I had never made a frittata until recently, but wow, I’m glad I did. It’s turned out to be a hit at our house. They’re easy to make, you can throw anything in/on them, and cleanup’s not too bad. You can eat a piece warm or cold, as a side or a main, throw it on a piece of toast, add whatever sauce(s) you want - so much versatility.

Not sure how I found this recipe - it was likely the first thing to turn up in a search, but it’s proven to be a good guide for the half dozen or so I’ve made recently. Note: I’ve been doing my frittata in a 9” X 9” pyrex and entirely in the oven. I went with a square dish instead of a rectangle so the baking would hopefully be relatively consistent throughout. I’m sure I’ll get around to cooking them in cast iron - starting on the stove, then moving into the oven - but that’ll be another time. Here are the basics which have worked for me:


Required/most basic

  • 6 large eggs
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • half or more of an onion, sauteed in a lil olive oil
  • 2 cups or more spinach, sauteed as the onions are almost finished


  • 1-2 cloves minced, sauteed garlic
  • 1 cup shredded cheese. So far we’ve tried Jack and Parmesan (maybe save some or add more to the top at the end)
  • ~3 asparagus stalks, chopped (asparagus and eggs go together so well)
  • 1-2 small, cooked & finely sliced/chopped potatoes
  • chopped bacon
  • sun dried tomatoes
  • your favorite other ingredient or leftover!


  1. Heat oven 400F or do this later…because honestly, sometimes prep takes a while!
  2. Mix eggs, cream, salt
  3. Prep the goodness that you’re going to add…do your chopping, sauteing, grating, etc.
  4. Butter the pyrex
  5. Add “the goodness” into the egg mixture and mix more
  6. Pour into buttered pyrex & toss it in the oven.
  7. After 15-20 minutes, things should start looking good. Might take another 5+ mins …
  8. For bonus points you can add more cheese near the end and finish with a broil