Fresh Herb Frittata Recipe (Ready in 30 Minutes!) – Easy Veggie Egg Dish

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Looking for a show-stopping brunch recipe that’s actually simple to make? This herb frittata with arugula combines fresh ingredients with foolproof technique to create a fluffy, flavorful egg dish that works for breakfast, lunch, or dinner. Whether you’re hosting weekend brunch or meal prepping for the week ahead, this veggie-packed frittata delivers every single time.

Unlike complicated egg dishes that require constant attention, frittatas are remarkably forgiving. You start them on the stovetop and finish them in the oven, giving you time to prepare other dishes or enjoy your morning coffee. This particular recipe features peppery arugula, aromatic fresh herbs, and creamy ricotta cheese that transforms simple eggs into something truly special.

Table of Contents

What Makes This Frittata Recipe Special

This isn’t your average egg bake. The combination of ricotta and whole milk creates an incredibly creamy texture that stays moist even after reheating. Fresh herbs like parsley, chives, and dill add layers of flavor without overwhelming the delicate eggs. The arugula wilts perfectly into the mixture, providing a subtle peppery bite that complements the richness of the eggs and cheese.

The best part? You probably have most ingredients in your refrigerator right now. This recipe proves you don’t need fancy ingredients to create restaurant-quality results at home.

Ingredients You’ll Need

Here’s everything required to make this delicious herb frittata:

Ingredient	Amount	Notes
Eggs	8 large	Room temperature works best
Milk	1/3 cup	Whole milk or 2% recommended
Extra virgin olive oil	3 tbsp	For cooking the base
Ricotta cheese	1/2 cup	Adds creaminess
Kosher salt	1/2 tsp	Or sea salt
Ground pepper	To taste	Freshly ground preferred
Diced onions	1/2 cup	Yellow or white onion
Arugula	2 cups packed	Shredded kale also works
Fresh herbs	1/4 cup chopped	Parsley, chives, or dill
Parmesan cheese	1/3 cup shredded	For topping
Microgreens	For garnish	Optional but beautiful

Equipment You’ll Need

To make this recipe seamlessly, gather these essential tools:

• A 10-inch oven-safe frying pan (cast iron works beautifully)
• Mixing bowls for whisking eggs
• Kitchen utensils including a whisk and spatula
• Cutting board and chef’s knife for prep work
• Measuring cups and spoons for accuracy

Step-by-Step Instructions

Preparation Phase

1. Preheat your oven to 350°F and position the rack in the middle
2. Place your 10-inch frying pan on the stovetop but don’t turn on the heat yet
3. In a large mixing bowl, whisk together eggs, milk, ricotta, salt, and pepper until well combined
4. Using your cutting board and chef’s knife, dice the onions finely
5. Measure out your fresh herbs and arugula, keeping them separate

Cooking the Base

6. Add 3 tablespoons of olive oil to your pan and turn heat to medium
7. Once the oil shimmers, add diced onions and cook for 5-7 minutes, stirring occasionally until softened and translucent
8. Stir in the arugula and fresh herbs, cooking just until the greens wilt (about 1 minute)

Assembling and Baking

9. Pour the egg mixture into the pan, stirring gently to incorporate the onions and greens evenly
10. Let cook undisturbed on the stovetop until edges begin pulling away from the pan (5-7 minutes)
11. Sprinkle shredded parmesan cheese evenly over the top
12. Transfer the pan to your preheated oven and bake for 15-18 minutes
13. Test doneness by pressing the center gently it should spring back when ready
14. Remove from oven and let cool for 5 minutes before slicing
15. Garnish with microgreens and serve warm with crusty bread and butter

Expert Tips for Perfect Frittatas

Temperature matters: Use room temperature eggs for better incorporation and fluffier results. Take them out of the refrigerator 30 minutes before cooking.

Don’t skip the ricotta: This secret ingredient creates an incredibly creamy texture that sets this recipe apart from basic frittata recipes breakfast options.

Watch the stovetop time: The edges should just start pulling away but the center can still look slightly jiggly. The oven will finish the cooking.

Use an oven-safe pan: Cast iron frying pans work beautifully because they distribute heat evenly and go from stovetop to oven seamlessly.

Customize your veggies: While this recipe uses arugula, you can substitute spinach, kale, or Swiss chard. Just make sure to squeeze out excess moisture from heartier greens.

Variations to Try

Bacon Frittata Version

Add 4 strips of cooked, crumbled bacon after wilting the greens. The smoky flavor pairs beautifully with the fresh herbs.

Potato Frittata Style

Include 1 cup of diced, pre-cooked potatoes with the onions. This makes the frittata more substantial and perfect for egg dishes for dinner.

Keto Frittata Option

This recipe already works well for keto frittata recipes! Simply ensure your milk is full-fat and consider adding extra cheese or avocado slices on top.

Mini Frittata Variation

Pour the mixture into a greased muffin tin instead of a frying pan. Bake at 350°F for 12-15 minutes for perfect mini frittata recipes ideal for meal prep.

Storage and Reheating

Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30-45 seconds or in a 300°F oven for 10 minutes.

This frittata also freezes beautifully! Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

This versatile frittata works for any meal:

• Breakfast or brunch: Serve with fresh fruit, crispy bacon, and toasted sourdough
• Lunch: Pair with a simple arugula salad dressed with lemon vinaigrette
• Dinner: Serve alongside roasted vegetables and crusty bread
• Meal prep: Slice into portions for easy grab-and-go breakfasts all week

Frequently Asked Questions

Can I make this frittata ahead of time?
Absolutely! Frittatas taste great at room temperature or cold, making them perfect for meal prep. Prepare it the night before and simply reheat portions as needed.

What’s the difference between a frittata and an omelet?
Frittatas are cooked slowly and finished in the oven, creating a thick, cake-like texture. Omelets are cooked quickly on the stovetop and folded over fillings.

Can I use egg whites only?
Yes! For egg white frittata recipes, use 12-14 egg whites instead of whole eggs. The texture will be lighter and less rich.

Do I need to flip a frittata?
No! That’s the beauty of this cooking method. You start it on the stovetop and finish it in the oven, eliminating any risky flipping.

Can I make this vegan frittata?
For a vegan frittata version, substitute eggs with chickpea flour batter (1 cup chickpea flour mixed with 1 cup water and seasonings) and use plant-based cheese alternatives.

What size pan should I use?
A 10-inch frying pan is ideal for this recipe. Smaller pans will result in a thicker frittata that requires longer baking time.

Why This Recipe Works

The combination of stovetop and oven cooking ensures even cooking throughout. Starting on the stovetop sets the bottom and edges while finishing in the oven gently cooks the center without overcooking the exterior.

The ricotta adds moisture and creaminess that prevents the eggs from becoming rubbery a common problem with oven baked frittata recipes. Fresh herbs provide aromatic complexity without adding calories or carbs, making this naturally suitable for various dietary preferences.

Nutritional Benefits

Eggs provide high-quality protein and essential nutrients like vitamin D, B vitamins, and selenium. Arugula contributes vitamins A, C, and K along with beneficial antioxidants. Fresh herbs add flavor and anti-inflammatory compounds without extra calories.

This nutrient-dense meal keeps you satisfied for hours, making it ideal for breakfast or as one of your favorite egg dishes for dinner.

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