10+ Frittata Recipes to Brighten Your Breakfast and Beyond

A frittata is one of those dishes that just feels right any time of day. It’s kind of like an open-faced omelet, but it cooks slowly and welcomes all sorts of ingredients.

Frittatas are easy to whip up, super flexible, and honestly, they’re a lifesaver when you’re staring at leftovers in the fridge.

You don’t need fancy equipment or chef-level skills here. If you’ve got a skillet and some eggs, you’re halfway there.

Whether you’re cooking solo or for a crowd, this dish comes together quickly and fits just about any craving. With just a handful of ingredients, you can make something that feels both fresh and satisfying.

1) Classic Italian Frittata with Parmesan and Herbs

Try a classic Italian frittata with fresh herbs and Parmesan. It’s light, but don’t let that fool you—there’s plenty of flavor packed in.

Beat your eggs well and toss in chopped parsley and mint. Grated Parmesan gives it that cheesy, savory edge.

Cook it on the stove, then slide it into the oven to finish. That’s how you get a nice, even texture.

Pair it with a crisp salad or roasted potatoes if you want to round out the meal.

Ingredients

• 4 large eggs
• 2 teaspoons water
• ½ teaspoon kosher salt
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• ¼ cup grated Parmesan cheese

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Whisk eggs, water, salt, herbs, and Parmesan in a bowl.
3. Heat a small ovenproof skillet on medium heat.
4. Pour egg mixture into the skillet and cook without stirring for 3–4 minutes.
5. Transfer skillet to the oven and bake for 8–10 minutes until the frittata is set.
6. Remove from oven, slice, and serve warm.

For more details, check this Italian Parmesan Herb Frittata.

2) Spinach and Feta Cheese Frittata

Spinach and feta just work together, don’t they? This frittata brings those flavors together for something that’s both simple and satisfying.

It cooks up fast and is just as good for breakfast as it is for a quick lunch. Hot or cold, it’s pretty forgiving.

Toss in some dill or scallions if you’re feeling fancy. It’s gluten-free, protein-packed, and honestly, you can’t really mess this one up.

Ingredients

• 6 large eggs
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: fresh dill or scallions

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Add spinach and cook until wilted.
4. In a bowl, whisk eggs, milk, salt, and pepper.
5. Pour egg mixture into the skillet and sprinkle feta on top.
6. Cook without stirring for 3-4 minutes until edges set.
7. Transfer skillet to oven and bake for 10-12 minutes until fully set.
8. Let cool slightly before slicing and serving.

3) Bacon, Leek, and Goat Cheese Frittata

Bacon and leeks? Yes, please. Add in creamy goat cheese and you’ve got a frittata that’s rich and a little tangy.

Start by crisping up the bacon. Then, sauté the leeks right in that same pan—no reason to dirty another dish.

Mix eggs with goat cheese and chives for a bit of extra oomph. Pour it all over the bacon and leeks, cook gently, and finish under the broiler for a golden top.

Ingredients

• 6 eggs
• 4 oz goat cheese, crumbled
• 4 thick-cut bacon slices, chopped
• 1 large leek, cleaned and sliced
• 3 tbsp fresh chives, minced
• Salt and pepper to taste
• 1 tbsp olive oil

Cooking Instructions

1. Preheat your oven grill to 400°F (200°C).
2. Cook bacon in a skillet over medium heat until crispy. Remove and set aside.
3. Add olive oil to the skillet, sauté leeks until soft.
4. Return bacon to the skillet.
5. Whisk eggs, goat cheese, chives, salt, and pepper together.
6. Pour egg mix into the skillet over bacon and leeks.
7. Cook on low heat until edges set, about 5 minutes.
8. Place skillet under the grill for 3-5 minutes until the top is lightly browned and firm.
9. Remove carefully, let cool slightly, then serve.

For a deeper dive, check out this Bacon and Leek Frittata Recipe.

4) Mushroom and Swiss Cheese Frittata

Mushrooms and Swiss cheese are a classic combo—no surprises, but always delicious. You’ll get a creamy melt from the cheese and that earthy mushroom goodness.

Start by sautéing mushrooms until they’re golden and a bit crispy at the edges. Whisk up your eggs, pour them over, and top with Swiss.

Pop the skillet in the oven. Bake at 350°F (180°C) for about 20 to 25 minutes.

Serve it warm or cold, honestly, whatever works for you.

Ingredients

• 8 large eggs
• 1 cup Swiss cheese, shredded or diced
• 8 oz mushrooms, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (180°C).
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Add sliced mushrooms and cook until they brown, about 5-7 minutes.
4. In a bowl, whisk eggs with salt and pepper.
5. Pour eggs over mushrooms in the skillet.
6. Sprinkle Swiss cheese evenly on top.
7. Transfer skillet to the oven and bake for 20-25 minutes until the frittata is set.
8. Let it cool slightly, then slice and enjoy.

If you want more, here’s a Mushroom, Bacon, and Swiss Frittata recipe.

5) Asparagus and Cherry Tomato Frittata

This one’s bright and a little bit fancy, but not hard to make. Sauté asparagus until tender, then toss in cherry tomatoes for a pop of color and flavor.

Beat your eggs and mix in ricotta or goat cheese. Pour everything over the veggies.

Cook gently, then finish in the oven for a golden, fluffy top. It’s great hot or at room temp.

Ingredients

• 6 large eggs
• 1 cup asparagus, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup ricotta or goat cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley (optional)

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Sauté asparagus for 2 minutes until crisp-tender.
4. Add cherry tomatoes and cook 2 more minutes.
5. Beat eggs, cheese, salt, and pepper in a bowl.
6. Pour egg mixture into the skillet.
7. Cook on the stove for 3 minutes until edges start to set.
8. Transfer skillet to oven and bake 10 minutes until fully set.
9. Remove and let cool slightly before slicing.

6) Broccoli and Cheddar Cheese Frittata

Broccoli and cheddar just make sense together. This frittata is easy, cheesy, and honestly feels like comfort food.

You can make it for any meal, and it all happens in one pan. Less cleanup? Yes, please.

Add spinach or herbs if you’re feeling adventurous. This one reheats beautifully and keeps you full for hours.

Ingredients

• 3 cups broccoli florets, chopped
• 8 large eggs
• 1 cup shredded cheddar cheese
• ¼ cup milk
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Add broccoli and cook for 5 minutes until slightly tender.
4. In a bowl, whisk eggs, milk, salt, and pepper.
5. Pour egg mixture over broccoli in skillet.
6. Sprinkle cheddar cheese on top.
7. Bake in the oven for 15-20 minutes until eggs are set.
8. Let cool a few minutes, then slice and serve.

7) Sweet Potato and Caramelized Onion Frittata

Sweet potatoes and caramelized onions bring a cozy, sweet vibe to this frittata. The potatoes add softness, while the onions turn rich and mellow when cooked down.

Roast the sweet potatoes until tender. Cook the onions low and slow until they’re golden and sweet.

Whisk your eggs with a little salt and pepper. Mix everything together, toss in some cheese if you want, and bake.

Try Parmesan or goat cheese for a little extra punch. Toss in greens or herbs if you’re feeling it.

Ingredients

• 2 cups peeled and cubed sweet potatoes
• 1-2 onions, sliced
• 8 large eggs
• Salt and pepper to taste
• 1/4 cup grated Parmesan or goat cheese (optional)
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Roast sweet potatoes on a baking sheet for 25-30 minutes until tender.
3. In a pan, heat olive oil and slowly caramelize onions until golden, about 15-20 minutes.
4. In a bowl, whisk eggs with salt and pepper.
5. Combine sweet potatoes, caramelized onions, and cheese if using.
6. Pour the mixture into a greased oven-safe dish or skillet.
7. Bake for 20-25 minutes until the eggs are set and the top is lightly golden.

8) Zucchini and Mozzarella Frittata

This zucchini and mozzarella frittata is so easy, you might wonder why you haven’t made it before. It’s a clever way to use up fresh zucchini, and the creamy mozzarella just melts right in.

Have it for breakfast, lunch, or dinner—no one’s judging. The kitchen smells amazing while it cooks.

Zucchini brings a gentle sweetness, and that mozzarella gets gooey on top. You can toss in your favorite herbs if you’re feeling creative.

If you want to play around with the recipe, you’ll find plenty of easy tips in a good zucchini mozzarella frittata guide.

Ingredients

• 6 large eggs
• 2 medium zucchinis, sliced
• 1 cup shredded mozzarella cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves (optional)

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium. Toss in onion and garlic, and cook until soft.
3. Add zucchini slices, cooking for about 5 minutes so they soften up.
4. Beat eggs with salt and pepper in a bowl. Pour this over the veggies in your skillet.
5. Sprinkle mozzarella all over the top.
6. Let it cook on the stove for 3-5 minutes, just until the edges start to set.
7. Move the skillet to the oven and bake for 10-12 minutes, until the eggs are set through.
8. Let it cool a bit, then top with fresh basil if you want.

9) Smoked Salmon and Dill Frittata

Here’s a smoked salmon and dill frittata that just feels a little fancy, but it’s honestly so simple. Dill brings a bright, herby kick that works with the rich salmon.

It’s surprisingly light but still fills you up. Perfect for breakfast or brunch.

Try adding veggies like leeks or asparagus if you want more color or nutrition. The eggs pull it all together into a fluffy, warm bite.

Making this doesn’t take much time at all. Sometimes it’s nice to have a dish that feels special without being a hassle.

Ingredients:

• 6 eggs
• 1 cup egg whites
• 4 ounces smoked salmon, chopped
• 1 teaspoon fresh dill, chopped
• 1 leek, sliced
• 1/2 cup asparagus, cut into pieces
• Salt and pepper to taste
• Olive oil or butter

Cooking Instructions:

1. Preheat oven to 350°F (175°C).
2. Sauté leek and asparagus in olive oil until they’re soft.
3. Whisk eggs, egg whites, salt, pepper, and dill together.
4. Stir in smoked salmon and veggies.
5. Pour everything into an oven-safe pan.
6. Cook on the stove for about 2 minutes, then pop into the oven.
7. Bake for 15-18 minutes, or until set.
8. Let it cool a few minutes before slicing.

Looking for more ideas? Here’s a smoked salmon and dill frittata recipe:
(https://cleananddelicious.com/salmon_and_dill_frittata/)

10) Cauliflower, Bacon, and Cheese Frittata

This one’s for anyone who loves cauliflower, bacon, and a bunch of melty cheese. It’s simple to throw together and works for breakfast or brunch—heck, even dinner if you want.

Every bite gives you creamy cauliflower and salty bacon. That’s a combo I never get tired of.

Eggs hold everything in place, and a good sprinkle of Parmesan (or whatever cheese you like) makes it extra tasty. Baking it in the oven gives you a golden top and a fluffy, light texture.

Serve it warm or let it cool a bit—either way, it’s good. You can even make it ahead and reheat for a quick meal.

Ingredients

• 1/4 pound bacon, sliced into strips
• 2 cups cooked cauliflower, chopped small
• 8 large eggs
• 1/3 cup light cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Cook the bacon in a skillet until it’s nice and crispy. Set it aside—try not to eat it all.

2. Toss the cauliflower into that same skillet. Give it a quick sauté, just until it softens a bit.

3. Crack the eggs into a bowl and beat them together with the cream. Add cheese, a pinch of salt, and some pepper.

4. Stir in the bacon and cauliflower. The mixture should look pretty hearty by now.

5. Pour everything into a greased ovenproof pan.

6. Bake at 350°F (175°C) for 20-25 minutes. You’ll know it’s ready when the top turns golden and it feels set.