Frittata Recipes with 5 Crazy Delicious Variations
Master the art of making frittatas with this foolproof guide. Featuring five irresistible variations from Broccoli Feta to Caprese, this recipe brings flavor, ease, and nutrition to your breakfast or brunch table.
Ingredients
Basic Frittata Base
- 6 large eggs 8 eggs for a 12-inch skillet
- 0.25 cup unsweetened almond milk or any milk
- 2 garlic cloves minced
- 0.25 teaspoon sea salt plus more for sprinkling
- freshly ground black pepper to taste
- extra virgin olive oil for drizzling
Variation #1: Broccoli Feta
- 6 scallions chopped
- 2 cups broccoli chopped
- 0.125 teaspoon smoked paprika
- 0.25 cup feta cheese crumbled
Variation #2: Roasted Red Pepper & Spinach
- 1 shallot chopped
- 2 roasted red bell peppers chopped
- 2 cups spinach
- 0.33 cup feta cheese crumbled
Variation #3: Spring Veggie
- 4 spring onions or scallions chopped
- 0.5 cup asparagus tender parts, chopped
- 0.5 cup frozen peas thawed
- 0.5 cup mini mozzarella balls halved
- 0.25 cup feta cheese crumbled
- 0.25 cup tarragon or chives chopped
Variation #4: Mixed Mushroom & Tarragon
- 1 shallot chopped
- 12 oz mixed mushrooms chopped
- 0.25 cup tarragon chopped
- 0.33 cup pecorino cheese grated
Variation #5: Caprese
- 1 shallot chopped
- 2 cups cherry tomatoes halved
- 0.75 cup mini mozzarella balls halved
- 0.5 cup fresh basil leaves sliced
Instructions
- Preheat the oven to 400°F.
- In a bowl, whisk together eggs, almond milk, garlic, and sea salt. Set aside.
- Choose your preferred variation and follow the respective instructions.
- For Broccoli Feta: Sauté scallions and broccoli in olive oil until tender. Add smoked paprika, pour in egg mixture, top with feta, and bake for 15-20 minutes.
- For Roasted Red Pepper & Spinach: Cook shallots until soft. Add peppers and spinach. Pour in egg mix, top with feta, and bake until set.
- For Spring Veggie: Cook scallions and asparagus. Add peas, egg mixture, mozzarella, and feta. Bake until firm and lightly golden.
- For Mixed Mushroom & Tarragon: Sauté shallots and mushrooms until tender. Stir in tarragon, add eggs, top with pecorino, and bake until set.
- For Caprese: Sauté shallots, add tomatoes and basil, pour in eggs, top with mozzarella, bake, and finish with fresh basil.