This baked frittata recipe is easy to make with fresh ingredients!
Eggs, bacon, a handful of veggies, and plenty of cheese combine to make a hearty breakfast!
It’s quick and easy, and makes a great breakfast, brunch or dinner!
What is a Frittata?
A frittata is an egg dish that can be filled with any combination of meat, veggies, or cheese. It’s generally added to a hot skillet or cast iron pan on the stove-top and finished in the oven.
- With minimal prep and cleanup, this dish is easy to make and uses just one skillet.
- Budget-friendly clean out the fridge and use leftovers from potatoes or pasta to meat and veggies.
- This frittata recipe reheats well, so make it on the weekend and reheat it for breakfast throughout the week.
- Serve cold for a light lunch or warm alongside a salad and drinks for a delicious meal.
Frittata Vs Quiche
Both are made with the same basic ingredients, but unlike quiche, a frittata recipe doesn’t have a crust, and it has a different ratio of dairy to eggs.
Ingredients And Variations
Meat – Aside from eggs, other proteins like diced ham, bacon bits, Italian sausage, and salmon can be used in a frittata. For a lighter dish, use fewer yolks and more whites.
Potatoes – Potatoes like diced hashbrowns are good choices. Leftover cold pasta is a great addition and can be used in place of potatoes.
Vegetables – Any veggie goes! Red bell peppers, onions, mushrooms, asparagus, baby spinach, broccoli, or cherry tomatoes are great options. Use what you have.
Cheese – I love the flavor of cheddar, but much like the other ingredients, almost any shredded cheese is perfect. Try shredded goat cheese, mozzarella, swiss cheese, or even a sprinkle of feta cheese crumbles.
How to Make a Frittata
- Saute veggies in an oven-safe pan until tender, and then add potatoes.
- Whisk eggs, cream, and seasonings in a bowl, and stir in bacon and green onion.
- Pour the custard mixture into the skillet and top with shredded cheese and fresh herbs.
- Bake (per recipe below) until the frittata is just set. Broil a minute or two for a nice golden top.
Tips for the Best Frittata
- Set eggs out about 20 minutes before whisking them – this helps them loosen up faster and incorporate more air, making for a fluffier frittata.
- Be sure the vegetables are cooked so they don’t release water into the frittata.
- Keep leftover frittata in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave.
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Easy Frittata Recipe
This easy Frittata recipe makes a super flavorful breakfast dish loaded with eggs, veggies, cheese, & bacon!
Preheat oven to 400°F.
In an 8-inch skillet or cast iron skillet, heat olive oil over medium heat. Add vegetables and cook until tender-crisp, about 3-4 minutes. Stir in potatoes/hashbrowns and cook an additional 5 minutes (pasta can be added but doesn’t need to be cooked). Sprinkle bacon and green onion overtop.
In a medium bowl, whisk eggs, cream, dry mustard, and seasonings. Pour the egg mixture over the ingredients int he skillet and sprinkle with cheese and fresh herbs.
Bake 14-16 minutes or until eggs are set. Broil 1-2 minutes.
Remove from the oven and cool 5 minutes before cutting. Serve warm.
- Ensure veggies and meats are pre-cooked.
- No cooked potatoes on hand? Use leftover pasta or premade hashbrowns. You can also shred raw potatoes and fry in oil for about 5-8 minutes, before adding other veggies.
- You can use heavy cream or whole milk in place of light cream.
- Watch cooking times carefully. When it comes to a frittata, light and just set is best. The eggs will continue to cook as it rests.
- If you need to firm up the top of the eggs, broil for a couple of minutes before serving (be sure not to overcook).
- Frittata reheats well and makes great sandwiches on toast!
Calories: 405 | Carbohydrates: 19g | Protein: 16g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 253mg | Sodium: 583mg | Potassium: 448mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2109IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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