Frittata

A frittata is your secret weapon for turning simple ingredients into a dish that looks effortless yet tastes impressively elevated. This versatile Italian-style omelette delivers bold flavor with barely any prep, making it perfect for busy mornings, elegant brunches, or even a light dinner. With its creamy interior, golden edges, and customizable fillings, this frittata promises big flavor without fuss—exactly what you need when you want something satisfying and homemade in under 30 minutes.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & fuss-free: Everything cooks in one pan, and the oven does the work at the end.
• Simple, everyday ingredients: Eggs, veggies, cheese—no special shopping trip required.
• Perfect for any occasion: Brunch guests, weekly meal prep, or a comforting breakfast-for-dinner.
• Rich, creamy texture: The blend of mozzarella, cream, spinach, and ricotta creates a melt-in-your-mouth finish.
• More flavorful than your average frittata: Sautéed shallot, garlic, and mushrooms build a deep savory base that sets this version apart.

This frittata hits the sweet spot between cozy comfort and impressive presentation—expect clean plates and requests for seconds.

Ingredients Needed

For the Egg Base

• 8 large eggs, room temperature
• 3/4 cup shredded mozzarella
• 1/3 cup heavy cream
• Kosher salt
• Freshly ground black pepper
• Pinch of red pepper flakes (optional heat)

For the Vegetable Filling

• 2 Tbsp extra-virgin olive oil
• 1 shallot, finely chopped
• 3 cloves garlic, finely chopped
• 8 oz baby bella mushrooms, sliced
• 3 cups baby spinach

For the Creamy Finish

• 1/2 cup ricotta (for dolloping on top)

How to Make Frittata

Step 1: Prepare the Egg Mixture

Preheat your oven to 375°F (190°C) so it’s ready when the skillet goes in.
In a medium bowl, whisk together the eggs, mozzarella, and heavy cream until the mixture looks smooth and well combined. Season generously with salt, black pepper, and a pinch of red pepper flakes.
Tip: Whisking well incorporates air, giving your frittata a fluffier texture.

Step 2: Build the Flavor Base

Heat the olive oil in a large oven-safe skillet over medium heat. Add the shallot and garlic, cooking until the shallot softens and turns translucent—about 5 minutes. This step develops the aromatic foundation of the dish.
Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes more. Add the spinach and sauté just until wilted, 1 to 2 minutes. Season lightly with salt and pepper.
Tip: Cooking the vegetables thoroughly prevents excess moisture and guarantees a firm, custardy frittata.

Step 3: Add the Eggs and Ricotta

Pour the egg mixture evenly over the vegetables in the skillet. Use a spatula to gently nudge the mixture so it distributes well. Add small dollops of ricotta across the top.
Visual cue: The eggs should just begin to set around the edges after 1 minute on the heat.

Step 4: Bake to Perfection

Transfer the skillet to the preheated oven. Bake for 12 minutes, or until the eggs are just set and the edges are lightly golden.
Tip: Avoid overbaking—pull it out when the center jiggles slightly; it will finish setting as it cools.

Serving and Storage Tips

Serving

• Serve warm or at room temperature—both are delicious.
• Add a fresh topping: chopped herbs, a drizzle of olive oil, or a sprinkle of Parmesan.
• Pair with a simple green salad, crusty bread, or roasted potatoes.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm slices in a low oven (300°F / 150°C) for 8–10 minutes, or microwave gently in 20-second bursts.
• Meal prep friendly: Great cold for packed lunches or sliced into grab-and-go breakfast portions.

Helpful Notes

• Want a fluffier texture? Add an extra tablespoon of cream or whisk the eggs an extra 30 seconds.
• Swap mozzarella for cheddar, gouda, or feta to change the flavor profile.
• If your skillet isn’t oven-safe, sauté the veggies first, then transfer everything to a baking dish.
• Let the frittata rest for 5 minutes after baking—this improves slicing and texture.
• Feel free to mix in leftover roasted vegetables or cooked bacon.

Conclusion

This frittata combines simplicity, speed, and amazing flavor in one reliable, crowd-pleasing recipe. With its creamy interior, savory vegetables, and pockets of ricotta, it’s the type of dish you’ll find yourself making again and again—whether for brunch guests or an easy weeknight dinner. If you give this recipe a try, leave a comment and a star rating below. And don’t forget to share your masterpiece on Pinterest or Facebook!
What delicious mix-ins did you choose? I’d love to hear your variations!

Frequently Asked Questions (FAQ)

Can I use a different type of cheese?

Absolutely. Cheddar, feta, goat cheese, or Swiss all melt beautifully and bring their own flavor twist.

Can I make this frittata dairy-free?

Yes—use a dairy-free cream alternative and omit the ricotta. Replace mozzarella with your favorite plant-based cheese.

Is this recipe gluten-free?

Yes! This frittata contains no gluten and requires no substitutions.

Why did my frittata turn watery?

Excess moisture from vegetables is the usual culprit. Sauté mushrooms until they release all their liquid and the pan looks dry before adding the eggs.

Can I freeze a frittata?

You can freeze slices for up to 2 months. Wrap tightly and thaw overnight before reheating. Texture will be slightly softer but still tasty.

How do I know when the frittata is done?

The edges should be lightly golden, and the center should jiggle just slightly when you move the pan. Overbaking makes it rubbery.