Basic Frittata

This basic frittata recipe from longtime Sacramento chef and culinary educator Roxanne O’Brien is a great for beginners and satisfying for even seasoned frittata makers. For filling, add other ingredients as desired. O’Brien suggests traditional combinations such as cheese and fresh herbs, ham and Gruyère, potato and onion, or poblanos and Cheddar.

Healthy frittata in cast iron pans.

Basic Frittata

Course Breakfast, Main Course, Side Dish
Servings 5


  • 8 eggs
  • ½ cup milk, cream, sour cream, or
  • cottage cheese
  • ½ cup hard cheese, grated
  • Kosher salt and pepper, to taste
  • 1 tablespoon fresh herbs, such as chives, parsley, dill, etc., chopped or ½ to 1 teaspoon dried herbs
  • 3 tablespoons extra virgin olive oil or 1½ tablespoons each extra virgin olive oil and butter
  • ½ to 1 cup vegetables and/or cooked meat, if desired


  • Preheat oven to 350 degrees F. In medium bowl, beat eggs lightly with fork. Add milk (or other dairy product), cheese, salt, pepper, and herbs. If including fresh vegetables, lightly sauté in pan with olive oil or butter before adding egg mixture. If using meat, ensure it’s cooked thoroughly.
  • Heat olive oil and butter in 9- to 10-inch ovenproof skillet over medium heat.
  • Add egg mixture and optional veggies and meat. Stir with rubber spatula to combine everything and start to cook eggs evenly. Once frittata starts to set, finish it by baking in the oven for about
  • 8 to 15 minutes, just until set and top is golden and puffy.


Frittatas can be scaled down for 2 to 3 servings; basically, halve the full-size frittata recipe and use a smaller, 6-inch, ovenproof skillet.