Parmesan Herb Frittata
This deliciously simple frittata is fluffy and flavored with parmesan, mozzarella, and fresh herbs. Serve with a side salad or potatoes.
A slice of frittata, crispy potatoes, and a salad. Name a more perfect brunch meal. I just don’t think there is one.
I love frittatas because they’re easy to make (yet always look impressive) and there are so many ways to flavor them. You can really play around with different cheeses, meats, and veggies.
Think of a frittata like a quick breakfast casserole or a crustless quiche. They usually start on the stovetop and then move to the oven. For that reason I recommend using a cast iron skillet since it works in both places. You know I’m a fan of minimizing that dirty dish pile!
While I have several yummy frittatas on the blog, this Parmesan Herb Frittata recipe is one I’m especially proud of. There’s so much flavor but it really is so easy. The saltiness of the parmesan really comes through. It is heavenly.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Olive or avocado oil
- Minced garlic
- Jarred roasted red peppers
- Milk of choice
- Shredded mozzarella
- Grated parmesan
- Fresh parsley
Start by sautéing the onion in a cast iron skillet. Add the minced garlic at the end until golden in color. While that’s cooking, whisk together the eggs, milk, and seasonings. Then spread the finished onion and garlic in the skillet. Top with shredded cheese, parmesan cheese, and fresh parsley. Pour in the egg mixture. Now it’s time to bake!
What size cast iron skillet is best for frittatas?
Cast iron skillets come in a variety of sizes but the most common are the 10-inch and 12-inch. I use and recommend a 10-inch cast iron skillet for frittata recipes. While I love my 12-inch for making bacon, it can make your frittata way too thin so I strongly suggest sticking with the 10-inch here.
Cast iron skillet care
Cast iron is a naturally nonstick surface, so if it’s been seasoned correctly food won’t stick. However, if your cast iron isn’t well cared for then sticking may be an issue. If you’re concerned about the state of your skillet, wipe it down with olive oil before using it for this frittata recipe.
After each use, wipe the inside of your skillet with a very thin layer of olive oil, just enough that the skillet is glossy. You don’t want any oil to pool and settle when you put the skillet away or it will get sticky. You’ll soon start to love your cast iron skillet again!
Can you use a pie plate or other baking dish?
The great thing about using cast iron for this recipe is that it can be used both on the stovetop AND in the oven! I do love not dirtying extra dishes! Having said that, you can absolutely use a pie plate or 10 x 10 baking dish instead. (I do not recommend a baking dish larger than 10 x 10 because the egg mixture will spread too far resulting in a very thin and likely overcooked frittata.)
Since they can’t be used on the stovetop you’ll need to sauté the onion in a skillet first and then transfer it to your baking dish once cooked.
Can you prep this in advance?
Yes! You can make it the night before, refrigerate overnight covered with a lid or foil, and bake the next morning (without the lid or foil).
Can you freeze this frittata?
Absolutely. Some people don’t like reheated eggs so whether you do or not is just a matter of personal preference. I personally think the texture of a frittata is excellent whether fresh or reheated. If you do choose to freeze this, slice it and let it cool. Once cooled, store the frittata slices in an airtight container or freezer bag. Thaw when you’re ready to eat. Reheat in the microwave or in the oven at 350 degrees until warmed through.
How to store leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
How to serve this
Serve with a side of bacon, potatoes, fruit, or a simple salad.
Parmesan Herb Frittata
- 1 tbsp olive oil, extra virgin
- 1/2 medium white or yellow onion, diced
- 1 tbsp garlic, minced
- 8 eggs
- 1/2 cup milk of choice
- 3/4 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp ground mustard
- 1/4 tsp black pepper
- 2 roasted red peppers, jarred
- 3/4 cup shredded mozzarella
- 3/4 cup grated parmesan
- 2 tbsp fresh parsley, chopped
- Preheat oven to 425 degrees.
- Add olive oil to a cast iron skillet on medium-high heat. Once hot, add diced onion. Use a spatula to stir as it cooks. Sauté until close to tender. Then add minced garlic to skillet and sauté until golden, about one minute.
- Meanwhile, whisk together the eggs, milk, salt, oregano, basil, cayenne pepper, ground mustard, and black pepper.
- When the onion and garlic are done, turn off the stove. Spread across the bottom of the skillet so it is evenly distributed. Dice the jarred roasted red peppers. Add the red pepper to the skillet and spread as well. Layer the mozzarella cheese, parmesan cheese, and chopped fresh parsley on top. Pour your egg mixture over everything.
- Bake until the center is just set, 16 to 20 minutes. Check to make sure the center isn't very wiggly and then remove from the oven. Let it rest for a few minutes before serving. The frittata may bubble a lot in the oven but will settle down as it rests.