Description
This Ultimate Frittata Recipe delivers a restaurant-worthy, customizable dish bursting with fresh flavor and finished with an irresistibly creamy, easy homemade cream sauce. Quick to make, endlessly adaptable to whatever you have on hand or your diet, and perfect for any meal of the day, it’s a foolproof way to enjoy eggs, veggies, and proteins with a special touch that elevates any occasion.
Ingredients
Scale
Frittata Base
- 6 large eggs (use 8 eggs for a large 12-inch skillet)
- 1/4 cup unsweetened almond milk (or any milk of your choice)
- 2 garlic cloves, minced
- 1/4 teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper, to taste
- Extra-virgin olive oil, for drizzling
Customizable Fillings (choose your favorites)
- 1 cup vegetables (such as spinach, bell peppers, mushrooms, zucchini, asparagus, onions, sun-dried tomatoes, potatoes), chopped or diced
- 1/2 cup cheese (such as feta, cheddar, pepper jack, or vegan cheese), shredded or crumbled
- 1/2 cup cooked proteins (optional; such as ham, chorizo, plant-based meat)
- Olives (optional, for Mediterranean flavor)
- Fresh herbs (parsley, basil, chives, for garnish)
Easy Cream Sauce
- 1 tablespoon butter or olive oil
- 1 garlic clove, minced
- 3/4 cup heavy cream or non-dairy alternative
- 1/4 cup grated Parmesan cheese or 2 tablespoons nutritional yeast (for vegan)
- Pinch of sea salt
- Black pepper, to taste
Instructions
- Prep Your Pan and Ingredients: Gather all your ingredients and prepare your fillings. Preheat your oven to 400°F (200°C) if you plan to finish the frittata in the oven. Drizzle extra-virgin olive oil in a nonstick or well-seasoned cast iron skillet (8–12 inches) and set over medium heat. Chop veggies, grate cheese, and mince garlic for a seamless cooking process.
- Sauté Aromatics and Vegetables: Add a bit more oil to the hot skillet and sauté your chosen vegetables, starting with those that take the longest. Stir in minced garlic during the last minute to release its aroma without burning. Season with salt and pepper. Cook until just tender and bright.
- Whisk the Eggs and Dairy: Crack eggs into a bowl. Add unsweetened almond milk (or milk of choice), a pinch of salt, and ground black pepper. Whisk until the mixture is light and slightly frothy. Optionally, fold in cheese or herbs.
- Combine & Cook on the Stovetop: Pour the egg mixture over the sautéed veggies in the skillet. Tilt to distribute evenly. Cook undisturbed over medium-low heat for 3–5 minutes, until the base is set and the top is still slightly wet. Run a spatula gently around the edge to prevent sticking.
- Finish in the Oven or On the Stovetop: If the skillet is oven-safe, transfer it to the oven and bake for 7–10 minutes until puffed and golden on top. Alternatively, cover and cook on low heat on the stovetop until set. Let the frittata rest for a couple of minutes off the heat before slicing.
- Make the Easy Cream Sauce: While the frittata rests, melt butter or heat olive oil in a small saucepan over medium heat. Sauté minced garlic until fragrant. Whisk in heavy cream (or non-dairy cream) and bring to a gentle simmer. Add Parmesan or nutritional yeast, whisking until smooth and velvety. Season with salt and pepper. Remove from heat and set aside for serving.
- Slice and Serve: Run a spatula around the frittata’s edge, slide onto a cutting board, and cut into wedges. Arrange on plates, drizzle generously with cream sauce, and garnish with fresh herbs, extra cheese, or microgreens. Serve immediately for the best flavor.
Notes
- Pre-cook moist vegetables and proteins to avoid sogginess.
- Don’t overbeat the eggs — just whisk until frothy for a fluffy texture.
- Use medium-low heat for gentle, even cooking.
- Reserve some cheese for topping before baking for a golden finish.
- Drizzle the cream sauce while the frittata is hot for best flavor.
- Leftovers store well and can be reheated or frozen for up to 2 months.
- The recipe is highly adaptable to be plant-based or dairy-free as needed.
- Cut into squares for appetizers or bake in muffin tins for individual servings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 frittata with sauce
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 255mg
Keywords: frittata, egg recipe, gluten-free, brunch, easy cream sauce, vegetarian, customizable, meal prep