This is easy Frittata Caramelized onions, peppers and creamy goat cheese are all brought together within 30 minutes. A great and delicious meal for breakfast, brunch and dinner!
I said it before, but I’ll say it again – Frittata is I’ll tell you One of the easiest and most versatile meals you can make. Whether it’s a weekend brunch, weekly meal preparation, or “what do you make for dinner?” moment, this frittata recipe has you covered.
Packed with fresh vegetables, creamy goat cheese and fluffy eggs, baked in one pot for minimal effort and maximum flavor. Plus, it doesn’t have to be tipped like an omelette, so it’s completely beginner-friendly! If you like egg-based dishes like my breakfast casserole, this frittata will become a new staple in your kitchen.
Why do you like this recipe?
- Super simple – The bread, some ingredients, and the oven do the rest.
- Perfect for preparing meals – Make it in advance and enjoy a simple breakfast all week!
- Vegetables are mounted – A great way to pack greens without thinking about that either.
- Customizable – Add vegetables, cheese, or proteins such as bacon, sausages, and even tempe bacon.
- Pair well with everything – Serve a meal with fresh salad, roasted potatoes or avocado toast.
Materials needed for this Recipe Omelet
To make this delicious frittata, you need just a handful of simple, fresh ingredients. This is what you need:
- egg – Frittata’s bass! I use 10 large eggs to balance the perfect balance between fluffy texture and protein-filled goodness.
- milk – Small unsweetened almond milk keeps frittata light and helps create its soft, custery texture. Regular dairy products also work!
- olive or Avocado oil – Saute the vegetables to prevent any particular preferences.
- vegetables – I love the combo of yellow onions, red peppers, garlic and fresh spinach.
- cheese – Chevre (soft goat cheese) or bullcine cheese adds a creamy, tangy flavor that melts beautifully into the egg.
- seasoning – A simple mix of sea salt, cracked black pepper and fresh parsley bring out all the flavors.
Recipe alternatives
I love the frittata recipe written on it, but there’s always room for making it yourself! To try out simple swaps and variations:
- No dairy products? Skip the cheese or replace it for a dairy-free replacement. Nutritional yeast can add a cheap flavour without dairy products!
- Various cheese options: If you’re not a fan of goat cheese, feta, shredded cheddar, or Parmesan cheese, it will work beautifully.
- Mix the vegetables: The peppers and spinach are great, but mushrooms, zucchini, asparagus, or kale would also be delicious. Use whatever you have on hand!
- Do you have almond milk? Milk works here! If that’s what you have, try oats, cashews or regular dairy products. Be sure to use it Sugar-free milk!
- Low-calorie options: Replace the entire egg with egg whites to brighten things while keeping protein. Or try my Egg White Frittata for the full egg white version!
How to make frittata
Step 1: Add oil to the ovenproof frying pan over medium heat. Add onion, 1/4 teaspoon salt and pepper cracks. Fry for 8-10 minutes until soft and golden.
Step 2: Add the peppers and garlic to the frying pan. Fry for another 5 minutes.
Step 3: Add the spinach and cook for another minute when it’s wrung.
Step 4: Broke the eggs into a large bowl, add milk, and crack the remaining salt and pepper. Whisk well until combined.
Step 5: Pour the eggs into a frying pan and use a spatula/spoon to push the vegetables into the egg mixture, allowing the eggs to completely cover the vegetables.
Step 6: Crush the goat cheese on top, then place the pan in a preheated oven and bake until the middle is set and the top is lightly golden. Approximately 10 to 12 minutes. Cut into 4 wedges and serve warmly with fresh parsley.
Brittany recipe tips!
- First saute the vegetables:This helps to release excess moisture and prevent wet frittata. No one wants watery eggs!
- Do not overheat: Frittata occurs when the center is set up. When you rest, it will continue to cook for a while, so take it out before it becomes too firm.
- Let cool before slice: You can set and hold its shape by resting on the frittata for a few minutes.
How to provide frittata
How to make it first and store leftovers
I’ll go ahead – Want to make your morning easier? Chop the vegetables the night before and store in the fridge. You can also whisk the eggs and milk in advance, so all you need to do is stir-fry and bake!
Refrigerated – Store remaining frittata slices in an airtight container in the fridge. 4 days. Let cool before storing to prevent condensation.
Reheat – Warm up slices in the microwave for about 30 seconds or in a frying pan over low heat for a few minutes until heated. You can also pop into a 300ºF air fryer for a few minutes and reappear in a crisp edge.
Freeze – If you want to keep the leftovers for a long time, freeze individual slices in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
FAQ
A frittata is like a relaxed omelette cousin. They are often cooked slowly and finished in the oven, with the filling completely mixed in the egg rather than folded. Plus, it’s perfect for preparing meals!
Cast iron frying pans work best as they go seamlessly from the chutelet to the oven. If you don’t have it, use an oven-safe non-stick pan or bake the frittata in a greased baking dish.
The center should be just a set (no jiggle!) and lightly golden on top. The toothpick inserted in the middle should come out nicely. If you’re not sure, give it safely in the oven for another minute!
Try more egg recipes
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This post was originally published on June 2, 2015 and republished on March 3, 2025.
