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This easy frittata recipe has been a favorite in my kitchen for over a decade. It’s fluffy, cheesy, and full of comforting flavor — the kind of dish that makes any brunch feel special without any fuss. I love that it’s simple enough for a weekend breakfast yet elegant enough for entertaining.
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Just like my Christmas morning casserole, I’ve been making this for years for Christmas brunch, Easter brunches, and countless cozy Sundays. Every time I serve it, it disappears fast, and now friends make it every year too (which makes me so happy!)
It’s foolproof — just whisk, pour, and bake.
Fluffy and flavorful with just the right amount of cheese.
Perfect for entertaining — looks beautiful and feeds a crowd.
Versatile and customizable — swap in your favorite mix-ins or cheeses.
Tastes amazing hot or at room temp, making it stress-free for hosting.
Easy Frittata Ingredients
Whole Eggs – A frittata has the same base as my chorizo quiche and eggs are star of the show! Fresh, large eggs make the base rich and fluffy.
Cottage Cheese – Adds moisture and creaminess without making it heavy.
Monterey Jack Cheese – Melts beautifully for a soft, cheesy texture.
Chopped Green Chiles – Bring just a touch of heat and flavor depth.
Pimentos – For a pop of color and subtle sweetness. I buy the small jar and drain them.
Green Onions – Add brightness and freshness.
Butter – Gives richness and helps the frittata brown perfectly.
Flour & Baking Powder – Lightly structure the frittata, keeping it airy instead of dense.
Salt & Pepper – Simple seasonings that balance everything.
How to Make A Simple Frittata
Step 1: Preheat your oven to 350°F and lightly butter your cast-iron skillet or oven-safe dish.
Step 2: In a large mixing bowl, whisk the eggs until fully combined.
Step 3: Stir in the cottage cheese, shredded cheese, green chiles, pimentos, and butter.
Step 4: Add the flour, baking powder, salt, and pepper. Stir until the mixture is smooth and well blended.
Step 5: Pour into your prepared skillet and bake for 40 to 45 minutes, until the edges are golden and the center is just set (not jiggly).
Step 6: Let it rest for a few minutes before slicing. Serve warm or at room temperature.
Eden’s Recipe Tips
Use a cast-iron skillet for the best golden edges and even cooking.
Don’t overbake! Remove when the center is just set to keep it soft and moist.
Prep ahead: Whisk together the mixture the night before, refrigerate, and bake in the morning.
Customize it: Add sautéed spinach, roasted red peppers, mushrooms, or even bacon or sausage.
Make it a meal: Serve with my Salad That Goes with Everything and a Bloody Mary.
How to Store Frittata
Let the frittata cool completely, then store slices in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Easy Frittata Recipe FAQs
Whisk eggs with cheese, vegetables, and a bit of milk or cream. Pour into a buttered skillet and bake until just set. That’s it!
A classic frittata uses about 1/4 cup of milk or cream per 6 eggs, but this recipe gets its moisture from cottage cheese instead — no extra milk needed!
Overbaking, skipping salt, and using watery vegetables without cooking them first can make your frittata rubbery or bland.
Spinach, mushrooms, roasted peppers, caramelized onions, bacon, sausage, or fresh herbs are all wonderful options.
I love serving this frittata with a light arugula salad with lemon vinaigrette. The crisp greens and tangy dressing balance the cheesy eggs perfectly. If you’re hosting brunch, add a side of Monkey Bread (for something sweet) or muffins and a few fun cocktails like mimosas or a Bloody Mary bar — it’s such a simple, beautiful spread that feels special every time.
A frittata, which means “fried” in Italian, is a baked egg dish where the fillings are mixed directly into the eggs before cooking. An omelet, on the other hand, is cooked on the stovetop and folded with the fillings inside.
Frittatas are perfect for serving a group — they’re baked in one skillet, sliced like a pie, and can be enjoyed warm or at room temperature. Omelets are usually made to order for one person, while a frittata makes entertaining effortless!
More Brunch Recipes
Recipes
Chorizo Quiche
Breads
Fluffy Pancake Recipe
Breads
Blueberry Muffin Recipe
Main Courses
Super Moist Banana Bread Recipe
This easy frittata recipe never lets me down. It’s easy, comforting, and always a little special. Make it for your next brunch or cozy weekend breakfast and see why it’s become a favorite in so many homes.
Don’t forget to leave a comment if you make it!
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Easy Frittata Recipe
Ingredients
- 10 large eggs, organic
- 16 ounces small curd cottage cheese
- 16 ounces shredded Monterey Jack cheese
- 4.5 ounces canned chopped green chiles
- 4 ounce jar diced pimentos, drained
- 1/4 cup chopped green onions
- 1/4 cup melted butter, (1/2 stick)
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/8 tsp ground pepper corn or black pepper
Instructions
- Preheat oven to 350.
- In a large bowl, whisk eggs until combined. Stir in cottage cheese, shredded cheese, chiles, pimentos and butter.
- In a separate small bowl combine flour and remaining dry ingredients.
- Add to egg mixture and stir until combined.
- Pour mixture into a large cast iron skillet dish, and bake for 40 to 45 minutes.
Notes
- Use a cast-iron skillet for even baking and golden edges.
- Don’t overbake; remove when the center is just set for a moist texture.
- You can mix the batter ahead of time and refrigerate overnight.
- Add your favorite mix-ins like spinach, bacon, or roasted peppers.
- Serve warm or at room temperature with a simple arugula salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size cast iron pan is suggested?
You can really use any large skillet 12″ to 14″ will work.
Would you be able to suggest an alternative for the flour? I would like to make it for a group, but one has celiac.
Thank you!
Yes, try gluten-free flour!
can you reduce the serving? like, use a little less egg? or put them in the fridge? because I think I can’t finish a frittata that size by myself :/
this was wonderful. My mother-in-law even really enjoyed it. It has a nice fluffiness to it, lightness, and just enough flavor/seasoning. The base of the recipe could probably be interchanged with other flavors such as bacon, mushrooms, spinach, etc.
I’ve made this several times and it’s always a hit! I plan to make this for Easter brunch this Sunday. Thanks for the recipe! 🙂 As always keep up all your hardwork and thank you for always inspiring me! xo
Oh my goodness!! Kim you’re such a doll! Thank you SO much for the sweetest comment and support! You’re amazing!!!
Drink creation and fritatta look so delicious.The plating so beautiful and inviting.Another creation/post well done.I think I will try it all and with the same guest.
This looks to die for Eden !! The pics are gorgeous too.
yum!!! that fritatta looks delicious! Definitely pinning it for later! 😉