Frittata Recipe with Goose Egg, Hen Eggs and Any Add-Ins

A perfect Frittata Recipe with lots of inspiration for alternative add-ins to make it your way. Optional dairy free.

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Originally posted 28th May 2016. Updated 19th July 2022

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You only need ONE Frittata Recipe…

You only need one Frittata Recipe. If you know how to make a Frittata base, you can make it any which way you like… With any eggs… And any ‘fillings’, add-ins and extras.

Since I adore Frittata and make it at least a couple of times a month, I’m going to tell you how I do it… Because Frittata is one of the tastiest and most versatile dishes I know, that can be on the table in half an hour. And that makes it perfect when you’re starving and short of time.

Use this recipe as your base and tweak the add-ins to anything you like…

What is Frittata?

Frittata is an Italian dish, which is a bit of a cross between a very fat omelette and a crustless quiche. Like an omelette, it usually starts by being cooked in a skillet or frying pan on the hob (stove top), so that the bottom layer cooks and firms. However, rather than being folded, it is then generally ‘finished’ in the oven, being baked (like a quiche, but still in the pan) until the rest of the egg is done.

While some recipes appear to add a drop of cream, milk or yoghurt to the egg mix, this is not how I have ever done it. (And the vast majority of Italian-published recipes don’t either).

However, for the most part, a Frittata recipe will include some cheese (in Italy, this is often Parmesan). And vegetables and other ingredients that are added are often pre-cooked (or leftovers), so as to ensure they don’t ‘leak’ liquid into the egg mix.

When to serve Frittata

The beauty of Frittata is that it can be eaten both hot and cold. This makes it the ideal dish for a quick lunch, weekend brunch, or mid-week meal… But it’s also a nutritious, protein-packed addition to the lunch box, gluten free picnic, party table or hiking pack. Full of good stuff, easy to make your way and always sustaining… wherever you are.

It is also one of the best dishes I know for avoiding food waste. Much like my Leftovers Quiche, it can be made with pretty much anything that would be otherwise heading for the bin.

Frittata is perfect at any time of year. However, I particularly enjoy it in the summer months, when it can be made in the cooler mornings or evenings and then popped in the fridge ready to take to the beach or as a ‘grab and go’ lunch.

Is Frittata easy to make?

Goodness yes! It has to be one of the easiest recipes on the planet. If you can beat eggs with a fork and use a hob, an oven and a skillet without burning your fingers, then you’re good to go.

🤔 To be honest, I’m always burning my fingers. But when making Frittata, you need to be extra careful… The panhandle gets incredibly hot and can do some serious damage. I know because I’ve been there. So while this Frittata recipe is really very easy, you need to keep your wits about you when taking it out of the oven and moving the pan afterwards. Please 🙏.

What eggs are used in this Frittata Recipe?

You can use ANY eggs to make my Frittata recipe… Hen eggs (preferably free-range), duck eggs, goose eggs and quite probably ostrich eggs if you can find any. But when Goose Eggs are in season (late February to about June in the UK), they make the most amazing Frittata. Not only are they huge (each being equivalent to 3 to 4 hen eggs), but they’re packed with great nutrition, particularly vitamins A, D, E and the various B’s… All of which can be difficult to source in a Coeliac (Celiac) diet. Plus the yolks are superb… Making a goose egg Frittata incredibly yellow, rich and creamy.

As a general guide, I use the following ratios to work out how many eggs to use.

Large Frittata (28 cm/11 inch pan) – serves 6 to 8 people

8 UK Large hen or duck eggs OR 2 standard goose eggs + 2 hen or duck eggs

Smaller Frittata (24 cm/ 9½ inch pan) – serves 3 to 4 people

4 UK Large hen or duck eggs OR 1 standard goose egg + 1 hen or duck egg

Bear in mind that the sizing of eggs varies around the world… And while the actual size of the eggs used to make this Fritatta recipe is flexible, it is still important to make sure you have enough egg liquid for the dish. So, if your eggs are smaller than UK large, it’s worth cracking an extra egg or three to make up for it.

If you’re not sure where your eggs sit on the global spectrum of egg sizing, I’ve put together a handy International Egg Size and Weight Comparison Chart to help you decide.

Is this Frittata recipe gluten free?

Yes. The Frittata recipe shared below is naturally gluten free as it has no gluten-containing ingredients. However, I would always advise reading packaging labels (particularly for seasonings and extras) to make sure there is no ‘hidden’ gluten or ‘may contain’ warnings.

Can this recipe also be made dairy free?

Yes. To make Frittata dairy free, the only adjustment required is to use dairy free cheese. This is now widely available in the ‘free from’ chillers at good supermarkets.

What is the best pan for making a Frittata Recipe

When I make my Frittata Recipe, I use (for a large Frittata) a 28 cm oven-proof NON-STICK skillet/frying pan. Specifically, I have a Jamie Oliver by Tefal Hard Anodised pan, which is perfect for the job. For a smaller Frittata, I recently invested in a 24 cm Eaziglide Aluminium Base Frying Pan, which has so far worked well.

The important thing about the pan you choose however, is that it can be used on both the hob and in the oven… Because you generally fry the ‘fillings’ through in the pan before adding the egg on top… Then, you start to cook the Frittata on the hob, before transferring to the oven to finish off.

So… Importantly, make sure the pan has metal/oven-proof handles. And that it fits in your oven before you begin.

Making sure you don’t burn your fingers when handling the frittata pan

When making Frittata, make sure you have a fail-safe way to remind yourself to use an oven glove when taking the skillet from the oven. It’s way to easy to grab the handle, forgetting it will be hot. Hang the oven glove over the knob for the oven, or stick it on the floor by something really random so you get nudged to remember.

Then… and this is REALLY IMPORTANT… Remember that once the pan is out of the oven, the handle will take ages to cool. This is the most likely time you’ll burn yourself. So, leave an oven glove draped over the handle as a reminder to use it when touching the pan even after it has come out of the oven. It might even be worth investing in a protective textile handle cover or silicone pan handle cover.

Fillings and add-ins for making your Frittata

The Frittata recipe shown in the photos (and for which I have given some instructions) is ‘filled’ with broccoli, mushroom, baby corn, cherry tomatoes and cheese. And is topped with basil leaves. However, literally anything works in Frittata… From vegetables, cheeses, meat and fish, to nuts, seeds, potatoes and even cooked pasta.

The important thing is to make sure that anything needing extra cooking, is either prepared beforehand or is fried off in the pan before adding the egg.  Here are a few of my favourite add-ins (that I usually mix and match depending on what’s in the fridge) to give you a little inspiration…

Options for add-ins

• Green veg (broccoli, kale, beans, asparagus, courgette, spinach, etc) – cut into bite-size chunks where appropriate and sauté in the pan or pre-roast.
• Peppers – all colours… cut into pieces and fried or roasted.
• Mushrooms – any edible variety. The ‘meatier’ the better.
• Cherry Tomatoes – sautéed whole or halved.
• Spiralized roasted vegetables – Yes really. They give a fabulous and unique texture to any Frittata recipe.
• Peas and/or sweetcorn – straight from the freezer and into the pan.
• Leftovers – any!
• Pieces of chicken, pork, bacon, and chunks of ‘burger’…. All pre-cooked before adding the egg to the pan.
• Prawns – these can be added raw, as they cook quickly alongside the egg.
• Strips of smoked salmon, smoked mackerel or chunks of hot roasted salmon (no pre-cooking required).
• Cashew nuts, pine nuts and pumpkin seeds – all give a lovely crunch and a nutty, earthy flavour to the dish.
• Grated cheese – Cheddar, Gruyère, Parmesan, or an alternative hard cheese…
• Feta, goat’s cheese, stilton, etc. – crumbled or cubed.
• Favourite seasonings, herbs (fresh or dried) and savoury spices.

How to make my Frittata Recipe – Tips for perfection

• Use the ‘right’ pan to make this Frittata Recipe. By that I mean one the right size for what you need and that is completely oven safe. See the previous section above for advice.
• Use fresh eggs. The fresher the better
• Make sure to beat a little air into the eggs for a light frittata.
• Cook any ‘filling’ ingredients that need it before adding the eggs.
• Ingredients that contain a lot of water should also be ‘cooked-off’ before adding the eggs. I usually fry them in the pan first.
• Once cooked and ready, spread the veg and other add-ins evenly across the base of the skillet so that they are equally distributed throughout the Frittata.
• Don’t forget to season.
• Use plenty of cheese. There is nothing more disappointing than expecting a cheesy Frittata to find the cheese has been ‘skimped’. Plenty of cheese means a Frittata that is unctuous and extra delicious.
• Don’t over-cook. Keep a close eye on the Frittata when in the oven in particular… When the wobble and wetness has just subsided, it needs to come out. The egg will continue to cook in the hot pan when it has been removed from the oven and if it over-bakes, it may become rubbery.
• Take care not to burn yourself on the hot pan when it comes out of the oven. I speak from experience… It’s easily done and it is excruciatingly painful. And remember that the handle stays hot for a LONG time after taking from the oven.
• Because the handle (and the pan) stays hot, transfer the Frittata to a serving plate (using a couple of fish slices/palette knives) before placing it on the table. You don’t need to be dealing with unexpected guest burns.

Ready to make my Frittata Recipe?

And with that, you should be able to make any frittata with any add-ins you desire. My ‘example’ recipe (which you are welcome to follow completely) is below.

Do let me know whether you made your own frittata and what you threw into the mix. I’m always looking for new inspiration and ideas. You can leave a comment at the bottom, rate the recipe and tag me on social media. You’ll find me on Instagram, Facebook, Twitter or Pinterest. 

For everything else, head over to our Gluten Free Recipe Index. It’s packed with inspiration and recipes for every occasion.

Happy cooking

Other great savoury egg recipes at Gluten Free Alchemist

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Frittata Recipe

A perfect Frittata Recipe with lots of inspiration on alternative add-ins to make it your way. For a 28 cm/11 inch Frittata. Optional dairy free.

Cook ModePrevent your screen from going dark

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast, Brunch, Lunch, lunch box, mid-week meals, picnic

Cuisine: Gluten Free, Italian

Keyword: eggs, goose egg, vegetables

Servings: 7 approx

Calories per serving: 197.7kcal

Author: Gluten Free Alchemist – Kate Dowse

Key equipment

• oven + hob
• sharp vegetable knife
• skillet or large frying pan
• large mixing bowl
• fork
• cheese grater
• wooden/silicone spoon
• oven gloves

Ingredients 

0.33x0.5x0.66x1x2x

MetricUS Customary

Veggies and add-ins – example only. Use whatever veg and extras you like – See NOTES for inspiration

• 200 g broccoli approx – cut into smallish florets
• 100 g baby corn approx – halved lengthways or cut into small pieces
• 200 g closed cup mushrooms approx – halved or quartered
• 180 g cherry tomatoes approx – halved
• a pinch or two of salt/pepper/paprika
• olive oil to fry the add-ins

Frittata (in addition to add-ins)

• 8 large hen eggs or 2 goose eggs + 2 duck or large hen eggs – beaten
• salt and black pepper to season
• a large handful freshly chopped parsley and/or basil. or 2 to 3 tsp dried herbs of choice
• 140 g mature grated Cheddar cheese (or alternative) more or less cheese as you prefer (dairy free if required)

Instructions

• In a large bowl, crack and lightly beat the eggs (with a pinch or two of seasoning) until they appear airy with some bubbles. This can be done either with a fork or a hand whisk. Set aside
• Pre-heat the oven to 200 C/400 F/Gas 6
• Take a large skillet (completely ovenproof – including handle) and place it on the hob.
• Sauté the vegetables (and if using, cook any pieces of meat or bacon) in a little oil in the pan, until tender. Add the ingredients in the order of longest-cook time to shortest cook time, but there shouldn’t be a need to remove anything from the pan between additions, unless you want to do so).
• Add a pinch or two of seasoning (to taste) and any fresh herbs, etc and stir through.
• Spread the veg and add-ins evenly across the base of the pan.
• Sprinkle the cheese across the top of the veggies (reserving a little for later).
• Give an extra fork beat to the eggs and immediately pour it over the other ingredients in the pan.
• Tilt and jiggle the pan to distribute the egg evenly among the rest of the ingredients.
• Continue to heat the skillet on the hob (medium to high heat), cooking the mixture for 3 to 4 minutes until the edges begin to set.
• Sprinkle the top with any remaining cheese and transfer the whole skillet into the oven and bake for a further 8 to 12 minutes until the frittata is just set, when the ‘wobble’ and wetness has just subsided. (This may be less for a smaller frittata)
• When cooked, remove the skillet from the oven (USING OVEN GLOVES).
• Transfer to a serving plate, with the help of a spatula (making sure the panhandle is covered, to prevent burning).
• Sprinkle with fresh herbs, slice into wedges and serve hot, warm or cold.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Frittata Add-Ins – Inspiration to make it your own

• Green veg (broccoli, kale, beans, asparagus, courgette, spinach, etc) – cut into bite-size chunks where appropriate and sauté in the pan or pre-roast.
• Peppers – all colours… cut into pieces and fried or roasted.
• Mushrooms – any edible variety. The ‘meatier’ the better.
• Cherry Tomatoes – sautéed whole or halved.
• Spiralised roasted vegetables – Yes really. They give a fabulous and unique texture to any Frittata recipe.
• Peas and/or sweetcorn – straight from the freezer and into the pan.
• Leftovers – any!
• Pieces of chicken, pork, bacon, and chunks of ‘burger’…. All pre-cooked before adding the egg to the pan.
• Prawns – these can be added raw, as they cook quickly alongside the egg.
• Strips of smoked salmon, smoked mackerel or chunks of hot roasted salmon (no pre-cooking required).
• Cashew nuts, pine nuts and pumpkin seeds – all give a lovely crunch and a nutty, earthy flavour to the dish.
• Grated cheese – Cheddar, Gruyère, Parmesan, or an alternative hard cheese…
• Feta, goat’s cheese, stilton, etc. – crumbled or cubed.
• Favourite seasonings, herbs (fresh or dried) and savoury spices.

Nutrition

Calories: 197.7kcal | Carbohydrates: 7.8g | Protein: 14.3g | Fat: 12.7g | Saturated Fat: 5.7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.6g | Trans Fat: 0.02g | Cholesterol: 232.6mg | Sodium: 225.8mg | Potassium: 362.6mg | Fiber: 1.6g | Sugar: 2.6g | Vitamin A: 850.3IU | Vitamin C: 32.7mg | Calcium: 190.9mg | Iron: 1.6mg

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© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

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