A frittata is a wonderful weeknight meal. This is the one hot dinner dish that I can honestly say I can make start to finish in 30 minutes. It took me several tries to get there, but it’s now my quickest weeknight meal.

This frittata recipe template has copious amounts of combinations. It’s a great way to use up some leftover chicken or greens before they go bad. You’re sure to find a mixture that fits your family’s tastes one way or another!

Plus, kids will love helping out with the frittata prep. They can whisk the eggs and milk together with the seasonings or dice some cheese (using a plastic knife for the younger set).

Simple Ingredient Mix

1-3/4 cups EGGS
3/4 cup MILK
1/2 teaspoon SEASONING
4 cups GREENS
1 cup CHEESE

Ingredient Options

Ingredient Options
1-3/4 cups EGGS large whole eggs (about 7-8) | eggs whites | liquid egg | egg whites in the carton
3/4 cup MILK cow’s milk (whatever type you have: whole, 2%, 1%, or skim) | soy milk
1/2 teaspoon SEASONING garlic powder | onion powder | Italian seasoning | oregano | cumin
Salt & pepper 1/2 teaspoon salt (if not using bacon) and a few grinds of pepper
2 tablespoons FAT bacon renderings, extra-virgin olive oil, canola oil
4 cups GREENS spinach (regular or baby) | kale (Tuscan, dinosaur, purple, etc.) | Swiss chard | beet greens | mustard greens
1 cup cooked ANIMAL PROTEIN (optional) diced bacon | diced ham | diced chicken | diced turkey | shredded pork | diced salami
1 cup diced, crumbed or shredded CHEESE (optional) cheddar (mild or sharp) | Asiago | feta | goat | Parmesan | Romano | Swiss cheese | Gruyere… oh so many possibilities here!


Recipe Method

  1. Set your oven rack in broiler position – about 5-6 inches below the broiler.
  2. Mix eggs, milk, seasoning, salt & pepper together in an 8 cup measuring cup or large bowl.
  3. Heat fat in a 10″ cast iron skillet over medium heat until shimmering.
  4. Add greens to heated skillet. If they don’t all fit at once, add more greens once the first greens simmer down.
  5. After all the greens are in the pan, add the animal protein (if using). Continue to sautee, stirring frequently until greens are wilted and the protein is warmed through (3-5 minutes).
  6. Pour egg and milk mixture into the skillet over the greens and protein.
  7. The eggs will start to cook. In the meantime, heat your broiler on low. Once the eggs have been cooking for 3-5 minutes, the bottom will start to thicken. That is the signal to add the cheese.
  8. Sprinkle the cheese evenly on top of the eggs, greens, and protein in the skillet.
  9. Using an oven mitt, carefully transfer the skillet to the broiler.
  10. Broil for 4 to 5 minutes until the top is browned and center is cooked through.


  • If starting with uncooked bacon, it first needs to be diced and sautéed in the skillet on medium heat until crispy. Remove to drain on a paper towel lined plate. Reserve 2 tablespoons of rendered bacon fat in the skillet (enough to cover the bottom of the skillet)
  • Broilers cook fast. Once the skillet goes in, set a timer and watch it very closely. Within just a few minutes, it will smell done.

Combination Inspiration

Here are just a few possibilities to get your creative wheels spinning...

Bacon Bacon

Whole eggs
2% milk
Garlic powder
Bacon fat
Extra Sharp Cheddar


Egg whites
Skim milk
Onion powder
Canola oil
Swiss chard
Diced turkey
Swiss cheese


Whole eggs
1% milk
Olive oil
Mustard greens
Diced chicken
Feta cheese


Egg whites
Skim milk
Italian seasoning
Olive oil
Tuscan kale
Parmesan cheese
Sun-dried tomatoes (extra)

Recipe Hardware + Recommendations

* Affiliate links below *

Lodge 10″ Cast Iron Skillet

This heavy duty skillet goes from stove top to oven. It cooks frittata, steaks, and cornbread beautifully. Though it doesn’t go into the dishwasher, washing it is a snap.

Measuring Spoons

Stainless steel measuring spoons are the way to go. The engraved lettering guarantees the lettering won’t wear away. This is also a great set because it includes the 1/8 teaspoon and the 1/2 tablespoon. While not that commonly used, it’s nice to have them when it comes up.