This easy frittata recipe is the most amazing frittata ever!! It’s fluffy, moist, cheesy and packed with delicious flavors. It’s super easy to make and great for brunch, lunch or even dinner!
Looking for something to pair this with? Check out our best brunch recipes and refreshing brunch co*cktails.
I’ve been making this frittata for almost 12 years now and it’s the best one I’ve ever tasted! I usually serve it for special occasions, for a fancy brunch, Easter and it’s become a Christmas morning tradition too.
The frittata is very cheesy (that’s a good thing!), moist and simply delicious. I served it with heirloom tomatoes and some delicious and spicy Bloody Marys. Everyone I serve it to loves it and I can’t stress enough how easy it is to make! Recipe below…
IN THIS POST
How To Make The Best Frittata
This recipe really couldn’t be easier! It’s also nice because there isn’t much chopping with this recipe, just a few green onions and everything else is already prepared.
Frittata Ingredients
Eggs
Cottage Cheese
Monterey Jack Cheese
Chopped Green Chilis
Pimentos
Green Onions
Butter
Flour
Baking Powder
Salt & Pepper
Directions
Preheat oven to 350.
In a large bowl, whisk eggs until combined.
Next, Stir in cottage cheese, shredded cheese, chiles, pimentos, and butter.
Add in the flour and remaining dry ingredients. Stir until combined.
Pour mixture into a large cast-iron skillet dish, and bake for 40 to 45 minutes.
Tips For The Best Easy Frittata Recipe
Always preheat the oven before baking.
A cast-iron skillet is perfect for baking a frittata.
Cook the frittata in the oven just until the center is no longer jiggly and the edges are golden brown.
To prepare in advance, this baked method is best. Youcan whisk the eggs, and cheese together in advance. Cover and refrigerate the mixture until you’re ready to bake (it should keep well for up to two days).
What to Serve with Frittata
Not only is this an easy frittata recipe, but the flavors work beautifully with a brunch co*cktail and a side salad. Here are some suggestions:
Frittata, which translates to “fried” in Italian, is an egg-based classic brunch dish. Unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center.
While omelets are typically made to serve just one, the great thing about this baked frittata is it can serve many, and can also be eaten hot or at room temperature. Large frittatas are cut in slices and served.
Check Out These Other Delicious Brunch Recipes
Lemon Ricotta Pancakes
The Best Blueberry Muffins
Super Moist Banana Bread
Semi-Homemade Cinnamon Rolls
Yogurt Banana Splits
Easiest Brunch Ever
This is also a great recipe to add to a waffle bar too.
This baked frittata is ideal for brunch get-together, it’s so easy to prepare, and so delicious. It’s also filling without being too much. Plus you can make it ahead of time if you wish and enjoy!
If you have tried this best frittata recipe, please rate it and let us know how it turns out in the comments below!
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Best Frittata Recipe Ever
This frittata is perfect for brunch!
5 from 5 votes
Print Pin Rate
Course: Brunch
Cuisine: Spanish
Prep Time: 10 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 50 minutesminutes
Servings: 10servings
Calories: 335kcal
Author: Eden
Ingredients
10large organic eggs
16ouncessmall curd cottage cheese
16ouncesshredded Monterey Jack cheese
4.5ouncescanned chopped green chiles
4ounce jar diced pimentos, drained
1/4cupchopped green onions
1/4cupmelted butter, (1/2 stick)
1/4cupflour
1teaspoonbaking powder
1/8teaspoonsalt
1/8teaspoonground pepper corn or black pepper
Instructions
Preheat oven to 350.
In a large bowl, whisk eggs until combined. Stir in cottage cheese, shredded cheese, chiles, pimentos and butter.
In a separate small bowl combine flour and remaining dry ingredients.
Add to egg mixture and stir until combined.
Pour mixture into a large cast iron skillet dish, and bake for 40 to 45 minutes.
Some good options include cheddar, gruyere, feta, and goat cheese. Add flavorings: Enhance the flavor of your frittata by adding herbs like thyme, rosemary, or basil, or spices like paprika, cumin, or chili powder. Pre-cook vegetables: Cook any vegetables you plan to add to the frittata before adding them t.
Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy.
I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don't have a skillet, go make this breakfast casserole recipe instead.
I personally like adding a splash of milk or cream directly to my eggs before I start cooking. I find that it makes them more tender—plus, it's a great way to add more volume to your scrambled eggs if you're maybe running low and need to feed a few.
I've had great results with heavy cream, half-and-half and whole milk. Sour cream, crème fraîche and yogurt will work as well. However, two percent and skim milk are too watery. Omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy.
1. **Cheddar**: Sharp cheddar, mild cheddar, or any variation of cheddar cheese melts beautifully in scrambled eggs and adds a rich, creamy texture. 2. **Monterey Jack**: This cheese is known for its smooth melting properties, making it an excellent choice for creamy scrambled eggs.
But unlike omelets, egg frittatas can serve a family fast. And unlike most egg recipes, a four-serving frittata cooks all at once without any flipping or fuss. Plus, since there's no crust (like quiches), it makes it a healthier breakfast option.
Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.
The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat. This will get you a frittata with a hearty filling — especially if you're using something like potatoes and bacon — and a creamy egg custard shot through with the tang of cheese.
At their worst, they're flat, rubbery, and bland. Instead of risking the latter scenario (and disappointing my hungry roommates), I discovered the ingredient that makes every frittata foolproof. It's yogurt, and it adds just enough richness and moisture to make the best frittata you'll ever eat.
This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes. "They won't get much more tender once you add the beaten eggs," says Perry, "So cook them fully before combining everything." Don't be afraid of getting a little color on the vegetables: That's what makes them so delicious!
When cooking a frittata, it's always a good idea to add dairy, specifically whole milk. Dairy isn't absolutely required to make a frittata, but if you want an ideal creamy consistency, you should add it. If milk isn't your style, you can even add yogurt to your frittata recipe to thicken it.
I keep a lower heat to try to keep the bottom from burning. I strongly suggest using a nonstick or well-seasoned cast iron pan (I LOVE this pan - crisps, frittatas, casseroles, the best)…or the whole thing can be baked in a well greased, oven-proof dish.
How to Make a Fluffy Omelet. Whisk egg yolks, melted butter, and salt together in bowl. Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface. Fit stand mixer with whisk and whip egg whites on medium-low speed until foamy.
The main way to make cakes fluffy is to incorporate air. This can be done by beating the egg whites separately from the yolks and incorporating them carefully into the batter. Like that, you retain the air bubbles created while beating the egg whites and your cake is fluffier.
Whisk the eggs vigorously before you add them to the pan and even once they're in the pan. The eggs should be foamy on the top. Foam = air pockets, which is the key to a fluffy consistency. Use a fork to whisk as this gives you more control, especially when whisking in the pan itself.
Originally Answered: How does Waffle House make their omelets so light and fluffy? They put the eggs in the blender so they are whipped and airy. Then they pour the egg fluff into a pan with 2 little ladles of oil. As the egg batter heats up, the oil sucks up into the omelet, and the air bubbles rise to try to get out.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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