I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.

Below, you’ll find lists of recipes organized by category—from eggs and potatoes to lightened-up savory lunches, wholesome pancakes, waffles and more. These healthy(ish) recipes will gear you up for a great day!
Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.

Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.

I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas! The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.

In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas! The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.

I’ve also provided instructions on how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.

Which version is my favorite? They all turn out equally well. The only real deciding factor is which method works best for you.
Basic Frittata Formula
12 eggs, whisked just until the egg yolks and whites are blended
3 tablespoons full-fat dairy
3 cups cooked and seasoned vegetables or other add-ins
1 cup (4 ounces) grated or crumbled cheese
1/2 teaspoon salt

In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas!

I’ve also provided instructions on how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.

Which version is my favorite? They all turn out equally well. The only real deciding factor is which method works best for you.
Basic Frittata Formula
12 eggs, whisked just until the egg yolks and whites are blended
3 tablespoons full-fat dairy
3 cups cooked and seasoned vegetables or other add-ins
1 cup (4 ounces) grated or crumbled cheese
1/2 teaspoon salt