I love this frittata recipe because it’s delicious, easy to make, there are endless variations, and it’s a crowd pleaser. It’s also a great thing to make when you are overflowing with eggs, which has been the case with us lately. When I open up the fridge these days and see it full of eggs I say: “Frittata it is!” I’ve been meaning to share this recipe here for years and finally took pictures of two frittatas fresh out of the oven (quick, before everyone in my house started devouring them) so I could do just that.
I like to bring frittatas to picnics. I cut the frittata into slices that look like pizza slices (or pie slices) and then they become a dish that you can eat with your hands. I bring some salt and pepper along to sprinkle on the top, and you have a delicious lunch on the go! (I remember packing frittatas and bringing them with me when I was pregnant with Bracken.) They’d make a good dish to share for a potluck too. Family and friends have all loved these frittatas and I’m always happy to tell people how easy they are to make. I appreciate fresh inspirations in the kitchen, and thought you might too, so I wanted to share this recipe with you to keep in mind for those moments when you’re wondering what to make for the next meal. (I constantly remind myself to start making the plans before I’m hungry and tired.)
I have a friend named Neila who is an excellent frittata maker and she got me started. She shared a basic recipe with me which I’ve adapted a bit over the years, but I owe this recipe to her. I have a favorite memory of eating a frittata she shared. Our friend had just had a baby and Neila and I went to her house to bring her some food and help around the house. We were greeted by horses and chickens when we pulled up, and our friend was inside nursing her beautiful baby and resting in a comfortable chair. Her labor had not gone how she had planned it and she was still recovering, and needing lots of rest. Despite her exhaustion, though, she was absolutely glowing with the love of her new baby, they were pure bright love over in that corner where they were sitting.
Neila grabbed the broom and I tackled the dishes, and we loaded up the fire and got the house warmed up. Then Neila dished up some frittata and brought it to the hungry mama. (I brought another dish, which I don’t remember now. It paled in comparison.) We all ate some together and though I always loved Neila’s amazing frittatas, I think that was the time I enjoyed eating it the very most because my friend was enjoying it so very much, having that ravenous hunger that comes with nursing (which I remember clearly.)
Our friend was so grateful to have some help, since she needed to stay off her feet, and it was very challenging for her to not be able to go around the house taking care of everything like she normally did. It was a joy to be able to help her, and I remember that day fondly. When we went home from our friend’s house that day Neila had left behind the leftovers from the frittata we ate, as well as another frittata she had baked for the family to enjoy. (I think frittatas are such a good meal to bring to a family with a new baby, they’re nourishing and filling and they taste delicious hot or cold, so you can simply grab a slice out of the fridge as you’re passing by.)
I don’t really know why I shared that story here, but that time period was when I started making frittatas and sometimes when I make them it reminds me of that day.
The basic recipe that Neila shared with me went like this: in a cast iron pan, fry veggies (onions first, then whichever veggies are in season) until they turn bright. In a bowl, hand whip 8 eggs (for a 10″ pan) with a little kefir/milk. Put layer of cheese (goat cheese, cheddar cheese, etc.) over veggies if adding cheese. Pour egg mixture over the top. (They can rise, so leave a little headspace.) Bake at 350 degrees for 30 minutes minimum, 45 minutes maximum.
At that time, when she shared her recipe with me, Neila and I both had goats and she taught me how to make quick cheese, which she called farmer’s cheese. She included the goat cheese in her frittata and it was truly delicious. I added goat cheese to my frittatas as well when Jeff and I were milking goats back then.
I’ve been really liking to make my frittatas with onions, broccoli, and garlic lately. These days I make a dairy-free version, skipping the cheese and using coconut milk in place of the milk in the recipe. (Also, Jeff sometimes gets heartburn when I use the whole eggs in baking, so I often make frittatas with just the egg yolks. I know it can seem wasteful to not use the whole egg, but if it’s a matter of him being able to eat and enjoy it, than it’s worth it. Some people who aren’t able to tolerate whole eggs can handle the egg yolks just fine. That’s where all the nutrients are anyway!)
To make my frittatas, I start by sauteing an onion, usually in some coconut oil. Then I saute the broccoli until it turns bright green. I remove the pan from the heat and spread whole garlic cloves throughout the pan. (The whole cloves of garlic are so good! Sometimes Bracken tries to pick all the garlic out and eat them all.) Then I pour my egg and coconut milk mixture over the top. (In the frittatas pictured I forgot to place my garlic cloves throughout until after I had poured the mixture, so they’re sitting more on the top.)
We have a large cast iron pan and a smaller one. The large one is around 12 inches across and if I’m only using the egg yolks, I usually use about 21 egg yolks and 1/2 cup of coconut milk. For the smaller pan, which is about 8 inches across, I might use around 15 egg yolks and 1/4 cup coconut milk. (It’s not exact, just an idea.) l I know, that’s a lot of yolks! It makes for a very nutrient-dense meal and when you add vegetables too (we can all use more vegetables in our diet, right?), you can really feed your loved ones something very nourishing.
Bracken really likes it when I make a small size frittata for him. (In the picture you can see I forgot to take it out of the oven earlier than the larger one, so it got a little more brown on top. I usually bake the large size around 35-40 minutes.) If you have a smaller pan and a child in the house, they might enjoy having a frittata made for them in a smaller pan. Even if they don’t eat the whole thing themselves, just knowing that there is a frittata made specially for them will bring them joy. Whatever we can do to encourage our children to eat nutritious food and enjoy the experience, right?
I forgot to mention another wonderful thing about this recipe: since you fry everything in the cast iron pan and bake it in there too, there are hardly any dishes to clean up afterwards! You can eat and enjoy, without a big mess. (That makes Jeff and I very happy since there are more than plenty of dishes to wash around here on a daily basis.)
And there you have it… a frittata! A simple breakfast, lunch, dinner, or snack. It can be enjoyed anytime really. It’s good warm from the oven as well as cold from the fridge. You can add ground sausage or bacon, or leave out the meat for vegetarian friends. Cheese or no cheese. You can add all sorts of vegetables- peppers, cauliflower, and greens like chard or spinach. Mushrooms are a good addition! See what I mean? Endless possibilities!
Do you make frittatas at your house? If you haven’t, I hope this will encourage you, and if you already do- what are your favorite ingredients to add? Have fun with your frittata baking! Please leave your favorite frittata combinations in the comments for all of us to try and enjoy!