Easy Frittata Recipe (Choose Your Add-Ins)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.

	this recipe	typical
dairy	30%	16%
fat	3%	5%
protein add	30%	28%
vegetables and beans	135%	60%
salt	1%	0%
aromatics	20%	16%
liquid	30%	15%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

400 g	8 large eggs
122 g	1/2 cup (120ml) milk*
3 g	1/2 teaspoon salt, plus more for cooking vegetables
1 g	1/4 teaspoon ground black pepper, plus more for cooking vegetables
120 g	1 cup (about 100–120g) shredded sharp cheddar cheese OR crumbled feta, divided
14 g	1 Tablespoon olive oil
6 g	2 cloves garlic, minced
75 g	1/2 small red onion, thinly sliced
150 g	1 heaping cup (about 150g) chopped sweet potato (no need to peel)
130 g	1 heaping cup (130g) sliced zucchini
80 g	1/2 cup (about 80g) chopped red bell pepper
	optional for topping: chopped fresh parsley
30 g	1 cup (30g) roughly chopped fresh spinach
150 g	1 cup (150g) halved cherry tomatoes
160 g	1 heaping cup (about 160g) canned quartered artichoke hearts, drained
56 g	optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto

Method: 11 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“So good! I found you can throw in way more veggies (like all the Thanksgiving leftovers) with a couple more eggs and it's perfect. I've made it three completely different ways in the past two weeks, and it was great fresh and leftover. I was asked for the r” — a cook, 5.0★

“This is a great base recipe that’s very versatile and forgiving. Also a great way to use up odds and ends left in the fridge. I most recently made it with broccoli, bell peppers, celery, carrots, cheese (mostly feta, with some mozzarella & cheddar)” — a cook, 5.0★