Want to know the secret to a fluffy, sliceable egg dish that fits brunch or weekday meal prep? We’ll show you a simple method that moves from stovetop to oven so the top turns lightly golden and the interior stays tender.
Start with a 10–12-inch oven-safe skillet and a reliable base: eight eggs, about 1/3 cup milk, and roughly 3/4 cup cheese, plus 1.5–2 cups cooked vegetables or mix-ins. Bake at 375–400°F for 12–20 minutes, depending on depth, then let it rest 5–10 minutes before slicing for the best texture.
We’ll walk you through handling hot cast-iron safely, managing moisture from vegetables, and how long to expect on the stove and in the oven. By the end, you’ll have a flexible plan for breakfast, brunch, or an easy make-ahead meal that’s both satisfying and reliable.
Why this frittata recipe is your flexible brunch-to-dinner hero
With a few pantry staples and a single oven-safe pan, you can turn simple eggs into a versatile centerpiece for brunch or dinner. This Italian-style, crustless quiche-like dish thrives on leftovers and odds-and-ends.
We love that the base—eggs, milk, cheese—becomes a hearty meal in minutes. Add sautéed spinach, peppers, mushrooms, or cooked potatoes and the dish feels new each time.
The oven finish gives a creamy center with light browning on top, so you avoid flipping and get consistent texture every bake. A pinch of salt, a touch of garlic, or a swap in cheese changes the flavor fast.
Serve warm, at room temp, or cold—slices travel well for brunch or packed lunches.
No fancy gear: a dependable, oven-ready pan is enough.
Scale by the egg-to-milk ratio to waste less and use what’s in your crisper.
Ingredients and the foolproof ratio for perfect texture
Get the base right—then mixing and baking become effortless and predictable. Below we break the core amounts and smart swaps so you’ll get a custardy center and a light top every time.
The base: eggs, milk or cream, cheese, and seasoning
Use 8 eggs whisked with 1/3 cup milk or cream and about 3/4 cup cheese. Add a little minced garlic, a pinch of salt, and freshly ground black pepper.
Beat the egg mixture just until combined. Overbeating adds air and can make the egg puff, then collapse.
Mix-ins that work: vegetables, meats, and herbs to add
Keep total mix-ins near 1.5–2 cups. Cook watery vegetables first so the mixture sets instead of steaming.
Good choices: mushrooms, spinach, asparagus, cherry tomatoes, onions, leeks, and bell peppers. Chop to bite size for even distribution.
Smart ratios and cheese swaps
For melt: mozzarella. For tang: feta or goat cheese. For salty depth: pecorino. For creamy pockets: dollops of ricotta.
If using meat, keep portions modest—cooked bacon or sausage work well without overwhelming the eggs.
Scale down: 6 eggs + 1/4 cup milk + ~1/2 cup cheese for a smaller pan; aim for 1–1.25 cups add-ins.
Quick tip: Taste cooked vegetables before adding eggs—some cheeses are salty, and you may need less added salt.
The best pan and heat for success: cast iron, skillet, and oven
Choosing the right skillet and managing stovetop-to-oven heat makes every bake turn out consistent. A 10–12-inch cast iron pan is our top pick because it heats evenly, moves straight from stove to oven, and helps slices release cleanly when seasoned.
Why a 10–12 inch cast iron or oven-proof skillet wins
We love a 10-inch cast-iron skillet: steady heat, oven-safe construction, and tidy slices. Enameled cast iron works well too and skips seasoning worries.
If you don’t have one, a nonstick oven-safe skillet or a two-quart baking dish will do. Expect to add a few extra minutes in the oven if you use a deeper dish.
Skillet medium heat on the stovetop, then preheat oven for a golden edge
Start over skillet medium heat to sauté aromatics and vegetables until tender, not soggy. Then preheat oven to 375–400°F so the custard sets with lightly golden edges.
Lightly film the pan with olive or neutral oil before pouring the eggs to prevent sticking.
Go wider for a thinner bake that finishes faster, or narrower for a thicker version that needs extra minutes.
Protect hands: handles stay hot for many minutes after you pull the pan from the oven.
Step-by-step method: whisk together eggs, sauté, pour egg mixture, bake
This straightforward process keeps moisture in check and ensures even cooking from edge to center.
Prep and preheat the pan
Preheat oven to 375–400°F. Lightly coat a 10–12-inch oven-safe pan with olive oil so the custard releases cleanly.
Sauté aromatics and vegetables
Heat the skillet over medium heat and add a splash of olive oil. Sauté shallot or onion with garlic until translucent and fragrant.
Add vegetables and cook until tender and excess water has evaporated. This prevents a soggy center.
Whisk and season the eggs
In a bowl, whisk together eggs with 1/3 cup milk or cream, 3/4 cup cheese, a pinch of salt, and freshly ground black pepper.
Adding egg mixture and baking
Spread cooked add-ins evenly across the skillet, then pour egg mixture over them without stirring aggressively. Dollop ricotta if using.
Transfer to the oven and bake 12–20 minutes until set and lightly golden around the edges.
Look for no jiggle in the center and edges pulled slightly from the pan.
Rest 5–10 minutes before slicing to let the structure set; season to taste and serve warm or at room temperature.
Frittata recipe variations to try now
Small swaps make a big difference. Use these combinations to turn the same method into several distinct meals. Each version keeps total vegetables around 1.5–2 cups so the eggs set well and slices hold together.
Broccoli & Feta with smoked paprika
Sauté chopped scallions and about 2 cups broccoli in olive oil until crisp-tender. Stir in smoked paprika, pour egg mixture, sprinkle feta, and bake 15–20 minutes at 400°F.
Mushroom, Spinach, and Ricotta
Cook shallot and mushrooms until their water cooks off. Fold in spinach to wilt, pour eggs, then dollop ricotta so you get creamy pockets in each slice.
Spring Vegetable and Caprese ideas
For spring veg, combine asparagus, peas, and scallions with a little mozzarella and feta—bake until just set. For Caprese, sauté shallot and cherry tomatoes, add half the basil before baking, and finish with fresh basil after resting.
Italian: brown sausage, add broccoli rabe and Parmesan.
Greek: use squeezed spinach, feta, dill, and green onion.
Spanish: fold in cooked potatoes and smoked paprika for depth.
Tip: Adjust salt when using salty cheeses and check doneness by minutes and visual cues rather than time alone. A well-balanced pan makes meal prep effortless.
Pro tips and pitfalls: from even distribution to avoiding soggy centers
A few practical moves at the stove make all the difference for clean wedges and silky texture. We’ll show easy steps so your pan yields even slices every time.
Spread vegetables before you pour egg mixture for even bites
Arrange cooked vegetables in a single, level layer across the skillet. This gives you balanced bites in each slice.
Once you pour egg mixture, don’t stir. Gentle hands keep the custard smooth instead of scrambled.
Cook off moisture and season wisely; don’t overcook
Cook mix-ins over medium heat until tender and dry so excess water doesn’t steam your custard. Mushrooms and greens need extra attention—pat them dry if needed.
Keep total add-ins to about 1.5–2 cups; too many vegetables or meats weigh the eggs down and lengthen oven time.
Salt vegetables lightly while sautéing, then taste and adjust after baking—cheese can add a lot of salt.
Pull the pan from the oven when the center is just set and the edges are lightly golden; carryover heat finishes it in a few minutes.
Let it rest 5–10 minutes before slicing so wedges hold their shape and release cleanly from the pan.
Serving, pairing, and meal prep made easy
We love how a simple egg bake can anchor a crowd or a quick lunch. With a few smart sides and storage moves, you’ll keep flavors bright and stress low.
What to serve for brunch or a weeknight dinner
For brunch, pair slices with fresh fruit salad (about 1 cup per person), pancakes, baked oatmeal, or scones to balance richness.
For dinner, add a crisp arugula or kale salad, roasted potatoes, or a good slice of sourdough. A side of sautéed spinach or bell peppers boosts color and nutrition.
Make-ahead storage, reheating, and on-the-go portions
Portion: Let the pan cool briefly, then slice into wedges that pack well for office lunches or breakfast on the run.
Store: Refrigerate cooled slices airtight up to 5 days—this makes the meal plan effortless.
Reheat: Wrap wedges in foil and warm in a 300°F oven for about 15 minutes, or microwave in 20-second bursts until just heated.
Enjoy slices warm, at room temperature for picnics, or cold; add a spoonful of pesto or a sprinkle of cheese to refresh leftovers.
Ready to cook? Your cast iron, olive oil, and eggs await
Set out 8 eggs, 1/3 cup milk, 3/4 cup cheese, and your 10–12-inch cast iron skillet—we’ll show how easy the rest is. Preheat the oven to 375–400°F and warm the pan with a drizzle of olive oil.
Sauté about 1.5–2 cups of well-drained add-ins until tender. Pour the egg mixture, slide the skillet into the oven, and bake 12–20 minutes until the center is set and the top is lightly golden.
Rest 5–10 minutes before slicing so wedges hold together. Use this simple template to swap vegetables, herbs, or cheese each time.
Want a visual guide? Check our cast-iron skillet frittata post for step photos and timing notes. Bring the skillet to the table and enjoy—this small routine makes weeknights and brunches effortless.
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