Meat and Cheese Frittata Recipe
A frittata is this Italian egg dish that cooks slowly over low heat, turning into a thick, fluffy sort of cake.
It’s not quite like scrambled eggs or an omelet—frittatas get loaded up with tasty fillings and usually finish in the oven.
They’re honestly good for breakfast, lunch, or even dinner if you’re feeling lazy.
This frittata recipe brings together savory ground meat and gooey mozzarella for a filling, protein-packed meal that’s done in about half an hour.
I keep coming back to this because it feeds everyone at my table and uses stuff I almost always have in the fridge.
The meat brings a deep, rich taste, and the mozzarella? That cheese pull is no joke—everyone seems to love it.
You’ll get crispy edges and a soft middle with this one. Let me break down what you need and how I usually pull it off.
Equipment
You really don’t need much to make a frittata, which is part of the reason I keep making them. Odds are, you’ve already got most of this stuff.
Here’s what you’ll want to grab:
- 10-inch cast iron skillet (needs to be oven-safe)
- Mixing bowl
- Whisk or just a fork
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Spatula
I always reach for my 10-inch cast iron skillet. It goes from stovetop to oven without a fuss, and it gives the frittata a nice crust on the bottom.
If you don’t have cast iron, just use any oven-safe pan. Just double-check the handle—plastic won’t cut it here.
A mixing bowl is perfect for beating the eggs with salt and pepper. I usually use a whisk, but a fork works if that’s what’s handy.
You’ll want a cutting board and a sharp knife for prepping your ingredients. I chop up the meat if it’s not ground and cut the mozzarella into cubes.
The spatula is key for loosening the edges before you flip the frittata out. Also makes serving slices way easier.
Honestly, it helps to have everything set out and ready before you start. Makes the whole thing go smoother.
Ingredients
Here’s what you’ll need for a solid meat and cheese frittata. This one’s filling and works for any meal, really.
For the base:
- 8 large eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the filling:
- ½ pound ground beef (or turkey, sausage, or pork—whatever you like)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
I usually go with ground beef, but honestly, any ground meat works. The mix of mozzarella and Parmesan makes this frittata extra creamy and full of flavor.
Mozzarella melts down so nicely—those cheesy stretches are the best part. Parmesan brings in a salty kick that ties it all together.
If you prep everything before you start, it’s just easier. That’s my two cents.
Instructions
First thing, I preheat the oven to 375°F. While that’s heating up, I put my 10-inch oven-safe skillet on the stove over medium heat.
I pour in a tablespoon of olive oil and let it get hot for about half a minute. Then I toss in the ground meat and break it up. It needs about 5-7 minutes to brown up and lose all the pink.
Once the meat’s cooked, I drain off any extra fat. I leave the meat in the pan and spread it out so it covers the bottom.
In a bowl, I crack 8 eggs and whisk them up with salt, pepper, and sometimes a little parsley. Then I pour that over the meat in the skillet.
I let the eggs sit on the stove for a couple minutes—don’t stir—until the edges start to set but the middle is still a little wobbly.
Now comes the cheese. I sprinkle mozzarella over the top, about a cup, making sure it’s pretty even.
I move the skillet into the oven. It bakes for 12-15 minutes, just until the eggs are set and the cheese is all melty and bubbling.
When it’s done, I grab oven mitts (seriously, don’t forget) and pull the skillet out. Let it cool for a few minutes, then slice it up and dig in.
Notes
Leftover frittata keeps well in an airtight container in the fridge for up to four days. I always let it cool before I cover it.
To reheat, you can pop a slice in the microwave for 30-45 seconds or warm it in a 350°F oven for about 10 minutes. The oven keeps it from getting rubbery, but microwaving is fine if you’re in a rush.
Honestly, this frittata is good hot or cold. I’ve packed it for lunch or grabbed a cold slice for breakfast more than once.
Swap out the ground meat for whatever you like—turkey, chicken, pork, or even Italian sausage. If you go with sausage, you might want to go lighter on the extra salt and herbs since sausage is already seasoned.
Mozzarella isn’t the only cheese that works here. Cheddar, Monterey Jack, Gruyere—they all melt nicely. Sometimes I just use whatever cheese odds and ends I have.
Make sure the meat is cooked all the way before adding the eggs. If it’s not done, it won’t cook right once you add the eggs.
Check that your skillet is truly oven-safe before you start. Cast iron is my favorite, but any oven-safe pan will work.
You’ll know the frittata’s done when the center is set and not jiggly. It keeps cooking a bit after you pull it out, so try not to overdo it or the eggs will get tough.
Equipment
- 10-inch oven-safe skillet (cast iron preferred)
- Mixing bowl
- Whisk or fork
- cutting board
- sharp knife
- Measuring cups and spoons
- Spatula
- Oven mitts
Ingredients
- 8 large eggs
- 1/4 cup whole milk
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp olive oil divided
- 1/2 lb ground beef or ground turkey, sausage, or pork
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh parsley chopped (or 1 tsp dried)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Add the ground beef and cook 5–7 minutes, breaking it up, until browned. Drain excess fat if needed.
- Add the diced onion to the skillet and cook 2 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and parsley.
- Spread the meat mixture evenly in the skillet. Pour the egg mixture over the top. Cook on the stovetop for 2–3 minutes without stirring, until the edges begin to set but the center is still slightly wobbly.
- Sprinkle mozzarella and Parmesan evenly over the top.
- Transfer the skillet to the oven and bake 12–15 minutes, until the center is set and the cheese is melted and lightly bubbling.
- Remove from the oven and let cool for 5 minutes. Slice and serve warm.
Notes
Nutrition
Tasting Notes
Taking a bite of this frittata, the savory ground meat jumps out right away. It brings a rich, filling flavor that just makes the whole thing feel, well, like a real meal.
And then there’s the mozzarella cheese—it melts into these creamy little pockets, balancing out the meat in a way that’s honestly kind of perfect.
The texture? That’s where it gets interesting. The eggs turn out fluffy and tender, not tough or dry like some frittatas I’ve had.
Every bite mixes up gooey cheese, seasoned meat, and soft egg, so there’s always something going on.
The whole flavor profile is comforting, but not in a heavy, “I need a nap” way. The ground meat has that home-cooked vibe, you know?
Mozzarella brings this gentle, milky sweetness that just sort of hangs out in the background—not trying to steal the show.
Oh, and leftover frittata? It’s still really good the next day, which is always a win. I’ll eat it cold from the fridge, or just pop it in the microwave for half a minute.
Honestly, the flavors seem to come together even more after a night in the fridge.
The golden-brown top is a bit firmer than the middle, so you get a nice contrast in each bite. I always like how the cheese crisps up a little around the pan’s edges.
The ground meat stays moist and tasty all the way through—no sad, dry bits here.
