegetables, and then return to the skillet just before adding the egg.
Crack a couple of eggs right on top just before placing the skillet in the oven. The result will be a classic frittata cooked through completely with the surprise of runny yolk on top. Just be careful not to overcook.

This easy and delicious butternut squash frittata recipe is the perfect amount for between four to six people and tastes great paired with these Sautéed Brussels Sprouts, Raspberry Banana White Chocolate Chip Muffins, Baked Oatmeal Cups with Yogurt, or even this Pumpkin French Toast Bake

Other easy Frittata Recipe Combination Ideas

While we all know I love throwing random vegetables together (remember, this frittata was originally intended to be just for eating, aka not for the blog), some of you may need more inspiration. That’s ok. I gotcha covered.

Bacon, tomatoes, cheese (your pick!), avocado.
The Greek- red onion, chicken, artichokes, olives, capers, feta.
Red onion, smoked salmon, capers, whipped cream cheese.
Bacon and cheese.
The squash- zucchini, butternut squash, spaghetti squash with pancetta and spinach.

Basically, think of your favorite omelet or pizza or sandwich and turn that into a frittata.

Love frittatas? check out these other tasty egg recipes

If you try making this Easy Frittata Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

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Comments

Carmen F. says

March 23, 2020 at 3:45 am

Hi, can I tell you something? This is not a frittata but a uova fritte (kind of) ”recipe”. In Italy, we generally use olive oil ”or” butter (choose the one you prefer and just use a tiny bit of it). No need to use the oven, we turn the frittata in the pan or put a lid on it; to make a frittata we first smash the eggs, we add a bit of salt, parsil, parmigiano or grana, some nutmeg in it. You don’t need any cream or milk since we mix the parmigiano (or grana) into the eggs. You can use the same ingredients and add some salmon with chives* (*which replace the parsil). Only use one herb at the time: less is more.
There is a frittata for each day of the week: Tropea onion, peppers, balsamic vinegar, salt, black pepper or nutmeg and here you are, with another quick and yummy recipe, ready in less than 15′ 😉

If you want it to be more appealing, put the frittata in two slices of bread, some red wine and head the countryside, the seaside or to your own garden! Enjoy